The chilly winter in the Midwest means homemade pasta to me. Making homemade pasta dough may seem a daunting task, but making it just once will bring you to the realization that homemade pasta is far and away more flavorful and tender than pasta from a box. I do use packaged dried pasta often—don't get me wrong—but making your own pasta brings a lot of love to the table! Here's a couple of recipes to get you started—each one uses the versatile All-Purpose Pasta Dough and Weeknight Marinara Sauce recipes that follow.
Cavatelli alla Molise
ALL-PURPOSE PASTA DOUGH
Serves 2
2 cups all-purpose flour
2 eggs, plus 1 egg yolk
2 Tbsp olive oil
2-3 Tbsp water
1 tsp salt
1. Place flour in a mound on work surface and make a well large enough to hold addition of eggs, olive oil, water and salt. Working inside the well, break up eggs with a fork and work a little flour into the mixture as you combine. When the wet ingredients combine with enough flour, work with hands to form dough.
2. Knead well, about 8 minutes, until dough feels a bit dry and tacky to the touch. Dough should feel smooth and pliable. Cover with plastic wrap and let rest at room temperature for 1 hour.
3. Sprinkle a little flour onto work surface for rolling and cutting dough by hand. If using a pasta machine, sprinkle a little flour or cornstarch onto a large baking tray in which to place cut pasta.
WEEKNIGHT MARINARA SAUCE
Makes 14 cups
2 Tbsp olive oil
1 shallot, finely diced
4 cloves garlic, minced
4 Tbsp Marsala wine
2-28 oz cans crushed tomatoes
2-28 oz cans tomato sauce
2 bay leaves
4 Tbsp each dried oregano, basil and parsley
kosher salt and freshly ground black pepper to taste
1 tsp sugar
1/2 cup grated romano cheese
1. Heat olive oil in sauce pot, add shallots and saute over low heat until soft, 5 minutes. Add garlic and heat 1 more minute. Add Marsala, turn up heat to medium-high and reduce liquid by half.
2. Add crushed tomatoes and tomato sauce and stir into shallot mixture. Add bay leaves, herbs, salt, pepper and sugar. Bring just to a boil and reduce heat to simmer 10 minutes. Add cheese and continue to simmer 40-45 minutes so flavors combine.