Featured Wine

Fresh Noodles with Arabiatta sauce

Fresh Noodles

1 cup all purpose flour

1 tsp sea salt

2 large eggs (possibly 3)

Combine the flour and salt, then make a mound on a clean work surface. 

Create a well in the middle, crack the eggs and whisk them with a fork. 

Slowly add the flour closest to the well until it's all incorporated. 

Start using your hands to create the dough. If it keeps crumbling and falling apart after 6 or 7 minutes (like mine did), add another egg to the mix.

Knead until you have a smooth surface. Cover with plastic and let rest 10 minutes

Once rested, cut it into quarters and roll thin. If you have a pasta maker, feel free to start at 8 and work down to a 4.

Flour both sides before either cutting into strips or putting it through the pasta cutter.

Toss in salted boiling water for 5-6 minutes, or until it's the texture you want.

Arabiatta

3 tbs olive oil or butter

3 tsp red pepper flakes

1 small onion, diced

4 tbs minced garlic

2 (28 oz) cans of whole tomatoes, i used San Marzano

1/2 cup fresh basil roughly chopped (that's one of the small clamshells)

salt and pepper, your level of spices

Heat oil or butter in saucepan. Add red pepper flakes and saute 2 minutes. Add onion and stir, cooking until transluscent. Add garlic and saute until fragrant. Add tomatoes and stir.

Cook the sauce, breaking tomatoes down with a wooden spoon if necessary. Simmer 30-40 minutes, until it's the consistency you prefer.

Stir in the basil, salt and pepper. If it isn't spicy enough, add some extra pepper flakes.