Description
Homemade Spaghetti with a rich tomato sauce made from scratch, combining fresh pasta dough with a flavorful, herb-infused tomato sauce. This recipe offers a rewarding culinary experience resulting in tender spaghetti served with a classic Italian sauce and garnished with fresh basil and Parmesan cheese.
Ingredients
Scale
Pasta Dough
- 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. Crack in the eggs, add salt and olive oil. Gradually mix with a fork, incorporating flour little by little. Add water as needed to help form a smooth dough.
- Knead the Dough: Knead the dough for 10 minutes until it becomes smooth and elastic in texture. Cover with a clean cloth or plastic wrap and let it rest for 30 minutes to relax the gluten.
- Roll and Cut Pasta: Roll out the rested dough thinly using a rolling pin or pasta machine. Cut into spaghetti strands using a pasta cutter or a sharp knife. Lay the strands flat to dry slightly while you prepare the sauce.
- 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 minced garlic and cook for another minute until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, pepper, and sugar (if using). Mix well.
- Simmer the Sauce: Let the sauce simmer gently for 20-25 minutes, stirring occasionally to develop a rich, thick consistency.
- Cook the Fresh Spaghetti: Bring a large pot of salted water to a boil. Add the homemade spaghetti and cook for 2-3 minutes or until tender but still firm to the bite. Drain the pasta well.
- Toss Pasta with Sauce and Serve: Combine the drained spaghetti with the tomato sauce. Garnish with chopped fresh basil and grated Parmesan cheese before serving for added flavor and presentation.
Notes
- Adding water to the pasta dough helps achieve the right consistency; add just enough to bring the dough together without making it sticky.
- Resting the dough is crucial as it allows the gluten to relax, making rolling easier and pasta texture better.
- Simmer the sauce uncovered to thicken it and concentrate the flavors.
- Fresh pasta cooks much faster than dried pasta; be careful not to overcook it.
- For a spicier sauce, increase red pepper flakes to taste.
- Use a pasta cutter for even, professional-looking spaghetti strands or a sharp knife if unavailable.
- Parmesan cheese can be omitted or substituted with a vegan alternative for dietary preferences.
