Fregnacce alla Sabinese - Homemade Pasta with Savory Tomato Sauce

Ingredients

• For the pasta: For the pasta:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 2 large eggs 2 large eggs
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• For the tomato sauce: For the tomato sauce:
• 4 large tomatoes, diced 4 large tomatoes, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper, to taste Salt and pepper, to taste
• For garnish: For garnish:
• Grated Parmesan cheese Grated Parmesan cheese
• Fresh basil leaves Fresh basil leaves

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 10g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Gradually incorporate the flour into the eggs until a dough forms. If the dough is too dry, add water, a tablespoon at a time, until it comes together.
2. 2.
   Transfer the dough to a floured surface and knead for about 5 minutes, or until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
3. 3.
   Meanwhile, prepare the tomato sauce. Heat olive oil in a large saucepan over medium heat. Add the minced garlic and chopped onion, and sauté until translucent.
4. 4.
   Add the diced tomatoes, dried oregano, dried basil, salt, and pepper to the saucepan. Simmer the sauce for about 20 minutes, stirring occasionally, until it thickens.
5. 5.
   Roll out the pasta dough thinly on a floured surface. Cut the dough into irregular shapes, approximately 2 inches in diameter.
6. 6.
   Bring a large pot of salted water to a boil. Cook the pasta for about 2-3 minutes, or until al dente. Drain the pasta and transfer it to the saucepan with the tomato sauce.
7. 7.
   Toss the pasta in the sauce until well coated. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.

Treat your ingredients with care...

• Pasta — Ensure that the pasta dough is kneaded until smooth and elastic to achieve the desired texture. If the dough is too dry, add water gradually to prevent it from becoming too sticky.
• Tomato sauce — Use ripe and flavorful tomatoes for the best results. If fresh tomatoes are not available, you can substitute with canned diced tomatoes.

Tips & Tricks

• To add a hint of spiciness, you can sprinkle some red pepper flakes into the tomato sauce.
• For a heartier version, you can add cooked Italian sausage or sautéed mushrooms to the tomato sauce.
• If you prefer a smoother sauce, you can blend the tomato sauce using an immersion blender or a regular blender before adding the cooked pasta.

Serving advice

Serve Fregnacce alla Sabinese hot, accompanied by a fresh green salad and crusty Italian bread. It pairs well with a glass of red wine.

Presentation advice

Plate the pasta neatly on individual serving plates, ensuring that the sauce is evenly distributed. Sprinkle grated Parmesan cheese and fresh basil leaves on top for an attractive presentation.