All my fresh pasta follows this formula: 1 cup of flour + 2 extra large eggs = pasta dough. You can add up to 1 tbs of a vegetable powder like maccha or spinach powder. I use the Imperia brand pasta machine to make all my pasta sheets and the cutter attachment for fettucine.
1 lb 80/20 beef
or pork mince
1 minced onion
1 minced large carrot
1 minced stalk of celery
2-4 cloves minced garlic
1 cup red wine
2 lbs roasted paste tomatoes
Basil, parsley, bay, thyme, ancho pepper powder to taste
Butter and flour roux
Shredded sheep or cow cheese
Make it like gravy and then melt in the cheese.
Several handfulls of fresh basil
2 cloves crushed garlic
1/4 cup shelled and roasted sunflower seeds or pumpkin seeds or nuts
Splash lemon juice
Grated hard cheese
Blend all together to form a paste.
Butternut Squash Sauce
1 butternut squash peeled, deseeded, and diced
1clove minced garlic
Either itallian sausage spice mix OR garam masala to taste
Simmer while stirring often until you have a thick sauce. Both versions go well with romano cheese.
Hillbilly Spaghetti Sauce
The first time I made my own recipe for a pasta sauce, it was this. I had 20lbs of tomatoes and needed to preserve them as well as an equal amount of other vegetables.
First fry a good 1/2 lb of minced bacon.
Add in a large onion and 2 large carrots minced. Celery is optional.
Add in 6 lbs of cored and diced tomatoes.
2lbs shredded zucchini
1 lb diced mushrooms
A handfull of chiffonade of basil
Garlic to taste, but a whole head will be good
Salt and pepper and parsley to taste
And lastly a 1/4 cup of bourbon
Simmer on low for 2-4 hours or until all is reduced by half of original volume.
Cook 2 lbs of ground beef,
add paprika, parsley, black pepper, and salt to taste
Add mushrooms and a pat of butter and cook until mushrooms are done.
Add in cooked fettucini and 2 cups of sour cream stir well and serve hot.
Ricotta cheese and cooked itallian sausage.