Comments on: fresh pasta + basic tomato sauce

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?

By: deb

deb — Mon, 08 Dec 2008 16:26:25 +0000

You can freeze it baked or unbaked. I vote for unbaked, so when you serve it, it tastes the freshest. You can also bake it 3/4 of the way the day before, refrigerate it and bake it the rest of the way before company comes. All methods work. Lasagne is very forgiving.

By: Carol

Carol — Mon, 08 Dec 2008 15:43:02 +0000

I need to make this ahead of time for a dinner party, but I don’t know if I should freeze it unbaked or just leave it in the refrigerator overnight until it’s time to bake. There are so many conflicting articles on the internet. Have you ever done this? Help!

By: Cathy

Cathy — Fri, 01 Aug 2008 20:15:51 +0000

Last night I prepared the Basic Tomato Sauce as directed with an addition of half a chopped green bell pepper and I measured out 3 TBS of red wine. This sauce is absolutely delicious and is indeed a keeper and I encourage all of you to try it!!!

Cathy