Noodles:
all purpose flour
semolina flour
eggs
olive oil
kosher salt
Sauce
extra virgin olive oil
garlic cloves
red pepper flakes
28oz can San Marzano tomatoes
onion powder
water
kosher salt
fresh basil
fresh oregano
parmesan-reggiano
Procedure
Noodles
Mix half all purpose flour and semolina flour and pour onto workspace.
Make a crater from the flour and crack 2-3 eggs into the middle.
Add olive oil and salt to taste.
Beat the eggs, whisking in a bit of flour in each motion.
Once shaggy, knead until bouncy and firm.
Wrap with plastic wrap and proof for 30 min.
Flour workspace and cut into 2 pieces.
Roll until thin, and cut into a neat rectangle.
Fold the dough 4 times gently, and well floured.
Cut into linguine, making sure not to put too much pressure lest the noodles stick together.
Flour once again and keep covered until ready.
Sauce
Heat olive oil in a pan and saute garlic for about a minute. Add pepper flakes and allow to cook until golden brown.
Add San Marzano tomatoes, stir lightly and gently break tomatoes. Stir in onion powder, and simmer for 30-45 min.
Add sauce to a blender and puree until desired texture forms.
Return to pan to keep warm.
Boil noodles until al dente.
Place noodles in a bowl once finished, top with sauce, and garnish with fresh basil, oregano, and parmesan-reggiano.
Buen Appetito!
