Greetings! I am so excited to cook with all of you. We will be cooking through recipes below 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 can find a link to my vegetable puree highlight at the bottom of the page.

Prior to the lesson beginning - You should already have your pasta dough made and rested (video link at the bottom of the page), you should have the butter browned and warm, you should have the potatoes cooked and sitting warm in the oven. I like to cooking the potatoes at least an hour in advance.

If you plan on making multi-colored doughs, I recommend making a full sized batch of at least one neutral color (egg yolk), and then a half sized batch for the additional shades.

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.

Brown Butter Potato Filling

1lbs yukon gold potato

1lbs russett potato

1/2lbs butter, browned

1/4c creme fraiche

1/4c parmigiano reggiano, grated

*additional egg yolks for stuffing (optional)

lots of black pepper

prior to the lesson preheat your oven 350ºF
rinse your potatoes and toss lightly in salt. Place on a baking tray or directly onto the oven racks.
cook your potatoes until tender, fully, cooked, and easily pierced with a knife or skewer.
lower the oven temp to 185 and hold the potatoes warm for the class to begin.
(alternatively, peel and boil the potatoes, although I don’t prefer this method because it introduces additional water)

Brown Butter Condimento

parmigiano reggiano (for garnish

a few leaves of fresh sage or rosemary

kitchen equipment

stand-mixer (for kneading dough)

cookie cutters (optional, but allows for the tight shaping)

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)

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)

Welcome pasta people