3 cups unbleached all purpose flour
4 eggs, room temperature
1 Tbsp olive oil
3/4 tsp sea salt
~ 1 Tbsp water
Place flour in deep bowl and create well. Pour remaining ingredients in the well.
Using hands, slowly incorporate bits of flour into the dough until all is incorporated. Knead for 10 minutes or until no air bubbles remain; check by slicing into the dough. Dough should be dry, but with all flour mixed in. Add additional water 1 Tbsp at a time if needed.
Cover with damp towel and rest for 30 – 60 minutes. Roll and cut as desired.
Cook in boiling water til al dente, approximately 5 minutes.
28oz can whole peeled tomatoes (San Marzano is preferred)
1 medium onion
4 Tbsp butter
Peel onion and cut in half. Place all ingredients in a saucepan over medium heat and bring to simmer. Reduce heat to low and simmer for at least 45 minutes. Stir occasionally, crushing the tomatoes as they soften. Remove from heat and discard onion or save it to snack on.
Note: Fresh tomatoes can be used. Make sure you choose plum or another meaty variety. Peel and roughly chop 2 lbs before adding them to the pot.I have not personally tried this method.
Adapted from Essentials of Classic Italian Cooking by Marcella Hazan