Welcome EriN!
Greetings! I am so excited to cook with you. We will be cooking through recipes below in real-time and learning to make pasta by hand. 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.
Whipped Ricotta Filling
24oz ricotta (preferably hung overnight in a strainer to remove excess moisture)
3oz parmigiano reggiano, grated
salt | nutmeg | black pepper
1. ideally it is best to hang the ricotta overnight to remove excess moisture. this can be done in the refrigerator, with a strainer placed over a bowl.
2. in a food processor, combine remaining ingredients.
3. process until whipped and smooth. taste. adjust seasoning as needed.
La Matriciana
1 tablespoon (15ml) extra-virgin olive oil
5 ounces guanciale, skin off (substitute pancetta)
pinch red pepper flakes
1/4 cup (60ml) dry white wine
1tb shallot, minced
28-ounce can whole peeled tomatoes, crushed
kosher salt and freshly ground black pepper
1 ounce (30g) grated Pecorino Romano cheese, plus more for serving
1. heat oil in large wide saute pan.
2. add guanciale lardons and render over medium low heat until golden and translucent.
3. add minced shallot and Chile flake to sweat.
4. deglaze with wine and add tomato.
5. simmer for 5-10 minutes to develop flavor.
6. add back in guanciale and toss with pasta.
kitchen equipment
food mill or food processor (substitute masher or whisk)
stand-mixer (for kneading dough)
cookie cutters (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)
small pot & whisk (for brown butter)
ice / bowl (for filling)
spatula / piping bag or ziplock bag (for filling)
sauce pot / dutch oven (for ragu)
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)