One of my favorite things about food blogs is the series of ‘copycat recipes’ I often stumble across.
It’s such a great way to enjoy a restaurant or brand’s classic dish without leaving your house or wondering what kinds of additives are in it- you get to control the flavor and ingredients entirely!
I haven’t had a ton of experience developing copycat recipes, but it sounds fun: carefully tasting your Panera mac and cheese over and over until you get your own version just right? That’s the kind of work I definitely wouldn’t mind doing!
Anyways, this summer I got lunch at Sette Osteria in Dupont Circle in DC, and I had this amazing fresh pasta that I knew I just had to recreate.
I mean seriously, take a moment and look at that picture above… that pasta was incredible. And now that I’ve figured out how to make it? I don’t need to spend time on the metro to enjoy it.
(That being said, I totally want to go back to that restaurant, because my one and only experience was delicious!)
The pasta itself is pretty standard- I just added some finely chopped basil into the dough. I don’t have a pasta machine, so I hand rolled out the dough and sliced it with a pizza cutter. The pasta at the restaurant was wide and thick, so this method works perfectly!
The sauce was also fun to recreate- I love making tomato sauce from scratch. I never have the patience to let fresh tomatoes simmer for hours, so I always tart with crushed tomatoes. I think the ones I used in this sauce were salted and had basil in them, but any will do! I added crushed red pepper for that fiery arrabiata kick, and I’d love to experiment with paprika and fresh hot peppers, too.
I also don’t have a pasta stand, so I actually used my necklace rack (this is currently in my dorm room where I’m sitting now, covered in jewelry and not pasta). I think I’m proving you can make fresh pasta even if you have none of the equipment! Improvisation is key.
This pasta is fiery, filling, and packed with basil flavor. The roasted veggies are a nice addition: I used zucchini and bell pepper because that’s what I had at the restaurant and on hand, but broccoli, pearl onions, asparagus, and other veggies would be equally delicious roasted.
I’m not going to lie- this pasta takes time to make. But it’s not as labor-intensive as you may imagine fresh pasta to be, and you most likely have the majority of the ingredients in your pantry now! Enjoy xx
- 2 cups all purpose flour
- ½ cup warm water
- 1 tsp olive oil
- ⅓ cup finely chopped fresh basil leaves
- 1 tbsp olive oil
- 2 cloves garlic, finely chopped
- ¼ of a red onion, diced
- 1 tsp rosemary
- 1 tsp thyme
- 2-3 tsp crushed red pepper
- ⅔ cup chopped fresh basil
- 1 large can of crushed tomatoes
- 2-4 tsp salt (to taste)
- 1 zucchini, sliced
- 1 bell pepper, seeded and sliced
- 1 tsp olive oil
- Preheat oven to 350 F and line a baking sheet with parchment paper.
- Place flour in a bowl and make a well. Add the remaining ingredients in the well.
- Combine all pasta ingredients with your hands until sticking together (add more water if it's still crumbly).
- Turn the dough out onto a flat surface and knead for 5-7 minutes, until the dough comes together.
- Shape the dough into a log and roll into a warm, damp towel. Set aside to rest for at least 25 minutes.
- Meanwhile, start your sauce. In a deep pot, heat olive oil, garlic, onion, rosemary, thyme, and crushed red pepper. When the mixture sizzles and the onion become translucent, add basil.
- Once basil is wilted and fragrant, add canned tomatoes. Allow the sauce to bubble for 5-10 minutes, stirring occasionally. Add salt to taste.
- For roasted veggies, toss all ingredients together and bake on prepared baking sheet in preheated oven. Cook for 30-40 minutes.
- Once your pasta has rested, roll it out onto a well floured surface until it is about ¼ inch thick. Using a pizza cutter, slice the pasta into fettuccine style noodles and hang on a pasta rack for about 15 minutes.
- Set a pot of water to boil and cook pasta in batches for about 2-3 minutes each.
- Drain and toss with toss and roasted veggies. Serve.