05/07/2026
Homemade Fresh Pasta
* Flour: 2 cups (240g) "00" flour or all-purpose flour.
* Eggs: 3 large whole eggs.
* Oil: 1 tablespoon extra-virgin olive oil.
* Salt: 1/2 teaspoon fine sea salt.
Slow-Cooked Bolognese Sauce
* Meats: 1/2 lb ground beef (80/20) and 1/2 lb ground pork.
* Aromatics: 1 medium onion, 1 large carrot, and 1 celery stalk (all finely diced).
* Garlic: 3 cloves, minced.
* Liquids: 1/2 cup dry white or red wine and 1/2 cup whole milk.
* Tomatoes: 1 can (28 oz) crushed San Marzano tomatoes and 2 tablespoons tomato paste.
* Fat: 2 tablespoons olive oil and 1 tablespoon butter.
* Herbs: 1 fresh bay leaf and a pinch of ground nutmeg.
Cheese Filling & Topping
* Ricotta: 16 oz fresh whole-milk ricotta cheese (drained).
* Mozzarella: 3 cups low-moisture mozzarella cheese (freshly shredded).
* Parmesan: 1 cup Parmigiano-Reggiano (freshly grated).
* Egg: 1 large egg (to bind the ricotta).
* Herbs: 1/4 cup fresh basil or parsley (finely chopped).
Make the Pasta Dough
1. Form a well: Mound the flour on a clean counter. Dig a wide well in the center.
2. Whisk eggs: Crack the eggs into the well. Add the olive oil and salt. Whisk the eggs gently with a fork, slowly pulling flour from the inner walls.
3. Knead: Once a shaggy dough forms, knead it by hand for 8 to 10 minutes until smooth and elastic.
4. Rest: Wrap the dough tightly in plastic wrap. Let it rest at room temperature for 30 minutes.
Simmer the Bolognese Sauce
1. Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Sauté the onion, carrot, and celery until soft (about 6–8 minutes). Stir in the garlic for 1 minute.
2. Brown meat: Add the ground beef and pork. Cook, breaking it apart, until no longer pink.
3. Add liquids: Pour in the wine. Simmer until it completely evaporates. Pour in the milk and simmer until mostly absorbed.
4. Simmer: Stir in the tomato paste, crushed tomatoes, bay leaf, and nutmeg. Season with salt and pepper. Cover and simmer on low heat for 1 to 2 hours, stirring occasionally.
3. Roll the Pasta & Mix Cheeses
1. Roll sheets: Divide the rested dough into 4 pieces. Roll each piece through a pasta roller (or use a rolling p
