homemade whole grain pasta

makes about 10 ounces uncooked pasta, enough for 4 to 6 people

I start my pasta dough off in a deep metal bowl, and I’m not issuing any apologies. If you’ve mastered doing it straight on the countertop without having any runaway egg, then kudos and feel free to adapt using your current technique. I acquired my manual pasta machine from the Mr. when we met 15 years ago. I’m not sure he ever made pasta, but nowadays it gets a workout at least once a week.

8.5 ounces half white flour

2 large eggs, at room temperature

1 large egg yolk, at room temperature

1/2 teaspoon salt

Add the flour to a deep glass or metal bowl. Using a spoon, make a “well” in the center of the flour, leaving a thin layer of flour at the bottom of it. Add the eggs, egg yolk and salt. Using a fork, stir the mixture, starting at the outer edge of the flour, until it forms a wet dough. All the flour will not be incorporated, and that’s just fine.

Scoop the dough out of the bowl and place on a clean counter. Pour the remaining flour into a strainer and shake over the pasta dough. Disard any large bits. Knead the dough, working in as much of the remaining flour, until it becomes smooth, but not dry. Cover dough with a slightly damp kitchen towel and let rest 20 to 30 minutes.

Divide dough into 4 equal pieces. Roll into thin sheets according to the directions on your pasta machine. Can be used to make sheets of lasagna, ravioli, fettucine—you name it really.

10-minute Bolognese

Serves 4 to 6

Normally Bolognese sauce takes about an hour to allow the meat to soak up the sauce and get nice and tender. Using cooked meatballs gives you the same rich flavor, leaving you an extra 50 minutes to spend quality time with the kids.

2 teaspoons extra virgin olive oil
4 leftover cooked meatballs (about 6.5 ounces), crumbled
about 1/4 cup dry red wine
2 cups prepared marinara sauce
8 ounces fettucine or linguine, prepared al dente according to package directions
Freshly grated Parmesan cheese or ricotta, to taste

Heat the olive oil in a skillet over medium heat. Add the crumbled meatballs and saute for two minutes. Add the wine and bring to a boil. Add the marinara sauce and reduce heat to a simmer. Let cook for 10 minutes, until meat is tender. Serve over hot, cooked pasta. Top with freshly grated Parmesan cheese or ricotta, if desired.