What Pasta Can Teach Us About Globalization

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier while canola is more budget-friendly.

Score the bottom of tomatoes with an X. Boil tomatoes in water for 30 seconds and peel once cooled. Dice the peeled tomatoes.

Bring a pan to medium heat and pour in olive oil. Add in onions and sauté for about 3 minutes, or until translucent. Add minced garlic and cook for 30 seconds.

Add chopped tomatoes, basil and pinch of sugar to cut the acidity. Season with salt and pepper to taste.

Pour in water, bring sauce to a simmer and cook for 30 minutes, pressing the tomatoes with a spatula to break them down.

Place flour on a clean work surface and create a valley in the middle. Add eggs, olive oil and salt to the center. Use a fork to gently break up the eggs and gradually bring in small amounts of flour from the sides. Once most of the flour is incorporated, bring all flour inward and form into a shaggy ball.

Knead for 10 minutes until the dough is smooth in texture, sticky to the touch but does not stick to your hand. Wrap the dough in plastic wrap, cover and rest for 30 minutes.

Divide the dough into 2 pieces and flatten each piece. Prepare a baking tray that is dusted with flour. Roll using a pasta machine to desired thinness and cut into fettucine. Toss with flour to prevent clumping.

Bring water to boil. Place fresh pasta into the water and cook for 90 seconds. Drain and reserve 1/2 cup of pasta water.

Bring pasta into the sauce pan, bringing heat back up to medium. Add a little bit of pasta water to emulsify the sauce. Keep swirling pasta in pan with sauce to ensure even cooking. Adjust to taste, add salt if needed or sugar if too acidic. Plate pasta, drizzle olive oil, add fresh basil and parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens