Robb + Jessie Married & in the Badger State

Homemade Pasta with Luz’s Arrabbiata Sauce

By Jessie on 28 December 2009 tagged food, Homemade with no comments

Spaghetti always remind me of the time when Robb and I met: high school. (It’s been 10 years, now!) Before our big meets, our cross country team would always have a spaghetti feed hosted by one of the runner’s parents. My parents have hosted these events many times in the years since my brother and I ran at Redmond High School. I actually grew very tired of spaghetti and red sauce. (A runner who doesn’t love pasta?! What is wrong with her?!) But last night, the meal was redeemed in our little kitchen.

As a wedding gift, my grandma gave me a treasured hand-me-down: a practically new Cuisinart food processor with a pasta making attachment. I think she used it once or twice since my grandpa gave it to her as a wedding gift 30 years ago. I admit, the pasta maker sat in our apartment for almost two years now, unused and taking up space. Lately everyone has been making their own pasta, so Robb and I felt the need to jump on the bandwagon. Thankfully it didn’t require spending any money.

Ruthie gave me her recipe for their egg-pasta and tips on how to check for the perfect consistency. The last time I made pasta, we had to use our hands… this time … the Cuisinart did all the work. I now know why Mario Batali always insists on making pasta on his show — it’s just that easy!

Ruthie’s Basic Egg Noodle Pasta
Makes: 1.25 lbs

Ingredients:
4 large eggs
17.5 oz (3.5 cups) sifted bread flour
1 tablespoon water - add to eggs
1 teaspoon salt

Method:
Break eggs and make sure they measure to 7/8 cup and add 1 teaspoon of water at a time. Mix together well.

Sift flour and salt together and put into the food processor. Turn on and while the processor is running, gradually pour in egg mixture. The dough will begin to turn into particles which will “creep” up the sides of the bowl. When the dough begins to “fall” or collapse back into itself, the dough will be ready.

*This is where my recipe deviates from Ruthie’s*

With the food processor attachment (from 1982) (opposed to the Kitchen Aid attachment) you simply transfer the dough into the hopper where you will feed it into the extruder. (I will post photos of my awesome, vintage pasta maker at a later date.)

Once you have your pasta in the desired shape and consistency, lay it on a clean towel and dust it with semolina flour to prevent it from sticking together.

Fresh pasta only takes a few minutes to cook. But, to ensure they do not stick together and cook evenly, only add a handful at a time to the boiling water. Wait until the water has return to a boil before adding more.

My friend Luz gave me the recipe for her prize winning pasta (often referd to as her “husband-finding sauce” from her time she spent at L’Abri. I hope she wont mind me sharing it here, I have had so many people ask me for the recipe. It’s seriously amazing. And if you happen to be looking for a husband, maybe this will help lure in “the one.”

Luz’s Arrabbiata Sauce
Makes: 6 servings

Ingredients and Method:
Heat on medium-high 1 tablespoon olive oil in a large, deep skillet. Add 1 cup medium onion, diced and allow to soften (5 minutes) and then add 4 (or more) cloves garlic, minced. Cook until fragrant (about 30 seconds).

To the onion mixture, add in these more or less at the same time:

3 ounces red wine (Merlot is best)
1 tablespoon sugar
1 tablespoon chopped fresh basil (or 1 teaspoon dry)
1 tablespoon crushed red pepper (or less if you can’t do spicy)
2 tablespoon tomato paste
1 tablespoon lemon juice
1/2 tablespoon Itaian seasoning
1/4 teaspoon freshly cracked black pepper
2 (14 oz cans) peeled, diced tomatoes (if you use whole canned tomatoes, smash them with a potato masher)

Bring the sauce to a simmer until it reaches the desired consistency (I usually simmer for 15 minutes or so). Finish it off with as much chopped fresh parsley.

You can serve this over vegetables (like yellow squash and zucchini) and/or yummy pasta. Oh and it’s amazing with some crusty bread.

Robb and I were curious about the cost of fresh pasta vs the dried pasta we buy at the store:

1¢ …1 teaspoon salt
40¢… 4 large eggs
99¢… 17.5 oz bread flour
$1.40 / 1.25 pounds fresh pasta

Homemade Fresh Pasta = 23¢ / serving
A serving size of fresh pasta is 3 oz (about 6 servings from a recipe).

Store-bought Dried Pasta = 15¢ / serving
A serving size of dried pasta is 2 oz (about 8 servings from a box).

I don’t have these numbers yet:
Store-bought Fresh Pasta = ?¢ / serving
A serving size of fresh pasta is 3 oz (about ? servings from a box).

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