Basic Pasta Dough Varieties
Servings 8
Ingredients
SEMOLINA (“DRY PASTA”) INGREDIENTS
- 180 grams semolina flour 1 cup
- 180 grams 00 flour 1 cup
- 178 grams warm water
- 10 grams kosher salt about 1 tablespoon, stirred into warm water
SEMOLINA (“SPINACH FLAVORED PASTA”) INGREDIENTS
- 180 grams semolina flour 1 cup
- 180 grams 00 flour 1 cup
- 100 grams whole eggs
- 5 oz frozen spinach, thawed, rinsed, and squeezed dry Pulse eggs and spinach in food processor until evenly mixed
- 5 grams kosher salt 1 teaspoon
RAV DOUGH INGREDIENTS
- 360 grams 00 flour 2 well-packed cups, unsifted
- 5 grams kosher salt 1 teaspoon
- 100 grams whole eggs ½ cup – about 2 large eggs
- 90 grams egg yolks ⅓ cup – 5 to 6 yolks
- 6 grams EVO 1½ teaspoon
STANDARD EGG DOUGH INGREDIENTS
- 360 grams 00 flour 2 well-packed cups, unsifted
- 1¼ teaspoons kosher salt about 2 big pinches
- 300 grams egg yolks 1¼ cups – 18 to 20 yolks
- 6 grams EVO 1½ teaspoon
Instructions
- Place the dry ingredients on a clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Using the bottom of a measuring cup, create a well 4 to S inches wide, with at least a half inch of flour on the bottom of the well. Using a fork to stir the middle of the well, slowly pour in the liquid ingredients, trying to keep the integrity of the walls during this first step. Combine the dry and liquid into one mass and knead until fully incorporated. The dough will be dry. If necessary, use damp hands or a spritz bottle to “glue” the loose flour to the mass.
- Knead the dough: drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 8 to 10 minutes.
- Wrap the dough tightly with plastic wrap. Let rest for at least 30 minutes at room temperature before using. If you’re not using it afi:er 30 minutes, put it in the refrigerator. Egg dough must be used within 24 hours to avoid discoloration as the egg yolks oxidize.
- The dough ball is now ready to be shaped for use in a particular recipe.
Gnocchi
Servings 4 cups
Ingredients
- 3 potatoes
- 1.5 – 2 cups all-purpose flour
- 1 egg
- 1 tsp kosher salt
- 1/4 teaspoon freshly ground white pepper
- Pinch of freshly grated nutmeg
- 1/4 freshly grated Parmigiano-Reggiano cheese
Instructions
- Bring a large pot of salted water to a boil. Add unpeeled potatoes to pot carefully.
- Cook until tender, about 25-35 minutes. Drain, peel while still hot, and rice. The potatoes must be as hot as possible when riced or the gnocchi will turn out tough.
- In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the warm potatoes into a mound and form a well in the center. Pour the egg mixture into the well.
- Gently knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough. DO NOT OVERMIX.
- Shape small portions of the dough into long “snakes”. On a floured surface, cut snakes into half-inch pieces and roll off a fork to create grooves in dough.
- Freeze immediately or cook and serve.
- Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve.
Pesto
Ingredients
- 2 cups fresh basil leaves no stems
- 2 tablespoons pine nuts or walnuts
- 2 large cloves garlic
- ½ cup extra-virgin olive oil
- ½ cup freshly grated parmesan cheese
Instructions
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running, slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Alfredo Sauce
Ingredients
- 1/4 cup butter
- 1 cup heavy cream
- 1 clove garlic crushed
- 1 1/2 cups freshly grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and Pepper to Taste
Instructions
- Melt butter in a medium saucepan over medium low heat. Add cream and garlic and simmer for 5 minutes but do not allow to boil.
- Add cheese and whisk quickly, heating through. Stir in parsley, season to taste, and serve.
Pomodoro
Ingredients
- 1 pound al dente pasta shocked and oiled
- 1/4 cup olive oil
- 1/2 onion chopped
- 4 cloves garlic minced
- 28 oz roma plum tomatoes, peeled and diced
- 2 tablespoons balsamic vinegar
- 10 oz chicken or vegetable stock
- crushed red pepper to taste
- freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large deep sauce pan over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and stock; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Spinach and Chicken Gnocchi Soup
Ingredients
- 3-4 boneless skinless chicken breasts cooked and diced
- 1 stalk of celery chopped
- 1/2 white onion diced
- 2 teaspoons minced garlic
- 1/2 cup shredded carrots
- 1 tablespoon olive oil
- 4 cups low sodium chicken broth
- 1 teaspoon thyme
- 16 ounces potato gnocchi
- 2 cups half and half
- 1 cup fresh spinach roughly chopped
- salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add celery, onions, garlic, and carrots and saute for 2-3 minutes until onions are translucent.
- Add chicken, chicken broth, salt, pepper, and thyme, bring to a boil, then gently stir in gnocchi. Boil for 3-4 minutes longer before reducing heat to a simmer and cooking for 10 minutes.
- Stir in half and half and spinach and cook another 1-2 minutes until spinach is tender. Taste, add salt and pepper if needed, and serve.
Mushroom Duxelle
Mushroom duxelle is used as an ingredient in a number of great dishes and is VERY flexible. Duxelle is a great pasta filling due to its rich umami content and lush mouthfeel.
Ingredients
- 1/2 pound mushrooms finely minced, almost to paste consistency
- 2 tablespoons butter unsalted, divided
- 3 tablespoons shallot finely chopped
- Salt to taste
- Pepper to taste
- 1/2 teaspoon dried thyme or 1 1/2 tablespoons chopped fresh thyme
- 1/4 C beef stock
Instructions
- Place mushrooms onto cheesecloth and wring out excess liquid.
- Heat saute pan over medium high heat
- Add 1 tablespoon butter and swirl to melt and avoid burning.
- Add mushrooms, shallots, a pinch of salt, a pinch of black pepper, and thyme.
- Cook, stirring frequently until mushrooms appear dry and are beginning to brown, about 5 minutes.
- Stir in remaining tablespoon of butter and, when melted, add beef stock
- Cook, stirring frequently until the stock has evaporated.
- Remove from heat and cool.