Anchovy Pasta
Anchovy Pasta
Description
This dish brings me back to my Italian heritage. The dish combines homemade noodles with a light anchovy and garlic sauce.
Ingredients
Pasta
Sauce
Instructions
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Making the Pasta
1. Combine 1 egg per person (6 total in this recipe) with 1/2 eggshell of water in a large bowl.2. Beat the mixture with an egg beater until the eggs turn light yellow.3. Add 1/2 teaspoon salt.4. Gradually add the flour, until no more can be absorbed.5. Knead the dough by hand for 10-15 minutes (or use a stand mixer with the dough hook attachment).6. Let the dough rest for 10 minutes.7. Roll out the dough to your desired thickness. Granny would use a broomstick to roll it out as one giant sheet. I do this in sections, a little dough at a time. You can also use a pasta maker and roll the dough out to 5 on the thickness scale.8. Flour the dough (extra well or it will stick) and then roll it back up, forming layers (sorta like a fruit rollup).9. Place the layers on a cutting surface and gently cut the noodles.10. Once the noodles are ready, bring a large salted pot of water to boil.11. Add the noodles to the water and cook until al dente (they will finish cooking in the sauce). Make sure to save some of the pasta water for the sauce! -
Making the Sauce
1. Rinse the anchovies in water and then cut them into small pieces.2. Saute the garlic and olive oil on low heat, careful not to burn, around 2-3 minutes.3. Add the anchovies into the oil and continue to saute on low for 2-3 minutes.4. Add 1-2 tablespoons of pasta water to the oil and continue to saute until the sauce comes together.5. If you want, add red pepper flakes and/or capers.6. Add the drained pasta to the sauce and the butter and cook for several minutes, stirring as you do.7. When the pasta is cooked through, turn off the heat and add the parsley on top (with traditional Italian food you do not add parmesan, or any cheese, too pasta with seafood).
Pasta, Italy, Anchovy
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