We are going to blanch the tomatoes, so boil some water. |
Then place your tomatoes into the boiling water. |
Boil them unitl the skins crack then remove them and place them into ice water. This will make them very easy to peel. |
Here is the skins that we removed. |
Take your peeled tomatoes and put them through a foodmill or one of these things you see in the picture. |
Make sure you get all of the pulp which is what you see here. |
In a large stock pot, or dutch oven brown your favorite ground meat. We like to use Italian, or sage sausage. |
While the meat is browning dice up some veggies. We used onions, green bell peppers, and garlic. Lots of garlic. You can use other veggies; shredded carrots and muchrooms would be good. |
Once the meat is browned add the vegetables. You may need to add some oil. if the meat is lean. |
Now if you have a garlic press I reccomend using it. If not just chop it up really small. |
Pick out a few of your favorite Italian herbs. We used sage, oregeno, basil, and thyme. |
Add about a tablespoon or so of each into a mortar and pestol. |
And grind it all up! |
Pour that into the meat and veggies. |
Open a can of tomato paste and pour that into the meat and stir it up a little bit. |
Now time to add the tomato sauce we made earlier. We also added a can of canned tomato sauce since we needed a little bit more sauce. |
Tomatoes are very acidic so the sauce will need something sweet to dilute the acidity. We used a couple tablespoons of brown sugar but you can use whatever sweetener you like. |
Crack three eggs and two eggs yolks into a bowl and pur them into the well. |
Scramble up the eggs with your fingers a little bit. |
Add a pinch of salt if you forgot to add it in like we did.... It is supposed to be added in before the eggs. |
Then slowly incorporate the flour by pulling it in with your hands until it forms a workable douch |
Once it is workable start kneading it. |
The dough will become very hard to work so you will need to use all your strength. Knead for about 5 minutes or until the dough is smooth and very hard to work. |
Gather a couple damp clothes. Cut the dough in half and wrap the dough balls in the damp clothes. Let it rest for one hour. The dough will become a little softer. |
Get out your handy dandy pasta machine. |
Place one of your dough balls onto a floured surface. |
Roll it out until it is about an inch thick so it will go through the pasta machine. |
Start on the thickest setting on your machine and run it through a few times gowing down in thickness one setting each time. |
Fold it in half and repeat the process a couple times. This will get the streaks out of the dough and make it shiny. |
Now run it through almost to the thinest setting. |
Fold it and cut it in half, and repeat the above process with each half. |
Take one of the sheets and put it through the spaghetti cutter |
Now assemble your pasta. Put some spaghetti on a plate and top it with your delicious tomato sauce. Trust me all the hard work that goes into this will be worth it. Good luck, and good eating. |