MAKE YOUR OWN PASTA | Handmade Tagliarini from scratch with spicy smoky tomato sauce
You CAN make your own pasta at home. In this video, Brian walks you through how to make handmade Tagliarini with your fingies. No machine or experience required. We pair it with a spicy smoky tomato sauce, toss a little grated parm on top, and dig into handmade fresh pasta at home that stands up to any pasta you’ll get in a restaurant. Turn on some music, pour a glass of vino, and give this one a try. Leave any questions you have along the way in the comments below.
**Also, we want to give a very special thank you to our friend Dan for leveling up our audio game!**
Like this video? Subscribe to our channel and give it a thumbs up. We’ll be posting more content like this 2-3 times per week.
Follow us on Instagram @WeedsAndSardines
For the Pasta Dough
1 C. AP FLOUR
1 C. SEMOLINA FLOUR
5 EGG YOLKS
2 WHOLE LARGE EGGS
2 TBSP EVOO
1 TBSP SALT
For the Amitriciana/ Arrabiata Sauce
1 28oz Can Crushed Tomato
8 oz Bacon
1 Small Red Onion
4 Clove Garlic
2 TBSP Tomato Paste
1/4C. Red Wine
1/2C. Water
In Dutch Oven over med heat, cook bacon until fat begins to render, 3-4 minutes
Add in diced onion, slivered garlic and cook stirring occasionally, 4-5 additional minutes
Add in Calabrian Chile and tomato paste and sitr, cook 2-3 minutes until beginning to caramelize
Deglaze with red wine
Add in water and crushed tomato, bring to boil, reduce to simmer
Cook on low-medium for 30 minutes, serve or cool
Keeps in fridge for 4-5 days freezes well
To Finish (one portion)
Cook pasta in 4-6 qt salted water at rolling boil
While pasta cooks, bring 4-5 oz of finished sauce to simmer
When cooked till al dente bring pasta to the tomato sauce along with 1/4 cup of pasta water and 2 tsp butter
Stir to emulsify, plate up, garnish with chili oil (recipe below), grated parmesan, chile flake, black pepper
Chili Oil
Chili Oil 300g Avocado oil or other neutral oil (canola, peanut)
100g Dried Guajillo Chile seeded
100g Dried Chile de arbol
1 TBSPg Chile flake
2 TBSPg Chile powder
Puree in blender on high until oil reaches temp of 210 degrees, let stand 30 minutes, strain and put in fridge, will keep basically indefinitely. Season just about anything with it.
#homemadepasta #freshpasta #tagliarini
🎧 MUSIC 🎧
Track: Dreams Are Pretty — Seoul June [Audio Library Release]
Music provided by Audio Library Plus
Watch: @akhM
Free Download / Stream: y
Recipe Video:
