Homemade pasta & spicy marinara
A 90-minute hands-on short course for adult self-learners
90 min
Total time
3
Modules
0 / 13
Steps done
Pasta dough — 45 min
Marinara — 30 min
Cook & plate — 15 min
0% complete — check off steps as you cook
Module 1Fresh pasta dough45 min▼
- 1Gather ingredients: 200g “00” flour (or all-purpose), 2 large eggs, 1 tsp olive oil, pinch of salt.Mark done
- 2Mound flour on a clean surface, make a well in the center, crack eggs in, add oil and salt.Keep the well walls thick so eggs don’t escape.Mark done
- 3Using a fork, beat eggs gently and slowly incorporate flour from the inner walls inward.Mark done
- 4Once a shaggy dough forms, knead by hand for 8–10 minutes until smooth and elastic. It should spring back when poked.Mark done
- 5Wrap dough in plastic wrap or a bowl and rest for 30 minutes at room temperature.This is the moment to start the marinara sauce.Mark done
- 6After resting, roll dough thin (~2mm) with a rolling pin or pasta machine (setting 5–6). Cut into fettuccine or tagliatelle strips.Mark done
- 7Dust cut pasta with flour, loosely nest into portions, and set aside while the sauce finishes.Mark done
Key concept: kneading develops gluten strands that give pasta its bite. Resting relaxes them so rolling is easier.
Module 2Spicy marinara sauce30 min▼
- 1Gather ingredients: 400g crushed tomatoes (canned is fine), 4 garlic cloves, 1–2 tsp chili flakes, 2 tbsp olive oil, salt, fresh basil.Mark done
- 2Heat olive oil over medium in a wide pan. Thinly slice garlic and cook until just golden, about 2 minutes. Don’t let it burn.Mark done
- 3Add chili flakes and stir for 30 seconds to bloom the spice in the oil.Start with 1 tsp and adjust — blooming intensifies the heat.Mark done
- 4Pour in crushed tomatoes, season with salt, and simmer uncovered on medium-low for 20–25 minutes until thickened.Mark done
- 5Tear in fresh basil at the end of cooking. Taste and adjust salt and chili.Mark done
Key concept: blooming chili flakes in hot oil before adding tomatoes extracts fat-soluble compounds, making the heat deeper and more complex.
Module 3Cook, combine & plate15 min▼
- 1Bring a large pot of heavily salted water to a boil. Fresh pasta cooks fast — only 2 to 3 minutes.Mark done
- 2Reserve 1 cup of pasta water before draining. Add drained pasta directly to the sauce pan with a splash of pasta water. Toss over low heat for 1 minute.Starchy pasta water is the secret binder — it makes the sauce cling.Mark done
- 3Plate in warm bowls, drizzle with olive oil, top with fresh basil and optional grated Parmesan. Serve immediately.Mark done
Skill check: does the sauce coat the pasta in a glossy, unified way? That’s the pasta water working. If it looks watery, toss over heat for 30 more seconds.Show shopping list
Shopping list
Pasta dough
- 200g “00” flour or all-purpose flour
- 2 large eggs
- Olive oil
- Salt
Spicy marinara
- 400g canned crushed tomatoes
- 4 garlic cloves
- Chili flakes (red pepper flakes)
- Olive oil
- Fresh basil
- Salt
To serve (optional)
- Parmesan cheese
- Extra olive oil for drizzling