No Machine, No Problem: Hand-Rolling Tagliarini with a Spicy Smoky Amatriciana-Arrabbiata Sauce
Brian Lagerstrom walks through making silky tagliarini entirely by hand — no pasta machine needed — using a rich egg yolk and semolina dough. He pairs it with a smoky-spicy hybrid amatriciana-arrabbiata sauce built on bacon, Calabrian chilies, and crushed tomatoes, finished with pasta water butter emulsion and homemade guajillo chili oil. Perfect for home cooks looking to master fresh pasta from scratch.
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#weeknight dinner #comfort food #amatriciana #no pasta machine #smoky #arrabbiata #tomato sauce #beginner friendly #Italian-inspired #handmade pasta #fresh pasta #pasta from scratch #spicy #chili oil #semolina dough #tagliarini #egg pasta
🧾 Ingredients
- 1AP flour
- 2semolina flour
- 3egg yolks
- 4whole eggs
- 5extra virgin olive oil
- 6salt
- 7crushed tomatoes (28 oz can)
- 8bacon
- 9red onion
- 10garlic
- 11tomato paste
- 12Calabrian chilies
- 13dry red wine
- 14water
- 15butter
- 16parmesan
- 17chili flake
- 18black pepper
- 19avocado oil
- 20dried guajillo chiles
- 21dried chile de arbol
- 22chile powder
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