Established 1926 Recipe
South Bend's Oldest Italian Restaurant
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Ingredients
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Pasta
Sauce
Toppings
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, beat the eggs gently, gradually incorporating the flour from the edges of the well until a dough forms.
- 2
Knead the Dough
Transfer the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 3
Roll Out the Pasta
After resting, divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until thin. Cut into your desired shape (fettuccine, tagliatelle, etc.).
Sauce Preparation
- 4
- 5
Simmer the Sauce
Add the crushed tomatoes, fresh basil, oregano, salt, and black pepper. Stir well and let simmer for 20-25 minutes, allowing the flavors to meld.
Combine and Serve
- 6
Cook the Pasta
In a large pot of salted boiling water, cook the fresh pasta for 2-4 minutes or until al dente. Drain and reserve a bit of the pasta water.
- 7
Mix with Sauce
Add the cooked pasta to the sauce, tossing gently to combine. If the sauce is too thick, add a splash of reserved pasta water to achieve desired consistency.
- 8
Serve
Plate the pasta and top with grated Parmesan cheese and fresh basil leaves. Serve immediately.