4 cups all-purpose flour
1 3/4 teaspoons kosher salt
4 large eggs
1/4 cup water
1/2 cup rice flour for dusting finished fettuccine
4 Tablespoons unsalted butter (or olive oil)
1/2 small onion, chopped
2 pounds tomatoes, peeled, seeded and coarsely chopped (or 3 cups canned Muir Glen tomatoes)
3 cloves garlic, chopped
2 tablespoons tomato paste
1 Tablespoon chopped basil
1 dried teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon sugar
1/4 cup grated Parmigiano-Reggiano or Ricotta Salata, for garnish
Fresh basil, cut in thin strips, for garnish
Pasta Dough: Pour flour and salt into bowl of food processor. Pulse to mix. Add eggs and water and process until dough forms a soft ball but is not sticky. If sticky, add more flour, 1 tablespoon at a time until no longer sticky. If dry, add additional water 1 tablespoon at a time. Remove dough from food processor and knead 1 minute by hand until smooth. Flatten and let rest, covered in plastic film, for 10 minutes.
Roll Dough: Cut a piece of dough from the mass and flatten into a round. Sprinkle the machine's rollers with flour. Knead the pasta through the pasta machine on #1 (widest setting). Fold over into thirds and run through the machine on setting #1 again adding additional flour as you go if needed. It may need to pass through setting #1 several times until it is smooth. Then stretch the dough to the desired thinness by running it through the machine increasing the width one numbered setting at a time. (The dough should eventually be rolled to setting #6 or #7.) Dust pasta sheets generously with rice flour and store on sheet pans until ready to cut. Add fettuccine attachment to machine and crank pasta sheet through the cutter, letting the fettuccine fall into a loose mound. Dust it liberally with rice flour (in a bowl) and toss. Leave uncovered until ready to cook.
Sauce: Heat butter in the sauté pan over medium heat. Add onion and sauté until translucent, about 3 minutes. Add garlic and cook 1 minute. Add tomatoes and cook to heat through, about 3 minutes. Add tomato paste, chopped basil, oregano, salt, pepper and sugar. Mix well.
Cooking Pasta: Meanwhile, in a large pot of heavily salted boiling water, cook pasta until tender but firm to the bite, about 1-2 minutes. Drain pasta well, transfer to a bowl and toss gently with half the sauce, reserving remaining sauce for serving.
To serve: Spoon pasta onto a pasta plate. Add small ladleful of reserved sauce. Garnish with grated Parmigiano-Reggiano (or Ricotta Salata) and basil. Serve.
Recipe created by Parties That Cook®