Why Italians NEVER Eat Spaghetti and Meatballs | The Rules of Authentic Italian Pasta

#spaghettiandmeatballs #rulesofpasta #italianpasta

Authentic Italian Food | The Rules of Authentic Italian Pasta | How to Make Italian Pasta

Did you know that Italians never eat spaghetti and meatballs? And that they have a complex system of rules governing which sauces go with which kind of pasta? I sure didn’t!

After I make the unforgivable sin of serving my Italian wife, Eva, a plate of spaghetti and meatballs, she gives me (and the viewers at home!) a crash course in the Rules of Authentic Italian Pasta.

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FETTUCINE AND MEATBALL RECIPE
(Serves Four)

The Pasta:

Make a hollowed mound using 3 3/4 cups of all-purpose flour. Crack five eggs into the hollow. Using a fork, begin whisking the eggs and gradually mix the flour in. When the dough thickens, knead it by hand until very smooth and even. Add flour as necessary if it's too sticky.

Cut the pasta dough into manageable portions (about the size of a fist) and roll out until it is very thin, no thicker than 1/16th of an inch. Lightly dust the pasta before rolling it up in 1-inch folds. Slice the roll into even, 1/4-inch pieces. Gently toss the pasta to unroll the strands, then place on a tray or plate for cooking later.

The Meatballs:

Using your hands, mix 1/2 lb lean ground beef and 1/2 lb ground pork with two eggs, 3 1/2 oz. of grated parmigiano cheese, 1.5 oz. pecorino cheese (optional), one clove of minced garlic, and a generous dash of salt and pepper to taste. Add bread crumbs until the mixture is firm enough to roll into solid balls (approximately 4 cups but this will vary depending on bread type). Roll the meat into 1 1/2-inch meatballs.

The Sauce:

In a small saucepan, add a bottle (about 24 oz.) of tomato puree, 2 tbsp. olive oil, and one whole clove of garlic. Mix in 12 oz. of water and a pinch of salt. Cook over medium heat, partially covered, for 10-15 minutes. Add meatballs and continue to cook over low heat for an hour. Add salt as needed to taste.

Putting It All Together:

Bring a large pot of water to boil. Salt generously, then add pasta and cook for three minutes. Drain pasta and place back in the pot. Ladle 3-4 scoops of tomato sauce from the meatballs over the pasta, and stir in for one minute.

Serve pasta on a plate, ladle meatballs and extra sauce on top, and grate fresh parmigiano cheese over all.

Buon appetito!

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