Instructions
Garlic Infused Olive Oil
Step #2 - Slice up garlic cloves and add to a small container
Step #3 - Drizzle in Olive Oil and allow two sit for 30 to 40 minutes.
Pasta Noodles
Step #5 - Combine Wheat Flour, All Purpose flour with a pinch of salt in mixing bowl.
Step #6 - Make a small well and add the two eggs to the center.
Step #7 - Using your hands or a spatula combine the eggs and flour.
Step #8 - When the dough comes together, turn out on a when floured surface and knead by hand. Or if you have a stand mixer, use dough hook on medium setting.
Step #9 - Wrap the dough in plastic wrap and set aside until sauce is ready.
Spaghetti Sauce
Step #11 - Gather up about two pounds of tomatoes
Step #12 - Set a pot on the stove and fill it half way up with water. Turn the heat on high and let it reach a rolling boil. Fill another mixing bowl with water and a bunch of ice cubes.
Step #13 - Cut crossways slits in the bottom of each tomato.
Step #14 - When the water reaches a boil, drop a few of them in.
Step #15 - After about 30 to 40 seconds, remove them from the boiling water with a slotted spoon or spider.
Step #16 - Then add to the ice bath. Repeat until all your tomatoes are done.
Step #17 - The skins should peel right off with ease. Alternately, instead of the boiling water method, my wife will slice her tomatoes in half then place in the hot oven until the skin is slightly charred, then allow to cool before removing skins.
Step #18 - Once all the skins are removed, dice up yellow onion and garlic.
Step #19 - Add a large, deep skillet to the stove, setting the heat to medium high. Pour in a tablespoon or two of your garlic infused olive oil.
Step #20 - Throw in about a half tablespoon of red pepper flakes.
Step #21 - Add in ground pheasant, salt and pepper.
Step #22 - Allow pheasant to cook for a few minutes before adding diced onion.
Step #23 - Add Italian Seasoning
Step #24 - Once Pheasant is browned and Onion are translucent, add in diced Garlic.
Step #25 - Allow garlic to cook for one minute, then add your peeled tomatoes.
Step #26 - Pour in one cup of Pheasant Stock
Step #27 - Sprinkle in some more salt and pepper, then cover.
Step #28 - Allow to reach a simmer. Cook for 30 minutes then remove the lid.
Step #29 - Using a spatula break part the tomatoes, they should easily fall apart.
Step #30 - Add fresh basil, including stem and continue simmering for another 20 minutes.
Step #31 - Remove Fresh Basil stem and sprinkle in some dried Basil. Taste and add any additional seasoning you think it needs.
Step #32 - Now that the sauce is done, it's time to start back on the pasta. If you have a stand mixer with a pasta attachment, set it to the widest setting and lowest speed. Flatten your dough enough to run through attachment. Keep sprinkling attachment with flour to keep dough from sticking.
If you don't have a stand mixer. You can use a rolling pin to roll out as flat as possible, then cut into thin strips with a sharp knife or pizza cutter.
Step #33 - Keep working through the mixer, folding dough in half the first couple of times.
Step #34 - Keep reducing the width with each pass so that each time your pasta sheet keeps getting thinner and longer.
Step #35 - Once you have the desired thickness, switch attachments to the spaghetti noodle attachment. Cut your long pasta sheets into workable sizes, then run through spaghetti attachment.
Step #36 - Add to pasta rack while you get your boiling water ready.
Step #37 - Add a large stock pot to stove, filling it with enough water to cook your pasta. Add a couple palmfuls of kosher salt to the water.
Step #38 - Add your fresh pasta noodles to boiling water. These only need to cook for one minutes.
Step #39 - Remove pasta from the boiling water to bowls, adding a little bit of the pasta water to each dish.
Step #40 - Brush your bread slices with Garlic Infused Olive Oil
Step #41 - Place under broiler until brown
Step #42 - Top noodles with our pasta sauce and garnish with freshly grated parmesan cheese and fresh basil.
