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Fresh Pasta with Breadcrumbs & Tomato Sauce


  • Author: Living the Gourmet
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 1x

Ingredients

Scale

Homemade Pasta:

  • 2 cups AP flour or 00 flour
  • 1½ teaspoons salt
  • 3 large eggs
  • 2 tablespoons olive oil
  • **1-2 tablespoons water

For the Bread Crumbs:

  • 1 ½ cups of Italian style bread crumbs – (if you don’t have seasoned bread crumbs, add garlic powder and black pepper)
  • 45 large cloves of garlic – crushed and chopped
  • 23 tbs. olive oil

For the Tomato Sauce:

  • 4 large tomatoes – diced
  • 1 bunch of fresh scallions – chopped
  • 45 large cloves of garlic – crushed and chopped
  • ½ cup wine
  • 1 ½ tsp. salt
  • 1 tsp. black pepper
  • ½ tsp. red pepper flakes
  • 1 tsp. dried oregano
  • 1 tsp. sugar
  • 2 tbs. olive oil
  • ¼ cup of fresh grated Romano or Parmesan cheese
  • Fresh Romano or Parmesan cheese for grating

Instructions

Homemade Pasta:

  1. On a clean work surface, place flour and make a well in the center. Add eggs, salt, and olive oil. Using a fork, whisk the eggs until combined. Using your hands, gently begin to incorporate the flour into the egg mixture until a sticky dough starts coming together.
  2. Gently knead the dough, lighting dusting the work surface with flour if it sticks. If the dough feels too dry, add 1-2 tablespoons of room temp water.
  3. The final result should be a tacky dough that doesn’t stick to the surface. Shape into a disk and wrap in clingfilm then let the dough rest for about 15-20 minutes.
  4. Divide the disk into quarters. On a lightly floured surface, gently roll the dough out to flatten. Set your pasta maker to level 1 and gently run it through. Lightly dusk the dough with flour, fold the dough, then set the pasta maker to level 2 and run it through again. Dust it once more with flour, and finally, run it through level 3. You may need to dust it again with flour before running it through the fettuccine attachment. Once the pasta has been cut, dust with flour and let dry on a pasta rack for 1-2 days if you are not making it immediately.
  5. To cook, prepare the pasta as you would any store bought brand. Bring a large pot of salted water to a roaring boil. Add the dried or fresh pasta and let cook until ‘al dente’. NOTE: fresh pasta takes significantly less time to cook about 2-3 minutes. If you are using dried pasta, cook for about 10 minutes.

For the Bread Crumbs:

  1. Heat a medium sized cast iron frying pan.
  2. Add the garlic and the olive oil and allow the garlic to get slightly golden.
  3. Add the bread crumbs and toss to absorb all of the olive oil.
  4. Allow the bread crumbs to get slightly golden and turn the heat off. Set aside.

For the Tomato Sauce:

  1. Heat a large cast iron frying pan.
  2. Add the chopped garlic and let the garlic become slightly golden.
  3. Add the diced tomatoes and chopped scallions. Sprinkle with the sugar and add the seasonings and toss, while cooking on a gentle heat.
  4. Add the olive oil, grated cheese and toss.
  5. Add the wine and continue to simmer on a gentle heat for 20 – 25 minutes.
  6. Taste for seasonings.
  7. Add the golden bread crumbs to the sauce and toss, then toss in pasta.
  8. Serve with a drizzle of olive oil, fresh grated Parmesan or Romano cheese and red pepper flakes.

Notes

Prep Time does NOT include Inactive Prep Time.

Nutrition

  • Serving Size: 1
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