ABOVE PHOTO Left to Right: My Papa (Joseph Pusateri), Great Grandpa Pusateri, Great Grandma Pusateri, Uncle Leo, and Uncle Frank. Uncle Tony and Uncle Mike are not shown in this photo, but they are just as loved.
Making pasta is fun and easy! Don’t waste your time on the electric pasta machines–they’re junk and the cleanup and product are not worth it. The Atlas Italian Pasta maker is the way to go, and you can find them most kitchen stores or a thrift shop (just make sure they are in excellent shape and have all their parts).
One of my favorite cookbooks is “Cooking With Grace”by Grace Pilato. She doesn’t get as much publicity as chefs you see on the “Food Network”, but the lady knows Italian cooking. If you’re shopping for an Italian cookbook, I highly recommend this one.
The other day I pulled out my Atlas Pasta Machine, which is made in Italy and very affordable. I made the Egg Pasta from Grace’s recipe:
2 1/2 c flour (unbleached all purpose only)
5 lg eggs, beaten
1/2 tsp salt
Tbsp. ex virgin olive oil
And it follows the basic egg pasta recipes. Grace’s recipe is different in that she uses more eggs and she adds the EV Olivie Oil.
Final product looks like this:
I served it with Bolognese Sauce, and it was unbelievably yummy. It was also fun to make, and cooks in boiling water in a just few minutes.
Angelninas Bolognese Sauce
¼ yellow onion, finely chopped
rib celery- diced in ¼ in pieces
sm. Carrot- 1/4 in diced
3 tbsp butter
3 tbsp olive oil
clove garlic, minced
1/3 cup chopped mushrooms
¼ tsp crushed red pepper flakes
Heavy-bottomed sauce pot over medium high heat. Saute, stirring occasionally till veggies lightly browned about 10 minutes. Add garlic, crushed pepper flakes, and mushroom till starts to sizzle.
1 lb. ground beef
½ lb. ground veal
4 links Italian sausage (removed casings) approx. 1 lb
Add meats, breaking up with wooden spoon. Continue stirring until meat has no pink.
2 cups dry white wine
Add wine and cook and stir till almost evaporated.
1 cup whole milk
1/8 tsp grated nutmeg
Add milk and nutmeg, stirring occasionally, until milk is mostly evaporated
28 oz can whole tomatoes
14 oz can crushed tomatoes
Coarsely chop tomatoes and add to pot. When it starts to boil, turn heat very low till barely simmering. Cook uncovered for 3 hours stirring occasionally. If all liquid evaporates add ½ cup water as needed. Make sure all liquid is evaporated before you remove sauce from heat.
Ladle of rigatoni pasta, and sprinkle with fresh grated or shredded parmesan and serve.
Don’t forget Italian Bread and Dry Red Wine! Now, “Mangia Mangia!”