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Are you tired of the same old boring pasta sauce? Look no further than this recipe for Great Grandma's Pasta Sauce. It's a timeless classic that will bring a taste of Italy to your dinner table.

Ingredients:

- 28 oz. can of crushed tomatoes

- 2 cloves of garlic, minced

- 2 tablespoons of olive oil

- 1 teaspoon of dried oregano

- 1 teaspoon of dried basil

- 1/2 teaspoon of salt

- 1/4 teaspoon of black pepper

To begin, heat the olive oil in a large saucepan over medium heat. Add the minced garlic and cook for about a minute or until fragrant. Next, add the can of crushed tomatoes, oregano, basil, salt, and black pepper. Stir everything together and let it come to a simmer.

Once the sauce is simmering, reduce the heat to low and let it continue to cook for 30 minutes. Be sure to stir occasionally. After 30 minutes, your pasta sauce is ready to be served over your favorite pasta.

Ingredients:

- 1 lb. of spaghetti

- Parmesan cheese, grated

- Fresh basil, chopped (optional)

Cook your spaghetti according to the instructions on the package. Once it's done cooking, drain it and set it aside. To serve, divide the spaghetti between four plates and ladle the Great Grandma's Pasta Sauce on top. Sprinkle with Parmesan cheese and chopped basil, if using.

This pasta sauce truly is like liquid gold. It's rich, flavorful, and will have you craving seconds. Serve it to your friends and family and they'll be asking for the recipe in no time.

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homemade pasta recipe with semolina flour Semolina dough ravioli roast

Alright, folks. Today we're getting fancy. We're making homemade pasta. Yup, you heard me right. We're ditching the pre-packaged stuff and crafting our very own fresh semolina and egg pasta from scratch. Don't worry, it's not as hard as it sounds. I'm here to walk you through it.

Fresh Semolina and Egg Pasta Recipe

First up, we've got this beauty from Allrecipes. Look at those gorgeous strands of pasta. Let's get started.

Ingredients:

• 3 cups semolina flour
• 4 eggs
• 1/4 cup water
• 1/4 teaspoon salt

Instructions:

1. Place the semolina flour in a large bowl, and make a well in the center.
2. Beat the eggs, water, and salt together in a separate bowl, and pour into the well in the semolina flour.
3. Using a fork, slowly incorporate the flour and liquid together until a shaggy dough forms.
4. Turn the dough out onto a well-floured surface and knead for 10-15 minutes, or until the dough is smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Divide the dough into 4 pieces and flatten each one with a rolling pin until it is thin enough to fit through a pasta machine.
7. Run the dough through the pasta machine, starting at the widest setting and gradually working down to the thinnest setting.
8. Cut the pasta to your desired shape and cook in a large pot of salted boiling water for 2-3 minutes, or until tender.

Okay, okay. That was a little intense. But trust me, the result is worth it. And if you're not in the mood for all that work, don't worry. We've got another option for you.

Homemade Egg Pasta

This recipe from Fresh Eggs Daily is a bit more low-key, but still just as delicious.

Ingredients:

• 2 cups flour
• 3 eggs
• 1/2 teaspoon salt

Instructions:

1. Whisk together the flour and salt in a large mixing bowl.
2. Make a well in the center of the flour mixture and crack the eggs into it.
3. Use a fork to whisk the eggs, gradually mixing in the surrounding flour until a dough forms.
4. Turn the dough out onto a floured surface and knead for 5-10 minutes, or until the dough is smooth and elastic.
5. Wrap the dough in plastic wrap and let it rest for 30 minutes.
6. Divide the dough into 4 pieces and flatten each one with a rolling pin until it is thin enough to fit through a pasta machine.
7. Run the dough through the pasta machine.
8. Cut the pasta to your desired shape and cook in a large pot of salted boiling water for 2-3 minutes, or until tender.

See? That wasn't so bad. And now you've got yourself some homemade pasta that'll impress all your friends. Go forth and carb-load, my friends.

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