Pepperoni Spaghetti with Homemade Noodles

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With Pepperoni in the house I have to act fast before it just gets eaten straight from the package.  Enter Pepperoni Spaghetti.  I use my home canned tomato sauce with dried tomatoes and herbs from the garden, mixed with diced pepperoni as a sauce for the homemade noodles.

I own one of those cranking handle pasta makers and it is pretty fun to use.  Norah loves being the one to crank it through while I feed in the sheets of noodles.  The only problem is it take forever to setup, use, clean, etc.  I have learned just rolling out dough and slicing with a knife is much easier.  I don’t even bother to allow homemade noodles to dry or use expensive semolina flour anymore.  Just slice noodles and throw in water.  I found using all purpose flour gives it a consistency similar to what we buy in stores and therefore easier for the maniacs to eat.

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Dinner begins at lunch time by starting the homemade noodles.  In a bowl I mix 1 cup flour and 2 eggs.  Once it comes together I place on floured surface and knead 4-5 minutes before putting the dough in a plastic bag in the fridge.

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It will sit in there until I get home from work about 4.5 hours.  Then it comes out and goes down on the floured counter to be rolled out.

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I roll the dough as thin as possible, I usually have to keep patting with flour as it gets bigger.  Then let it rest a few minutes before giving it one last roll.

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The next step is to slice it into rectangles that you can then stack on top of each other and slice.

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When slicing you want to shave them as small as possible with a very sharp knife.  The noodles will grow quite a bit once boiled.  Once sliced separate the noodles as best you can and get the pot of water ready to cook.

Next we start dealing with the sauce.

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In a large saute pan goes some olive oil with diced garlic and onions on medium heat. Once softened I pour in a quart of my tomato sauce, 6 oz of diced pepperoni slices, 1 cup dried tomatoes (I used some Roma slices and halved Sun Gold tomatoes from the garden),  dried thyme, dried rosemary, dried celery leaf and finally some red pepper flakes.  Everything came from our garden except the garlic and pepperoni.

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Everything in the pan gets a good stir to combine, then I just let it simmer away for 15 minutes or so while I boil the water and cook the noodles.  I added a little salt and pepper to the sauce as it simmers.

Next the noodles go into a pot of boiling lightly salted water.  Once in, I stir them quite a bit to break up the pieces stuck together and reduce heat to keep it from boiling over.  The noodles will double in size pretty quickly.  Usually about 4 minutes I take them off the heat and strain (always tasting one first to make sure the texture is right).

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Once strained, I put the noodles straight into the sauce and stir to combine everything.

All that is left is to plate the noodles and cover in Parmesan cheese.  The maniacs really love the sight of homemade pasta and combining homemade noodles with a bunch of stuff from the garden helps keep the sanity in the middle of winter!

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Pepperoni Spaghetti with Homemade Noodles
Recipe Type: Dinner
Author: Blogging with Apples
Prep time: 5 hours
Cook time: 15 mins
Total time: 5 hours 15 mins
Serves: 6
Garden based sauce covering homemade noodles!
  • 1 cup flour – plus more for dusting
  • 2 eggs
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 large yellow onion, diced
  • 1 quart tomato sauce
  • 6 oz pepperoni slices, diced
  • 1 cup dried tomatoes
  • 1 teaspoon dried celery leaf
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • pinch of red pepper flakes, kosher salt, and black pepper
  2. In a bowl combine flour and eggs.
  3. Mix until dough forms.
  4. Turn out onto a floured surface and knead dough 5 minutes.
  5. Place dough in plastic bag and allow to rest in fridge 4-5 hours (or on counter 1-2 hours)
  6. Remove from plastic onto flour surface.
  7. Roll dough as thin as possible, dusting with flour as necessary.
  8. Slice dough into rectangles to stack.
  9. Shave thin noodle strands from the stacked dough rectangles.
  10. Separate noodles strands.
  11. In a large pot boil water and add salt.
  12. Place noodles in boiling water and stir.
  13. Allow to cook 3-5 minutes and strain to remove water.
  15. In a large saute pan on medium heat pour in olive oil.
  16. Add garlic and onions and sweat for 1 minute.
  17. Pour in tomato sauce.
  18. Add pepperoni, dried tomatoes, celery leaf, thyme, rosemary, red pepper, salt and black pepper.
  19. Stir to combine and allow to simmer 15 minutes.
  20. Add noodles and stir to combine.
  21. Serve with Parmesan Cheese and enjoy!


Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.