Hand-Rolled Italian Pasta with Slow-Simmered Meat Sauce

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Hand-rolled twisted pasta tossed in a deeply savory slow-simmered meat sauce is a rustic Italian classic from Emilia-Romagna and Tuscany, where humble ingredients transform into rich, soulful comfort food through patient cooking. Each twirled strand catches the glossy, slow-developed flavor of beef, pork, white wine, and tomato. The result is a hearty, satisfying pasta that rewards time and technique.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 72 gCarbs
• 4 gFiber
• 7 gSugar
• 38 gProtein
• 780 mgSodium
• 820 mgPotassium
• 240 mgCalcium
• 6 mgIron
• 9 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the fresh pasta

• 2 cups (250 g) Italian '00' flour, plus extra for dusting
• 2 large eggs, room temperature
• 1 large egg yolk
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon fine sea salt
• 2-3 tablespoons lukewarm water, as needed

For the meat sauce

• 3 tablespoons extra-virgin olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 celery stalk, finely diced
• 2 oz (55 g) pancetta, finely diced
• 8 oz (225 g) ground beef chuck
• 8 oz (225 g) ground pork
• 1/2 cup (120 ml) dry white wine
• 2 tablespoons tomato paste
• 1 cup (240 ml) crushed San Marzano tomatoes
• 1 cup (240 ml) beef stock
• 1/4 cup (60 ml) whole milk
• 1 small Parmigiano-Reggiano rind, optional
• 1 bay leaf
• 3/4 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For finishing

• 1/2 cup (50 g) freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped fresh flat-leaf parsley
• Flaky sea salt, to taste

Directions

1. Make the pasta dough: mound the flour on a clean surface or in a large bowl and make a wide well in the center. Add the eggs, yolk, olive oil, salt, and 2 tablespoons of water; gradually draw in the flour with a fork until a shaggy dough forms, adding more water a teaspoon at a time if too dry.
2. Knead the dough by hand for 8 to 10 minutes until smooth, elastic, and slightly tacky. Wrap tightly in plastic and rest at room temperature for 30 minutes (or up to 2 hours in the refrigerator) to let the gluten relax.
3. While the dough rests, start the sauce: heat the olive oil in a heavy Dutch oven over medium heat. Add the pancetta and cook for 3 minutes until lightly rendered, then stir in the onion, carrot, and celery. Cook gently for 8 to 10 minutes until soft and pale golden.
4. Add the ground beef and pork, breaking them apart with a wooden spoon. Cook for about 10 minutes, stirring occasionally, until evenly browned. Pour in the white wine and simmer for 3 to 4 minutes until almost fully reduced.
5. Stir in the tomato paste and cook for 1 minute until darkened, then add the crushed tomatoes, beef stock, milk, Parmigiano rind, bay leaf, salt, and pepper. Bring to a gentle simmer, reduce the heat to the lowest setting, partially cover, and simmer for 2 1/2 to 3 hours, stirring every 20 to 30 minutes, until thick, glossy, and richly flavored.
6. Shape the pasta: cut the rested dough into four pieces. Roll one piece at a time on a lightly floured surface into a rope about 1/2 inch thick. Cut into 2-inch pieces, then roll each piece against the work surface with the palm of your hand, pulling slightly, to create the characteristic twisted, tapered shape. Transfer to a floured tray and repeat with remaining dough.
7. Bring a large pot of generously salted water to a rolling boil. Drop the fresh pasta into the water and cook for 3 to 4 minutes, until the pieces float and are tender but still firm to the bite. Reserve 1/2 cup of pasta water before draining.
8. Add the drained pasta directly to the simmering sauce along with a splash of reserved pasta water. Toss gently over low heat for 1 minute so the sauce clings to each twisted strand; remove and discard the bay leaf and Parmigiano rind.
9. Divide among warmed bowls, top generously with grated Parmigiano-Reggiano, scatter over the parsley, finish with a pinch of flaky salt, and serve immediately.

Cook’s Notes

• For the most authentic flavor, simmer the sauce a day ahead and refrigerate overnight; the solidified fat can be lifted off and the flavors deepen dramatically.
• If 00 flour is unavailable, use unbleached all-purpose flour; the texture will be slightly less silky but still excellent.
• Fresh pasta freezes beautifully – dust with flour, freeze on a tray, then transfer to a freezer bag. Cook directly from frozen, adding 1 to 2 extra minutes to the cooking time.
• Always reserve pasta water; the starchy, salty liquid is essential for emulsifying the sauce and helping it cling to the twisted pasta.
• Hand-rolled pasta depends on a well-relaxed dough, so do not skip the resting step or the dough will spring back as you try to shape it.

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