I am first going to say, apologies for the lack of post on Monday….. oh & on Tuesday……. I blame El Nino.
For those of you who don’t habla espanol, El Nino is Spanish for: The Nino.
And for those of you who live under a rock, I am quoting Chris Farley, because how can you not whenever someone mentions “El Nino” ?? And apparently this is all the climatic rage. Elevator conversations just went from incredibly horrible to still incredibly horrible but filled with laughable image of a fat man wearing a Mexican ruffled jacket.
But seriously. The weather is absolutely to blame.
Any who, before you just call me out on basically twirling a fork and calling it a day – this spaghetti is SO much more than just that. Why you ask? Because it is made from scratch. Woo. I’ve actually been making a ton of homemade pasta lately. It is one of those cold weather tasks (along with baking bread) that I absolutely live for in the winter. This spaghetti is also portioned and twirled with your favorite sauce of choice & sliced Italian sausage. All served on a mini wooden fork for aesthetics & easy clean up. A party win in my book.
My current pasta obsession is a dough recipe by Thomas Keller from French Laundry Cookbook. I actually had read about his recipe from multiple different sites/bloggers however Smitten Kitchens blog post sealed the deal for me. Her explanation is incredibly detailed so I am going to add the link to her website below for the instructions.
I used a pasta roller with a spaghetti attachment that I purchased from William & Sonoma (they are always running promotional so I was able to receive 30% off that bad boy). You may roll the spaghetti by hand, by rolling out thin sheets of dough and using a pizza roller or a knife to slice into long 1/8″ wide strands. This is definitely more time consuming but is totally possible. Just gotta put your back into it. And maybe be okay with developing arthritis and Popeye sized forearms.
So paired with the homemade spaghetti I added some seasoned sausage from a local butcher, Bolyards Meats in Maplewood, that really added a great smoky meaty flavor along with my favorite bottled sauce from “The Hill”. With all of the grilling for this Sundays football game I wanted to make as much as I could ahead of time and found that bottled sauce (that is homemade, just not from my home) helped buy me some time & sanity.
I purchased my wooden forks from The Container Store, however you can easily pick up small serving forks at Michaels, Party City, or really any craft/party store.
- 1¾ Cup All Purpose Flour
- 6 egg yolks
- 1 egg
- 1 tbsp milk
- 1½ tsp olive oil
- ½ lb spicy italian sausage
- 1 cup Favorite bottled sauce of choice + more for serving
- Follow link in post
- With casings on add to grill pan that is set over medium high heat. Cook for about 8 minutes on each side until cooked through. Remove from heat & slice into ½" pieces. Set aside
- Using your favorite sauce and heat on stove top. Mix ½ cup in with spaghetti. Add more to a small bowl for serving.
- Take a little less than a ¼ cup of spaghetti noodles and twirl around fork. Stab one slice of sausage on at end. Serve with some extra sauce for dipping.