Spaghetti and Meatballs

The pasta is something I will leave up to you but there is nothing like fresh pasta.  2 ¼ cup flour, 3 eggs, and 1 yolk, 1 teaspoon salt, 1 tablespoon each oil and water for a dry lasagna pasta and 3 cups flour, 1 teaspoon salt, 2 each oil and water and 4 eggs for spaghetti or any other  - not too different.  Make a well and mix by hand or in the food processor.

The meatballs are usually a combination of beef and turkey, chicken or sometimes pork.  I mix in a medium onion, Hometown, bread crumbs and an egg.  Unless I have a few hours and sauce on the stove I usually bake my meatballs, 30 minutes at 350⁰ F, and I make them about an inch in diameter.  After the 30 minutes they are slightly browned and moist, ready to eat.  If I make them larger, about 2” in diameter, I cook them in the simmering sauce for a few hours and add a little more bread crumb to hold them together.  These I sever 1 per person perched atop the pasta and lots of cheese grated over.  And you can always fry up the meat and add it to the sauce.  Our pasta meals always include garlic bread.  We make it from any bread we have in the house, usually a sour dough bun, butter and Squished Garlic seasoning.