Pasta Bolognese - All Homemade

Our first homemade Fettucini Pasta, Bolognese style. What a blast. We made this our Christmas Dinner. Not a four course affair for a change, but super-delicious. It was hard to stop eating.

We got 3 cups of super fine flour (We are still looking for Tipo 00 flour) and 1/2 cup of fine semolina flour in a bowl and cracked 12 egg yolks into the center together with 2 tablespoons of olive oil and 5 tablespoons of cold water.

We mixed up the runny part, slowly adding more and more of the flour.

Eventually we used our hands and then

kneaded the dough for about five minutes.

We formed it into a ball, wrapped it into clear foil, and tossed it into the fridge for just half an hour.

Next we divided the dough into 8 equal chunks and put them into a moist kitchen towel.

Now we gave each pice the following treatment:  We rolled it out with a rolling pin.

Then we guided it through a pasta machine to create a long sheet. We did so several times, reducing the setting, folding the dough back over in half, and repeating the process. It seemed to us like the forging of Japanese steel. Thinning, folding, thinning, folding, thinning.

When it seemed that we had the perfect strip we took it through the Fettucini extension, cutting the dough into long pasta.

The more hands the better.

Then we hung the pasta up to rest and let it dry slightly while we turned our attention to the sauce.

For that we browned 1 lb of ground beef in a little olive oil and salt and pepper.

For 20 minutes.

In the meantime we chopped up 1 big onion, 2 carrots, 2 sticks of celery, and 2 cloves of garlic.

We added all that to the meat for another 15 minutes.

Then we added one 28 oz can of plum tomatoes and one 28 oz can of crushed tomatoes, as well as 1 cup of red wine and 1 cup of water.

We brought all that yummy to a boil and let it simmer on the heavy side for one full hour.

When the sauce was done we shredded 2 handfuls of Parmesan (plus some more for the table) and

added it to the sauce and checked on the seasoning, salt and pepper at hand.

20 minutes before the Bolognese sauce was done, we started a huge pot of water and added 3 tablespoons of salt. When it was boiling we tossed in the pasta for just about 4 minutes, stirring, and checking until they seemed al dente. We sent them through a strainer, set the table, and ATE. Yum!

Merry Christmas. (Oh yes, while we were bored, waiting for the sauce to finish, we fixed a simple salad. We also had ice cream for dessert. So that technically was a three course meal after all.)