Get ready for your private cooking class with Chef Joe Sasto!

I am so excited to cook with you all! I am also thrilled that you enjoyed cooking with me in a few of my classes during 2020! We will be cooking through recipes below step-by-step, and learning to make pasta by hand. To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

I like to color my pastas with freeze-dried vegetable powders. These are totally optional and only add minimal flavor. 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. I like to color my pastas with freeze-dried vegetable powders. These are totally optional and only add minimal flavor. 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.

You should already have your pasta dough made and rested (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! We will be making everything else together.

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 (325g) 00 flour

1-2ea (60g) whole egg

10-13 (180g) egg yolks

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

pinch (2g) salt

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.

If you plan on making striped or multi-colored shapes, plan on making one batch plain (egg colored), and one half batch colored to your liking.

Sweet Potato and Miso Filling

Brown Butter | Maple | Miso

2es large Sweet Potato

2-3Tb white miso

1-2Tb maple syrup

4 sticks butter (to be browned)

1 bunch rosemary and or sage

1 cup ricotta

1tsp white (or dark) soy sauce

4tb parmigiano reggiano, grated, (plus additional for garnish

2TB breadcrumbs

salt

1. Rinse potatoes of excess dirt. Once cleaned, poke a few holes across each to allow steam to escape.

2. Place potatoes on a tray and place in pre-heated 400F oven for approx. 30 min.

3. Lower heat to 350F and cook an additional 30 minutes.

4. Remove from oven and poke additional holes in the skins to allow steam to escape.

***STOP HERE FOR THE COOK ALONG**

***Also, please make a note that these potato can be roasted cooked and cooled the day before or earlier in the day and do not need to be kept hot or done right before the class. ***

5. Peel potatoes, and place flesh over a strainer to remove additional moisture while cooling.

6. Once cool, press through superfine mesh tammis.

7. Combine potatoes, butter, cheese and seasonings in food processor. Process until homogeneous.

Rosemary Brown Butter Component

1. Over medium heat (approx. 250F), cook butter and rosemary, whisking the bottom of the pan to evenly toast butter solids as water evaporates.

2. As butter reaches dark brown color (approx. 15 min depending on heat level, amount of butter, and brand), immediately remove from heat and allow to cool.

3. Be sure to scrape the pan to collect all of the toasted milk solids. Discard rosemary.

4. While butter is cooling, stir,to ensure milk solids are evenly dispersed.

Brown Butter & Sage Sauce

4-6tb butter

1 sprig fresh sage

parmigiano reggiano, grated for garnish

1. Heat butter in a large nonstick pan over high heat until foamy.

2. While the butter melts and begins to foamy, cook your pasta in a pot of boiling salted water until they float.

3. Once floating, transfer the pasta to the butter pan

4. Swirl the pan once, and allow the pasta to griddle and the butter to begin browning

5. Once the butter begins to brown add the aromatics, such as sage.

6. Ssason with salt and continue to toss.

kitchen equipment

food mill or food processor (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, wide and shallow is best)

sauce pan (for pasta)

small pot & whisk (for brown butter)

ice / bowl (for filling)

spatula / piping bag or ziplock bag (for filling)

latex gloves (optional- for peeling hot potatoes and separating eggs)

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)

small bowl for separating eggs

spray bottle water (for misting)

microplane or box grater (for cheese)

Welcome Bryan, family and Friends!