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1
Mix the bread flour and flax seed meal together on a clean surface or in a bowl.
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2
Make a well in the center for the flour mixture, then crack the eggs into the center.
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3
Mix the eggs with your fingers.
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4
Gradually incorporate the flour from the sides of the well until dough is firm.
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5
Knead dough until smooth, about 5 minutes.
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6
Remove excess flour, allow the dough to rest for 1 minute.
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7
Roll out the dough with a pasta machine or with a rolling pin until very thin.
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8
Sprinkle the sheets with a little flour, roll up each sheet of pasta, then slice them into strips.
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9
Toss with flour and set aside until ready to cook.
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10
Heat a large skillet over high heat.
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11
Stir in the beef, onion, garlic, and carrots.
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12
Cook and stir until the beef is crumbly, evenly browned, and no longer pink.
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13
Drain and discard any excess grease.
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14
Stir in the oregano, garlic powder, bay leaf, salt, and black pepper.
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15
Add the tomatoes and water.
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16
Bring to boil, then reduce heat to medium-low and continue to simmer for 1 to 1 1/2 hours.
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17
Pour all but 2 cups of the sauce in an airtight container and freeze for future use.
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18
Fill a large pot with lightly salted water and bring to a rolling boil over high heat.
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19
Once the water is boiling, stir in the noodles, and return to a boil.
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20
Cook until the pasta floats to the top, 4 to 5 minutes; drain.
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21
Stir butter and Parmesan cheese into reserved 2 cups of sauce over medium heat.
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22
Stir noodles into sauce, and toss until pasta is well-coated.
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23
Serve in large bowls with more Parmesan cheese.
