Description
This recipe guides you through making authentic homemade spaghetti from scratch, including crafting fresh pasta and a rich, flavorful tomato sauce with herbs and spices. Perfect for a comforting, satisfying Italian meal enjoyed by the whole family.
Ingredients
Scale
Pasta
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons water (as needed)
Tomato Sauce
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 teaspoon sugar (optional)
- 1/4 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese (for serving)
Instructions
- Make the Pasta Dough: On a clean surface, create a well in the flour. Add the eggs, salt, and olive oil into the center. Gradually mix with a fork, incorporating the flour little by little. Add water as needed to form a workable dough.
- Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough with a clean cloth and let it rest for 30 minutes to relax the gluten.
- Roll and Cut the Pasta: Roll out the rested dough using a rolling pin or pasta machine to your desired thinness. Cut it into spaghetti strands using a pasta cutter or a sharp knife. Allow the strands to dry slightly before cooking.
- Prepare the Tomato Sauce: Heat olive oil in a large pan over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until softened and translucent.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for another minute until fragrant. Add the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, pepper, and sugar if using.
- Simmer the Sauce: Reduce the heat and let the sauce simmer gently for 20-25 minutes, stirring occasionally to deepen flavors and thicken the sauce.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Cook the fresh homemade spaghetti for 2-3 minutes or until tender but still slightly firm to the bite. Drain the pasta well.
- Toss and Serve: Immediately toss the drained spaghetti with the prepared tomato sauce. Garnish with freshly chopped basil and grated Parmesan cheese. Serve warm for a delightful meal.
Notes
- Resting the pasta dough is essential to achieve a tender texture and easier rolling.
- If the dough feels too dry, add water gradually; if too sticky, sprinkle with a little flour.
- Drying the pasta slightly before cooking helps prevent sticking.
- Adjust red pepper flakes to control the spiciness of the sauce.
- Fresh basil added at the end brings vibrant flavor and aroma.
- The tomato sauce can be made ahead and refrigerated for up to 3 days or frozen for longer storage.
