Whole Wheat Fettuccine & Marinara

So, I was reading The New York Times the other day, and came across this easy-sounding recipe for marinara sauce. Since the recipe only contains a few ingredients and takes 15 minutes to cook, I simply had to try it!

The result was a bright and tomato-y sauce. It was super tasty, and despite it containing seven (!) cloves of garlic,  the flavors were very well-balanced. The recipe was also a lot of fun to do, thanks to the step of hand-crushing the whole tomatoes. I was able to find D.O.P. certified San Marzano tomatoes at my local grocery store. I imagine getting the right tomatoes makes a very big difference in the finished product.

I paired my sauce with homemade fettuccine, made with my trusty pink KitchenAid stand mixer. Here's the pasta recipe, adapted from the KitchenAid instruction book that came with my pasta roller set.

2 Cups whole wheat all-purpose flour
1 1/2 Cups semolina flour
4-5 eggs (depending on size), beaten
2 TB water
1 TB olive oil
1/2 Tsp. Salt
Extra semolina flour for dusting.

Mix all ingredients in mixer, speed 2, with flat beater for 30 seconds, 'til combined.

Switch to dough hook and knead at speed 2 for 2 minutes.

Knead dough by hand for 1-2 minutes more.

Cut dough into 8 pieces, and form each into a flattened ball.

Cover, or wrap in plastic, and let dough rest for 20 minutes.

Roll out pasta dough and cut to desired shape. (I rolled to thickness 4 and used the fettuccine cutter)

Boil in salted water for 3-5 minutes, drain, and serve.

Williams-Sonoma has a great video on how to use the rollers to make fettuccine: