Happy 35th birthday Lauren

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

16oz ricotta (preferably hung overnight in a strainer to remove excess moisture)

8oz spinach, blanched & chopped (frozen blanched chopped would work great!)

2oz 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.

stop here for cook along

2. in a food processor, combine remaining ingredients.

3. process until whipped and smooth. taste. adjust seasoning as needed.

Pork Ragù

1 lbs pork, ground (80/20)

1Tb + 3Tb butter

2Tb extra virgin olive oil

1ea small white onion

6ea garlic clove

1sprig thyme fresh, or dry

2sprig basil (Optional)

4Tb tomato paste

1c milk

1/2cup parmigiano reggiano

1/2c dry white wine (substitute red wine if you prefer)

1-2 cups chicken stock or water (optional)

salt

(serves 2-4 people)

1. process vegetables - pulse in a food processor, until finely ground and homogenous with olive oil.

2. melt vegetables and 3TB of butter over medium heat until softened. Add thyme sprigs.

3. add tomato paste and continue to cook down scraping as to not burn or scorch the bottom.

4. begin rendering meat, using a smashers to break down into finely ground pieces.

5. add wine and reduce. add milk and reduce by half.

6. cover with chicken stock. simmer for 30 minutes to 2 hours. taste and adjust seasoning.

7. Stir in picked basil off the heat before serving.

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)

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

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)