Hayden Quinn shares his recipe for his family favourite Spaghetti Marinara.
2 cups ‘00’ flour
2 egg yolk
2 whole eggs
1 tbs olive oil
1/2 cup olive oil
1 small brown onion, roughly chopped
10 garlic cloves, crushed
1 tbs fennel seeds
1 tsp chili flakes
4 x 400g can whole peeled tomatoes
Sea salt, to taste
800g marinara mix
Fresh oregano leaves, to serve
Finely grated parmesan, to serve
Crusty bread / baguette
1. To make the red sauce, heat large cast iron pot over medium-low heat, add oil, onion and garlic, cook until aromatic and onion becomes translucent. Add fennel seeds and chili. Stir and cook for 2-3mins.
2. Pour over tinned tomatoes and add salt. Stir well and bring to a simmer. Cook, uncovered for 3hrs.
3. While the pasta sauce is cooking, make your pasta dough by adding all the dough ingredients to your KitchenAid Stand Mixer with dough hook attachment. Bring together on speed 3-4 and then knead for 2-3mins on speed 1. Remove dough to a floured benchtop, bring to a ball and cover with cling film. Allow to rest for a minimum of 30minutes in the fridge.
4. Once rested, with lightly floured hands, knead dough for about 30 seconds. Cut into 4 pieces. Attach Flat Roller to KitchenAid Stand Mixer. Set adjustment knob on roller to 1. Take one piece of dough and pat out to flatten. Turn the Stand Mixer to speed 1-2 and feed dough into rollers. Fold dough in half and feed through again on setting 1 until the dough is smooth (add a little extra flour as needed). Once smooth, start to increase the settings one notch at a time until the desired thinness is achieved. Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.
5. Remove Roller Attachment and insert the Spaghetti Cutter Attachment. Feed dough through cutter. Lay cut pasta over the back of a chair (on a clean tea towel), or over 1 long wooden spoon/rolling pin (balanced over two saucepans, etc.) or over a Pasta Drying Rack. Pasta can be used immediately or allowed to dry before freezing.
6. Place a large pot of salted water on to boil.
7. Increase heat on red sauce and add your marinara mix, starting with the crab, followed by the shellfish, followed by the remainder of the seafood. Add fresh oregano. Cook until crab changes colour and shellfish pop open.
8. Cook pasta for 2-3 mins or until al dente.
9. Serve pasta into large pasta bowls, topping with an assortment of the marinara mix, serve to the table with fresh grated parmesan, crusty bread and a glass of red wine!