If using a rolling pin: Divide the dough in half. Dust your surface with flour and sprinkle generously on your rolling pin.
*Roll out the dough as thin and as evenly possible, adding flour as needed to prevent sticking. Use a paring knife (a pizza cutter works great!) to cut your dough into even ribbons, then set aside, dusting the cut pasta with more flour. Repeat with the remaining dough. (At this point, the pasta can be transferred to a sealable plastic bag and frozen for up to 3 months; do not defrost before cooking.)
Cook the pasta in a large pot of generously salted boiling water, checking for doneness after just 1 minute; fresh pasta cooks very quickly. As soon as it is al dente, no more than 3 or 4 minutes, drain, reserving some of the cooking water if desired for saucing the pasta. Toss with your sauce, loosen with some of the reserved cooking water as needed and serve immediately.
*Note: You must get the dough as thin as possible and cut them into small strips, otherwise, it will be too thick and end up having the texture of dumplings.
Garlucci Family Secret Pasta Sauce Recipe
Ingredients:
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1-1/2 cups pureed tomatoes
1-1/2 tablespoon tomato paste
2 tablespoons fresh basil, chopped
1 teaspoon black pepper
1/2 teaspoon salt
1-1/4 cup heavy cream
1/2 cup grated parmesan cheese
3/4 pound fettuccine
Directions:
Heat olive oil in a pan on medium heat. Add onions and garlic. Cook until tender about 3 minutes.
Add in tomato paste and pureed tomato, stir.
Season with basil, black pepper and salt.
Stir until everything is blended.
Add the heavy cream and let it simmer for about 5 minutes until the sauce thickens.
Add cooked pasta.
After plated, sprinkle with parmesan cheese.
