Fresh Pasta, Marinara, Parmesan Recipe
Make Fresh Pasta, Marinara, Parmesan Recipe in just 1h 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Fresh Pasta
Marinara Sauce
To Serve
Method
Fresh Pasta
- 1
Make dough
On a clean work surface or in a large bowl, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon fine sea salt. Using a fork, gently whisk the eggs while gradually incorporating a little flour from the inner wall of the well. Continue until mixture thickens into a shaggy dough.
- 2
Knead
When the dough holds together, use your hands to knead for 8–10 minutes until smooth and elastic. If the dough is too dry and crumbly, add up to 1 tablespoon water; if too sticky, sprinkle a bit more flour. Shape into a ball.
- 3
Rest
Wrap the dough tightly in plastic wrap or place in an airtight container and rest at room temperature for 30 minutes to relax the gluten.
- 4
Roll and cut
Divide the dough into 4 pieces. Keep the pieces you are not working with covered. Flatten one piece and run through a pasta machine or roll with a rolling pin to desired thickness (about 1–2 mm for tagliatelle). Dust with flour as needed. Fold or feed sheet through machine to cut into ribbons (fettuccine/tagliatelle) about 1/4" wide. Shake out and dust with semolina to prevent sticking.
Marinara Sauce
- 5
Sauté aromatics
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely diced onion and a pinch of salt; cook, stirring occasionally, until the onion is translucent and lightly golden, about 6–8 minutes. Add the minced garlic and cook for 30–60 seconds until fragrant (do not let brown).
- 6
Build sauce
Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes, dried oregano, red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper and 1/2 teaspoon sugar (if tomatoes are very acidic). Bring to a gentle simmer.
- 7
Simmer
Reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally, until slightly reduced and flavors have melded. Taste and adjust salt and pepper as needed. Stir in torn basil leaves off the heat.
Finish & Serve
- 8
Boil pasta
Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Add freshly cut pasta and cook until al dente, 2–4 minutes depending on thickness. Fresh pasta cooks quickly—test a strand for doneness.
- 9
Combine pasta and sauce
Reserve 1/2 cup of pasta cooking water, then drain the pasta (do not rinse). Return pasta to the pot or a wide sauté pan set over low heat. Add 1–2 ladlefuls of hot marinara and 1 tablespoon butter (optional) and toss gently, adding reserved pasta water as needed to create a glossy sauce that coats the noodles (about 2–4 tablespoons). Heat just until sauce clings to the pasta.
- 10
Plate and garnish
Portion pasta onto plates or a serving platter. Spoon extra marinara around as desired. Sprinkle generously with freshly grated Parmigiano-Reggiano (about 3 tablespoons per serving) and finish with a drizzle of olive oil or a few basil leaves if desired. Serve immediately.