100% Homemade Spaghetti
Ingredients:
- Egg Pasta Dough (for fettucini or spaghetti)
- 3 eggs
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 3-4 tablespoons of water (you may not need this)
- Marinara Sauce:
- 2 Tablespoons olive oil
- 1 small yellow onion, finely chopped
- 2 garlic cloves, minced
- 1/2 cup dry white wine or Vermouth
- 1 celery stalk, cut into 2 or 3 large chunks
- 2 carrots, cut into 2 or 3 large chunks
- 1 (32 ounce) can crushed tomatoes
- 1 Tablespoon parsley, chopped
- 1 bay leaf
- 1/2 teaspoon crushed red pepper
- Salt and pepper, to taste
- Beef Meatballs
- 1 lb lean ground beef
- 1/2 cup plain bread crumbs
- 2 Tablespoons fresh parsley, chopped
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 1 teaspoon garlic salt
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon black pepper
- 1 large egg, beaten
Instructions:
- Egg Pasta Dough
- Pour the flour into a mixing bowl and make a well or hole in the center. Break the eggs into the well.
- Use a fork to combine the eggs and flour until well blended. If the mixture is too dry and crumbly, start adding water, one tablespoon at a time.
- Once your dough is in one piece, turn it out onto a lightly floured surface and begin to knead it. Continue to knead the dough for several minutes (3 or 4) until it is consistent in colour and texture. It will be smooth and yellow-ish.
- Cover the dough with plastic wrap and let sit for 15 minutes.
- After the dough has rested, divide it into four pieces and then follow the instructions on your pasta roller if you have one. If you don't have one, use a rolling pin to roll the dough out as thin as you like and then cut into strips as thin as possible.
- Lay out/hang the noodles for about an hour to let them dry before cooking.
- To cook the noodles, bring a pot of water to a boil and add 1 teaspoon salt. Add the noodles and cook for 3 to 4 minutes (homemade pasta cooks very quickly)
- Marinara Sauce:
- Heat the olive oil in a large saucepan over medium-high heat. Add the onion and garlic and saute for 2-3 minutes or until just beginning to soften.
- Add the wine and bring to a boil. Reduce the liquid by about half.
- Add the crush tomatoes with the juice, and all remaining ingredients. Let simmer for 30 minutes or so. Remove the celery, carrot, and bay leaf. Add more salt and pepper if needed.
- Meatballs:
- Preheat oven to 400 degrees F.
- Combine all ingredients in a large bowl with a fork. Shape into large meatballs. I made them about 1 1/2 inches around, and I ended up with 16 meatballs.
- Cover a baking tray with foil and place the meatballs on it. Cook the meatballs for about 20 minutes or until cooked through, turning them halfway through.