Homemade Pasta

If you have ever had homemade fresh pasta, you will never want the hard stuff  from a box.  It's a lot easier to make than you think.  I'm gonna make it even easier.  Instead of a messy pile of flour on your counter top,  we are gonna make it in the food processor.  I know it's not as authentic as getting your hand messy, and I'm sure some old Italian Lady would slap me, but my way tastes the same and takes 1/10 of the time.  Here we go! This is a basic recipe.  I'll let you know later how to make flavored pastas, like spinach, roasted pepper, ect. another time. This is all you will need:

2 cups all purpose flour
2 large eggs
salt
1 tbsp olive oil

OK, combine all the ingredients in your food processor.

Pulse about 10 to 12 Times.  Take a little piece of the dough between your fingers.  If it binds together well, (meaning not to dry that it crumbles apart, and not to soft and moist that it is mushy) you are ready to go.  If its too dry add a couple of tablespoons of warm water, and pulse a few more times, to get the consistency right.  If it's too wet, just add a few more tablespoons of flour.  Once you do it a few times it gets easier.
the dough should look like this.

Sprinkle a little flour on a cutting board.  Then dump to dough on top.

Now knead the dough into a ball.

Cut the ball in half.  Then roll dough out with a rolling pin.  About the width of your pasta machine.

Now it's time for the pasta maker!  Set your machine on the widest setting.  Now feed the dough through.  You may have to run it through the widest setting a few times.

Repeat this process, narrowing the setting each time, until you get the desired thickness of your pasta sheets.  Today I'm making Fettuccine, so I'll stop at the 2nd lowest setting.  By this time you pasta sheet should be smooth and long.

Lightly dust your pasta sheet with flour.  Now cut them into your desired length.   Since I'm making fettuccine noodles, I'll cut them into about 9" sheets.

One at a time, I'll run the sheets through the fettuccine attachment on my pasta machine.

Lay you noodles on a flat surface or if you have a pasta rack, that would be best.  I don't have one, so I lay them out flat and sprinkle them with a little corn meal.  This will prevent the noodles from sticking together.

OK, now that the noodles are done, you can cook them now.  Bring a large pot of generously salted water to a boil.  Put the fresh pasta in.  Remember, IT'S FRESH!  It only has to boil for about 3 min for a nice aldente noodle.  If you don't want to cook the pasta now.  Let it dry for about 25 to 30 min, then roll the pasta into a round nest like shape, put it in tupperware, and freeze it till you are ready to cook the noodles.  It will take an extra minute or two if the pasta is frozen.

Now top with your favorite (homemade!) sauce and enjoy!

Marinara Sauce

Ok, back to basics.  Marinara sauce.  Everyone has a different take on a red sauce.  Here is mine.  This is the same recipe I've used for years at my restaurant.  Remember any good sauce has to simmer low and slow for several hours to really bring all the flavors together.  Here's what you will need:

2 28 oz cans of San Marzano whole peeled tomatoes
1 Med Spanish onion Diced
1 small can tomato paste
6 cloves of garlic smashed and finely diced
3 oz Italian Flat Leaf Parsley finely chopped
3 oz Fresh Basil finely chopped
1 oz dried oregano
3 oz freshly grated parmesan cheese
Salt
Fresh Ground Black Pepper
1 Cup dry white wine (use something you would Drink)
1 cup chicken stock
olive oil


Coat the bottom of a large sauce pot with olive oil.  Bring heat to med/high.  Add onions. Sprinkle with salt and sweat for 3 min.  Add Garlic and cook for an additional 2 min.  Add parsley, basil, oregano, wine, and chicken stock.  Bring heat up and simmer for 4 to 5 min.

Now it's time for the star!  Put the tomatoes in a food processor.  Pulse 5 to 6 times.  Don't blend the tomatoes into NOTHING!  You want a chunky consistency.  Now add the tomatoes to the pot along with the tomato paste.  Stir thoroughly with a wooden spoon.  Add the parmesan and salt and pepper to taste.  Now the waiting game.  Reduce the heat to low.  Let the sauce simmer for at least 3 hours.  5 is better.

When finished you can use it for pasta, lasagna, any kind of parmesan dishes.  It's probably to most useful sauce to have around.  If you have extra, put leftover sauce in in a tuperware container and freeze until you need it.  There can never be too much sauce!

Turkey Chili

My wife, Monica is always asking me to make some healthier foods.  So I try to come up with some great recipes that are good for you without losing great taste.  This Turkey Chili recipe is all that and more.  This recipe is only slightly complicated because it has a lot of ingredients, but believe me, it is worth it!
Here is what you will need:

2 lbs Ground Turkey
1 green bell pepper
1 red bell pepper
2 Jalapeno peppers
2 Serano chili peppers
1 medium Spanish onion
4 cloves garlic
4 tablespoons oil (vegetable or olive)
4 tbsp Cumin
4 tbsp paprika
4 tbsp chili powder
1 tbsp cayenne pepper
1 tbsp onion powder
1 tbsp garlic powder
3 cups chicken broth
2 6oz cans tomato paste
1 15.5oz can garbanzo beans
salt & pepper

scallions, cheddar cheese, grilled baguette for garnish

     Now we are ready to start!  First dice all the peppers, onions and smash and chop the garlic.  If you like a spicy chili you can leave the seeds from the Jalapeno & Serano chili's.  If you don't like that much heat, scrape the seeds out with a knife.  Use gloves when working with any hot chili peppers, because if you touch your face or eyes it will burn in a way you won't soon forget.  Now, in a deep skillet add 2 tbsp of oil and turn to medium high heat.  When oil is hot, add the ground turkey.  Cook turkey until nicely browned and no pink is showing.  Turn heat off and let the meat rest,  In a medium to large stock pot add the remaining 2 tbsp of oil and turn heat to medium high.  When the oil reaches temperature, add the peppers and onions and sautee for about 3 to 4 minutes.  Now add the Garlic and sautee for another 2 min until vegetables are soft.

     Once the vegetables are soft, add the cooked ground turkey to the stock pot.  Turn heat to med/low.  Now add all of your spices.  With a wooden spoon stir all the ingredients together.  Once stired, add the chicken broth, tomato paste, and garbanzo beans.  Stir ingredients again.  Now cover the pot with a lid and turn heat to low.  Simmer your chili for about an hour and a half to really bring all the flavor elements together.

     Now it's time for serving!  I like to cut a french baguette in half and drizzle with olive oil, then grill face down on cast iron grill pan.  It leaves really nice, professional grill marks on the bread.  Now Season your chili w/ salt and pepper and plate in a nice bowl.  Sprinkle w/ a nice sharp cheddar cheese and some chopped scallions.  Serve w/ the grilled baguettes or some good tortilla chips.  You are now ready to enjoy a health and delicous Meal!

Hi guys, my name is Tommy Haley and I'm starting a food blog.  I've been in the restaurant business for almost 20 years.  So I've decided to start a food blog.  It will consist of some of my best recipes I've learned over the years, as well tasting and reviewing foods from local and famous restaurants and food hotspots.  I am doing this not only to share with others, but to prepare for my next restaurant venture, hopefully coming soon!  Enjoy.  If you have any questions or suggestions, feel free to ask.  Thanks again!