Welcome 10.10.2020 pasta People!

Grano Treiso Pasta Dough

325g 00 flour (substitute bread flour)

12 ea egg yolks (approx 219g)

1 ea whole egg (approx 51g)

2g salt

(more suited for a stand mixer)

325g 00 flour

3ea whole egg

3-4 (60g) egg yolks

2g salt

(works well kneading by hand)

(feel free to add natural powders (5-20g) to color the dough, or make a separate half batch with natural powders to add stripes or patterns to your filled shapes!)

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in plastic wrap and allow to rest at room temperature for 1-2 hours.

(alternatively - mix all ingredients in a kitchen aid with the dough hook)

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (do not over saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in plastic wrap and allow to rest.

Guanciale Potato Filling

6oz guanciale (or pancetta)

2# yukon gold potato

8oz mascarpone

3oz pecorino, finely grated (plus additional for garnish)

salt & black pepper

4oz butter + 2oz (for sauce)

1. rinse potatoes, and place directly on the rack in a 350F oven for 1-1.5 hours or until easily pricked with a cake tester or knife. (Once tender, turn oven down to low (200F) and hold potatoes warm until ready to use).

2. while hot, peel potatoes and pass through a food mill, potato ricer, or mash with a whisk.

3. emulsify in brown butter and guanciale fat.

4. allow to chill and place into piping bags.

kitchen equipment

food mill or potato ricer (substitute masher or whisk)

stand-mixer (for kneading dough)

cookie cutter (optional)

pasta sheeter and/or rolling pin

bench scraper or pastry card

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta & guanciale)

pot & whisk (for brown butter)

ice / bowl (for filling)

spatula / piping bag (for filling)

latex gloves (for peeling potatoes)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

ruler (for measuring / cutting)

pizza cutter / rotolo (substitute knife - for cutting dough)

kitchen towel

knife / cutting board (for guanciale)

additional eggs and neutral oil for confit yolks (if desired)

microplane or box grater (for cheese)