Pasta from Scratch with Meatballs
2 cups all-purpose flour(250 g), plus more for dusting
1 pinch kosher salt
2 large eggs
6 large egg yolks
1 tablespoon extra virgin olive oil
The standard Meat Co. Italian Style Meatballs in Napoli sauce
Basil, Parmesan, Salt and Pepper to taste
Preparation: 10 minutes
Cook time: 40 minutes
On a clean surface, turn out your flour and salt and make a large well in the middle
Whisk eggs, egg yolks, olive oil together in a medium bowl until combined, then pour into the well.
Using a fork whisk the eggs, slowly incorporating flour into the eggs by moving the fork along the well.
Start bringing the dough together with your hands.
Knead the dough for 7-10 minutes, until the dough is smooth and elastic.
Wrap the dough in plastic wrap and let rest at room temperature for 30 minutes to an hour, or until the dough does not spring back when poked.
Unwrap the dough and cut into 8 equal pieces so that it’s easier to work with. Take 1 piece and wrap the rest in the plastic wrap.
Lightly flour your work surface, and roll out the piece of dough into one long piece. Then, fold the top third down, and the bottom third over that, like a letter. Rotate the dough 90˚ and roll the piece back into a long shape.
Continue rolling out the dough until it's thin. When you lift the dough.
Fold the top and bottom of the rectangle to meet in the middle, then fold over again. Cut the dough to your shape. Loosen or unravel the cut dough immediately, so it doesn’t stick, sprinkle with a bit of extra flour, or semolina, if using. Let the pasta sit out for about 30 minutes to dry out slightly.
Bring a large pot of heavily salted water to a boil. Add the pasta and stir to ensure it doesn’t clump. Cook for 2-3 minutes, or 30 seconds to 1 minute after the pasta comes to the surface
Take out a noodle and taste for doneness. Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 ML) of the pasta cooking water.
Oven method for meatballs:
1. Pre-heat oven to 200 degrees C
remove product from the bag and place into an over proof dish. Cover with foil. Ensure meat pieces are not double stacked. Cook for 17 minutes
2. Remove from oven, turn meat over in the sauce, cover with foil and return to oven.
Cook for a further 17 minutes
Pan method for meatballs:
1. Remove product from the bag and place in a non-stick pan
2. Heat on medium heat for 8-10 minutes and stir occasionally, until product is steaming hot.
Once product is cooked:
Mix meatballs with pasta and serve with basil, salt, pepper and Parmesan to taste.