Weekends filled with yoga time and shopping (at the mall and the grocery store) are the best. I took advantage of the last day of tax-free shopping on Saturday and spent Sunday with family and time in the kitchen.
A couple of weeks ago, while vacationing on Vieques Island, my sisters and I had a strong craving for pasta. Don’t get me wrong – the meals we had were quite delicious (mahi mahi, conch, paella…), but we were all craving a nice, big bowl of pasta with a hearty meat sauce. I think it was from some commercial we saw on TV.
I made some Barilla pasta when we got home, but it didn’t really hit the spot. *Enter lightbulb moment* How about some fresh pasta instead??
And so, I made some fresh pappardelle pasta with a delicious meat sauce. The pasta was quite difficult to make since I don’t have a pasta maker. Lots of rolling and use of my strong muscles!
Fresh Pasta (Courtesy of Mario Batali)
- 3 1/2 cups of flour
- 4 eggs
- Place the flour in a mound on a flat surface – it can be a clean countertop, a cutting board, etc. Make a little well in the middle for the eggs.
- Crack the eggs in the middle of the flour mound. Start kneading ingredients together with your hands.
- Continue to knead until the flour and the eggs are fully mixed.
- Roll into a ball, wrap with plastic wrap, and set aside for 20 minutes at room temperature.
- Roll and form as desired.
- 1 onion, diced
- 4 cloves garlic, minced
- 1 can of peeled plum shaped tomatoes
- 2 carrots, peeled and diced
- 8 oz. baby bella mushrooms, diced
- 1 lb, 85/15 ground beef
- 4 basil leaves, chopped (extra for garnish)
- Olive oil
- Sea salt and black pepper
- In a large pot over medium heat, drizzle olive oil. Add garlic and onions and saute for a few minutes.
- Add ground beef and saute until cooked through. Season with salt and pepper.
- Add tomatoes and carrots to the mixture. Mix throughly. Set on low to simmer for approximately 20 minutes.
- Add basil leaves and any additional seasonings.
- Serve over pasta.