🍲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 

• 190g Tipo 00 pasta flour 

• 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.  

🍲Pasta Con ‘Nduja - Calabrian 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 tagliatelle, cooked to al dente 

• 300ml San Marzano tomatoes, crushed 

• 30g red onion, finely diced 

• 50g ‘nduja sausage 

• 50g oyster mushrooms, torn 

• 40g parmigiano reggiano or pecorino romano 

• 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 ‘nduja 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 red onion. Cook the onions for 30 seconds to 1 minute, until it softens a little, but does not brown. 

4. Add in the crushed tomatoes and cook for 30 seconds- 1  minute until reduced slightly. 

5. Add in the cooked pasta, and toss it around to coat it for 30 seconds. 

6. Add in the grated pecorino romano or parmigiano reggiano, and season to taste with salt.

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

🍲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) 

Filling: 

• 200g Ricotta cheese

• 50g steamed spinach, diced

• 1 egg yolk

• 10g parmigiano reggiano, grated

• ½ salt

• ¼ tsp nutmeg, grated

• beaten egg for sealing the pasta 

To Serve: 

• 8 sage leaves, fried

• 30g parmigiano reggiano 

• 40g brown butter 

METHOD 

1. To prepare the filling: Mix all of the ingredients together in a mixing bowl. Season to taste with salt. 

2. Place the contents of the mixing bowl into a piping bag and set aside in the fridge.

3. To prepare the pasta dough: Place the flour in a mixing bowl, making a well in the centre of the flour. 

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

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

6. 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. 

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

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

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

10. Using the piping bag, pipe a long, continuous and consistent line of the filling within 3cm of the edge of the dough. Roll the dough forward to envelope the filling. 

11. Brush a little bit of egg on the far side of the filling to help seal it. 

12. Using your fingers, press and seal together 2 walls of the pasta dough at 3 cm intervals to create little portions of the agnolotti. Make sure you press firmly so the edges seal tightly together. Leave a 2 cm line of dough in front of the filling, but trim off any excess dough using a pleated pasta cutter. 

13. Using the pleated pasta cutter, cut the pasta in between each interval of filling to separate each piece. 

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

Brown butter

INGREDIENTS

• 500g butter 

METHOD

1. Heat a pan over low heat. 

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