Hand Cut Ribbon Pasta Recipe

Cooking Instructions

1. 1

   Make the Pasta Dough

   In a large bowl, combine the flour and salt. Make a well in the center and crack the eggs into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

2. 2

   Cook the Sausage

   In a large skillet over medium heat, add the olive oil. Remove the casings from the chicken fennel sausage and crumble the sausage into the skillet. Cook until browned and fully cooked, about 8-10 minutes. Remove the sausage from the skillet and set aside.

3. 3

   Prepare the Tomato Sauce

   In the same skillet, add the diced local tomatoes and cook for 5-7 minutes until they begin to soften. Add the cooked sausage back into the skillet and stir to combine. Season with salt and black pepper to taste.

4. 4

   Roll and Cut the Pasta

   After the dough has rested, divide it into four pieces. Roll out each piece into thin sheets using a pasta machine or a rolling pin. Cut the sheets into ribbon-like strips (about 1/2 inch wide).

5. 5

   Cook the Pasta

   Bring a large pot of salted water to a boil. Add the hand-cut ribbon pasta and cook for 2-3 minutes until al dente. Drain the pasta and add it to the skillet with the sausage and tomato sauce.

6. 6

   Combine and Serve

   Toss the pasta with the sauce, adding a bit of the reserved pasta water if necessary to loosen it up. Stir in the fresh basil and sprinkle with grated Parmesan cheese before serving.