Perfect pasta


Hayden Quinn’s spaghetti marinara

Serves: 4-6

Tomato sauce

  • 1/2 cup olive oil
  • 1 small brown onion, roughly chopped
  • 10 garlic cloves, crushed
  • 1 Tbsp fennel seeds
  • 1 tsp chili flakes
  • 4 x 400g can whole peeled tomatoes
  • Sea salt, to taste
  • 800g marinara mix
  • Fresh oregano leaves

Pasta dough

  • 2 cups ‘00’ flour
  • 2 egg yolks
  • 2 whole eggs
  • 1 Tbsp

To serve

  • Finely grated parmesan
  • Crusty bread/baguette


  1. To make the sauce, heat a large cast iron pot over medium low heat, add oil, onion and garlic, cook until aromatic and onion becomes translucent. Add fennel and chili. Stir and cook for 2-3 minutes. Pour over tinned tomatoes and add salt. Stir well and bring to a simmer. Cook, uncovered for 3 hours.
  2. While the pasta sauce is cooking, make your pasta dough by adding all the pasta ingredients to your KitchenAid stand mixer with dough hook attachment. Bring together on speed 3-4 and then knead for 2-3 minutes on speed 1. Remove dough to a floured benchtop, bring to a ball and cover with cling film. Allow to rest for minimum 30 minutes in the fridge.
  3. Once rested, with lightly floured hands, knead dough for about 30 seconds. Cut into 4 pieces. Attach the flat roller to the KitchenAid stand mixer. Set adjustment knob on roller to 1 (widest setting). Take one piece of dough and pat out to flatten. Turn the stand mixer to speed 1-2 and feed dough into rollers. Fold dough in half and feed through again on setting 1 until the dough is smooth (add a little extra flour as needed). Once smooth, start to increase the settings one notch at a time until the desired thinness is achieved. Lay pasta onto a lightly floured bench. Repeat rolling with remaining dough.
  4. Remove roller attachment and connect the spaghetti cutter attachment. Feed dough through cutter. Lay cut pasta over the back of a chair (on a clean tea towel) or over a pasta drying rack. Pasta can be used immediately or allowed to dry before freezing.
  5. Place a large pot of salted water on to boil.
  6. Increase heat on the red sauce and add your marinara mix, starting with the crab, followed by the shellfish, followed by the remainder of the seafood. Add fresh oregano. Cook until crab changes colour and shellfish pop open.
  7. Cook pasta for 2-3 mins or until al dente.
  8. Serve pasta in large pasta bowls, topping with an assortment of the marinara mix. Serve with fresh grated parmesan and crusty bread.

Recipe and image courtesy of Hayden Quinn for KitchenAid.

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