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This is the time of year to enjoy


3 Tbs Olive Oil

1 Small Onion – chopped

4 Garlic Cloves – peeled and sliced

2 Cups White Wine

4 Cups Spaghetti Sauce – homemade or jarred

1 Pinch Oregano

1 tsp Salt

1 tsp Black Pepper – freshly ground

2 Lbs Calamari Bodies – thinly sliced,

    whole tentacles included

Fresh Basil Leaves – torn for topping

2 Large Eggs – lightly beaten

Heat the olive oil over low heat in a medium pot. Add the garlic and onion and cook, stirring frequently until fragrant and the onion is translucent. Do not let it burn. Slowly add the white wine and cook for another minute. Stir and then add the tomato sauce, oregano, red pepper flakes, salt and pepper. Bring the mixture to a simmer and cook for about 8 or 10 minutes. Do not overcook or the calamari will be tough and rubbery. Taste for salt and pepper. Serve as a stew or over pasta. Top with some torn basil leaves. In our house we also pass the cheese!



(Pasta dough for 4 people)

2 Large Eggs

1 1/2 Cups All Purpose Flour – unbleached

1/2 tsp Salt

Put the flour on a flat surface or in a bowl and form a well that will be deep enough to hold the eggs. The sides should be high enough to prevent the eggs from running out. Break the eggs into the flour well, add the salt and with a whisk, beat the eggs lightly. While doing this, begin to incorporate a little bit the flour from the inside of the flour well. Keep incorporating the eggs into the flour until the eggs are no longer runny. A good technique for doing this is to hold the outside wall of the flour with one hand while whisking with the other. If you feel more comfortable, you can use a fork to do this. My grandmother just used her fingers to mix the eggs in and, of course, she was making much larger portions. 

When all the flour has been incorporated, make a ball with the dough. Put the ball on a flat, lightly floured surface, and start kneading. With the heel of your hand, push down firmly into the center of the dough, giving the dough a slight turn and pushing down and turning again. Have flour dusted hands as you knead. Kneading will take about 7 or 8 minutes. when nice and smooth and not sticky, rest the dough under a bowl for about 15 or 20 minutes. 

Cut the ball in half and while keeping one half covered, roll out the other half on a pastry board with a large rolling pin to about 1/8” thickness. Flour as necessary but not too much as this will make the dough tough. you can now pass the dough through your pasta machine or roll the dough up like a jelly roll and slice into thin slices to make tagliatelle or fettuccine. Open the sliced pasta and dry out on a cloth lined board until ready to cook. Fresh pasta cooks much faster than dried pasta, so be sure to watch the pot. 





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