Pasta  Primavera

makes about 1lb. of pasta

1lb. AP flour (about 4 cups)
1 teaspoon salt
4 large eggs
1 tablespoon olive oil
1 tablespoon water as needed

1.    Combine the flour and salt; shape into a mound on your work surface and make a well in the center.
2.    Use 1 hand for mixing and the other to protect the outer wall. Add whole eggs and 1 tablespoon olive oil to the well and lightly beat with a fork.
3.    Gradually draw in the flour from the inside wall of the well in a circular motion.
4.    Continue to incorporate all the flour until it forms a ball. If dough is too dry add water a little at a time.
5.    Knead and fold the dough until elastic and smooth, this should take about 10 minutes.
6.    Wrap dough in plastic and set aside until ready to roll out.

Pasta Primavera Red Sauce
makes about 8 cups of chunky sauce

2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 tablespoon dried oregano
1 tablespoon dried basil
2 medium onions, diced
1 red pepper, diced
2 zucchini, diced
2 yellow squash, diced
2 cups broccoli florets
2 28-ounce cans crushed tomatoes
2 teaspoons kosher salt or more to taste
1/2 teaspoon black pepper

1.    Heat small heavy bottom stockpot over low-medium heat.
2.    Add olive oil. Then add garlic and pepper flakes. Sweat until garlic softens, about 2 minutes. Do not let garlic brown.
3.    Add dried oregano, basil, and onion and continue to sweat for 2 more minutes. If onions start to get too much color, add 1/4 cup of water to cool the pan.
4.    Add diced red pepper, zucchini, and squash. Cook until vegetables soften, about 15 minutes.
5.    Add broccoli florets and cook for another 3 minutes.
6.    Add canned tomato sauce and bring to a simmer. Season with salt and pepper.
7.    Simmer for 30 minutes. Check for seasoning.