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Recipe: Homemade Pasta & Sauce

Recipe: Homemade Pasta & Sauce

Homemade pasta takes a little bit of time (but actually not as much as you’d think!), but it’s so worth it. I had never attempted homemade pasta before Elyse showed me how at the pasta workshop. There was always an assumption that it was really difficult or took way too long (especially with two kids under 3 – I know someone will relate to that!), but that wasn’t the case. Mixing the dough is a piece of cake and the majority of the preparation time is spent just letting the dough rest before you roll it out. Rolling the dough out went quickly with the KitchenAid attachment, and my daughter, Lena, loved helping sprinkle flour on the dough after it had been rolled. So plan a night to have a slow, handmade meal. Involve your kids or invite some friends over to make pasta and gather around the table. Try one sauce or make several to mix and match. I love doing a pasta bar with several sauces and toppings so everyone can choose their favorites. Serve it with a big Caesar salad (try out the anchovy-free recipe – it’s my favorite!). See all the recipes (including Elyse’s delicious tiramisu recipe) below.

 

Making Pasta at Home | www.oklahomamakers.com

My little helper. She loved making pasta!

 

 

 

Homemade Pasta
Serves 8
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Prep Time
1 hr 25 min
Cook Time
5 min
Total Time
1 hr 30 min
Prep Time
1 hr 25 min
Cook Time
5 min
Total Time
1 hr 30 min
293 calories
41 g
93 g
10 g
10 g
2 g
117 g
332 g
0 g
0 g
7 g
Nutrition Facts
Serving Size
117g
Servings
8
Amount Per Serving
Calories 293
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 93mg
31%
Sodium 332mg
14%
Total Carbohydrates 41g
14%
Dietary Fiber 2g
7%
Sugars 0g
Protein 10g
Vitamin A
3%
Vitamin C
0%
Calcium
2%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 1/2 cups semolina flour
  2. 1 1/2 cups all-purpose flour
  3. 1 teaspoon salt
  4. 4 eggs
  5. 4 tablespoons olive oil
  6. Water as needed
Make the Dough
  1. Mix flours and salt in the bowl of a stand mixer with the hook attachment. Add eggs and olive oil and turn the speed up to medium-high. Add water, a few tablespoons at a time to reach desired consistency. Mix on high until dough forms a rough ball.
  2. Remove dough to a well floured surface and knead with hands until to incorporate any loose flour. Knead well until the dough becomes tight and smooth. Sprinkle with more flour as needed to prevent sticking.
  3. Cover dough with a towel and let rest 30 minutes.
Rolling out the Dough
  1. Cut the dough into half, and then in thirds. Work one piece at a time and be sure to cover the other pieces. Take one piece and flatten into a rectangular shape, adding flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. Do this several times until dough is smooth.
  2. Add a little flour on each side of the dough again, change setting to #3 and pass the pasta dough through the sheet roller a few times until the dough is smooth and slightly translucent. If you want slightly thinner dough, run the dough through once or twice on setting #4.
  3. Cut the dough into two or three pieces and change the attachment to your spaghetti or fettuccine cutter and turn on to speed 2 (I prefer the fettuccine attachment!). Run the pasta sheet through and with your left hand, hold on to the pasta as it comes through the cutter. Toss the pasta with flour and form into a nest. Allow pasta to dry for a few minutes before boiling or storing.
  4. When boiling your pasta, it only needs about 5 minutes to boil.
Notes
  1. Make ahead: After kneading the dough, wrap with plastic wrap tightly and let rest in the refrigerator for 2 hours to overnight. Let the dough come to room temperature before rolling out.
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calories
293
fat
10g
protein
10g
carbs
41g
more
The Maker's Table http://oklahomamakers.com/

 

Caesar Dressing
Serves 8
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Total Time
5 min
Total Time
5 min
305 calories
1 g
17 g
32 g
4 g
6 g
53 g
320 g
1 g
0 g
25 g
Nutrition Facts
Serving Size
53g
Servings
8
Amount Per Serving
Calories 305
Calories from Fat 280
% Daily Value *
Total Fat 32g
49%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 11g
Monounsaturated Fat 14g
Cholesterol 17mg
6%
Sodium 320mg
13%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 1g
Protein 4g
Vitamin A
2%
Vitamin C
1%
Calcium
11%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 garlic cloves
  2. 3/4 cup mayonnaise
  3. 1+ teaspoon dijon mustard
  4. 1/2 teaspoon English mustard (dry powder)
  5. 2 1/2 to 3 tablespoons red wine vinegar
  6. 2 teaspoons Worcestershire sauce
  7. 3/4 cup freshly grated Parmesan
  8. Salt and pepper to taste
  9. 1/2 cup olive oil
Instructions
  1. Combine the first 8 ingredients in a food processor and process until thoroughly blended.
  2. Add olive oil to the mixture in a thin stream while continuing to process. Process the mixture in emulsified.
Notes
  1. I originally found this recipe posted on Chowhound (http://chowhound.chow.com/topics/493669). It's been a favorite of ours since we first got married.
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calories
305
fat
32g
protein
4g
carbs
1g
more
The Maker's Table http://oklahomamakers.com/
Basic Marinara Sauce
Serves 8
From the Kitchen of Elyse Fischer
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Prep Time
5 min
Cook Time
40 min
Total Time
45 min
Prep Time
5 min
Cook Time
40 min
Total Time
45 min
58 calories
4 g
0 g
3 g
1 g
0 g
90 g
109 g
2 g
0 g
2 g
Nutrition Facts
Serving Size
90g
Servings
8
Amount Per Serving
Calories 58
Calories from Fat 31
% Daily Value *
Total Fat 3g
5%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 109mg
5%
Total Carbohydrates 4g
1%
Dietary Fiber 1g
3%
Sugars 2g
Protein 1g
Vitamin A
1%
Vitamin C
11%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 tablespoons extra virgin olive oil
  2. 1 small onion, finely diced
  3. 3 finely minced garlic cloves
  4. 1/2 cup dry red wine
  5. 1 (28 ounce) can San Marzano crushed tomatoes
  6. Salt & red pepper flakes to taste
Instructions
  1. In a sauce pan, heat olive oil on medium heat. Add onions and cook for 5 minutes or so. Add garlic and sauté for 1 minute. Sprinkle in salt and red pepper flakes and add wine. Let reduce for a few minutes.
  2. Add tomatoes and let simmer for 30 minutes on low heat, stirring occasionally.
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calories
58
fat
3g
protein
1g
carbs
4g
more
The Maker's Table http://oklahomamakers.com/
Alfredo
Serves 8
From the kitchen of Elyse Fischer
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Total Time
10 min
Total Time
10 min
313 calories
2 g
93 g
30 g
10 g
18 g
69 g
415 g
0 g
0 g
9 g
Nutrition Facts
Serving Size
69g
Servings
8
Amount Per Serving
Calories 313
Calories from Fat 261
% Daily Value *
Total Fat 30g
46%
Saturated Fat 18g
92%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Cholesterol 93mg
31%
Sodium 415mg
17%
Total Carbohydrates 2g
1%
Dietary Fiber 0g
0%
Sugars 0g
Protein 10g
Vitamin A
20%
Vitamin C
0%
Calcium
30%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup heavy cream
  2. 1/2 cup butter
  3. 2 cups freshly grated Parmigiano-Reggiano
  4. Salt and pepper to taste
Instructions
  1. In a wide sauce pan, melt butter and cream together. Turn heat off and stir in cheese. Add some reserved pasta water as needed to achieve desired consistency. Taste the sauce before adding salt due to the variance in the saltiness of the cheese. Garnish with freshly chopped Italian parsley.
beta
calories
313
fat
30g
protein
10g
carbs
2g
more
The Maker's Table http://oklahomamakers.com/
Pesto
Serves 8
From the Kitchen of Elyse Fischer
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198 calories
1 g
6 g
21 g
3 g
3 g
33 g
99 g
0 g
0 g
16 g
Nutrition Facts
Serving Size
33g
Servings
8
Amount Per Serving
Calories 198
Calories from Fat 182
% Daily Value *
Total Fat 21g
32%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 13g
Cholesterol 6mg
2%
Sodium 99mg
4%
Total Carbohydrates 1g
0%
Dietary Fiber 0g
1%
Sugars 0g
Protein 3g
Vitamin A
7%
Vitamin C
2%
Calcium
8%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 garlic cloves
  2. 2 cups lightly packed fresh basil leaves
  3. 3 tablespoons toasted pine nuts
  4. Generous pinch of kosher salt
  5. 1/4 cup freshly grated Parmigiano-Reggiano
  6. 3 tablespoons grated Pecorino Romano
  7. 1/2 cup plus 2 tablespoons extra virgin olive oil, separated
  8. Freshly grated black pepper to taste
Instructions
  1. Chop garlic cloves using a food processor. Add basil, pine nuts, salt, and pepper, processing until coarsely chopped. With the motor running, drizzle in 1/2 cup olive oil.
  2. Transfer to a small bowl and fold in cheese. Drizzle in the remaining olive oil.
Notes
  1. Toss with your favorite warm pasta, serve on top of a crostini, or thin with some freshly squeezed lemon juice for a great chicken marinade!
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calories
198
fat
21g
protein
3g
carbs
1g
more
The Maker's Table http://oklahomamakers.com/
 

Pasta Aglio Olio
Serves 6
From the Kitchen of Elyse Fischer
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
250 calories
4 g
33 g
20 g
15 g
8 g
64 g
972 g
1 g
0 g
11 g
Nutrition Facts
Serving Size
64g
Servings
6
Amount Per Serving
Calories 250
Calories from Fat 175
% Daily Value *
Total Fat 20g
31%
Saturated Fat 8g
39%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 10g
Cholesterol 33mg
11%
Sodium 972mg
40%
Total Carbohydrates 4g
1%
Dietary Fiber 0g
2%
Sugars 1g
Protein 15g
Vitamin A
7%
Vitamin C
13%
Calcium
43%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/4 cup extra virgin olive oil
  2. 4 garlic cloves, thinly sliced
  3. 1 lemon, juiced and zested
  4. 1 teaspoon salt
  5. 1 handful of freshly grated Parmigiano-Reggiano
Instructions
  1. While cooking 1 pound of pasta in very salt water, gently warm olive oil and garlic in a large skillet on medium low heat. Do not let the garlic become brown! Add red pepper flakes, salt and lemon zest.
  2. Once the pasta is al dente, transfer into a large serving bowl and pour the garlic oil mixture on top. Toss well.
  3. Add lemon juice and 3/4 of the cheese and toss well. Top with remaining cheese and serve.
Notes
  1. This is a great summer pasta dish! It's also very good with steamed broccoli mixed in.
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calories
250
fat
20g
protein
15g
carbs
4g
more
The Maker's Table http://oklahomamakers.com/
Tiramisu
Serves 12
From the Kitchen of Elyse Fischer
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Prep Time
15 min
Prep Time
15 min
312 calories
20 g
76 g
22 g
7 g
14 g
110 g
191 g
18 g
0 g
7 g
Nutrition Facts
Serving Size
110g
Servings
12
Amount Per Serving
Calories 312
Calories from Fat 197
% Daily Value *
Total Fat 22g
34%
Saturated Fat 14g
68%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 76mg
25%
Sodium 191mg
8%
Total Carbohydrates 20g
7%
Dietary Fiber 0g
0%
Sugars 18g
Protein 7g
Vitamin A
15%
Vitamin C
0%
Calcium
18%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Filling
  1. 8 ounces marscarpone cheese, at room temperature
  2. 8 ounces cream cheese, at room temperature
  3. 1 1/3 cup powdered sugar
  4. 2 teaspoons Kahlua
  5. 1 teaspoon vanilla extract
Lady Finger Crust
  1. lady fingers
  2. 1 cup strongly brewed coffee, cooled
  3. 2 tablespoons Kahlua
  4. 1 teaspoon vanilla extract
Topping
  1. 1 1/2 cup whipping cream
  2. 3-4 tablespoons powdered sugar
  3. Grated chocolate
Instructions
  1. In a mixer fitted with paddle attachment, cream the cheese together. Slowly add powdered sugar. Add Kahlua and vanilla; set aside.
  2. In a wide, shallow bowl, stir together coffee, Kahlua and vanilla together. Dip the lady fingers and lay in a 9x13 pan or in individual portions (you may have to cut some to fit). Spoon in the filling and grate some chocolate on top.
  3. Beat whipping cream with powdered sugar until stiff peaks form. Top the tiramisu with whipped cream and add some grated chocolate on top. Chill at least two hours before serving.
beta
calories
312
fat
22g
protein
7g
carbs
20g
more
The Maker's Table http://oklahomamakers.com/

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