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Pre-Race Meal: Spaghetti and Turkey Meatballs

Homemade Fettuccine

2 cups all-purpose flour

1/2 teaspoon salt

2 large eggs

1/4- 1/2 cup water

2 tablespoon olive oil

2 tablespoon of herbs- chopped (optional)

On a flat surface or in large bowl mix flour and salt. Make a well in center of flour mixture. Add eggs, water and oil to well; mix thoroughly with fork. Add enough water to make dough easy to handle and not too dry. If dough is overly sticky, add additional flour when kneading.

On lightly floured surface, knead 5 to 10 minutes or until smooth and springy. Cover and let sit for 15 minutes.

Divide dough into 4 equal parts. On lightly floured surface, roll one-fourth of dough at a time into rectangle, 1/16 to 1/8 inch thick. With a pizza cutter or knife cut crosswise into 1/4-inch strips for fettuccine. Arrange pasta in single layer on lightly floured tea towels; let stand 30 minutes or until dry.

In a large pan heat 4 quarts water (salted if desired) and bring to a boil; add pasta. Boil uncovered 2 to 5 minutes, stirring occasionally, until firm but tender. Begin testing for doneness when pasta rises to surface of water. Drain pasta.

  • 28 ounce can organic whole peeled tomatoes

  • 6 ounce tomato or red pepper paste

  • 3 garlic cloves- finely chopped

  • 2 tsp fresh or dried oregano- chopped

  • 4 tsp fresh or dried parsley- chopped

  • 1 tsp salt

  • 1 tsp pepper

  • 4 tbsp olive oil

  • ⅓ cup yellow onion- finely chopped

  • ½ cup white wine

  • 2 basil leaves

In a food processor blend tomatoes, tomato paste, garlic, parsley, oregano, salt and pepper.

In a large pot, heat olive oil over medium heat. Add onions and cook until soft. Stir in tomatoes and wine. Simmer for about 30 minutes.

Turkey Meatballs

  • 1 pound ground turkey

  • 1 cup bread crumbs

  • 1/2 cup milk

  • 1 small onion

  • 4 ounce can of hatch green chilies (optional)

  • 1/4 cup finely chopped red pepper (optional)

  • 1/4 cup finely chopped green pepper (optional)

  • 1/2 cup parmesan cheese

  • 1 tablespoon garlic powder

  • 1 tablespoon onion powder

  • 1 tablespoon salt

  • 1/2 tsp black pepper

In a large bowl mix ingredients together. Shape into 2-3 inch meatballs. In a large skillet heat 2 tbsp of olive oil and place meatballs around the edge. Cook over medium-low heat until golden brown on all sides. Ladle marinara over the top and simmer for 20-30 minutes. Add pasta, sprinkle additional parmesan over the top, and serve.

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