Description
A classic homemade spaghetti recipe featuring fresh pasta made from scratch paired with a rich and flavorful tomato sauce simmered with herbs and spices. This dish is perfect for a comforting homemade Italian meal.
Ingredients
Scale
For the Pasta:
- 2 cups all-purpose flour
- 2 large eggs
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons water (as needed)
For the 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 and add the eggs, salt, and olive oil. Gradually mix with a fork, incorporating the flour little by little. Add water if needed to form a cohesive dough.
- Knead the Dough: Knead the dough for about 10 minutes until it becomes smooth and elastic. Cover the dough and let it rest for 30 minutes to relax the gluten.
- Roll and Cut the Pasta: Roll out the rested dough using a rolling pin or pasta machine to your desired thinness. Cut into spaghetti strands using a pasta cutter or knife. Allow them to dry slightly before cooking.
- Prepare the 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 the minced garlic and cook for an additional minute until fragrant. Add crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, pepper, and sugar. Mix well.
- Simmer the Sauce: Reduce the heat and simmer the sauce gently for 20-25 minutes, stirring occasionally to develop and thicken the flavors.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the fresh homemade spaghetti for 2-3 minutes or until tender but still slightly firm to the bite (al dente). Drain the pasta.
- Toss and Serve: Immediately toss the cooked pasta with the warm tomato sauce. Garnish with freshly chopped basil and grated Parmesan cheese before serving.
Notes
- For best results, use a pasta machine to roll out the dough evenly and achieve consistent thickness.
- You can adjust the water in the dough based on flour humidity and egg size—add just enough to form a pliable dough.
- The red pepper flakes are optional and can be omitted if you prefer a milder sauce.
- If you don’t have fresh basil, you can substitute with additional dried basil, though fresh provides better flavor.
- This homemade pasta can be dried and stored for later use or frozen for up to a month.
