Welcome pasta people
Greetings! I am so excited to cook with all of 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), AND the onion/garlic mixture for the meatballs cooked and cooled - 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.
One Dough - Endless Pastabilities
Egg Yolk Dough (best for rolling, sheeting and kneading by hand)
350g 00 flour (substitute AP or Bread Flour)
3ea whole egg (large)
3ea egg yolk (large)
pinch of salt
(makes 2-6 servings)
1. using the well method, slowly start with the eggs 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 eco-friendly wrap or plastic wrap and allow to rest at room temperature for 20 minutes to an hour.
Sasto Family Red Sauce
1ea medium white onion, sliced thick (1/4")
(approx) 1/2-1 cup extra virgin olive oil
1tsp dried oregano
1tsp dried thyme
1tsp dried parsley
1cup fresh basil, picked
4ea italian sausage, raw or ground meat (optional)
6 clove garlic
28oz can tomato, crushed
1tb tomato paste
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. sear sausages on all sides, and set aside.
4. add crushed or milled tomatoes and juices.
5. season with salt, sugar, and dried herbs.
6. return sausages and simmer for 20min-1 hour uncovered.
meatballs
60g (approx 1/2c) white onion, very finely diced or minced
20g (approx. 1Tb) garlic, very finely diced or minced
45g olive oil (approx 1/4c) + additional oil for searing
1lbs beef, ground (80/20)
1lbs pork, ground (80/20)
2ea whole eggs
45g (approx 1/4c) bread crumbs
25g (approx 1Tb) milk
200g (approx 1cup) ricotta, whole milk
40g (approx 1/4c) parmigiano, grated
1/2tsp oregano, dried
1/2tsp thyme, dried
1/2tsp Calabrian Chile paste
35g (approx 1/2c) parsley, finely chopped
8oz ciliegine, mozzarella balls
salt | black peper
in a food processor, combine onion, garlic, and olive oil. process until finely chopped (alternatively, cut by hand).
cook onions and garlic over low heat for 15-20minutes until soft, melted, and translucent. scraping down the pan regularly to avoid getting any color on the alliums.
transfer to a bowl and cool until ready to use.
soak the breadcrumb in the milk and whisk in the eggs. stir to combine.
using clean hands, now mix together all ingredients, season to taste. form into balls and stuff with mozzarella.
sear or broil meatballs before plunging into the tomato sauce to braise.
kitchen equipment
large mixing bowl (for dough, optional)
bench scraper or pastry card (substitute knife)
2ea baking sheets (parchment paper optional - for holding pasta)
pasta pot (for boiling water)
sauce pot (for ragu)
saute pan (for pasta)
can opener
strainer or spider (for removing pasta from water)
spoon & fork (for eating)
kitchen towel
microplane or box grater
rolling pin
semolina flour for dusting
mixing bowl (for meatballs)
cookie scooper (for meatballs - optional)
saute pan or cookie tray (for searing meatballs)
latex gloves (for mixing raw meat)