Comments on: fresh pasta + basic tomato sauce

By: heatherkh

heatherkh — Mon, 25 Jan 2010 04:43:16 +0000

i cheated and purchased fresh lasagne sheets because i don’t have a roller, and sauteed mushrooms along with the garlic and spinach. but i splurged on san marzano tomatoes for the sauce – DROOL. the lasagna turned out perfect. homemade pasta is on the horizon. thanks!

By: wendy

wendy — Thu, 07 Jan 2010 20:48:16 +0000

I made this last night and must have way overloaded it with toppings because the noodles were so soft they provided no texture to the dish. But still tasty! Kind of more like soup dumplings in taste and texture. I rolled them very thin but still only got about four or five layers. I’ll have to try again with less sauce and cottage cheese.

By: alexis

alexis — Fri, 27 Nov 2009 01:58:31 +0000

i made this pretty much as you described and it was amazing! i was nervous about the “raw” noodles going into the dish with the not-so-thick sauce, but everything turned out perfect. everyone said it was the best lasagna they’ve ever had.
next time i think i’ll add some layers of calabrese salami! thanks again for making me feel like a good cook!!

By: Carrie

Carrie — Wed, 04 Nov 2009 16:31:13 +0000

I made noodles with your fresh pasta recipe and they were delicious. I rolled the dough out by hand and cut strips with my pizza cutter. This sounds silly, but I wasn’t sure what I was supposed to do next (before throwing them into the pot of boiling water). Do you have to hang them up to let them dry? Should I have left them in a pile but covered with a damp towel? I have not had success “googling” this part of pasta making!

By: Beth

Beth — Mon, 10 Aug 2009 21:31:21 +0000

I love the basic tomato sauce! I’ve made it twice now, and it’s delicious. I’ve made a batch for use as pizza sauce one night (which doesn’t take much sauce), and then the next night I use the rest for spaghetti of some sort. I don’t think I’ll buy pasta sauce again. Thanks for posting this!

By: Lisa

Lisa — Mon, 10 Aug 2009 12:14:52 +0000

I’ve never made my own pasta before, so I decided that before I dropped a big chunk of change on a pasta roller (which I wanted to do so badly), I should try it out with a rolling pin first (to see if I could actually make it in the first place). It was a bit messy, and I’m sure took longer, but was great! Husband loved it!

By: Emily

Emily — Mon, 15 Jun 2009 02:23:13 +0000

So I’m slightly addicted to your blog. Just made this. I used a recipe from Cooks Illustrated for the pasta dough because I only had 3 eggs and not 4. I didn’t boil the pasta first either and it turned out just fine. This was absolutely divine. Comforting from the inside out and I know have leftovers for the week!

By: Leigh

Leigh — Fri, 06 Mar 2009 18:25:26 +0000

This looks fantastic– one trick for a great, authentic-tasting pasta– swap half of the all-purpose flour with Semolina, a fine grain wheat product with more gluten than a typical flour. It will make your dough far less sticky and add great taste and consistency.

By: mike

mike — Tue, 17 Feb 2009 23:44:35 +0000

This sounds really good. I think i’ll make it for the wife one night.
it amazes me how little men cook these days.

By: Carol

Carol — Mon, 08 Dec 2008 20:44:08 +0000

Thank you so much! One more question- how many people would this feed?