Homemade Fettuccine with Marinara Sauce

Name: Homemade Fettuccine with Marinara Sauce - Aida H.
Ingredients: 4; 5 servings. For the sauce: 30 g butter or 2 tablespoons olive oil; 2 onions; 2 carrots; 2 stalks of celery; 2 red peppers; 4 garlic cloves; 2 anchovy fillets; 700 g tomato sauce or canned peeled tomatoes (not puree or paste); 1 teaspoon dried basil or 20 g fresh; a pinch of cayenne; 2 teaspoons brown sugar; 2 tablespoons grated cooked beetroot (optional); sea salt or fine pink salt; pepper. For the dough: 300 g white wheat flour (without raising agents); 3 large eggs (at room temperature); a pinch of salt. For serving: grated Parmigiano Reggiano; 125 g sliced mozzarella; a few leaves of fresh basil or thin slices of chili pepper.

Pasta/Pizza - Homemade Fettuccine with Marinara Sauce by Aida H. - Recipia

Chop the onion finely and the remaining vegetables into cubes or slices. This step is essential to ensure even cooking and perfect integration of flavors. In a large frying pan or aluminum pot, add the butter and onion, then the carrots, celery, and peppers. Sprinkle a little salt to help the vegetables release their juices. Sauté all the ingredients over low heat, stirring occasionally, until they become very soft, which should take about 10 to 15 minutes. The aroma of the sautéed onion will fill the kitchen and set the stage for the rest of the recipe. Once the vegetables are ready, add the finely chopped anchovies and crushed garlic. These will bring an intense umami flavor and deep aroma. Sprinkle a dash of cayenne for a touch of heat and add the dried basil. Mix all the ingredients and let them warm together for a minute to allow the flavors to combine. Then, pour in the tomato sauce and add a teaspoon of sugar to balance the acidity. Simmer everything over low heat for 5 minutes, stirring periodically. Finally, season to taste and set the sauce aside. On a clean surface or in a bowl, place the flour and make a well in the center. In that well, add the eggs and salt. Using a fork, start beating the eggs, gradually incorporating the flour from the edges. This process will transform the ingredients into a dough. Once you have a homogeneous mass, transfer the dough to the work surface. Knead gently, bringing the edges towards the center and pressing with the palm of your hand, without forcing the process. If the dough seems too dry, add a few drops of water. Continue kneading until the dough becomes firm, non-sticky, and slightly elastic. Wrap it in plastic wrap and let it rest for 15 minutes. Divide the dough into 4 or 6 pieces, keeping the unworked ones wrapped. Sprinkle flour on the work surface and on the dough. Using a pasta machine, pass the dough through setting 1 five times, folding it each time. Then, change the setting to 6-7, which is the ideal thickness for fettuccine. Cut the pasta sheet to the desired length, then fold it. Make sure flour is sprinkled on all sides to prevent sticking. Cut the pasta to a thickness of 1.5-1.8 cm, unfold them, and let them fall freely. In a pot, bring salted sea or pink water to a boil. In the meantime, heat the sauce over low heat. Once the water is boiling, add the pasta and cook for about 3-5 minutes, depending on their thickness. Stir with a spatula to prevent sticking to the bottom of the pot. Drain the pasta, reserving 2 cups of the cooking water. Add one cup of water to the sauce, mix well, and transfer the pasta to the sauce. Remember, the sauce will be absorbed by the pasta, so do not let the pasta dry out. If necessary, add more water to achieve the desired consistency. Enjoy this delicious dish, full of flavors and textures!