Master Chef Competition | Italian Pasta

• 
• Servings
  2
• Prep
  10 m
• Cook
  14 m

Recipe By: Dylan Fukakusa-Vickers

🍲Pasta All'uovo Stuffed Pasta Dough 

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. 

This simple and rich pasta is a base recipe that can be used to form all sorts of shapes. Wrapped up, it can be stored in the freezer for up to a month. Try to look for good-quality eggs with a rich yellow yolk. 

INGREDIENTS 

• 190g Tipo 00 pasta flour 

• 1 large egg, 2 egg yolks 

• 1 tsp water (optional) 

• 2 tbsp plain flour for dusting 

METHOD 

1. Place the flour in a mixing bowl, making a well in the centre of the flour. 

2. Place the eggs and extra virgin olive oil into the centre. 

3. Using a fork or chopstick, slowly incorporate the egg mixture into the flour until it begins to clump up forming lumps. 

4. Transfer the dough to the surface of your work station and knead the dough for 5-10 minutes or until the dough is smooth and tacky. 

5. Cover the dough in cling film and let it rest for 30-40 minutes, or overnight in the fridge.

6. Roll the pasta dough through a pasta roller until the 2nd thinnest setting. 

7. Or roll with a rolling pin until it is thin enough to see light clearly poking through it. 

8. Cook the pasta in boiling water that has been salted with 1 tbsp of salt per 2L. Cook the pasta for 6-7 minutes.  

🥟 Tortelloni - Ricotta and Spinach 

This stuffed pasta is approachable and delicious. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 1 hour 20 minutes 

INGREDIENTS

Ricotta-Spinach Filling: 

• 200g Ricotta cheese

• 50g steamed spinach, diced

• 1 egg yolk

• 10g parmigiano reggiano, grated

• ½ tsp salt  

• ½ tsp nutmeg, grated

• 300ml salsa di pomodoro 

• 200g stuffed pasta dough 

• 1 egg, mixed as egg wash 

METHOD

1. For the ricotta-spinach filling: combine the ingredients in a mixing bowl. Season to taste. Place the ingredients in a piping bag. 

2. To prepare the agnolotti: Prepare a pot of boiling, salted water. Roll out the pasta dough to #5 on the pasta roller. Pipe the filling about 4 cm away from the edge of the pasta dough in one consistent line. 

3. Take the edge of the pasta, and roll it snuggly around the filling. Using a pasta cutter, trim off the excess edge of dough, reserving 2 cm ahead of the seam. Press sections of the pasta together in consistent intervals to separate each agnolotti. Using a pasta cutter, cut between each interval to separate the agnolotti into individual shapes. 

4. Boil the agnolotti for 5-6 minutes or until al dente. 

5. To prepare the sauce: Heat the brown butter in a pan over low heat. Add in the sage leaves. Carefully brown the sage leaves until they begin to crisp a little. Turn off the heat and set the sage leaves aside. 

6. Add the cooked agnolotti to the pan with the pasta water. Begin simmering the pasta and the water together while tossing the pan to begin to emulsify the sauce. Add in the cheese towards the end to thicken the sauce. Garnish with sage leaves to finish. 

🍅Salsa di Pomodoro- Neapolitan Tomato Sauce 

This basic tomato sauce relies on using really good, canned San Marzano Italian tomatoes. Look for the specific D.O.P. seal which certifies their good quality. 

Preparation time: 1 minute

Execution time: 2 minutes

Serves: Makes 12 pizzas 

 INGREDIENTS

• 400g San Marzano, D.O.P. canned whole tomatoes, crushed by hand 

• 10 basil leaves, torn 

• 1 clove of garlic, minced finely

• 3 tbsp olive oil

• 5g salt

• 40g parmigiano reggiano (optional) 

• A pinch or two of sugar if necessary. 

Method: 

1. Heat the olive oil over low heat until it is warmed through.

2. Add in the minced garlic and saute for 1 minute, until it is fragrant and cooked but not browned. Be careful not to burn the olive oil or garlic. 

3. Add in the tomates, and season to taste with salt and sugar. 

4. Finish the sauce by adding torn basil. 

5. If serving with pasta, grate some parmigiano into the sauce while mixing with pasta. 

🍲Parpadelle Alla Iosa - Sausage Pasta 

‘Nduja is a rich, spicy and spreadable sausage common in Southern Italy.  

Preparation Time: 20 minutes 

Execution Time: 20 minutes 

Serves: 2 

INGREDIENTS 

• 200g fresh parpadelle, cooked to al dente 

• 110g Italian sausage blend 

• 120ml chicken stock 

• 50g oyster mushrooms, torn 

• 40g parmigiano reggiano or pecorino romano 

• 30g peas 

• 3 tbsp extra virgin olive oil 

• 2 sprigs of parsley, finely chopped

• ¼ tsp salt 

METHOD 

1. Preheat the olive oil in a frying pan over medium-low heat. Add in the sausage sausage and cook for 1-2 minutes, breaking it up as you go. Until some of the fat begins to render, and some of the edges begin to brown just a little bit. 

2. Add in the oyster mushrooms. Cook the oyster mushrooms for 1-2 minutes or until they brown just a little bit. 

3. Add in the chicken stock and cook for 1-2 minutes until it has reduced a bit. 

4. Add in the cooked pasta, and toss it around to coat it for 1 second. 

5. Add in the grated pecorino romano or parmigiano reggiano, the peas and season to taste with salt. Toss the pasta continuously until the cheese binds with the stock. 

6. Place the pasta on a plate and garnish with a little bit of freshly grated cheese, and parsley. 

🍖 Italian Sausage Blend – Classic Fennel & Herb Sausage Mix

This fragrant sausage mix is inspired by the bold flavours of Southern Italy. Fennel, garlic, oregano, and a touch of heat make it perfect for pastas, pizzas, or grilled dishes.

Preparation Time: 15 minutes
Execution Time: 5 minutes
Yields: Approx. 1 kg

INGREDIENTS

• 1 kg pork mince

• 8 cloves garlic, minced

• ¼ bunch flat-leaf parsley, finely chopped

• 2 tsp sugar

• 2 tsp salt

• 2 tsp black pepper

• 2 tsp fennel seeds, toasted and ground

• 2 tsp dried oregano

• ½ tsp nutmeg

• ½ tsp red pepper flakes

METHOD

1. Place the pork mince in a large mixing bowl. Add in the garlic, parsley, sugar, salt, black pepper, ground fennel, oregano, nutmeg, and red pepper flakes.

2. Mix everything thoroughly using your hands or a spatula, ensuring that the seasoning is evenly distributed throughout the meat.

3. Cover and refrigerate for at least 30 minutes before using to allow the flavours to meld.

4. Use immediately in recipes, or portion and freeze for future use.

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