This is a basic recipe for the dough for whole egg pasta, used for making homemade tagliatelli, papparadelle and all stuffed pasta shapes.
Use one egg for every two people
2/3 cup all purpose flour or ¾ cup “00” Italian flour
Put the flour and egg in the bowl of a food processor. When it comes together and pulls away from the side of the bowl, remove it to a floured counter and knead for a little while. Try not to add too much flour as this makes the dough tough. Cover with plastic wrap and let rest for ten minutes.
Cut the dough into 4 pieces. Using a pasta machine, run the dough through on the widest setting for about 15 times. Then begin to reduce the size of the opening and run through one time on each setting.
Lay the pasta on a kitchen towel and sprinkle with a little flour. Repeat with the other 3 pieces.
Go back to the first piece of pasta and run it through the cutters. Put pasta on a kitchen towel and sprinkle with a little semolina flour.
Bring a large pot of water to a boil. Add salt – enough that it tastes like sea water. This is the only way to salt your pasta, so don't skimp.
Add the pasta and boil until it floats, about 1 minute.
In the meantime, make a sauce and add the pasta to the sauce. Then, enjoy!!!
BASIC MARINARA SAUCE
¼ Cup Extra Virgin Olive Oil
7 garlic cloves, peeled and sliced
One 28—ounce can San Marzano tomatoes, crushed by hand
Pinch red pepper flakes
1 teaspoon salt
1 fresh basil sprig
In a large skillet, over medium heat, heat the olive oil. When the oil is hot, add the garlic. Once the garlic is sizzling, add the tomatoes, slosh out the can with 1 cup water, and add that as well. Sprinkle in the red pepper flakes, and season with the salt. Submerge the basil sprig in the sauce.
Simmer the sauce until it is slightly thickened, about 15 minutes. Discard the basil.