Fabio Viviani's 90 Second Fresh Pasta with Tomato Sauce and Lazy Meatballs

90 Second Pasta

4 whole large eggs

a generous pinch of salt (about 1 teaspoon)

½ teaspoon pepper

a drizzle of olive oil (about 1 tablespoon)

12 heaping tablespoons all-purpose flour (use tablespoon from your silverware drawer, not a measuring spoon), plus a few tablespoons extra

You'll need a 14-cup food processor (If yours is smaller, make half a recipe at a time) and a pasta machine for rolling (see note).

Crack eggs into food processor and add salt, pepper and olive oil. Process a couple seconds to combine. Add flour and process on high 1 minute. Scrape down bowl. Dough should not be wet, so and add a little more flour if necessary. Process an additional 30 seconds. Dump dough out onto clean counter and press together with hands to form a disc.

Cut dough into quarters and gradually feed each section through pasta machine, adjusting pressure knob until desired thickness is achieved. Cut sheets into 12-inch lengths and cut into desired widths using machine, or dust sheets with flour, roll loosely, and cut with sharp knife into desired width. After cutting, sprinkle pasta with a little flour and toss to lightly coat to ensure it doesn't stick to itself.

Cook pasta in boiling salted water 1 to 3 minutes, or until tender. Drain, reserving ¼ cup of the pasta water and add to hot prepared sauce immediately. Stir or toss to combine and serve.

Note: A pasta machine is a great help, but if you are handy with a rolling pin, and have great arm muscles, feel free to try your hand with a rolling pin.

Lazy Meatballs and Tomato Sauce

Olive oil

1 diced large onion, chopped

5 cloves minced garlic

1 teaspoon crushed dried fennel seeds

28 ounce can tomato puree

3 links Italian sausage

salt and pepper

¼ cup reserved pasta water

Parmesan cheese

Heat large skillet or sauce pot and add enough olive oil to cover the bottom of the pan; add chopped onion, garlic and fennel; saute until softened, about 5 minutes. Add tomato puree and bring to a boil. Reduce heat and simmer 10 minutes.

Remove 1½-inch balls of sausage from casings and drop into simmering sauce. Continue simmering sauce 15 to 20 minutes, or until meatballs are completely cooked. Taste and adjust salt and pepper if necessary. Add ¼ cup of pasta water, stir.

Combine cooked pasta with sauce and meatballs, stirring gently to combine. Place in serving bowl and top with freshly grated Parmesan cheese.

Serves 4

Fabio Viviani