It’s been quite a few years since I had my Aunt’s homemade pasta with her delicious Bolognese sauce. Aunt Nancy made the most delicious and simple recipe that tasted like something out of northern Italy. I decided to take on the challenge of replicating her recipe for my family’s New Year’s Eve dinner.
I headed to my local kitchen store and bought a hand-cranked pasta maker. I was pleasantly surprised how easy it was to use and well made. It also looked cute on my kitchen counter! After a few failed attempts, I finally learned to make and appreciate fresh homemade pasta. The texture is just amazing. It may sound like lots of work, but it’s worth the effort if you have the time.
This dish features pasta made with flour and eggs. It gets topped with Bolognese sauce. You gotta add fresh parmesan cheese.
So have I convinced you to make this? Let’s get to it!
- 2 -2/2 cups of unbleached all-purpose flour
- 4 large eggs
- Pinch of salt
On a clean service with your hands make a well 7 to 8 inch high in the center of the flour. Crack the eggs in the well. With a fork lightly beat the eggs, gradually piling the flour in the eggs. Use your hands to pull the remainder of flour all together, while kneading gently until dough feels cohesive. Cover the dough for 20 minutes.
Cut the dough into 6 pieces. Take one piece and flatten out with a towel. Dust it slightly with flour.
When you fold the first piece make sure you dust it with flour and pass it through the widest setting of the pasta maker. Keep passing it through the next settings on the pasta machine (4 or 5 times ) and lightly flour on both sides each time. Each strip should be 1/16 thick and 3 inches wide.
Cut each strip in half to make it easier to pass through the fettuccine setting. Hold it carefully while you are passing it through. Take that group and place it on parchment paper. Add flour to it so it can stay loose and not stick together.
I made the Bolognese sauce by cooking 1 pound of ground beef and pork. I added 1 cup of carrots, onions and 2 stalks of celery, all chopped up. Brown everything together in a pot on low heat. Add 2 cups of chicken broth, 1 cup of milk and 1 can of crushed tomatoes. Simmer for 2 hours. Salt to taste. Add the sauce on top of the fettuccine. Sprinkle parmesan cheese on top.
It’s been fun making pasta, made it’s been three times in one week, so my family is getting spoiled. Will you be spoiling anyone anytime soon?
Enjoy! xo Maria