Homemade Pasta Class

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 HELLO & HAPPY THURSDAY!!

 

 

Let me just start off by stating that I’m not a fan of pasta.. I know, weird. 

 

I’ve never found the appeal in just a bowl of carbs and calories that provides no nutrients.. 

 

but when made from scratch with fresh ingredients I completely changed my mind about how I view this food. I don’t think it is something I will typically have on a regular basis, but for a random splurge here and there..

 

 

Homemade pasta is easy peasy.. and simply divine.. 

 

 

   

HOW TO MAKE PASTA

 

 

  

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In our pasta lab we tested tons of variations of this famous italian dish and even got creative and did a gluten free option pictured above.. and I decided to do a pumpkin ravioli with sage below..

 

 

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Recipe to come in a separate post 

 

 

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Basic Semolina Pasta

  • 2 cups all-purpose flour

  • 2 cups semolina flour

  • 1/8 tsp salt

  • 6 large eggs

  • 2 tablespoons olive oil

 

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.  Make a mountain out of flour mixture then make a deep well in center.  Break the eggs into the well and add olive oil.  Whisk eggs very gently with a fork or fingers, gradually incorporating flour from the sides of the well. When mixture becomes thick begin kneading.  Knead dough for 8 to 12 minutes, being careful not to tear the dough, until it is smooth and supple.  Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.  Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your filling to make ravioli. Bring water to a boil in a large pot and add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 6 minutes depending on thickness of the pasta. Drain immediately and toss with your assigned sauce. 

 

Alfredo

  • ¼ cup butter

  • 1 cup heavy cream

  • 1 clove garlic, crushed

  • 1 ½ cups freshly grated Parmesan cheese

  • ¼ cup chopped fresh parsley

  • Salt

  • Pepper

 

Melt butter in a medium saucepan over medium low heat. Add garlic and lightly sauté.  Add cream and simmer for 5 minutes, then add cheese and whisk quickly, heating through. Stir in parsley, salt and pepper to taste, and serve.

 

  

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Basic Semolina Pasta

  • 2 cups all-purpose flour

  • 2 cups semolina flour

  • 1/8 tsp salt

  • 6 large eggs

  • 2 tablespoons olive oil

 

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.  Make a mountain out of flour mixture then make a deep well in center.  Break the eggs into the well and add olive oil.  Whisk eggs very gently with a fork or fingers, gradually incorporating flour from the sides of the well. When mixture becomes thick begin kneading.  Knead dough for 8 to 12 minutes, being careful not to tear the dough, until it is smooth and supple.  Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.  Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your filling to make ravioli. Bring water to a boil in a large pot and add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 6 minutes depending on thickness of the pasta. Drain immediately and toss with your assigned sauce. 

 

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Pesto

  • 2 large bunch of basil, leaves only

  • 10 cloves of garlic

  • 1 cup raw nuts

  • 1 cup freshly grated Parmesan, loosely packed

  • Extra-virgin olive oil, to cover

 

Start chopping the garlic along with about 1/3 of the basil leaves.  Once this is loosely chopped add more basil, chop some more, add the rest of the basil, chop some more.  Once this is a very fine mince add half the pine nuts and chop.  Add the rest of the pine nuts and chop.  Add half of the Parmesan and chop. Add the rest of the Parmesan, and chop.  Chop until the mixture is so fine that you can press all the ingredients into a basil “cake” or “brick.”  Transfer the pesto “cake” to a small bowl (not much bigger than the pesto “cake”) and cover with a bit of olive oil, it doesn’t take much, just a few tablespoons.  You can set this aside or place it in the refrigerator until you are ready to use it.  Just before serving stir the pesto to incorporate some of the oil into the basil.  Pour over pasta and toss. 

  

 

 

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Basic Semolina Pasta

  • 2 cups all-purpose flour

  • 2 cups semolina flour

  • 1/8 tsp salt

  • 6 large eggs

  • 2 tablespoons olive oil

 

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.  Make a mountain out of flour mixture then make a deep well in center.  Break the eggs into the well and add olive oil.  Whisk eggs very gently with a fork or fingers, gradually incorporating flour from the sides of the well. When mixture becomes thick begin kneading.  Knead dough for 8 to 12 minutes, being careful not to tear the dough, until it is smooth and supple.  Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.  Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your filling to make ravioli. Bring water to a boil in a large pot and add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 6 minutes depending on thickness of the pasta. Drain immediately and toss with your assigned sauce. 

 

Carbonara

  • 2 tablespoons extra-virgin olive oil

  • 4 ounces pancetta or slab bacon, cubed or sliced into small strips

  • 4 garlic cloves, finely chopped

  • 2 large eggs

  • 1 cup freshly grated Parmigiano-Reggiano

  • Freshly ground black pepper

  • 1 handful fresh flat-leaf parsley, chopped

 

Prepare the sauce just before cooking the pasta so the pasta will be hot and ready when the sauce is finished; it is very important that the pasta is hot when adding the egg mixture, so that the heat of the pasta cooks the raw eggs in the sauce (but not so hot that it scrambles them).  Heat the olive oil in a deep skillet over medium heat. Add the pancetta and sauté until the bacon is beginning to crisp and the fat is rendered.  Add the chopped garlic and sauté for an additional 1-2 minutes to soften.  Drain the pasta well, reserving 1/2 cup of the starchy cooking water to use in the sauce if you wish.  Add the hot, drained pasta to the pan and toss for 2 minutes to coat the strands in the bacon fat.  Whisk the eggs and Parmesan together in a mixing bowl, stirring well to prevent lumps. Remove the pan from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken, but do not scramble (this is done off the heat to ensure this does not happen).  Thin out the sauce with reserved pasta water until it reaches desired consistency.  Season the carbonara with freshly ground black pepper and taste for salt.  Top with chopped parsley. 

  

 

 

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Basic Semolina Pasta

  • 2 cups all-purpose flour

  • 2 cups semolina flour

  • 1/8 tsp salt

  • 6 large eggs

  • 2 tablespoons olive oil

 

Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.  Make a mountain out of flour mixture then make a deep well in center.  Break the eggs into the well and add olive oil.  Whisk eggs very gently with a fork or fingers, gradually incorporating flour from the sides of the well. When mixture becomes thick begin kneading.  Knead dough for 8 to 12 minutes, being careful not to tear the dough, until it is smooth and supple.  Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.  Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your filling to make ravioli. Bring water to a boil in a large pot and add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 6 minutes depending on thickness of the pasta. Drain immediately and toss with your assigned sauce. 

 

Puttanesca

  • ½ cup olive oil

  • 4 cloves garlic, minced

  • 2 cups chopped tomatoes

  • 6 anchovy filets, rinsed and chopped

  • 2 tablespoons tomato paste

  • 3 tablespoons capers

  • 20 Greek olives, pitted and coarsely chopped

  • ½ teaspoon crushed red pepper flakes

  • 2 tablespoons chopped parsley

 

Push chopped tomatoes through a large sieve.  Heat oil in a skillet over low heat.  Add the garlic and the anchovies and cook until the garlic is soft and the anchovies are starting to break down. Add sieved tomatoes, and cook until they begin to release their liquid, about 5 minutes. Stir in tomato paste, capers, olives, and red pepper flakes.  Cook until sauce comes together, stirring occasionally, about 10 minutes.  Toss pasta with sauce, and serve.

  

 

 

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Ravioli

  • 2 cups all-purpose flour

  • 2 cups semolina flour

  • 1/8 tsp salt

  • 6 large eggs

  • 2 tablespoons olive oil

  • 15 oz ricotta cheese

  • ½ cup Parmesan cheese, freshly grated

  • ½ cup mozzarella cheese, shredded

  • 3 egg whites

  • ¼ teaspoon nutmeg

  • 1 teaspoon salt

  • 1 teaspoon white pepper

  • 1 whole egg, whisked

 

For large ravioli place 1 tbsp of mixture on sheet of pasta per ravioli square. For small ravioli, place 1 tsp of mixture per ravioli square.

 

Combine ricotta, Parmesan, mozzarella, egg whites, nutmeg, 1 teaspoon of salt, and white pepper in a bowl, mixing thoroughly.  Cover and set aside.  Sift together all-purpose flour, semolina flour, and pinch of salt.  Make a mountain out of flour mixture then make a deep well in center.  Break the eggs into the well and add olive oil.  Whisk eggs very gently with a fork or fingers, gradually incorporating flour from the sides of the well. When mixture becomes thick begin kneading.  Knead dough for 8 to 12 minutes, being careful not to tear the dough, until it is smooth and supple.  Dust dough and work surface with flour as needed to keep dough from becoming sticky.  Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.  Roll out dough with a pasta machine or a rolling pin to desired thickness.  Place a sheet of dough over the ravioli press, allowing the dough to fall into each pocket.  Place 1 tsp of filling in each pocket.  Brush the perimeter of each pocket with egg, and place another sheet of dough across the top of the filled mould.  Use your hand or a rolling pin to press ravioli closed and separate them.  Bring water to a boil in a large pot and add 4 teaspoons salt.  Cook ravioli until tender but not mushy, 1 to 6 minutes depending on thickness of the pasta. Drain immediately and toss with your assigned sauce. 

 

Burro E Salvia

  • 4 tablespoons butter

  • 8 sage leaves

  • 1/2 lemon, juiced

  • 1/4 cup grated Parmigiano-Reggiano

 

While your pasta cooks, melt butter in a medium sauté pan and continue cooking until noisette* appears in the thinnest liquid of the butter, around the edges.  Add sage leaves and remove from heat.  Add lemon juice and set aside.  Drain the pasta, retaining some cooking water.  Gently add pasta into sauté pan and return to heat. Add the cheese, toss to coat, and a few teaspoons of pasta water, if desired.  Serve immediately.

 

*little golden-brown colored bits that indicate the butter is browned.  Be careful not to burn the butter. 

 

   

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

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