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RECIPESarrowBreadmakersarrowFresh Pasta Marinara
Fresh Pasta Marinara
  The tangy San Marzano tomato with onion, garlic, oregano and parsley make an exceptional sauce that pairs perfectly with our original homemade pasta. Enjoy!
Home Made Pasta Dough (for 2-lbs. breadmaker, serves 4):
  • 1/4 cup (60mL) water
  • 1/2 tsp. (2.8g) salt
  • 2 large eggs, beaten
  • 1 cup (160g) semolina flour
  • 1 cup (130g) all purpose flour
  • 1 Tbsp. (13g) olive oil
Home Made Pasta Dough (for 1-lb. breadmaker, serves 4):
  • 1/2 cup (120mL) water
  • 1/3 cup. (42.6g) bread flour
  • 2 cups (260g) all purpose flour
  • 1 tsp. (5.6g) salt
  • 1 Tbsp. (13g) olive oil
Marinara Sauce:
  • 1 (14.5 oz.) can whole peeled San Marzano tomatoes
  • 3 Tbsp. olive oil
  • 3 Tbsp. finely chopped onion
  • 1 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/8 tsp. ground black pepper
  • 1/2 (6 oz.) can tomato paste
  • 2 Tbsp. fresh Italian parsley, chopped 
  • 1/2 tsp. dried oregano
This recipe was developed for the Home Bakery Virtuoso® Breadmaker (BB-PAC20), Home Bakery Supreme® Breadmaker (BB-CEC20) and the Home Bakery Mini Breadmaker (BB-HAC10). Adjustments may be required for making this recipe in other models of the Home Bakery.

Make the pasta. Make sure the kneading blade(s) are properly attached. Add the Pasta Dough ingredients to the baking pan in the order listed. Place baking pan into the Home Bakery, close the lid and plug the cord into the outlet. For BB-PAC20/BB-CEC20 model, select HOME MADE course. Press CYCLE button turning OFF the following: Preheat, Rise 1, Rise 2, Rise 3, Shape, Bake, Keep Warm. Select KNEAD cycle. Press and hold TIME until the display shows 0:20. Then press CYCLE twice to record. For BB-HAC10 model, select COOKIE/PASTA DOUGH course. Press START.

When the Home Bakery completes kneading, press CANCEL and remove dough from baking pan. Roll dough into a ball, cover with plastic wrap and let it rest for an hour in the refrigerator.

Place dough on a lightly floured board and divide into quarters. Then roll each section into 1/16” thick sheets.

Lightly flour the dough, fold in 3 and cut lengthwise into 1/16” wide pasta.

Cook the pasta. Add 1 tablespoon of salt (not included in the ingredients list) per every quart of water and boil pasta for 3 to 5 minutes. Drain, drizzle olive oil (not included in the ingredients list) and mix well to prevent pasta from sticking.

Make the marinara sauce. Place San Marzano tomatoes into a large bowl and crush with your hands and set aside.

Place olive oil in a large skillet, sauté chopped onion, garlic, salt and black pepper over medium heat for 2 minutes. 

Add the San Marzano tomatoes, tomato paste, parsley, oregano to the skillet, and simmer over low heat for 20 minutes or until the sauce thickens. Sauce can be made up to a day ahead. 

Pour marinara sauce over cooked pasta and toss.

Enjoy while hot!
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