happy birthday Ryan

One Dough - Endless Pastabilities

Flour & Water Pasta Dough

150g rimacinata semolina (substitute durum wheat or semolina)

150g 00 Flour (substitute AP or Bread Flour)

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

15-25g freeze dried spinach or vegetable powder

(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.

Sasto Family Red Sauce

2oz butter (optional)

1ea medium white onion, sliced thick (1/4")

(approx) 1 cup olive oil

1/4tsp dried oregano

1/8tsp dried or fresh thyme

1-2cup fresh basil, picked

1lbs ground IMPOSSIBLE meat (optional)

4 clove garlic

28oz can tomato, crushed

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.

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)