🍲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 

• 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.  

Brown butter

INGREDIENTS

• 500g butter 

METHOD

1. Heat a pan over low heat. 

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

🥟Agnolotti - with pumpkin “Little pillows”

This stuffed pasta is approachable and delicious. 

Serves: 2 

Preparation Time: 20 minutes 

Execution Time: 1 hour 20 minutes 

INGREDIENTS

Roast Pumpkin filling: 

• 200g pumpkin, peel removed and cubed  

• 1 egg yolk

• 20g parmigiano reggiano, grated

• ½ salt  

• ½ tsp nutmeg, grated

Sage and Brown Butter: 

• 40ml brown butter 

• 40ml pasta water 

• 6 leaves sage 

• 30g parmigiano reggiano or pecorino romano

• 200g stuffed pasta dough 

• 1 egg, mixed as egg wash 

METHOD

1. For the roast pumpkin filling: Preheat an oven to 160C. Season the pumpkin with olive oil, salt and pepper. Roast the pumpkin for 25-35 minutes until soft and slightly caramelised. 

2. Combine the ingredients in a food processor. Season to taste. Place the ingredients in a piping bag. 

3. 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. 

4. 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. 

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

6. 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. 

7. 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. 

🥟 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.