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BlogRecipes
Joanna Gaines' Homemade Pasta Noodles with Vodka Sauce

Homemade Pasta Noodles with Vodka Sauce

byJoanna Gaines
Total 1 hour and 50 minutes
Active 50 mins
Makes 6 servings
fromHomemade PastaMagnolia Table with Joanna Gaines
TIP: Any leftover vodka sauce can be frozen in an airtight container for up to 30 days.
Ingredients
Homemade Noodles (page 33 in Magnolia Table Cookbook, Volume 2)
  • 4 1/2 cups all-purpose flour, plus 1 cup for dusting
  • 6 large eggs
  • 12 large egg yolks
Vodka Sauce
  • 6 tablespoons salted butter
  • 1/2 cup diced onions
  • 1/4 cup diced carrots
  • 1/4 cup diced celery
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 1/2 cup vodka
  • Three 28-ounce cans whole tomatoes
  • 2 tablespoons chopped fresh basil leaves
  • 1 teaspoon chopped fresh oregano leaves
  • 1 teaspoon fresh thyme leaves
  • 4 tablespoons plus 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon sugar
  • 3/4 cup heavy cream
  • 2 tablespoons chopped fresh basil, for garnish (optional)
  • 3 ounces shaved Parmesan, for garnish (optional)
    Directions
    1. To make the homemade noodles: Place the flour in a large bowl or on a clean work surface and make a well in the center. Add the eggs and egg yolks to the well. Knead to incorporate all the flour and roll dough into a ball (adding a little more flour if the dough is too sticky), then cover with a damp paper towel. Allow the dough to rest for 15 to 20 minutes.
    2. On a lightly floured surface, use a rolling pin to roll out the dough into a round about 1/8 inch thick. It does not need to be perfect. Using a knife or pizza cutter, cut the dough into strips about 1/4 inch wide. (Again, they don’t have to be perfectly even.)
    3. To make the pasta sauce: Melt the butter in a large pot over medium heat. Add the onions, carrots, and celery and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the garlic and cook, stirring frequently, for 2 more minutes. Add the tomato paste and cook, stirring, for 2 minutes. Add the vodka and cook, scraping all of the brown bits from the bottom of the pot. Add the tomatoes, herbs, 1 teaspoon salt, pepper, and sugar and stir to combine. Raise the heat to medium high and bring the sauce to a boil. Reduce the heat to medium low and cover the pot with a lid. Let simmer for 1 hour, stirring occasionally. Remove the lid and let it simmer for 10 more minutes.
    4. Meanwhile, bring a pot of water to a boil and add the 4 tablespoons of salt. Add the noodles to the boiling water and cook until tender, 60 to 90 seconds.
    5. In a blender, combine the tomato sauce with the heavy cream and blend until completely smooth. Return the sauce to the pot, cover with a lid, and hold over low heat until ready to serve.
    6. In a large bowl, toss the pasta with about 1/4 cup of the vodka sauce. Portion and serve the pasta, top with more sauce as desired, and garnish with chopped basil and shaved Parmesan cheese, if using.
    The Homemade Pasta Noodles are adapted from “Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.

    Meet The Creator

    Joanna Gaines

    Joanna Gaines is the co-founder of Magnolia, a home and lifestyle brand, a bestselling author, and editor-in-chief of Magnolia Journal. Alongside her passion for design and food, nothing inspires Jo more than time at home with family—messing with recipes in the kitchen or planting something in the garden.

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