Pasta
History
Pasta has a rich history dating back to ancient civilizations, with evidence of noodle-like foods found in China over 4,000 years ago. However, the pasta we know today originated in Italy.
Italian pasta evolved from ancient Roman dishes and became popular throughout Italy during the Renaissance. Today, pasta is enjoyed worldwide in countless shapes and varieties.
Ingredients
For the Pasta
- 2 cups all-purpose flour
- 3 large eggs
- 1 tsp salt
- 1 tbsp olive oil
- Water as needed
For the Sauce
- 2 cups crushed tomatoes
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- Fresh basil leaves
- Salt and pepper to taste
- 1/2 cup grated Parmesan cheese
Cooking Utensils
Instructions
Make Pasta Dough
Mound flour on a clean surface. Make a well in center and crack eggs into it. Add salt and oil. Mix with fork until dough forms.
Knead Dough
Knead dough for 8-10 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes.
Roll Pasta
Divide dough into 4 pieces. Roll each piece thinly with pasta machine or rolling pin.
Cut Pasta
Cut pasta into desired shapes - fettuccine, tagliatelle, or squares for ravioli.
Make Sauce
Sauté garlic in olive oil. Add tomatoes, oregano, red pepper flakes. Simmer for 15 minutes.
Cook Pasta
Boil salted water. Cook pasta for 2-4 minutes until al dente. Reserve 1 cup pasta water.
Combine
Add cooked pasta to sauce. Toss with pasta water to achieve desired consistency.
Serve
Top with fresh basil and Parmesan cheese. Serve immediately.
Video Tutorial
Pro Tips
Fresh Eggs
Use room temperature eggs for better dough consistency and easier mixing.
Salty Water
Cook pasta in well-salted water - it should taste like seawater.
Al Dente
Cook pasta just until firm to the bite. It will continue cooking in the sauce.
