Homemade pasta makes even the humblest of dishes special.
Ingredients
***For about 1 pound of Fresh Pasta***
3 eggs
2¼ cups flour (I used 00 flour but Mr. Hazan recommended all-purpose)
***For the Pasta Sauce***
1-2 shallots, chopped
5-7 anchovies in oil plus 1-2 tablespoons of the oil they came in (or capers, olives or sun-dried tomatoes)
2 cloves garlic, minced
zest and juice of half lemon
3-4 sprigs fresh rosemary
6-8 fresh sage leaves
chili flakes, to taste
olive oil, a few tablespoons
parmigiano reggiano
Instructions
To prepare the pasta, pour the flour on a clean work surface, create a well in the middle and add the eggs. Start whisking the eggs with a fork, dragging a little flour a little at a time. Continue to do this until you've incorporated enough flour into the eggs so the mixture isn't runny anymore. Before incorporating the rest of the flour, set a bit aside, maybe a few tablespoons to ¼ cup. Mix the rest of the flour (minus what you just set aside) into the egg mixture using your hands. If the dough seems too wet, add the rest of the flour you set aside. Form the dough into a ball and knead by pulling one end of the dough toward you then with the heel of your hand, push it away. Perform this motion twice then rotate the dough 45° and repeat. Keep doing this until the dough is smooth, about 3-5 minutes is good. Wrap the dough in plastic wrap and let it rest for about 30 minutes before rolling and cutting. To roll and cut, follow the instructions on your pasta machine.
To prepare the dish, bring a pot of water to a boil. Add the pasta once it's boiling and remember that fresh pasta only takes about 3-4 minutes to cook. While the pasta cooks, heat a few tablespoons of olive oil in a pan over medium heat. Add the anchovies, chili flakes, shallots and rosemary. The anchovies will dissolve; cook until the shallots are start to color then add the garlic and sage and continue to cook until the shallots are caramelized. This will take a total of 5-6 minutes. Add the lemon juice and lemon zest. Season with salt and pepper, to taste. Add the cooked pasta. If the sauce looks too dry for you and/or you want a bolder flavor, pour in a tablespoon or two of the anchovy oil. Plate and garnish with Parmigiano-Reggiano.
Recipe by Lemons + Anchovies at https://lemonsandanchovies.com/2012/10/homemade-spaghetti-with-shallots-sage-lemons-anchovies/