Homemade fettucini and tomato sauce

My mother gave me a pasta maker for Christmas and I had yet to use it. I had time today and decided to give it a try. I decided to make fettucini and my mom's recipe for homemade tomato sauce. It came out pretty well and was much easier than I thought it would be.

Fresh Pasta:

Courtesy of Mario Batali

3 1/2 cups unbleached all-purpose flour

4 extra large eggs (I used 2 jumbo eggs and 2 large eggs)

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. (I had a dam break, but still managed!) The dough will come together in a shaggy mess when about half the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2 cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe. They are essential for a light pasta.

I made mine into fettucini and cooked for about 5 minutes in boiling water. I like my pasta very well cooked. I served it with my mom's quick tomato sauce.

Mom's Quick Tomato Sauce:

1 26 oz can tomato sauce

1 can tomato soup

1 1/2 tsp. garlic salt

1 tsp. garlic powder

Mix all ingredients together and simmer until pasta is ready.

I hope you enjoy!!