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Hand-Rolled Ricotta Pasta with Brushland’s Grandma Sauce

Hand-Rolled Ricotta Pasta with Brushland’s Grandma Sauce

For easy meal prep, double the recipe and reserve half. Place the uncooked pasta on a baking sheet, sprinkle with flour, and freeze. Once frozen, transfer the pasta to a freezer bag or other airtight container. When ready to eat, simply boil the frozen as you would store-bought pasta.
Servings 6



  • 1 28- ounce can peeled whole tomatoes
  • 1 bunch basil torn
  • 1 teaspoon minced garlic
  • ¼ cup olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon dried oregano
  • Pinch freshly ground black pepper


  • 1 pound ricotta cheese
  • 1 large egg
  • 4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon unsalted butter
  • Shaved Grana Padano cheese for garnish


  • ►SAUCE: Combine all ingredients in a large bowl. Mix with clean hands, crushing tomatoes as needed, until sauce is mostly uniform in texture. Set aside or store in refrigerator for up to 10 days.
  • ►PASTA: Combine ricotta cheese and egg in a large bowl and stir with a rubber spatula. Add flour and salt and stir until dough comes together. Turn dough out onto a clean, floured work surface. Knead dough until fully combined and smooth. Rest dough for 30 minutes.
  • ►Portion dough into golf ball–size mounds and dust lightly with flour.
  • ►Roll each dough ball into a long, ¼-inch-thick rope using your fingers. Cut each rope into 1-inch pieces. Place dough pieces on a rimmed baking sheet and sprinkle with flour to prevent sticking.
  • ►Bring 3 quarts of water to a boil in a large saucepot. Drop pasta into boiling water and cook until pasta floats. Once all pasta is floating, strain and transfer pasta to another saucepan.
  • ►Add butter and half of tomato sauce (or more to taste) and warm over medium-low heat. Garnish with Grana Padano and serve.
Photography by Jennifer May.

Sohail Zandi

Sohail Zandi is the chef and co-owner of Brushland Eating House in Bovina, N.Y.

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