You’ve had the regular pasta that comes in a box. Well I have too, but have you had home made pasta? Totally different, right! Well this is the first time I have had home made pasta, but I can tell you this is way better than the box pasta. I did run into one problem. After I cut the pasta into fettuccini, and laid it out to dry, it all stuck together. I learned that I need to use more flour. To go along with the home made pasta my mom made some home made sauce to go on it. This pasta recipe that I got from the Food Network website is really good. For this recipe I recommend you have a pasta machine, because that will save you a lot of time!
- 2 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 3 large eggs
- 2 tablespoons olive oil
- Cornmeal, for dusting
To make pasta dough: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with remaining olive oil and wrap the dough in plastic wrap; let it rest for about 30 minutes to allow the gluten to relax.
Cut the ball of dough in 1/2, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Form the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening and rolling until the sheet is about 1/4-inch thick; (keep in mind, overly thick pasta tastes gummy.)
Now, using the spaghetti cutting attachment, run the sheets through the cutting slot. Dust the noodles and a baking sheet with cornmeal. Coil the spaghetti strands into a nest and allow the pasta to dry for about 10 minutes before boiling.
Bring a large pot of salted water to a boil and add spaghetti. Cook for a few minutes until al dente.
I give this pasta: 5 out of 5 chefs:
Sounds strange right? Well once I tell you about them your mouth will be watering! It tastes like a meatball sub. This burger has garlic bread instead of regular buns. The beef is like the meatballs on the spaghetti. Then on top of the “meatballs” it has mozzarella cheese and tomato sauce. If it still sounds strange just try it. Trust me, it will be worth it.
I got this recipe from the Food Network magazine. The side item was fried spaghetti. I didn’t make the fried spaghetti because we were trying to stay healthy. So instead we had oven roasted potatoes. Those were good, too.
For the fries:
- Vegetable oil, for frying and brushing
- Kosher salt
- 4 ounces spaghetti
- 1/4 cup grated parmesan cheese
For the burgers:
- 1/2 small onion, cut into chunks
- 5 cloves garlic, smashed
- 1/2 cup fresh basil, plus 2 tablespoons thinly sliced, for topping
- 1/4 cup fresh parsley
- 1 1/4 pounds ground beef chuck
- 3/4 cup grated parmesan cheese
- 1 cup tomato sauce, plus 1 cup warmed for dipping
- 1 teaspoon dried oregano
- Kosher salt and freshly ground pepper
- 4 slices mozzarella cheese
- 4 hamburger buns, split
- 1 tablespoon extra-virgin olive oil
- Make the fries: Brush a baking sheet with vegetable oil. Heat 2 to 3 inches vegetable oil in a Dutch oven until a deep-fry thermometer registers 365 degrees F. Meanwhile, bring a medium pot of salted water to a boil. Add the pasta to the boiling water and cook as the package directs, then drain. Spread in an even layer on the prepared baking sheet and let cool.
- Cut the cooked spaghetti into short pieces and fry in batches, turning once, until golden, 30 seconds to 1 minute. Drain on paper towels and sprinkle with the parmesan and salt.
- Make the burgers: Preheat the broiler. Pulse the onion, 4 garlic cloves, 1/2 cup basil and the parsley in a food processor until finely chopped. Transfer to a bowl and add the ground beef, 1/2 cup each parmesan and tomato sauce, the oregano, 1/2 teaspoon salt, and pepper to taste. Mix with your hands until combined and form into four 1-inch-thick patties. Transfer to a rimmed baking sheet.
- Broil the patties, turning once, until browned and just cooked through, 6 to 8 minutes. Top each patty with a slice of mozzarella and 2 tablespoons of the remaining tomato sauce. Return to the broiler until the cheese melts, about 30 seconds.
- Place the buns split-side up on another baking sheet and toast under the broiler until just golden, 1 to 2 minutes. Brush the toasted sides lightly with the olive oil, rub with the remaining garlic clove and sprinkle with the remaining 1/4 cup parmesan. Return to the broiler until the cheese melts, about 30 seconds.
- Place each patty on a bun bottom and top with some sliced basil and a bun top. Serve with the spaghetti fries and warm tomato sauce for dipping.
I give the Spaghetti Burgers: 5 out of 5 chefs
Back in the Day Bakery, Savannah, GA is a bakery with desserts, sandwiches, and salads. I like every thing I have ever had there. All of the desserts are very good, but my favorite is the Chocolate Heaven cupcake. It is chocolate cake with chocolate icing and a lot of chocolate sprinkles on top- real chocolate sprinkles! My favorite lunch item is the Caprese sandwich, which is tomato, mozzarella, basil, balsamic vinegar and olive oil all in their home-made bread.
I am also in their cookbook!!! For those of you that have it, I am on page 44 😮 :-)!
The Jambon Royal The Caprese Sandwich
<– The Chocolate Heaven Cupcake, The Red Velvet Cupcake, The Lemon Coconut Cupcake, and The Nana’ Puddin’.
I give Back in the Day Bakery: 5 out of 5 chefs