Greetings from Chef Joe Sasto! I am so excited to cook with all of you. We will be cooking through recipes below step-by-step, and learning to make pasta by hand.

To cook along, the only requirement is that all of the ingredients below are measured out and organized! As we say in the restaurant, “Mise en Place!”

**Homework: At Least One Hour Before Class**

Mortadella Meatballs

¼ pound salami ❄

¼ pound mortadella ❄

1 whole egg ❄

1 pound ground pork ❄

1 ounce parmesan cheese ❄

½ tsp nutmeg

½ tsp white pepper

Remove the outer rind of the mortadella and salami and transfer to a food processor. Grind into a paste-like consistency. Alternatively, this can be done with a knife and a sturdy cutting board. Simply finely chop the meat and use the edge of your knife to press and smear until a very fine paste forms.
Add the egg and process until combined. Transfer to a bowl, along with ½ pound of the ground pork (freeze or store the remaining pork for another use). Grate in the Parmesan and add the nutmeg and white pepper. Use your hands to mix until homogeneous and emulsified.
Form into small (about marble-sized) meatballs. Continue until you have your desired amount of meatballs, setting aside the formed meatballs on a plate (any leftover meat freezes well for later). Store in your refrigerator.

Flour & Water Pasta Dough

150g (approx 1 cup) rimacinata semolina (substitute durum wheat or semolina flour)

150g (approx 1 cup) 00 Flour (substitute AP or Bread Flour)

140-155g (approx 1cup) water, warm (approx 90F)

(makes 2-3 servings)

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

1. using the well method, slowly start with the water 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 water 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. (15-25 minutes)

6. wrap tightly in plastic wrap and allow to rest at room temperature for 20 minutes to an hour.

Sasto Family Red Sauce

6 cloves garlic

1 white onion

1 cup extra virgin olive oil

1½ teaspoons dried oregano

1 teaspoon dried thyme

1 28 ounce can crushed tomatoes

½ bunch basil ❄

grated parmigiano reggiano for garnish (optional)

salt | sugar

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. break up and sear ground pork on all sides.

4. season with salt, sugar, and dried herbs.

5. add crushed or milled tomatoes and juices.

6. simmer for 20min-1 hour uncovered.

kitchen equipment

Food processor

Box cheese grater or microplane

Cutting board

Knife

2 large mixing bowls

2 Plates

¼ cup measure

Large lidded pot

Plastic wrap

Large saute pan

Large dutch oven (or extra saute pan)

Small bowl

Wooden spoon

Can opener

Slotted spoon

Paper towels

Kosher salt

1 cup warm water

Sugar

Tongs

welcome local iq team!