Celebrating National Spaghetti Day

Our partners at Andiamo show us how to cook perfect spaghetti ahead of National Spaghetti Day this Wednesday. Have fun trying out the recipes below.

Pasta Formula


1 Pound  Flour (70% Semolina Flour, 30% All Purpose Flour)
1 Cup  Eggs
2 Tablespoons Olive Oil


1. Place flour in a bowl and make a well in the center.  Pour the eggs and other ingredients into the well and mix smooth.
2. Knead the dough for five minutes until it takes on a satiny texture.
3. Run through a pasta machine to achieve desired thickeness.
4. Place through the cutter to produce the correct noodle.
5. Allow fresh pasta to air dry for 30 minutes or overnight.
6. Boil in large pot with salted water until al dente.
7. Serve with your favorite Andiamo sauce.

Note:  You may flavor the pasta with vegetable purees and herbs if desired.
Remember you may have to adjust the flour ratio to absorb excess liquid.

Pasta Garnishes

Flavoring Components
Fresh Herbs
Roasted Garlic
Balsamic Vinegar
Fresh Lemon Juice
Imported Olives
Sun Dried Tomatoes
Spices and Seeds
Binders, Fresh Bread Crumbs

Cheese Components
Chevre Cheese
Freshly Grated Parmesan
Freshly Grated Asiago Cheese
Fresh Mozzarella
Gorgonzola Cheese Crumbles

Vegetable Components
Sautéed Leeks, Julienne
Fresh Spinach, Chopped
Sautéed Mushrooms
Julienne of Carrots
Julienne of Zucchini
Fresh Fennel
Roasted Red Peppers
Blanched Asparagus
Blanched Green Beans
Grilled Vegetables
Artichoke Hearts
Celery Root, Julienne, Blanched
Egg Plant
Fresh or Roasted Tomatoes
Chiffonade of Savoy Cabbage, Blanched
Blanched Broccoli

Meat and Seafood Components
Assorted Cooked Seafood: Clams, Mussels, Shrimp, Lobster
Grilled Fish
Grilled Chicken Slices
Proscuitto Ham, Diced or Julienne
Smoked Salmon

Meatsauce (Bolognese)

1 small peeled onion, diced
2 each garlic cloves, chopped
(Place above ingredients in bowl of food processor and blend until smooth paste)

1 cup  Olive oil
1 recipe  Grind from above
2.5 #  Ground beef, large grind
2 Tbls.  Flour
1 oz  Red table wine
1 quart  Cold water
20 oz  Tomato paste
46 oz  Diced tomatoes, imported
½ stick  Butter

Seasonings: Salt, pepper, basil, thyme

1. Heat olive oil in heavy bottom large sauce pot.
2. Add the grind mixture and cook until golden.
3. Add the ground beef and cook thoroughly.
4. Slowly add the flour, be sure not to form lumps.
5. Add the red wine, allow to cook out for 2 minutes.
6. Add water and tomato paste, mix until smooth.
7. Add the diced tomatoes and butter.
8. Allow to come to the high simmer, then turn down to low simmer.
9. When butter is melted, cook no longer than twenty more minutes.
10. Season to taste with above seasonings, reserve for later use.