Monday, December 24, 2012

Fresh Pasta with Bolognese

Fresh Pasta


Fresh pasta is a fun thing to make.  It is simple, having only two ingredients, and takes any pasta dish up a notch.  It is time consuming, but worth it.

We often will make a trip to a neighbour that sells farm fresh eggs out of a cooler at the end of her driveway.  Since it is the eve of Christmas eve I opted for organic free range eggs from our local grocery store. 

Ingredients

2 cups unbleached flour
3 eggs


Put flour and eggs in a food processor and blend until a ball forms.  If pebbles appear instead of a ball add 1/2 teaspoon of water at a time until it forms a ball.  Once you received the ball form, remove from food processor and knead for one or two minutes until it is smooth.  Cut 1/4 of the dough ball off and wrap the remainder in plastic wrap.



Take the 1/4 chunk and run through a pasta maker.  I have a traditional one that works well for me. 


Start by running it through stage one.  Fold the pasta in half lengthwise and run through 3-4 times.  Move the setting to stage 2 and run through 3-4 times, folding dough in half lengthwise and running it through the open end.  Continue through this process until you get to the desired thickness.  Take the sheet of dough and dust with flour.  This will prevent it from sticking.


Take another quarter slice of the dough ball and do the same thing.  Once the entire ball has been rolled through the pasta maker add the attachment and choose the variety of pasta you'd like to make.  I did Fettuccine for this recipe and rolled it through until #4, so it was nice and thick.  Roll it through and set aside until you want to cook it.

Bolognese

Ingredients

2 cans of organic diced tomatoes
1lb. organic ground beef (or you can do 1/2 ground pork and half ground beef)
1 chunk of spicy salami, quartered
1 1/2 cups of good Italian red wine
1 small can tomato paste
1 onion
2 garlic cloves
olive oil
chili flakes
oregano
fresh ground pepper
course salt

In a large pot over medium high heat put olive oil.  Once heated add garlic and onions and fry until lightly browned.

Add ground beef and continue cooking until it is lightly browned.

Add tomatoe paste, red wine and then canned tomatoes and bring to a boil. 


Turn heat down.


In a frying pan on medium high heat pan fry the quartered salami until lightly browned.  Add to the pot.


Add chili flakes, oregano, fresh ground pepper and course salt.  Take a hand blender and lightly blend the entire pot of sauce.  This will get rid of the large chunks of diced tomato and some of the salami quarters. 


Simmer on low for 1 to 2 hours.


Once sauce is ready bring a bowl of water to a boil and cook the pasta. 

Drain and put back in the pot.  Scoop spoonfulls of sauce into the pasta until you have the desired amount. 

Plate and serve.


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