Fresh Pasta

A couple of years ago I took cooking classes in Lake Garda, a lovely Italian town with an incredible lake.  I took two classes, one in the summer and one in winter.  At the summer class I learned how to make fresh pasta.  Of course I immediately went out and bought a pasta machine but have only just now made some on my own. 

Fresh Pasta:

I didn't have any semolina flour around so I used AP but next time...now that I know I can do it on my own, I'll get some.  It was incredibly relaxing...I made a mound of flour, approximately 2 cups plus 1 tsp salt, on the kitchen counter. I made a well in the center of the mound and added 3 large eggs.  I gently combined the eggs then slowly incorporated the flour into the wet eggs.  Then I gently kneaded the dough for about 5 minutes.  I then covered it with a kitchen towel for about 20 mins.

When I was ready to make the pasta, I divided the dough into 4 balls.  I gently pressed each into a small circle.  Using the lowest (widest) setting on my machine, I eased one circle in.  I ran it through about 5 times, doubling it over each time except the last.  Then I moved up to the next lowest setting...etc., running the dough through 3 times before moving on.  When I finished, I ran the dough through the fettuccine setting...I balled up the long strands and placed them on a cornmeal covered cookie sheet.  They are all now sitting on my counter, covered with a kitchen towel awaiting their fate...

Meat Sauce:

I made the sauce to accompany the pasta this morning.  God love my friend Janice for turning me on to cooking with bay leaves.  Really, they add so much flavor when you let something cook low and slow on the stove.

I started with some leftover hot Italian sausage.  I prefer sausage to ground meat.  I put a little olive oil in the bottom of a cast iron enamel Dutch oven (I use Le Creuset) on medium heat.  Then I added the sausage.  I use a handy dandy tool I got at a Pampered Chef party ages ago to break up the meat.  I had my doubts at first about the "Mix 'n Chop" (pictured below right) but it is my go to item when I'm using sausage or ground beef now.  It really breaks up sausage...much easier and better than a wooden spoon.


As the sausage started to brown, I added a heaping tsp of chopped garlic, stirring until the garlic cooked, about 3 mins. Then I added about 1/4 cup of red wine to help coax the browned bits from the bottom of the pan.  I raised the heat a bit to help "cook" the wine...or evaporate the alcohol.

Once done, I lowered the heat back down to medium and added a ton of seasoning - crushed red pepper (yes, I know it's "hot" sausage but I love crushed red pepper), shaved Parmesan cheese, some dried herbs - Italian Seasoning, Oregano, and Basil - about 1/2 tsp each, 2 bay leaves, salt and pepper.  I also added about 3 cups of marinara sauce.

Then I lowered the heat to low and let the flavors blend.  After about 20 mins I turned the heat off and covered the sauce.  I typically let my sauce sit for the better part of the day.  Later tonight I'll heat the sauce while the fresh pasta cooks.  Should be yummy!