“No. I just made the pasta from scratch. And the marinara. And the garlic knots. Oh, so yeah, I guess I did make everything from scratch…” I replied.
So I made some pasta for Albany John, Slick, and myself and also made marinara sauce to go with it. We had one big can left, and I felt it was a good time to use it. I tried not to make too much pasta, so I scaled my recipe down to:
1 C flour ($0.32)
1 whole egg ($0.07)
Small glug olive oil
Kneaded it well, adding flour if too wet or water if a hair too dry.
I’ve also calculated (as you can see) how much it cost to make. Maybe add in another 10 – 15 cents for the olive oil, but I really didn’t use a lot. Pasta for three people was 54 cents. A one-pound box of Hannaford’s line of pasta costs 87 cents, for a savings of 33 cents. This is probably splitting hairs if you’re someone in a hurry, but if you don’t mind waiting, then it’s pretty awesome to see that it’s cheaper to make pasta at home than it is to buy it from a store. I didn’t weight the final ball of dough, though, so maybe per pound it is more expensive.
What else was I doing? Making awesome garlic knots! Seriously, these are the best garlic knots ever and they are now solidly in my repertoire. Slick had never had them before, and he really liked them.
The pasta cooked up very quickly – maybe 2 minutes, max. I overloaded the pan I cooked it in though, so some pasta clumped together into gummy balls (tee hee, gummy balls). If I hadn’t been using my big pasta pot for making marinara, it would have come out perfectly. Overall though, not too much loss and some nice and tender pasta! I was more concerned with trying not to overcook it since fresh pasta cooks so darned quickly.
I’d also made a quickie marinara sauce before anything else. It’s basically like a vegan version of Bolognese sauce or a ragu. When I say quickie, I mean I only let it simmer for about an hour instead of 2-3 hours.
For the sauce I just diced up an whole yellow onion (it was a big guy, over 1 lb) and sautéed it in some olive oil and a smidge of salt for about 10 minutes. Then I added in about half a bulb of minced garlic (around 10 cloves) and let that sautee for a few minutes until fragrant and added crushed tomatoes and dried herbs.
Slick is a carnivore (and a really vocal one at that “Do we have any meat?” “Man, I looooove meat.” “I love meat so much, I can really eat a lot of it”, etc.), but this was one meal he didn’t ask for meat. Our budget doesn’t really allow room for meat every day, so it’s nice to find a dish where the addition or absence of meat goes unnoticed and the dish as a whole is really enjoyed.