Chef-y Version Spaghetti and Meatballs
Chef-y Version Spaghetti and Meatballs
Ingredients
Homemade Pasta
250g Semolina Flour 250g 00 Flour
6 Yolks
3 Whole Eggs
10g Water 10g Olive Oil 8g Salt
Tomato Sauce
2 Garlic Cloves, Sliced Thin
2T Olive Oil
1t Chili Flake
1 Jar Passata
2 Sprigs of Basil
Meatballs (Adapted from Rustic Italian Food by Marc Vetri)
1⁄2# Ground Veal
1⁄2# Ground Pork
1⁄2# Ground Beef
2 Slices White Sandwich Bread, Torn 3/4c. Milk
2 Eggs
1c. Grated Parmesan Cheese
1/2c. Grated Pecorino Cheese
3T Chopped Fresh Flat Leaf Italian Parsley 1T Salt
1/4t. Black Pepper
1 Garlic Clove, Minced
1c. Flour
1/4c. Grapeseed Oil
Preparation
Homemade Pasta
This recipe can be made by hand or for a faster, less authentic version you can make it in a kitchen aid mixer with the dough hook attachment.
If you are doing it in the mixer add the dry ingredients and then the wet and mix until a soft, smooth dough forms. About 10 minutes on medium speed.
If you are doing by hand mix flours in a bowl and make a well. Add the wet to the well and slowly mix with a fork and then with your hands until a dough forms. Kneading the dough on the counter until smooth. About 10 minutes.
Wrap the dough in plastic and let relax in the fridge for about an hour or up to overnight.
Cut dough into 4 equal pieces placing 3 on the counter under a damp towel. Roll out one piece of dough with a rolling pin (or wine bottle) until thin and flat.
If you have a pasta machine you can run the dough through the machine at this point. Each time folding the dough like a letter and sending it through at a smaller width until you have a very thin sheet. Or do by hand with your rolling pin.
Cut by hand into spaghetti or use the attachment. Dust with semolina flour so it doesn’t stick together while you wait to cook it. Repeat with remaining dough.
Bring a large pot of water to a boil and cook pasta until al dente. About 2 mins. It will cook fast because it is fresh.
Tomato Sauce
Sweat the garlic and chili in the olive oil on medium heat until just about to brown. Add the tomato passata and basil. Simmer for 1 hour, stirring occasionally as to not burn the bottom. Remove Basil.
Meatballs (Adapted from Rustic Italian Food by Marc Vetri)
Combine meats with bread, milk, eggs, parm, pecorino, parsley, salt, pepper, and garlic in a stand mixer with the paddle attachment (or by hand). Mix on medium low for 1 minute.
Gently scoop out into 1 inch balls. It will be soft, don’t compress it too much. Toss meatballs in flour.
Heat grapeseed oil over medium heat in a large skillet and working batches add the floured meatballs, cooking them until golden brown all over. Finish in sauce in the oven.
To assemble heat the tomato sauce in a pan and add fresh pasta with a few scoops of pasta water. Toss adding a bit of olive oil, butter and cheese until the sauce sticks to the pasta. Serve with meatballs and extra sauce on the side.
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