In this class I will teach you how to make pasta and three American-Italian sauces
Basic Pasta Dough
Yield: Approximately 3 pounds
Eggs 8
Egg yolks 5
Extra Virgin Olive oil ¼ cup
All Purpose flour 2 pounds
Machine method:
Place 1 ½ pounds of flour into bowl, add remaining ingredients. Mix until all
ingredients are fully incorporated. Remove from bowl and knead in additional flour until the
dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap and
store in the refrigerator for at least 30 minutes or until ready to use.
Note: the Dough may not take all of the flour
Well Method:
Make a well out of the flour and place the wet ingredients in center. Slowly stir the
wet ingredients and begin to bring the flour in a little at a time. Be careful not to break a
whole in the wall. Keep mixing the dry ingredients into wet, knead in additional flour until
the dough is tacky but not sticky. Remember to test the inside for this. Wrap in plastic wrap
and store in the refrigerator for at least 30 minutes or until ready to use.
Note: the Dough may not take all of the flour
When cooking the pasta it is very important to follow some basic rules:
Salt the water until it tastes like the sea
To cook one pound of pasta you need one gallon of water
When cooking fresh pasta when it floats to the top it is ready
Make sure the water is at a rolling boil before you add the pasta
Fettuccine Alfredo
Yield: 2 servings
Heavy cream 10 oz
Parmesan, grated 4 oz
Salt and pepper TT
Fresh fettuccine 10 oz
Freshly chopped parsley as needed
Sauce:
Place the heavy cream into sautee pan and bring to a boil. Reduce slightly and add
cheese. Season with salt and pepper to your liking. Add in 10 ounces of cooked fresh
fettuccine ensuring that the sauce completely covers the pasta. Let sit in the pan under low
heat to soak up some of the flavors. Divide amongst two bowls and garnish with chopped
parsley.
Pesto Sauce
Yield 1 1/2 pt.
Olive oil 12 oz
Pine nuts 3 oz
Fresh basil leaves 6 oz
Garlic, chopped 1 Tbsp
Parmesan, grated 4 oz
Salt and pepper TT
Method:
Place 1/3rd of the olive oil in a food processor and add all the remaining ingredients. Blend
or process until smooth. Add the remaining olive oil until you reach the proper consistency.
Season to taste with salt and pepper.
Linguine with Clam Sauce
Yield: 1 serving
6oz cooked linguine
2 tablespoons olive oil
1/4 cup finely chopped yellow onions
1 tablespoons thinly sliced garlic
1 cup clams
1/2 cup clam juice
1/2 cup heavy cream
Salt and Pepper
1/4 cup finely chopped fresh parsley leaves
Method:
Place olive oil in pan and bring up to medium heat. Toss in onions and garlic and cook until
translucent about 3 minutes. Add in clam juice and heavy cream and bring to high heat to
reduce slightly. Add in clams and adjust the salt and pepper. Add in parsley and toss with the
pasta, reduce the heat and let the sauce cook slightly with pasta. Place in bowl and garnish
with parsley.