Ingredients
Units
Scale
- 2 duck eggs
- 2 duck egg yolks
- 3 g Kosher salt
- 145 g 00 pizza flour
- 145 g Semolina flour
- 1 Tbsp. Puglian extra-virgin olive oil (Greek olive oil can substitute, if you must), more as needed
- ***
- The Hirshon Southern Italian-Style San Marzano Tomato Sauce
- 1 28-ounce can whole San Marzano tomatoes, certified D.O.P. - if unavailable, use the best-quality canned whole tomatoes you can find - Muir Glen makes a good product
- 1 cup quality homemade chicken stock (preferred) or use low-salt boxed chicken broth (Swanson's is a good choice) or just water to keep it pescaterian-style
- 1/4 cup Puglian extra-virgin olive oil
- 8 garlic cloves, peeled and slivered
- 1 large pinch crushed red pepper flakes
- 1/8 cup Barolo red wine (a mellow Cabernet Sauvignon can substitute, if necessary)
- 2 tsp. Colatura (strongly preferred) or use 1/3 anchovy fillet or 1 tsp. kosher salt + 1/2 tsp. MSG (use salt / MSG for vegetarian)
- 1 large fresh basil sprig
- 1 1/2 tsp. dried Mediterranean oregano
- 1 1/2 tsp. Fennel pollen
- ***
- grated Pecorino Fiore Sardo for garnish
- Fresh basil leaves for garnish
Instructions
- In a food processor, pulse together flour, semolina and salt. Add eggs, yolks and olive oil and run the machine until the dough holds together.
- If the dough looks dry, add another teaspoon or so of olive oil. If dough looks wet, add a little flour until the dough is tacky and elastic.
- Put the dough onto a work surface and knead briefly until very smooth. Wrap in plastic and rest at room temperature for 1 hour or in the fridge overnight.
- Cut the dough into 2 pieces.
- Use a rolling pin to roll each of the 2 dough pieces out on a lightly-floured surface. Roll until it is as thin as you like, as thin as a penny for fettuccine and pappardelle, thinner for lasagna and stuffed pasta. Or if you have a pasta rolling machine or a chitarra, follow the directions.
- For the sauce:
- Pour tomatoes into a large bowl and crush with your hands. Pour stock or water into can and slosh it around to get the remaining tomato juices. Reserve.
- In a large skillet over medium heat, heat the oil. When it is hot, add garlic.
- As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato liquid. Add red pepper flakes and oregano. Stir. Add wine. Stir.
- Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.
- After 10 minutes of simmering, taste and adjust flavor profile to your preference, adding more colatura, fennel pollen, red pepper and oregano if needed. In the last two minutes of cooking, place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce.
- While sauce is simmering, cook pasta in heavily-salted boiling water until done. Drain and divide pasta onto plates.
- Discard cooked basil from the sauce and nap pasta with the pomodoro.
- Grate fiore sardo over and serve immediately, garnished with fresh basil leaves.