Jakob & Trevor

One Dough, Endless Pastabilities

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)

15-25g (approx 1 Tb) freeze dried vegetable powder (optional)

(makes 2-3 servings)

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.

(for gluten free pasta - substitute semolina and 00 flour for Bob’s Red Mill Gluten Free Flour or Cup4Cup + 1 whole egg)

Meat Ragu

1ea medium white onion, diced

1ea carrot, diced

4tb olive oil

1lbs Italian sausage or raw ground meat (optional)

1 clove garlic, peeled

1/2c red wine

1cup stock or water

parmigiano reggiano, grated for garnish

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

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

3. sear and crumble ground meat on all sides

4. add red wine and reduce.

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

6. simmer for 20min-1 hour uncovered.

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

bench scraper or pastry card (substitute knife)

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water)

saute pan (for pasta)

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)