Ingredients
Gathering your ingredients is like collecting pieces of a family story, each playing a vital role in the narrative of this dish.
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 cups homemade tomato sauce (or your favorite store-bought variety)
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
For substitutions, you can use whole wheat flour for a nuttier taste or add a touch of semolina flour for a firmer texture. Mama Lou often reminded us that the quality of the ingredients is key to authentic flavors, so choose the freshest you can find.
Instructions
Creating this pasta is a journey, each step a page in the cookbook of our family history. Follow along as we recreate the magic.
- Begin by placing the flour on a clean surface, creating a well in the center. Crack the eggs into the well, add salt, and drizzle with olive oil.
- Using a fork, gradually incorporate the flour into the eggs until a dough starts to form. Mama Lou taught us patience here, letting the dough come together gently.
- Knead the dough by hand for about 10 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for at least 30 minutes.
- After resting, roll out the dough using a pasta machine or rolling pin to your desired thickness. Cut it into your preferred pasta shape—tagliatelle was always Mama Lou’s favorite.
- Bring a large pot of salted water to a boil and cook the pasta for 2-3 minutes, or until al dente.
- In a separate pan, heat the tomato sauce over medium heat. Add the cooked pasta and toss to coat, letting the flavors meld together.
- Serve hot, topped with grated Parmesan and fresh basil leaves. As Mama Lou would say, “A dish isn’t complete until it’s shared with love.”
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International