Some people make weeknight task lists with things like clean the bathroom or work out or reorganize my shoe closet.



I do these things too (oh, how I wish I had a shoe closet!), but when Pioneer Woman put up this post from her visit with Pastor Ryan I was a goner.  Everything on that To-Do List was moved down a spot until I could try my hand at homemade pasta.  It didn’t help that my husband caught scent of this endeavor and started asking daily if this was the day of homemade pasta.



Thursday was the day for homemade pasta.  I came home armed and ready.  After slipping out of work clothes (white blouse+tomato sauce=certain disaster) and snipping off some fresh herbs for the sauce, I got to work.  Just like Pastor R I wanted to do this from scratch so I told my KitchenAid sorry and got to work with my countertop and bare fingers.  Turning eggs and flour into a dough was simpler than expected and I was satisfied with my bare hands approach.



The disaster of the night had nothing to do with my pasta and rather a lot more to do with a husband who thought he had left his wallet out on the soccer field (he hadn’t) or maybe at work (yes) and had to ride around on fumes looking for it.  The disaster is what a pasta dinner at 9:30pm feels like in your belly when you try to go to sleep at 10:30. The pasta turned out fine, but in truth it didn’t wow me.  It was a bit more eggy than other homemade pastas I have tried.  I haven’t done any research, but this now makes me curious about differences in approaches to pasta making.  Pastor Ryan’s recipe was so simple (2 eggs + 1 cup flour= pasta for two) that it seemed there might not be many variants out there.  Have any of you had any pro pasta making experiences?



The Cabernet Marinara sauce was fun to put together.  It simmered along happily on the stove, infusing my kitchen with it’s tangy, garlicky tomato scent as I worked out the pasta.  My husband declared it delicious.  Me?  I’ll just have to take his word for it because I’ve never found anytomato sauce that makes me want to jump or sigh or do both.



Visit the Pioneer Woman’s site for more detailed instructions on the Homemade Pasta.


Cabernet Marinara Pasta

Adapted from Taste of Home

Enough for 4 servings




1 sweet onion, chopped

3 garlic cloves, smashed

2 T. olive oil

½ c. Cabernet or other dry, red wine

1 28 oz. can crushed tomatoes

3 plum tomatoes, chopped

1 T. sugar Sprig of basil Sprig of rosemary

salt and fresh, ground pepper to taste

Shaved parmigiano reggiano

Hot, cooked pasta


Directions:Heat olive oil in large saucepan over medium high heat.  Add onions and cook until almost soft.  Add garlic for last minute of cooking.  Add wine and bring to boil.  Reduce heat and simmer for 6-8 minutes or until liquid is reduced by half.


Add crushed tomatoes, plum tomatoes, sugar, basil and rosemary.  Let simmer at least 10 minutes.  Add salt and pepper to taste.


Before serving remove the sprig of basil and rosemary.  Toss sauce with pasta and top with shaved parmigiano reggiano.

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