Homemade Pasta & Bolognese Sauce

Noodles with italian seasoning on top.

This past weekend, I decided to make my first batch of homemade pasta after seeing the detailed, yet simple process on Pioneer Woman's website. She had a visitor called Pastor Ryan who made this pasta along with bolognese sauce (usually a ragù or meat sauce originating from Bologna, Italy). *NOTE* After reading a comment on PW's site, I found out that this recipe was copied (and not acknowledged! That is not cool.) from Chef Gordon Ramsey. I included the youtube video of him making the recipe below.)

It was so easy to make. I only had one problem and that dealt with the texture of the noodles after I cooked them. I followed the recipe exactly, but I think the noodles should have dried for a few minutes before cooking them. I also think they could have cooked one more minute longer. Nevertheless, it was so good. I will definitely make this again.

Make sure you flour your surface well and flip over the dough as you roll it out to prevent the noodles from sticking too much.

At this point, most of the noodles were sticking to the table. I had to pry them up with a dough scraper. I also cut the noodles with a pizza wheel.

I made the sauce first so that it could simmer for up to 2 hours. I also halved this recipe and ate it for over two days for lunch and dinner (four meals +!). Make this ASAP! :)

I sprinkled some parmesan cheese on top and poured a glass of iced green tea in a wine glass to make everything look special :).

Bolognese Sauce (halved version)

copied and adapted from Chef Gordon Ramsey and Pioneerwoman

3/4 cups grated carrots
1/2 large red onion, diced
1/4 cup olive oil
1 pound ground beef
1 tablespoon oregano flakes
1 tablespoon dried basil flakes
1/2 6-ounce can tomato paste (I used tomato sauce because I was out of this)
2 cloves garlic, minced
1/1 to 1 cup red wine (I don't drink; I used leftover, homemade chicken broth)
1 tablespoon Worcestershire
salt
pepper
1 28-ounce cans whole tomatoes
1/2 cup milk (I used heavy cream; you could also use half-n-half)
Fresh Parmesan cheese

1. Heat oil in a large Dutch oven or big pot over medium heat.
   
2. Add grated carrots and onions and cook for a few minutes.
   
3. Make a well in the center of the mixture, then add in the ground beef (or turkey or chicken).
   
4. Cook for a few minutes until brown, gradually stirring it into the carrot mixture.
   
5. Throw in oregano and basil.
   
6. When the meat is browned and combined with other ingredients, make another well.
   
7. Add tomato paste (or sauce) and let it heat.
   
8. Add garlic and stir to combine.
   
9. Make a well in the center of the mixture and add red wine (or chicken broth). Stir together.
   
10. Add Worcestershire and stir.
    
11. Add canned tomatoes.
    
12. Finally, pour in milk (or cream or half-n-half), stir, and let simmer for 30 minutes to 2 hours.
    
13. Make the homemade pasta while it simmers
    

Serve with pasta and a generous sprinkling of Parmesan cheese.

Homemade Pasta

Pastory Ryan states: “Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?” (I made a portion for two people so that I could have leftovers. I should have made a portion for four so that I could have more homemade noodles the next day)

For two:
1 cup flour
2 eggs

1. Make a well in the flour.
   
2. Crack the eggs into the well.
   
3. Start mixing it lightly with one hand until it’s all combined.
4. Turn it out onto a floured surface and begin kneading it, rolling and punching and pushing, until it’s smooth, not sticky or tacky.
   
5. Stick the dough in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.
6. When you’re ready, roll it out on a floured surface as thinly as it’ll go. The noodles will plump up quite a bit when they boil in the water, so the thinner you can roll it, the better.
7. Cut the noodles really thin. You can use a sharp knife (if you can keep it in a straight line), a pizza wheel (this is what I used), or a long pizza/bread cutter like this one.
8. (Let the noodles hang to dry for about 30 minutes.)
   
9. To cook the noodles, just boil them in salted water (very important!) for probably two (I suggest cooking them for four minutes) minutes. Don’t let ‘em go too long since they are not like the dry variety.
   
10. Drain the noodles, and then toss them with some dried herbs.