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.
- 3 1/2 cups flour
- 4 eggs
- 1/2 tsp. salt
- 3 tbl water
- 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.)
- 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
- 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.
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!