One of my favorite gifts from Mr. Pleasant and my wedding was our pasta maker. Considering the last time I actively used a pasta maker was my Sculpy ceramics class, it took a little while to get readjusted to the right technique, but once you've got it down it's a breeze. Whipped this up with a fabulous red sauce from orangette - it truly is a voluptuous sauce as she claims. It's become my go-to basic tomato sauce. Basic Egg Pasta
from The Ultimate Pasta Cookbook
1 1/2 c flour
2 egg
Put the flour in a food processor and add the eggs. Start the food processor and run 45 seconds or until dough forms a tight ball. If it doesn't form the ball, add a 1 tbs. of water, and run for another 45 seconds. Add more if necessary, but be frugal. A little goes a long way.
Once a ball is formed, split in half and put 1 half through the well-floured machine. Can make linguine, spaghetti, angel hair or lasagna noodles. We used linguine.
Voluptuous Red Sauce
from orangette
2 cups whole, peeled, canned plum tomatoes, chopped, with their juices (about one 28-oz. can)
5 Tbsp. unsalted butter
1 medium yellow onion, peeled and cut in half
Salt, to taste
Combine the tomatoes, their juices, the butter, and the onion halves in a medium saucepan. Add a pinch or two of salt. Place over medium heat and bring to a simmer. Cook, uncovered, at a very slow but steady simmer, adjusting the heat as necessary, for about 45 minutes, or until droplets of fat float free from the tomato. Stir occasionally, mashing any large pieces of tomato with the back of a wooden spoon. Taste and salt as needed.
Discard the onion before tossing the sauce with pasta.
Yield: Enough sauce for about 1 pound of pasta, or 4 servings
