I’ve been wanting to show you how to make pasta for quite some time now. Mostly because I have yet to see a real good video tutorial that shows you, step by step, exactly how to do it. So I put together this “fool proof” recipe that will teach you how to make the dough, understand it’s texture and know for sure when it is ready. Once you understand this concept, you will make great pasta. With out it, you will fail and most likely end up frustrated or, worse, possibly end up hating the whole procedure altogether But the fact is, fresh pasta tastes 10 times better than dehydrated and once you see how easy this is you’ll never go back.
Another great thing about this recipe and the way I show you how to make pasta is that you can freeze the noodles in bunch’s or the dough in bulk. And if you want to defeat the purpose of making fresh pasta, in the first place, you can hang the noodles out on a rack and let them dry, if you want, when they’re done.
My How to make Pasta video
This, “How to make Pasta” video recipe will show you how to make Ravioli or Lasagna Noodle sheets first, then Fettuccine and Angel Hair Pasta. If you’re interested in some of my sauce recipes for these noodles check out my Alfredo Sauce(Olive Garden’s), Lobster Ravioli Sauce and my Alfredo and Cheese Sauce.
How to make Pasta Ingredients:
2 cups flour
1 tsp olive oil
1 pinch Salt
Add a few drops of water, to the dough, as needed and knead the dough for 5 to 8 minutes before rolling it out into sheets and cutting out the noodles. The pasta only needs to be cooked for a few minutes in seasoned boiling water before serving. But be sure to watch my video, How to make Pasta – Ravioli Sheets, Fettuccine and Angel Hair Pasta, so that you will understand exactly what to do.
Making Spaghetti with Meatballs from scratch is about the best thing you can do for your pallet. I mean the flavor is so much more luxurious than a simple can of sauce. Though my children do love those spaghetti O’s, even my year old son couldn’t get enough of this recipe when I filmed it last night. I have posted about this recipe in the past but there are a several differences.
First off, I’ve never included my Meat Ball Recipe, and I even mentioned in the original post that I wasn’t sure if I was ever going to, but here it is. Second, the recipe before used canned ingredients, tomatoes and tomato paste, but today I’m re-introducing this recipe with all fresh ingredients, which I personally like better. Also the option to add a red wine wasn’t exercised in this recipe, but it wouldn’t hurt one bit if you decide to add it. Honestly, I would have but I was out. And just so you know, and as far as I know, Spaghetti has never been made the way I make this Spaghetti with Meatballs recipe, because I use and reduce beef stalk(Bouillon). That’s right! This isn’t a recipe for vegetarians.
Spaghetti with Meatballs Ingredients:
MEATBALLS 2 lbs Ground Beef 1 lbs Ground Sausage 2 eggs 1 chopped Onion 1/2 Chopped Julian Bell Pepper 1 handful of fresh chopped Parsley 1 pkg Ritz Crackers 1/4 cup Parmesan Cheese 1/4 cup Hoisin Sauce 1/4 cup Ketchup 2 tbsp Tempura Dipping Sauce (light soy sauce, water, vinegar, sugar and Lemon Juice mixed) 2 tbsp Sriracha Rooster Sauce 3 chopped Cloves of Garlic 1 tbsp Sugar 1 tbsp Thyme 1 tsp Salt 1 tsp Black Pepper
SPAGHETTI SAUCE 6 Roma Tomatoes Handful of Fresh Parsley 5 Fresh Basil Leaves 2 Chopped Garlic Cloves 1 tbsp Brown Sugar 1 tsp dried Rosemary 1 tbsp dried Thyme 1 tsp dried sage 1 cup Beef Stock or Bouillon 1/3 cup Red Wine Optional (Cabernet preferred)
1/2 pkg of Angel Hair pasta – Add Olive Oil and Salt to boiling water and cook noodles Al dente.
Combine all the ingredients for the meatballs in a bowl and mix thoroughly. Mold 2 inch Meatballs on a pan and bake at 400 degrees for 20-25 minutes. Then Combine all the ingredients for the Spaghetti Sauce in a blender and Puree. In a Hot pan add 2 tbsp of butter, 2 chopped green onions, then add the Sauce and bring to a boil. Once the noodles are cooked al dente and strained, add some Olive Oil and place the Noodles in the Spaghetti Sauce. Reduce the Sauce until the noodles have almost completely absorbed all the liquid, then kill the heat. Add a shake of Thyme, Garlic Powder and some chopped black Olives, then plate your Spaghetti with Meatballs.
This is one of the best Spaghetti dish’s I’ve ever had. The secret is in the simmer. You’ve got to let this baby reduce and get the most flavors you’ve ever loved from your favorite Italian seasonings, sink in and settle like little bombs for your taste buds to explode when they hit your tongue!
The meatballs are entirely another matter however and they are just as explosive. But, it’s something I haven’t decided to share with the rest of the world yet, and quite honestly I’ve misplaced my recipe’s “Exact” ingredients, so I’m sorry to say you’ll have to work with another recipe if you’re wanting Meatballs. In the meantime you can brown some Italian sausage and hamburger mix if you’d like to keep it simple and Americanized. I promise you it will be, almost as good! 😉
1/2 small onion, chopped (optional)
1 1/2-2 garlic cloves, minced
1 (14 ounce) can diced tomatoes
2 (3 ounce) cans tomato paste
2 (7 1/2 ounce) cans tomato sauce
1 cup beef stock or bouillon (for a long period of simmering for flavors to meld. If you don’t want to simmer it as long, add less)
1 1/2 teaspoons basil
1 teaspoon dried parsley flakes
1 heaping tablespoon brown sugar
1/2 teaspoon salt
1/8-1/4 teaspoon crushed red pepper flakes
1/8 teaspoon fresh coarse ground black pepper
1/4 cup red wine (a good Cabernet!)
1/2 lb Angel Hair Pasta
1/2 to taste parmesan cheese
1 Add onions and continue to cook, stirring occasionally until onions are softened.
2 Add garlic, tomatoes, tomato paste, tomato sauce and beef stock (bouillon).
3 Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.
4 Stir well and barely bring to a boil.
5 Stir in red wine.
6 Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!
7 Cook the Angel Hair pasta Al dente. (This means under cook them and strain)
8 Add the pasta to the sauce and let it soak up the remaining liquid as it reduces, stirring frequently.
When the runniness is gone from the liquid, serve.