COMMUNITY COOKING WITH THE CO-OP

Need a new recipe? Join us!

Coos Bay Library has teamed up with Coos Head Food Co-op to provide safe, easy, and healthy recipes to create at home. Join us virtually on Zoom for this fun community event!

Monthly Event: Every Fourth Thursday!

For this month’s recipe, Sam Baugh, Community Engagement Manager at Advanced Health, and his daughter Alex, will be making PASTA!

Scroll down for ingredients.

Register for this virtual event @ 

https://bit.ly/3powyqG

Event is FREE and open to everyone!

Pasta ingredients:

• 3 cups flour
• 4-5 large eggs

Instructions (will cover in class):

• On a large flat clean surface place the flour in a mound.
• Crack all 4 large eggs into the center of the mound of flour creating a well to hold the eggs.
• Using a light hand, break the yolks of the egg and gently bring the flour into the center of the well using your fingertips.
• Keep incorporating the flour into the eggs until all the flour has been absorbed. This will be a messy process, but it is well worth it! Once the dough starts to form, bring it together with your palms and knead into a smooth yellow dough. This will take roughly 5 minutes. Note: If your dough is on the dry side you can add a little SLASH of water to bring it together. 
• When the dough forms a ball, cover tightly with cling wrap and refrigerate for a minimum of 30 minutes to allow the dough the rest and the gluten to develop. No longer than 18 hours. 
• After resting, remove the dough from the fridge and cut it into 4 equal pieces. Set aside and cover with a towel to stop it from drying out. 
• Flour your work surface and rolling pin and roll 1 ball of dough at a time into a large thin sheet. I don't give dimensions for this part as it varies but my one note would be to get it as thin humanly possible. Like paper-thin. 
• Once the dough has been rolled out, fold it over itself several times. Cut the roll of pasta into strips roughly 1/4 inch thick depending on what pasta you are making. Then dust some flour over the sliced strips of dough and unravel them to reveal your fresh pasta! Repeat this process with the remaining dough.
• Set cut pasta aside on a tray and leave it out at room temperature to cook-off or cover and place in the fridge to be cooked later. 

Sauce ingredients:

• 2 tablespoons olive oil
• 1 medium onion finely diced
• 3-5 cloves garlic minced or put through a garlic press
• 2 teaspoons dried basil
• pinch red pepper flakes about 1/4 teaspoon
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon granulated sugar
• 1 pat butter, about 2 teaspoons
• 1 28 ounce can crushed tomatoes
• 1/4 cup water

Instructions (will cover in class):

1. Heat the olive oil over high heat until it shimmers. Saute the onions, stirring frequently, until they soften and shine, about three minutes. The onions should sizzle and hiss as they cook. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional two minutes. Add the basil, red pepper flakes, salt, and sugar. Stir to combine. Add the butter. Stir, cook for about a minute.
2. Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
3. Allow sauce to simmer for 10 minutes to up to one hour. If simmering for a longer, stir the sauce occasionally and add additional water as needed to keep the sauce at the correct consistency.

Check out the Community Cooking playlist on the library's YouTube channel with over three years worth of recipes!
Go to: https://bit.ly/3pXmapN