Ragu di Funghi e Finocchio

Ragu di Funghi e Finocchio

Ragu di Funghi e Finocchio
Ragu di Funghi e Finocchio

Fresh Pasta

  • 1 cup tipo ’00’ flour
  • 1/3 cup semolina flour
  • 2 eggs
  • pinch salt
  • 1 tbsp water – maybe

Mix flour, salt, and eggs in food processor until fully combined. Knead on a floured board until smooth, adding a drop or two of additional water, if needed.

Let the dough rest for 30 minutes, and then roll out using pasta machine. You can roll this with a rolling pin, but a pasta roller is so much easier!

Lightly dust and then fold the pasta strips.

And then cut to desired width.

Unfold and place on a floured sheet pan.

Cook in boiling salted water for about 3 minutes. Then add to sauce and cook an additional 2 minutes.

 

Ragu di Funghi e Finocchio

adapted from Lidia Bastianich

ingredients

  • olive oil
  • 2 garlic cloves, thinly sliced
  • 2 shallots, finely chopped
  • 1/2 medium fennel bulb, thinly sliced
  • 1 lb mixed mushrooms
  • 1 tsp thyme
  • pinch crushed red pepper flakes
  • salt and pepper, to taste
  • 2 tbsp tomato paste
  • 1/2 cup white wine

instructions

In a large skillet over medium-high heat, heat the olive oil and throw in the the garlic, then the shallots and fennel. Cook and stir until almost tender, about 5 minutes.

Add the mushrooms, thyme, crushed red pepper, and salt and pepper. Cover, and cook until the mushrooms release their liquid, about 5 minutes.

Uncover, and increase the heat to reduce away the liquid in the pan, cooking about 2 minutes.

Make a space in the pan, and add the tomato paste. Cook and stir the paste in that spot until it toasts and darkens a shade or two, about 2 minutes, then stir into the mushrooms.

Add the wine and then about 2 cups pasta water. Simmer about 15 minutes and then uncover and increase heat to reduce the sauce, if necessary.

Add the pasta and stir and cook until the pasta is fully coated and cooked.

Serve with freshly grated pecorino.


Roasted Garlic Gnocchi with Pesto

Roasted Garlic Gnocchi with Pesto

Roasted Garlic Gnocchi with Pesto
Pesto alla Genovese
Roasted Garlic Gnocchi with Pesto

  • 2 cups potatoes, riced
  • 1 head garlic, roasted
  • 1 cup flour
  • 1 cup parmesan cheese, finely grated
  • 1 egg
  • salt and pepper

Roast garlic head for an hour. Cool.

Bake potatoes. Cool for 20 minutes. Rice potatoes and garlic together onto a sheet pan and cool to room temperature.

Mix potatoes/garlic, flour, cheese, and egg, along with salt and pepper, to taste. Only work until everything comes together. Don’t over mix – they’ll get tough.

Cover the dough and let relax for about 30 minutes. Longer is okay, but not all day okay.

Cut off a piece of dough and roll into a rope. Cut into 1″ or so pieces and roll off the times of a fork – or, better yet, a gnocchi board – to form.

Cook in batches in boiling – but not heavily boiling – salted water for just a minute or two. There are a lot of variables, so test one after a minute and a half.

Top with your favorite sauce.

Pesto alla Genovese

  • 6 cups loosely packed basil leaves
  • 1/3 cup pine nuts, preferably Italian
  • 1/3 small garlic clove
  • 1/2 cup fruity extra-virgin olive oil
  • 1/2 tsp kosher salt (or to taste)
  • 2/3 cup pecorino romano cheese

Place blender jar in freezer to chill. Soak basil in a large bowl of cold water; let stand 5 minutes. Lift leaves from water. Repeat two more times using a rinsed bowl and fresh water each time. Rinse bowl again and fill with cold water. Soak the cleaned leaves in the water, 15 minutes or quickly blanch and immediately plunge into ice water.

Combine nuts and garlic in chilled blender jar and add the olive oil. Purée until nuts are very finely chopped and mixture is creamy. Add salt.

Lift a handful of basil from water, shaking off excess water from leaves and add to blender. In four additions, Use 3 or 4 short pulses and purée just to combine (do not overblend). Add cheese, then, using 2 or 3 very short pulses, purée just to combine.

Place in bowl and cover with a thin film of oil.


Tagliatele and Crab

Tagliatele and Crab

Tagliatele and Crab

Pasta

  • 2 cups flour (we use Tipo “00”)
  • 2 eggs
  • 1/4 cup olive oil
  • 3 tbsp cold water
  • 1/2 tsp salt

Instructions

On a clean work surface, mound flour and form a well in the center. Add eggs and oil to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.

Divide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.

Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.

Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is scant 1/16 inch thick.

Cut sheet in half widthwise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough.

With the short end of 1 pasta sheet facing you, loosely fold up sheet, folding sheet over two or three times from short ends toward the center. With a large chefs knife, cut folded sheet into ribbons.

Unroll strips and lightly dust with flour; spread on a lightly floured baking sheet. Repeat with remaining pasta sheets.

To cook the tagliatelle, bring a large pot of salted water to a boil. Add pasta and cook until tender, about 3 minutes. Drain pasta, transfer to a large serving bowl and toss with sauce.

Sauce:

The sauce was sauteed pancetta, garlic, a bit of tomato paste, white wine, crab, crushed red pepper, parmesan cheese, and oregano – with fresh basil and more cheese on top.


Malloreddus

Malloreddus

Malloreddus
Malloreddus

  • Sea Salt
  • 1 ¼ cups semolina flour
  • ¾ cup tipa “00” flour or all-purpose flour
  • Extra virgin olive oil

Gnocchi board or a table fork

Dissolve 1 tsp salt in ¾ cup warm water. In a large bowl whisk together semolina and all purpose flour; mound and form a well in the center.

Add water mixture and 2 tsp olive oil to the well. Using your hand or a fork, slowly incorporate flour from inside the rim of the well. Continue until liquid is absorbed, then knead in bowl until dough forms a complete mass (dough will be slightly sticky).

Transfer dough to a well floured work surface and knead, dusting with a bit more flour as needed just to keep dough from sticking to your hands, for 5 minutes. Wrap dough tightly in plastic wrap and let rest for 30 minutes.

Break off about 1/8 of the dough; tightly rewrap remaining dough. Roll dough into ½ inch cylinder, and cut into ¼ inch thick pieces. Pressing with your thumb, roll each piece on a gnocchi board (or down the back of a fork) to give it the characteristic ridges, and put on a floured baking sheet. Repeat with the remaining dough.

To cook fresh Malloreddus, bring a large pot of salted water to a bill. Add pasta and cook until tender, about 6 minutes after water returns to a boil. Drain, transfer to a large serving bowl and immediately toss with sauce and serve.


Lemon Basil Tagliatelle

Lemon Basil Tagliatelle

Lemon Basil Tagliatelle

Fresh Egg Pasta

  • 3 cups all-purpose flour
  • 4 large eggs
  • 1 tsp olive oil
  • ½ tsp salt

Spoon 2 3/4 cups of the flour into the work bowl of a food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the processor. Process until it forms a rough and slightly sticky dough. If the mixture is too dry, drizzle in a very small amount of warm water and continue processing. Scrape the dough out of the work bowl onto a lightly floured counter.

Knead the dough with the heels of your hands until it is smooth, silky and elastic – 5 to 10 minutes of constant kneading.

Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover and let the dough rest at least an hour before rolling and shaping.

Lemon Basil Pasta

  • 2 egg yolks
  • 2-3 tbsp olive oil
  • 1/4 cup Grated Parmesan
  • zest of 1 lemon, plus juice
  • 1 small bunch fresh basil
  • Salt and pepper to taste

Whisk together the egg yolk, olive oil, Parmesan, and lemon zest.

Finely chop basil and add to the egg mixture.

Cook the pasta until al dente, reserving 1 cup of the pasta cooking water.

Place pasta in a large bowl and stir in the basil-egg mixture. Toss well to combine, then add a bit of pasta cooking water until the pasta is coated in a creamy sauce.

Season to taste with salt and pepper, and top with additional grated cheese.


Potato and Ricotta Gnocchi

Potato and Ricotta Gnocchi

Potato and Ricotta Gnocchi
Potato and Ricotta Gnocchi

  • 2 cups riced potato
  • 1/2 cup ricotta cheese
  • 2 large eggs
  • 1 1/2 cups “00” flour, plus more for dusting

Combine the potato, ricotta, eggs and 1 teaspoon salt in a large mixing bowl. Slowly add the flour, mixing well.

Bring the dough together in a ball and cut off one-quarter of it. Dust the work surface with all-purpose flour to prevent sticking, and roll the cut-off piece of dough into a long rope about 5/8 inch in diameter. Cut the rope into 5/8-inch pieces. Roll the pieces off the times of a fork or off a gnocchi board. Dust some parchment paper with flour and place the gnocchi on it to prevent sticking. Repeat with the rest of the dough.

Cook the gnocchi in boiling water for about 2 minutes.

Drain and serve with your favorite sauce.

(We had them with homemade meatballs and Victor’s homemade sauce.)


Fettuccine with Pesto

Fettuccine with Pesto

Fettuccine with Pesto

  • 2 cups all-purpose flour
  • 3 large eggs
  • 1 tbsp olive oil
  • ½ tsp salt

Spoon 2 3/4 cups of the flour into the work bowl of a food processor fitted with the metal blade. Beat the eggs, olive oil and salt together in a small bowl until blended. With the motor running, pour the egg mixture into the processor. Process until it forms a rough and slightly sticky dough. If the mixture is too dry, drizzle in a very small amount of warm water and continue processing. Scrape the dough out of the work bowl onto a lightly floured counter.

Knead the dough with the heels of your hands until it is smooth, silky and elastic – 5 to 10 minutes of constant kneading.

Flour the work surface and your hands lightly any time the dough begins to stick while you’re kneading.

Roll the dough into a smooth ball and place in a small bowl. Cover and let the dough rest at least an hour before rolling and shaping.

 

Pesto alla Genovese

  • 6 cups loosely packed basil leaves
  • 1/3 cup pine nuts, preferably Italian
  • 1/3 small garlic clove
  • 1/2 cup fruity extra-virgin olive oil
  • 1/2 tsp kosher salt (or to taste)
  • 2/3 cup pecorino romano cheese

Place blender jar in freezer to chill. Soak basil in a large bowl of cold water; let stand 5 minutes. Lift leaves from water. Repeat two more times using a rinsed bowl and fresh water each time. Rinse bowl again and fill with cold water. Soak the cleaned leaves in the water, 15 minutes or quickly blanch and immediately plunge into ice water.

Combine nuts and garlic in chilled blender jar and add the olive oil. Purée until nuts are very finely chopped and mixture is creamy. Add salt.

Lift a handful of basil from water, shaking off excess water from leaves and add to blender. In four additions, Use 3 or 4 short pulses and purée just to combine (do not overblend). Add cheese, then, using 2 or 3 very short pulses, purée just to combine.

Place in bowl and cover with a thin film of oil.


Papardelle with Guanciale

Papardelle with Guanciale

Papardelle with Guanciale
Papardelle with Guanciale
Papardelle with Guanciale

Papardelle

  • 1 3/4 cups flour
  • 1 cup semolina flour
  • 6 large eggs, at room temperature
  • 4 tsp olive oil
  • pinch salt

Mix flours and salt in food processor. Add eggs and oil and process until it all comes together in a ball. Seconds, really. It’s quick.

Remove from mixing bowl and knead a few times on the counter. Roll into a ball, cover, and let rest about 30 minutes.

Feed through your pasta roller and cut into strips. Victor made shorter papardelle than traditional because his mom can’t really handle long pastas, anymore.

 

Pasta Sauce with Guanciale

  • 12 oz guanciale
  • 1/2 large red onion, thinly sliced
  • 4 garlic cloves, minced
  • pinch red pepper flakes
  • 1 cup grated pecorino
  • 4 cups simple pasta sauce

Saute guanciale in a large skillet until it completely renders its fat. Remove guanciale from pan and set aside. Saute onion, garlic, and red pepper flakes in the fat until onions are well-wilted.

Add the guanciale back into the pan and continue cooking until onions are done.

Stir in the sauce and heat completely. Stir in the pecorino and stir until smooth and hot.

Meanwhile, cook the pasta, drain, and add to the sauce.


Scallops and Homemade Cavatelli

Scallops and Homemade Cavatelli

Scallops and Homemade Cavatelli

Ricotta and Parmesan Cavatelli

  • 4 cups flour
  • 1 egg
  • 1 lb ricotta
  • 1 cup finely grated Parmesan cheese
  • 1 tsp salt
  • 1/4 cup milk

Sift flour onto a counter or board. Make a well and add the remaining ingredients. Slowly incorporate the liquids with the flour. when everything is mixed in, knead for about 2 minutes. When done, cover and let dough rest for about 10 minutes.

When ready to make the cavaletti, roll the dough to about 3/8″ thickness and cut into 3/4″ strips. Feed into your cavatelli maker, or cut into small pieces and roll on your gnocchi board.

Cook in boiling, salted water for about 5 minutes. Drain, and serve with your favorite sauce.

 

Scallops with Cavatelli

  •  1 lb scallops, cleaned
  • 4 cloves garlic, minced
  • 2 large shallots, minced
  • 1 cup white wine
  • 1 cup clam broth
  • 1 cup grated pecorino romano
  • 1/2 cup minced basil
  • 1/2 cup minced parsley
  • 1 lemon, zest and juice
  • olive oil and butter
  • salt and pepper

Bring a pot of water to boil for the pasta. You will want to time it so the pasta is done the same time as the sauce – neither take long.

Melt a bit of butter with olive oil in a large skillet. Cook scallops about 3-4 minutes per side. Remove from pan and set aside.

Add shallots and garlic and quickly saute until shallots are wilted. Add wine and bring to a boil. Add clam broth, lemon zest, and lemon juice and simmer.

Stir in basil and parsley. Stir in cheese, being careful not to bring it to a boil.

Stir in the cooked pasta and coat it well with the sauce. Let it simmer in the sauce a few minutes to pick up the flavors.

Stir in the scallops along with any juices that have accumulated in the bowl.

Check for seasoning and add salt and pepper, as desired.


Fresh Lasagne

Fresh Lasagne

Fresh Lasagne
Fresh Lasagne
Fresh Lasagne

Ingredients

  • 2 1/2 cups ’00’ flour
  • 1/2 cup semolina flour
  • 4 eggs
  • 1 tsp olive oil
  • 1/2 tsp salt

Instructions

On a clean work surface, mound flour and form a well in the center. Add eggs  to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes.

Divide dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.

Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.

Roll pasta through machine, decreasing the setting, one notch at a time (do not fold or turn pasta), until pasta sheet is a scant 1/8 inch thick. Cut to fit your dish or pan.

The lasagne was layered with sauce, pasta, ricotta mixed with herbs and parsley, fresh mozzarella…