Hand Made Spaghetti


Hand Made Spaghetti

Chef Michael

Serving Size 2- 4 Adults

Time 1 Hour 30 Minutes

Family Reserve


  • 1 Cup 60/40 Semolina-Bread Flour Blend

  • 1 Whole Egg

  • 1/4 Cups Warm Water

  • 1 Tablespoon Olive Oil



Begin with 1 cup of flour and place it onto a hard surface. With your measuring cup, create a crater in the middle of the flour. Break the egg and place into the center of the flour. Add the extra virgin olive oil, salt and pepper, warm water and any DRY spices now . Use a fork or whisk and carefully beat the mixture while slowly pulling the flour into the mixture. Once mixture is beaten, slowly continue adding flour. You can pinch some from the edges and sprinkle over top, do not rush this step After a few moments, the dough will turn thick. Make sure you can pick up the mixture with your fingers before starting the kneading process Once your pasta dough has formed to the consistency that you can work with, begin to stretch and fold the pasta over. Make sure to add a bit more flour at this stage but don’t add TOO FAST. Knead to a central point, stretch and fold while turning at the same time. Make sure to ONLY add flour if the dough begins to stick to your fingers .Understanding how much you need to knead the dough is an important aspect: for pasta noodles a semi resistant dough is desired, meaning when the pasta ball is poked, it should spring back slowly. The longer it takes to spring back, the looser the protein fibers are. The quicker the pasta ball snaps back the more the dough is kneaded and the protein fibers are formed. Once your dough is kneaded, form your pasta ball by slightly cupping your hand and rolling the dough around sealing the bottom of the dough. You DO want the dough to slightly stick to your skin to create that seal. Wrap in plastic wrap and allow to rest for 10-15 minutes for a single serving of pasta. Any more than 4 portions will require 30 minutes to rest before forming the pasta noodles. Now that your pasta dough has rested for the appropriate amount of time, next begins the kneading phase where we strengthen the resistance of the pasta dough. (For use of rolling pins refer to ravioli section of this packet). Take your pasta ball from the plastic wrap and place onto floured clean surface. Flatten and round your dough ball out rubbing flour into its skin. Place in your pasta rolling sheeting section. On the largest setting, begin to roll the pasta, flattening it out. When the sheets become too moist, they will begin to stick to everything, so make sure to add flour to the sheets. Rub flour into skin - do not press into the skin. A trick to resilient dough is “7 on 7,” meaning 7 mm (or, the largest setting) and running the sheets through seven times. Once you have finished sheeting your pasta dough, begin to thin your sheets by reducing the size on your pasta machine. Refer to guide in back on appropriate sizes for each pasta. Flour your dough before cutting and flour and fluff when you have finished cutting. Place in tightly covered bowl in fridge for up to 3 days uncooked. Cooked pasta with olive oil coating will last 4 days if refrigerated.

*As made in class*

Spaghetti & Meatballs

Chef Michael Turner

Serving Size 2 Adults

Time 1 Hour 30 Minutes

Tuscan Herb & Oregano


  • Cooking Pasta

  • 1 Lb Pork Sausage

  • 1000G Plum Tomato Sauce (Sold At Olivina)

  • 1/2 Can of water from sauce can

  • 1 Egg Yoke

  • 1/4 Cup Bread Crumbs

  • 3 Tablespoon Olive Oil

  • 1 Garlic Clove


Start by making the meatballs 1-2 hours ahead of dinner, to make the meatballs allow protein to come to room temperature. Add to a medium mixing bowl the protein, egg yokes, bread crumbs and 1 tablespoon of oil and vinegar. Mix everything together and form bite size balls no bigger than your curled up thumb. In a small roasting pan cook the meatballs at 400F for 20-25 minutes or until golden brown. Reserve half of the fat from the meatballs. In a large sauce pot add garlic and rest of olive oil and cook garlic for 2 minutes. Next add reserved meatball fat with plum tomatoes and allow to reduce for 20 minute or until desired thickness. Next gently place meatballs and simmer in sauce for 5 minutes. In separate pan bring water to full boil to cook the pasta. Cook pasta for 2-4 minutes depending on quantity and thickness of noodle. Rinse cooked noodles under cool water to shock and stop the cooking process. Place 4-5 meatballs per plate and then with a small cup pour sauce over meatballs and pasta. Grate fresh pram or enjoy a drizzle of medium-mild olive oil for a burst of flavor!

Michael TurnerComment