🍲Pasta All'uovo Pappardelle- Egg Pasta

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 

• 185g Tipo 00 pasta flour 

• 2 tsp extra virgin olive oil

• 2 large eggs

• 1/2 -1 tsp water (optional) 

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.  

🥟Ricotta and Pumpkin Gnocchi - “Little pillows”

These gnocchi have a plump and soft texture and go great with this light and nutty sauce. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 1 hour 20 minutes 

INGREDIENTS

• 60g ricotta, placed in a suspended colander and drained overnight 

• 60g steamed potato (pressed through a ricer and strained) 

• 32g Parmigiano, grated 

• 75g flour

• 1 egg yolk

• 1 pinch salt

METHOD

1. Combine the gnocchi ingredients in a bowl except for the flour.

2. Sprinkle in the flour, one tbsp at a time until the dough becomes sticky but malleable. Turn the dough out on a work surface lightly dusted with flour, sprinkle a tiny bit of flour on top then pat it down to a disc about 1"/2.5cm thick. Cut it into 4 pieces.

   1.  

3. Roll a piece into a log about 1.5 cm in diameter and about 25cm long. Repeat with remaining dough.

4. Line 4 logs up, then cut them into 1.5cm pieces. Repeat with the remaining 3 pieces.

5. Bring a large pot of water to boil. Cook for around 1.5-2 minutes, or until the gnocchi is floating on the surface for around 30 seconds.

🍲Pasta All'uovo Stuffed Pasta Dough - Agnolotti 

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 

• 185g Tipo 00 pasta flour 

• 2 tsp extra virgin olive oil

• 1 large egg, 2 egg yolks 

• 1/2 -1 tsp water (optional) 

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.  

🍲Accoutrement 

SUGO   

• Cream  

• Tomato sauce 

• Brown Butter 

FORMAGGI: 

• Parmigiano reggiano

• Ricotta 

VERDURA 

• spinach  

• garlic 

• mushrooms 

• onion  

CARNE 

• ‘nduja 

• pancetta 

• salsiccia  

ERBE

• Basil 

• Parsley

• Sage

Brown butter

INGREDIENTS

• 500g butter 

METHOD

1. Heat a pan over low heat. 

2. Whisk continuously until the butter turns brown and smells nutty.