Makes 1lb of pasta ( 4 servings ish)

1 cup all purpose flour
1 cup fine ground semolina flour( '00'?)
2 tablespoons olive oil
2 eggs
2 Tablespoons water ( more as needed)

Wash your hands 
In a bowl blend your flours. Make a well ( a hole for the wet stuff). Add oil, eggs and water to center of the well and mix with fork, slowly adding the flour to the center till fork stops working. Mix with hand until a smooth dough forms. If it's too crumbly ad water slowly 1 Tablespoon at a time.
Form dough into a disk and wrap with plastic.
Let rest at room temperature for about an hour

Cut disk into 4 pieces
Start with 1 piece and form it into a flattened oval. Feed through pasta machine on setting 1. Dust with a little flour if still sticky fold over and feed though machine again.  Repeat until dough goes through machine smoothly.  Put smooth piece aside and cover with plastic. 
Repeat with remaining pieces. 
To cut pasta:
Select pasta shape cutting attachment and slide it through the ridges. 
Start with 1st piece of rolled out dough, change machine setting to 3 and roll dough through machine.  Catch and gently guide the pasta as it passes all the way through machine so it doesn't get stuck to its self.  Cut piece in half. Dust with just a touch more flour.  Adjust machine to 6 and run the half sheet of pasta though machine. Gently catching and guiding the pasta as it exists the machine. 
Move handle to the pasta cutter attachment you are using . Take the thin pasta sheet, line it up with cutter. And slowly crank as the pasta feeds though. You also need to catch the cut pasta so it doesn't clump up. 
Gently take cut pasta and lay it on a baking pan. 
Repeat until all pasta is cut.
Boil pasta in salted water for 2-3 minutes depending on the thickness of your pasta.  Drain pasta from water. Toss with favorite sauce and enjoy! 


1 Tbsp olive oil
1 pound lean ground sirloin or turkey or pork or Italian sausage 
4 teaspoons minced garlic (4 cloves)
2 tsp dried oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry red wine
1/2 cup heavy cream
2 tablespoons tomato paste
1 (28-ounce) can crushed tomatoes, preferably San Marzano
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil leaves, lightly packed
1/2 cup freshly grated Parmesan cheese, plus extra for serving

Heat 1 tablespoons of olive oil in heavy bottom sauce pan, over medium heat. Add the ground sirloin and cook, crumbling the meat with a wooden spoon. Stir in the garlic, oregano, and red pepper flakes and cook for 1 minute. Pour 1 cup of the wine and 1/2 cup of cream into the pot and stir to scrape up any browned bits.  Simmer til cream and wine reduce till almost dry. Once almost all the liquid is reduced Add tomato paste and let cook for 1 to 2 minutes till darkened.  Add the crushed tomatoes, salt and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 10 minutes, stirring occasionally.   Take off the heat and then add cheese and chopped basil. Give it a taste and adjust seasoning. Serve with your favorite pasta and enjoy!


2 Tablespoons butter
2 Tablespoons flour
1 teaspoon garlic (Katie prefer's garlic in a tube) 
1/2 teaspoon salt
1 cup milk
1 cup heavy cream
1/2 grated Parmesan or Parmesan/Romano blend ( Katie's favorite)

In a heavy bottom sauce pan, melt butter over medium/low heat. Whisk in the flour and garlic and salt to make your roux. Slowly adding the milk as you continue to whisk.  We don't want lumps! Once the roux and milk are completely combined and start to thicken, whisk in the cream. Occasionally whisking as it comes to a simmer. You can lower the heat and let cook 10 more minutes, stirring often and getting the edges.  Turn off the heat and add the cheese! Give it a good mixing and taste for seasoning. Don't burn your tongue! 
Toss with pasta and veggies and enjoy!!

Back to Top