Greetings! I am so excited to cook with you. We will be cooking through recipes below and learning to make pasta by hand. I like to color my pastas with freeze-dried vegetable powders. They can be easily found at your local health food store, Whole Foods, or the internet. Alternatively, dried parsley will add a nice speckling as well. (This step is always optional)

You should already have your pasta dough made and rested, and brought to room temperature (video link at the bottom of the page), prior to the lesson beginning.

To cook along, please be sure to have all of your ingredients, measured out, and organized! This includes, the homework - marinating and cooking the chicken, making or buying chicken stock, and preparing pasta dough.

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Grano Trieso Dough

2 1/2c (400g) 00 flour

1ea whole egg (71g)

12-13 egg yolks (217g)

1-2tb (15g) vegetable powder - optional

pinch (2g) salt

(makes 2-6 servings)

Alternative Ravioli Dough

2 1/2c (325g) 00 flour

3ea whole egg

3-5ea egg yolks

1-2tb (15g) vegetable powder - optional

pinch (2g) salt

(makes 2-6 servings)

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 eco-friendly wrap or plastic wrap and allow to rest at room temperature for 2 hours (if using dough immediately). If making the day before, rest 30 minutes at room temperature and place into the refrigerator.

alternative method - using a stand mixer 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 eco-friendly wrap or plastic wrap and allow to rest, the same as above.

Be sure to temper the dough at least 2 hours at room temperature, before using.

Saffron Garlic Marinade

8oz greek or skyr yogurt

8ea garlic cloves, grated

5-20 threads saffron, ground (optional)

1ea lemon, zest & juice

1tsp calabrian chile paste

1tb honey

2tb olive oil

salt | black pepper

in a large bowl, combine all ingredients and stir well to combine.
Add your diced chicken and refrigerate overnight.
*a note on saffron - the amount used here will depend on the quality you are using, A high grade saffron will only require a few threads, while a lower quality may require more to achieve the same potency. If you are unable to source saffron, you can use a teaspoon of ground turmeric instead.

Chicken Filling

3-4ea chicken thighs, skin on, bone in.

1ea large white onion, diced into 2” squares

2ea large bell pepper, diced into 2” squares

debone chicken thighs, leaving the skin on - fat is flavor!
roast the bones (375F 30 minutes) and make stock out of the bones, optionally.
Refer to video on chicken prep and marinade.
Grill or broil the chicken thighs and vegetables until cooked about 90% through. Set aside to cool. This can be done up to two days prior.

Garnishes

4tb butter

1/4c golden raisins (plumped in hot water or hot verjus)

2tb hazelnuts, chopped & toasted

marigold flowers and greens (optional)

1/2c chicken stock or 1tsp demi glace

1/4c reserved yogurt + water

1tsp calabrian chile oil

*a note on chicken stock - I used the bones from the thighs, roasted in the oven on high until caramelized and then simmered for 2 hours with some leftover aromatics. This doesn’t need to be anything complicated, it is for glazing the pasta in a pan sauce.

kitchen equipment

stand-mixer (for kneading dough optional)

pasta sheeter and/or rolling pin/wine bottle

bench scraper or pastry card

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

pasta pot (for boiling water, wide and shallow is best)

sauce pan (for pasta)

food processor or meat grinder attachment (for filling)

spatula / piping bag or ziplock bag (for filling)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

ruler (optional for measuring / cutting)

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

kitchen towel(s)

spray bottle water (for misting)

microplane or box grater (for cheese)

welcome pasta people!