How to Make Homemade Pasta and the Best Ever Marinara Sauce
Welcome to In the Kitchen with Leslie. Every Friday I will be sharing something wonderful that is made in my kitchen. Today I am sharing How to Make Homemade Pasta and the Best Ever Marinara Sauce.
The Best Homemade Pasta
I use this recipe for all of my pasta dough. It works great for spaghetti, fettuccini, lasagna, and flavored pasta. I absolutely love it.
Ingredients
- 3 1/2 cups flour
- 4 eggs
- 1/2 tsp. salt
- 3 tbl water
Instructions
- Measure all four ingredients in a KitchenAid mixer.
- Mix with the flat paddle for two minutes or until the dough is thoroughly mixed. (If it's too dry, add another tbsp. water.)
- Switch to the dough hook and run for two more minutes.
- Form dough into a ball. If desired, wrap in plastic and store in the refrigerator for twenty minutes.
- Cut the dough into quarters.
- Using the flat pasta attachment, roll the pasta in the attachment until the thickness is #7.
- Switch to the cut pasta attachment and cut the dough.
- Hang on a pasta rack until needed.
- Let dry overnight and place in a ziploc bag if completely dry.
- Cook for approximately 8 minutes or until the pasta is al dente.
The Best Marinara Sauce
What Makes San Marzano Tomatoes So Good?
They are one of the most popular tomatoes to create savory sauces and pastes for cooking roasts and fish, and to add to stews. The San Marzano tomato (Solanum lycopersicum) is favored for its strong and sweet, almost piquant flavor. It is also one of the easiest to cultivate in wide swaths of the world.
Can You Grow Your Own San Marzano Tomatoes?
San Marzano tomato plants grow best in U.S. Department of Agriculture plant hardiness zones 5 through 10 with the right tending and care. San Marzano tomatoes are typically 4-inch oblong fruits. After you sow the San Marzano tomato seeds, the fruits will ripen and be ready to dress and serve within 75 to 80 days. For the best results, plant the San Marzano tomato seeds indoors at least six to eight weeks before the last frost date of your U.S. Department of Agriculture zone’s recommendations.
The best way to get the San Marzano tomato seeds to grow well is to plant them in soil that is moist and full of nutrients. Fill a bucket filled with rich potting soil and then fill the pot or bucket with water slowly, gently stirring the water into the dirt. When the soil is just moist but not soggy, stop adding water.
(The data above is from Wikipedia.)
The Best Ever Homemade Marinara Sauce
This marinara sauce is simply wonderful.
Ingredients
- 10 cloves of minced garlic
- 2 cups chopped onion
- 4 TBL olive oil
- 5 28oz cans San Marzano Peeled Tomatoes
- 1 tsp salt
- 1 tsp pepper
- 2 tsp red pepper flakes
- 1/2 cup red wine
- 2 TBL fresh chopped thyme
- 3 TBL fresh chopped oregano
- 8 TBL fresh chopped basil
Instructions
- In a large pot, heat the olive oil and add the two cups of onion. Cook until tender, about five to ten minutes.
- Add the garlic and cook for one minute. Do not let the garlic burn.
- Add the tomatoes and stir.
- Add the salt, pepper, red pepper flakes, and wine.
- Cover and cook on low heat for two hours, stirring occasionally to prevent burning. The large tomatoes should break down with the cooking.
- Remove the sauce from the heat, add the fresh herbs.
- Serve with pasta.
Notes
You can add a lot of things to the pasta once it is cooked. Sauteed vegetables, cooked sausage and mushrooms are a great example.
Store remaining sauce in a glass container with lid in the refrigerator for up to 7 days.
I made a huge bowl of fresh pasta (which was one entire recipe of dough.) We still had two and a half jars of pasta sauce left over!
Leslie, do you think the pasta sauce can be frozen?
Can’t wait to try your recipes out. Keep them coming, you are so inspiring!
From a fellow so cal girl, happy new year!!
I can’t wait to try the marinara recipe. I’ve been searching for a really good one, this sounds simple and flavorful. Perfect!!
I bought the Kitchenaid Pasta attachments for myself for Christmas! I can’t wait to try your recipes. The timing of this post couldn’t have been better! Thank you and Happy New Year!
I add a tbs of olive oil to my pasta dough, not sure if it makes a difference but enjoy the taste. I also often add cayenne pepper, it looks good!!😂
What type of red wine do you use ?
Hi Leslie, how long can the unused sauce be refrigerated, or do you freeze it? Sounds delicious!
You can put it in the refrigerator for a week or freeze it for a few months. Just put it in a ziplock bag to freeze.
For your Pumpkin Ravioli filling, do you use a large can of pumpkin puree or a 15oz. can? In the photo, which is a little grainey, it looks like the larger can. Thanks! Love your blog & am so glad I saw the article about your Christmas party in the L.A. Times!! Love your home as well!
What type of flour do you use or does it matter?
Hi Leslie, I’m a new subscriber and so excited to try this recipe! I’ve tried to enter the password in Christmas Party Recipes, but it doesn’t work. Any suggestions?
I made
This tonight! Sauce is delicious but spicy (to me). Next time I’d halve the red pepper. Thank you so much for posting!
We like it spicy. But I went ahead and changed the recipe to two teaspoons to make it better for everyone. Thanks so much fro your input.
Yes!! We made this tonight too!!
LOVE the recipe but we too found it to be spicy….
2 Tablespoons correct???
BTW Leslie Great job!!
We love it spicy but I just changed the recipe to two teaspoons. Since two of you said it was too spicy I thought I better change it! Thanks.
You are the best!
Hi Leslie,
I just made the pasta and the sauce. I did cut down the red pepper to one tablespoon because my husband doesn’t like spicy food. How long will the pasta keep? Can I freeze it? And does it need to be refrigerated? ( 1st time making pasta)
Love your blog and follow you on Instagram
Can you can the sauce, to use through out the winter months?
Of course you can. Just make sure you are familiar with and know all of the proper canning procedures to ensure safety!
If using fresh Marzano tomatoes, how many are needed for this recipe?