Greetings! I am so excited to cook with all of you. We will be cooking through recipes below and learning to make pasta and fresh ricotta. 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 prior to the lesson beginning, (video link at the bottom of the page). Keep in mine that store bought dried lasagna sheets would work well here as a substitute to making your own pasta!

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.

Fresh Ricotta

1/2gal whole milk, NOT ULTRA PASTEURIZED

(ultra pasteurization heats milk to significantly higher temperature, altering its proteins in such a way that they will no longer coagulate effectively. Many brands are ultra-pasteurized, so be mindful)

40ml distilled white vinegar or lemon juice

heat milk and salt to 175-190F.
add acid and stir until curds form - this should happen immediately.
hold in this temperature rang undisturbed for 20 minutes.
transfer carefully to a cheese cloth to drain

Rotolo Filling

ricotta (from above)

1# mushrooms (crimini or mixed), cleaned

(I like a mix of crimini, oyster, and maitake)

1 sprig fresh thyme (substitute dried)

1ea shallot, large

3ea garlic cloves

1cup madiera (or dry vermouth or dry sherry)

1-2tb parsley, fresh chopped

2-4tb butter, unsalted

1/2c grated pecorino romano

4oz pancetta (or bacon), diced small

(pastrami would be preferred, but also much harder to procure)

olive oil | salt | pepper

1. clean and chop mushrooms.

2. in a large wide hot pan. sear mushrooms, (in batched if needed) until caramelized.

3. season mushrooms and baste with aromatics and 1/2 of the butter until foamy. add pancetta.

4. Deglaze with madiera and reduce to cook off alcohol.

5. transfer to a tray to cool.

Fonduta

1c grated aged white cheddar

1/2c mozzarella, shredded

1/2c half and half

pinch of xanthan gum (optional)

salt

sherry vinegar or lemon juice to taste

kitchen equipment

food processor or kitchen aid grinder attachment (for filling)

blender (for fonduta)

bench scraper or pastry card or knife

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

pasta pot (for boiling water)

saute pan (for pasta)

knife & cutting board

small sauce pot (for fonduta)

strainer or spider or slotted spoon (for removing pasta from water)

ice bath setup (ice, water, and bowl)

spoon & fork (for eating)

baking dish (for rotolo)

pizza cutter / rotolo (substitute knife - for cutting dough)

kitchen towel

spatula

microplane or box grater (for cheese)

pasta sheeter or rolling pin

plastic wrap

welcome pasta people