Instructions

01
On a clean surface, mound the flour and make a deep well in the center. Crack the eggs into the well, add 1 tablespoon olive oil, and 1/2 teaspoon salt. Use a fork to gently beat the eggs, slowly incorporating flour from the edges until a shaggy dough forms.
Herb says
The well method is ancient Italian kitchen engineering, less bowl, more fun, but keep your walls high to avoid a runny egg escape.
02
Knead the dough by hand for 8-10 minutes until smooth and elastic. Wrap in plastic and rest at room temperature for 30 minutes.
03
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the onion, celery, and carrot. Cook, stirring, until softened and just beginning to color, about 8 minutes.
04
Add the garlic and cook for 30 seconds until fragrant.
05
Stir in the ground beef, 1 teaspoon salt, and 1/2 teaspoon pepper. Cook, breaking it up, until browned and no longer pink, about 5 minutes.
06
Add half the crushed tomatoes to the skillet (reserve the rest for the sauce) and simmer until the mixture is thick and most liquid evaporates, 8-10 minutes, stirring occasionally. Remove from heat and let cool for 10 minutes.
Herb says
You want a fairly dry filling, soggy pasta is nobody's Nonna.
07
Stir in parsley, parmesan, and nutmeg. Taste and adjust seasoning if needed. Set filling aside.
08
For the sauce, pour the reserved crushed tomatoes into a saucepan. Add 1 teaspoon salt and 1/2 teaspoon pepper. Simmer uncovered over low heat, stirring occasionally, for 25 minutes until slightly thickened.
09
Dust your work surface with flour. Divide pasta dough in half. Roll out one piece at a time to about 1/16-inch thick, keeping the other half covered.
Herb says
Thin but not see-through is your mantra here; if you can read the fine print of an olive oil label through it, you've gone too far.
10
Cut dough into 3-inch squares. Place a generous tablespoon of filling in the center of each square. Brush edges lightly with water, top with another square, and press firmly to seal, expelling air. Crimp edges with a fork for extra insurance.
11
Bring a large pot of salted water to a rolling boil. Working in batches, gently lower pasta pockets into the water and cook until they float to the top and the dough is just tender, about 3-4 minutes.
12
Using a slotted spoon, transfer cooked pasta to a platter. Spoon warm tomato sauce over the top and sprinkle with extra parmesan and chopped parsley to serve.
Herb says
No shame in using your best platter here, presentation is half the flavor, according to Italian grandmothers and Instagram alike.

HERB

Pastabilities Unlocked

Ingredients

Instructions