Spaghetti All’Amatriciana

My mom and dad got my hubby and I the pasta maker attachment for our Kitchen Aid this past Christmas.  I’ve been meaning to make fresh, homemade pasta for weeks (ok, maybe for 3 months), but just have not found the time to make it.  Each Sunday my family (me, hubby, sister, sister-in-law, and brother-in-law) take turns hosting Sunday dinner.  Since this week was my turn, I decided I was finally going to make fresh pasta.  To my surprise, making fresh pasta does not take long at all!  I made 2 pounds of spaghetti with a batch of white flour dough and a batch of whole-wheat dough.

Since I had to make a wonderful sauce to go with my fresh spaghetti, I decided to make a Roman sauce called Amatriciana (ugh-ma-tree-chon-ugh).  Amatriciana originated from a small town outside of Rome (Amatrice), but if you’ve ever been to Rome or hopefully ever go to Rome, you’ll see this sauce all over the city.  It’s usually served with spaghetti or bucatini and it’s amazing – what makes this sauce so wonderful is the pancetta.  If you can’t find pancetta, you can definitely use bacon too.  I like to add one finely diced carrot to my sauces.  Carrots add sweetness, and they also add a nice crunch that my hubby always notices and loves.  I made the sauce first and had it simmering on low while I was making my pasta.  Since your dough has to sit at room temperature for 15 minutes, use this time to start boiling your water (unless you have one of those amazing stoves that boils water in less than 2 minutes… jealous!).  Fresh pasta cooks in a very short amount of time; you’ll see it’s finished when it begins to float on the top.  Drain and immediately serve the sauce on top.  I served my pasta in a beautiful hand-made Italian bowl from my mother-in-law (check out the first photo).  Enjoy Spaghetti All’Amatriciana!

Have you ever made fresh pasta?  What is your favorite kind of sauce to make?

Fresh Spaghetti:

  • 3 large eggs
  • 2 tbsp water
  • 2 3/4 cups all-purpose flour


  1. Break the eggs into a glass measuring cup and add the water. Check to see that the total liquid is 3/4 cup.  If it isn’t, add teaspoons of water until that amount is reached.
  2. Place flour in bowl of Kitchen Aid and attach flat beater.  Turn to low speed and gradually add the egg mix and water and beat for 30 seconds.
  3. Stop the mixture and add the dough hook.  Turn on low speed and knead for 2 minutes.
  4. Remove dough from the bowl and knead by hand for 1 minute.  Cover dough with plastic wrap and allow to sit at room temperature for 15 minutes before extruding through pasta maker.

*Yield: 1 pound

Amatriciana Sauce Ingredients:

  • 1/4 cup olive oil
  • 6 ounces pancetta or bacon, diced
  • 1 yellow onion, finely diced
  • 1 carrot, peeled & finely diced
  • 2 garlic cloves, minced
  • 1/2 tsp red pepper flakes
  • 1 24 oz. can crushed tomatoes
  • 1/2 cup red wine (I used Sangiovese)
  • 2 tsp dried oregano
  • Sea salt and fresh ground pepper, for sprinkling
  • Parmesan cheese for sprinkling
  • 1 pound fresh spaghetti


  1. In a large saute pan, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes.  Remove the pancetta, allow to drain on paper towels, and set aside.
  2. Add the onions and carrot and cook for 5 minutes until soft. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  3. Add the tomatoes, wine, oregano, sea salt, pepper, and pancetta.  Bring to a boil and cover and simmer on low for about 15 minutes more or until sauce thickens.
  4. Meanwhile, boil water in a large stock pot.  Add fresh spaghetti and cook until spaghetti floats to the top.
  5. Serve sauce over pasta and sprinkle with cheese and season with salt and pepper.


Filed under Main Course, Pasta

23 responses to “Spaghetti All’Amatriciana

  1. Oh that looks amazing! I am sure your family enjoyed this beautiful dish. I have only made homemade egg noodles for soup before, but your spaghetti looks so good!

  2. Did you make it with a mix of wholemeal flour or two seperate batches? My wholemeal pasta dough is a disaster! It either sticks together in a clump or tastes like cardboard, not good! I’m always looking for suggestions for success!

    • Hi Natalie! I made two separate batches, but whenever I make anything with whole wheat flour I always use all-purpose flour as well. The general rule of thumb is that for every 1 cup of all-purpose flour, you can use 1/2 cup of whole wheat flour and 1/2 cup of all-purpose flour. I never completely substitute 1 cup of all-purpose flour for 1 cup of whole wheat flour because that turns into disaster!

      My whole wheat pasta definitely stuck together more so than my regular pasta, but separating the pasta right after it comes out of the pasta maker makes a difference, since you’re not dropping clumps of pasta into the boiling water. I also use tongs to separate the pasta once it’s in the water even more. Hope this helps!

  3. I have the kitchen aid pasta maker attachment too and I love it!! Your noodles look super yummy! I will have to give your Amatriciana Sauce a try it looks incredible 🙂

  4. Oh, yum! This makes me want to get a pasta attachment for my mixer! I’ve only ever made it by hand, with a rolling pin and big knife. This seems easier… and much tastier than the dried variety. Also, your sauce looks delicious – I’ll definitely have to give it a try! I typically just make a bolognese sauce with added vegetables, but I love to try out new recipes. Thank you! 🙂

  5. Mom Kenyon

    This looks wonderful!! I’ll have to try your Amatriciana Sauce. I’ll have to get one of those attachments and the next time you come home you’ll have to make some for us. Beautiful presentation, love the dish:)

  6. This looks so colorful and delicious! I’m so jealous of your pasta attachment, it reminds me of the play-doh machine that would make clay pasta. Much less delicious, but same idea ! 🙂

  7. I love Kitchen Aid attachments! I’ve never made homemade pasta before, but have had my eye on this attachment to help me give it a shot. Yours looks fantastic! 🙂

  8. The pasta looks great. I love pasta, but I never seem to get it right. I will definitely try this recipe.

  9. Homemade pasta is definitely on my bucket list, and yours looks divine! What a delicious meal. Thanks for sharing! You have a beautiful blog and I’m looking forward to seeing more.

  10. You did a fantastic job! I have never made pasta from scratch. I should look into getting an attachment for my mixer. You just can’t beat the taste of homemade pasta!

  11. Wowww just amazing that you made it! I need that for real!
    I Love the dish!

  12. Gosh, I need to get that Kitchenaid pasta attachment. Amatriciana is my fave pasta sauce, so you’re giving me extra motivation. Gorgeous pics don’t hurt either. 🙂

  13. Gosh do I love this post and recipe.

    Thanks so much for sharing – I can’t wait to give it a try!

    P.S. Your serving dish is gorgeous as well! 🙂

  14. It would be dream to eat fresh pasta, just a dream. Yummy, i love pasta. I love all things Italian and I love this blog.

  15. this is wonderful with homemade spaghetti and sauce!

  16. karen farnett

    Oh man, What a dish! gotta try your Amtrainca(? spelling) sauce, that looks just divine!
    love and miss you all
    aunt karen xoxoxoxo

  17. I am so impressed you make your own spaghetti! what an amazing quality

  18. wow this looks fabulous! Your pasta looks perfect!!!

  19. I so badly want a red kitchen aid mixer with all of the special attachments. What a wonderful way to break in your gift, the pasta looks perfect. Thank you for being a part of March’s YBR.

  20. Pingback: Your Best Recipes of March, A Global YBR Roundup

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