Homemade Fresh Pasta with Classic Ragú and Crisp Green Salad

Fresh Pasta

1. Prepare the Dough

   In a food processor, pulse the flour and eggs until they combine into a dough. If it seems too dry, add a tiny splash of water. Once the dough is formed, wrap it in cling film and let it rest in the fridge for 30 minutes.

2. Roll Out the Dough

   Cut the dough in half. Using a pasta machine, roll each portion through the widest setting. Continue to pass it through, narrowing the setting each time, until the dough is thin enough for your chosen pasta shape.

3. Shape the Pasta

   Attach the cutter to the machine, then pass each sheet through to create your desired pasta shape. Dust lightly with semolina to prevent sticking, and set aside in the fridge.

Classic Ragú Sauce

1. Cook the Vegetables

   In a large, heavy-bottomed pot, heat the olive oil. Add the chopped onion and garlic, cooking until softened, about 2-3 minutes.

2. Add Flavor Base

    Stir in the carrot, celery, and basil, cooking for another couple of minutes.

3. Brown the Meat

   Add the beef and pork mince, breaking it up as it cooks until nicely browned.

4. Build the Sauce

   Mix in the tomato purée and cook for a minute before adding the red wine. Let it simmer until the wine reduces by half.

5. Simmer

   Pour in the canned tomatoes. Cover and simmer the sauce on low heat for at least 2 hours, stirring occasionally to keep it from sticking.

Green Salad

1. Prepare the Dressing

   In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

2. Dress the Salad

   Toss the lettuces with the dressing just before serving for maximum freshness.

Final Assembly

1. Cook the Pasta

   Bring a large pot of salted water to a boil. Cook the pasta until al dente, about 1-2 minutes for fresh pasta.

2. Combine

   Toss the cooked pasta with the warm ragú sauce, ensuring every strand is coated.

3. Serve

   Divide the pasta among warm bowls and top with grated Parmesan. Serve with the green salad on the side.