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*Home made Semolina Pasta & Sauce
 My kitchen was a wreck due to trying to fix it up. I've been somewhat swamped around the homestead. The boys have been ill off and on and I've been overhauling the kitchen. First project was removing some cabinetry, then painting my lovely "faux brick" and lastly installing my new tile floor. Although I LOATHE boring and plain I'm working on a happy balance of colorful, elegant yet somewhat neutral. I'd really like the kids to grow up in a happy and interesting environment. For all I know they might someday secretly hope for white walls? Although missing a week is not life and death I have committed myself to maintaining this blog to the best of my ability. I'm really hoping this is a stepping stone to something bigger for myself and my family, small success or otherwise I really do enjoy this blogging thing. Its taken some getting used to but I've realized, its a meaningful diary of sorts for me. To me food and family go side by side, its how I deliver my love. Its family memories as well as food memories. I see each entry as the day Connor decided to steal the cookies off the plate, or the day that Riley actually ate every single bite of something. Its birthdays, holidays, its just normal every day suppers that I spent with my husband and the conversations we shared. To me food is love, and although its resulted in a few extra pounds I'm committed! So now onto actually talking about this food entry. This is a basic egg and semolina pasta with home made sauce. This pasta dough is a somewhat moist dough but extremely flavorful with a stunning texture. You could use this dough for ravioli, lasagna, roll ups or a variety of different things. I rough cut it into thick slices as well as fettuccine. It was a great idea but came out less than pretty. I served this with veal parm, which is one of my husbands absolute favorites. My goal for these types of suppers is to achieve a better than take out solution to hunger. Making the pasta in advance and freezing it brings convenience to the somewhat labor intensive process of having fresh pasta. The sauce can be simmered for as little as 45 minutes. (Also can be made in advance) Although making the pasta is not necessarily difficult it does take time, but every moment spent is well worth the effort because home made pasta is surely one of life's greatest treats. I may not make flawless looking pasta but I assure you, its tasty! Semolina pasta:1 3/4 all purpose flour 1 cup semolina flour 6 eggs 2-4 teaspoons extra virgin olive oil 3 1/2 teaspoons coarse sea salt Place flours and salt into a large mixing bowl, create a well in the center and place your eggs, with two teaspoons of the oil. Combine ingredients until its clumpy. Knead together adding additional oil if necessary and only enough water to bring the dough together if necessary. You want it to be supple but not wet or too dense. Combine into a ball and knead until the texture looks mostly smooth about 5 minutes by hand. Form into a ball divide into two to four parts and rest for 30 minutes. Place in a plastic baggy or wrap in cling wrap etc. Prepare whatever pasta machine you've got and prepare according to fettuccine directions. *Take one portion of the dough and flatten out to about 1/2" thickness. Run through #1 setting of your pasta sheet roller, fold dough in half and run through again. Repeat this process until your dough is kneaded and smooth. To thin the dough change our setting to #2 setting and run the dough through, then #3 & #4. Once you've reached your desired thickness. Change to the fettuccine cutter, place a floured pan under the pasta machine and run the thinned out dough through. Toss lightly in the flour. Take your additional balls of dough and repeat this process until no dough remains. Either boil fresh or air dry. Cook your pasta in salted boiling water 3-6 minutes depending on how dry or thick your pasta is. (if your uneasy about leaving dairy out place it in a 100 degree oven to dry, or place it in the refrigerator) **This pasta will keep frozen for up to a month and a half. Tomato Sauce: 2 tablespoons extra virgin olive oil 1 can crushed tomatoes (about 28 ounces) 1 onion finely chopped or minced 2-4 cloves of garlic minced 1/2 cup minced carrots 3 sage leaves minced 1 tablespoon dry italian herb seasoning 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon red pepper flakes 2 cups water 1 tablespoon balsamic vinegar 3 tablespoons butter In a food processor or by hand mince the garlic, onion, carrots and sage. Place a pot over medium high heat with the olive oil. Place the carrot/onion mixture into the pan and saute a few minutes. Add the tomatoes and remaining ingredients. Simmer 45 minutes. Add two additional butter at the end if desired as well as additional salt and pepper to taste. This sauce can be prepared in advance or even frozen for later use.  related searches : Home
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