Homemade Spaghetti (From Scratch!) Recipe by André Del Rey
Cooking Instructions 2 hr 1 Mix the flour with the salt and place it on a working surface and make a well in the middle. 2 Whisk the three eggs with some olive oil and then add to the flour well. 3 Mix with a fork and once the mixture is not too runny, use your hands to knead the dough into a perfect ball. 4 Tip: the dough should be firm and not moist, so safe to say: dry enough but not rocky! So if it’s too watery, add flour, if it’s too dry and flaky whisk another egg with some water and add to the dough and knead, it should add moisture and ease the process of kneading! 5 Dust the surface with flour and knead the dough with a rolling pin until even. 6 After kneading, again form a ball with the dough and place it in a bowl dusted with flour, and cover with a plastic wrap/bag for 30 mins. Tip: after 30 mins, poke the dough with your finger, if it doesn’t pit then it’s ready! 7 Spaghetti sauce! Add olive oil in a pan on medium heat, add half chopped onion and 4 chopped garlic cloves in the oil and stir until golden. 8 In another bowl add tomato juice and tomato paste or tomato paste and filtered water, add salt, and the mentioned spices and a bit of olive oil and the lemon juice! 9 Pour the tomato mixture onto the golden garlic and onions and stir until thickened! Add fresh basil leaves in the sauce and keep stirring until thickened and saucy! 10 After 30 mins, the dough is ready and not pitting, cut into 5 balls or more depending on the amount of dough you have, knead each into a sheet. 11 Each sheet of pasta dough needs to be kneaded well to be not too thin but not too thick, then use a sharpened knife to cut strings in the preferred size, I made them not too thin not too thick, as it shows in the attached image. 12 In a flour-dusted large plate add the strings you cut from the dough sheet and shake to dust then separate to avoid sticking. Do the same with the remaining sheets then leave to dry a little. 13 Boil water: salted and oiled! Add the pasta into the boiling water and stir (don’t worry, it won’t stick, but still do not crowd the water.) 14 After 10mins the pasta might be already done but let it boil for another 5 mins to make sure it’s fully done! 15 Tip: Keep a small cup of pasta water on the side before draining the pasta, it gives texture to the sauce. 16 Add the pasta to the sauce pan and add an appropriate amount of the pasta water to the sauce and mix on low heat until the pasta is no longer white and has absorbed the sauce well. 17 Add basil leaves and parmesan cheese on top and bon appétit! 1 Mix the flour with the salt and place it on a working surface and make a well in the middle. 1 Mix the flour with the salt and place it on a working surface and make a well in the middle. 2 Whisk the three eggs with some olive oil and then add to the flour well. 2 Whisk the three eggs with some olive oil and then add to the flour well. 3 Mix with a fork and once the mixture is not too runny, use your hands to knead the dough into a perfect ball. 3 Mix with a fork and once the mixture is not too runny, use your hands to knead the dough into a perfect ball. 4 Tip: the dough should be firm and not moist, so safe to say: dry enough but not rocky! So if it’s too watery, add flour, if it’s too dry and flaky whisk another egg with some water and add to the dough and knead, it should add moisture and ease the process of kneading! 4 Tip: the dough should be firm and not moist, so safe to say: dry enough but not rocky! So if it’s too watery, add flour, if it’s too dry and flaky whisk another egg with some water and add to the dough and knead, it should add moisture and ease the process of kneading! 5 Dust the surface with flour and knead the dough with a rolling pin until even. 5 Dust the surface with flour and knead the dough with a rolling pin until even. 6 After kneading, again form a ball with the dough and place it in a bowl dusted with flour, and cover with a plastic wrap/bag for 30 mins. Tip: after 30 mins, poke the dough with your finger, if it doesn’t pit then it’s ready! 6 After kneading, again form a ball with the dough and place it in a bowl dusted with flour, and cover with a plastic wrap/bag for 30 mins. Tip: after 30 mins, poke the dough with your finger, if it doesn’t pit then it’s ready! 7 Spaghetti sauce! Add olive oil in a pan on medium heat, add half chopped onion and 4 chopped garlic cloves in the oil and stir until golden. 7 Spaghetti sauce! Add olive oil in a pan on medium heat, add half chopped onion and 4 chopped garlic cloves in the oil and stir until golden. 8 In another bowl add tomato juice and tomato paste or tomato paste and filtered water, add salt, and the mentioned spices and a bit of olive oil and the lemon juice! 8 In another bowl add tomato juice and tomato paste or tomato paste and filtered water, add salt, and the mentioned spices and a bit of olive oil and the lemon juice! 9 Pour the tomato mixture onto the golden garlic and onions and stir until thickened! Add fresh basil leaves in the sauce and keep stirring until thickened and saucy! 9 Pour the tomato mixture onto the golden garlic and onions and stir until thickened! Add fresh basil leaves in the sauce and keep stirring until thickened and saucy! 10 After 30 mins, the dough is ready and not pitting, cut into 5 balls or more depending on the amount of dough you have, knead each into a sheet. 10 After 30 mins, the dough is ready and not pitting, cut into 5 balls or more depending on the amount of dough you have, knead each into a sheet. 11 Each sheet of pasta dough needs to be kneaded well to be not too thin but not too thick, then use a sharpened knife to cut strings in the preferred size, I made them not too thin not too thick, as it shows in the attached image. 11 Each sheet of pasta dough needs to be kneaded well to be not too thin but not too thick, then use a sharpened knife to cut strings in the preferred size, I made them not too thin not too thick, as it shows in the attached image. 12 In a flour-dusted large plate add the strings you cut from the dough sheet and shake to dust then separate to avoid sticking. Do the same with the remaining sheets then leave to dry a little. 12 In a flour-dusted large plate add the strings you cut from the dough sheet and shake to dust then separate to avoid sticking. Do the same with the remaining sheets then leave to dry a little. 13 Boil water: salted and oiled! Add the pasta into the boiling water and stir (don’t worry, it won’t stick, but still do not crowd the water.) 13 Boil water: salted and oiled! Add the pasta into the boiling water and stir (don’t worry, it won’t stick, but still do not crowd the water.) 14 After 10mins the pasta might be already done but let it boil for another 5 mins to make sure it’s fully done! 14 After 10mins the pasta might be already done but let it boil for another 5 mins to make sure it’s fully done! 15 Tip: Keep a small cup of pasta water on the side before draining the pasta, it gives texture to the sauce. 15 Tip: Keep a small cup of pasta water on the side before draining the pasta, it gives texture to the sauce. 16 Add the pasta to the sauce pan and add an appropriate amount of the pasta water to the sauce and mix on low heat until the pasta is no longer white and has absorbed the sauce well. 16 Add the pasta to the sauce pan and add an appropriate amount of the pasta water to the sauce and mix on low heat until the pasta is no longer white and has absorbed the sauce well. 17 Add basil leaves and parmesan cheese on top and bon appétit! 17 Add basil leaves and parmesan cheese on top and bon appétit! 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