Pasta Making – Italian Meal Recipes
We hope you loved your cookery class. You’ll find your recipes below, ready to bring to life and enjoy all over again.
Grilled Aubergine Rolls with Goat's Cheese
Serves: People
Ingredients
For the Aubergine Rolls
- 50 g Soft goat's cheese OR 100 g Dairy-free soft cheese
- 1 Aubergine sliced lengthways into four 4 mm slices
- ½ Lemon zest and juice
- ¼ Red chilli finely chopped
- 5 g Fresh Parsley 1 tbsp, finely chopped
- 5 g Fresh Basil 1 tbsp, finely chopped
- 15 g Parmesan grated
- 4 Sundried tomatoes
- 1 tbsp Olive oil
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Aubergine
- Slice the aubergine lengthways into approximately 4 mm slices, aiming for four usable slices.
- Brush with oil and season with salt and pepper
- Heat a pan or pan over high heat.
- Cook the Aubergine for 2–3 minutes on each side until lightly charred and tender. Set aside to cool slightly.
For the Filling
- Combine the Soft goat's cheese, Parmesan, Fresh Parsley, Fresh Basil, Lemon zest , black pepper and Red chilli in a bowl.
- Mix until evenly combined.
To Assemble
- Spread a layer of the filling over each Aubergine slice.
- Place one Sun-dried tomato at one end of each slice.
- Roll tightly and arrange on a serving platter.
- Finish with a squeeze of the Lemon juice.
To Serve
- Serve with Black olive tapenade.
Pasta Dough & Rolling Methods
The rule of thumb is 1 egg, 100g flour and scale up. The dough for cooking together experiences is pre made for you
Serves: People
Ingredients
- 2 Medium Egg
- 200 g 00 flour plus extra for dusting
Method
- Place 00 flour onto a large wooden board and shape into a volcano with a large hole in the centre, then crack the eggs and pour them into the middle.
- Using a fork, lightly beat the eggs, then mix in the flour a little at time to obtain a consistent ball of dough.
- Work the dough with the heel of your hand for 10–15 minutes, or until the mixture is smooth and very elastic. Wrap the dough in cling film and refrigerate for at least 30 minutes.
- Divide the dough equally before rolling, wrap the extra dough back in the cling film so it doesn’t dry out.
- Flatten the dough to a rough square so that it fits through the pasta machine at its highest setting. Roll it through & fold it back over it to itself. Rotate it through 90 degrees and repeat this a few times to release the gluten which increases the elasticity of the dough and prevents cracking & tearing. Now reduce the thickness of the machine 1 click at a time until you reach the 2nd to last setting.
- At this stage the pasta can be covered and stored in the fridge under cling film. You can also freeze individual portions, making sure they are well wrapped up.
Tagliatelle Rolling
- Roll the pasta dough to the 2nd to last setting using the rollers, the ideal length is 40-50cm. Dust the cutting attachment and run the dough through, pile in small mounds ready to cook. Use the wide part on the attachment for tagliatelle and the narrow for spaghetti.Have a large floured board or tray ready and place loosely gathered bundles of tagliatelle onto it. Repeat the process for the remaining pasta dough.
- To cook the pasta, bring a large pan of salted water to the boil. About 100g per person is good, shake off any excess flour. Drop your tagliatelle into the water, Cook for 2 minutes, Drain, season and combine with the sauce of your choice before serving.
Tortellini Making
- Cut a small piece from the rested pasta dough, keeping the remaining dough covered to prevent it drying out.
- Flatten the dough slightly, then pass it through the widest setting on the pasta machine. Fold into thirds and pass through again. Gradually reduce the settings, rolling until the pasta is approximately 1mm thick.
- Lay the pasta on a lightly floured surface and cut into squares approximately 6cm wide. Work with a few squares at a time, keeping the rest covered so they stay soft and easy to seal.
- Place approximately ½ tsp of your prepared filling in the centre of each square. Avoid overfilling, as this makes the tortellini difficult to seal.
- Fold one corner over to meet the opposite corner, forming a triangle. Gently press around the filling to remove any trapped air, then firmly seal the edges. If the pasta feels dry, lightly dampen the edges with a little water before sealing.
- With the triangle’s point facing upwards, bring the two bottom corners together around your fingertip. Overlap the corners slightly and pinch firmly to join, creating a small ring. Gently ease the tortellini off your finger.
- Place on a lightly floured tray in a single layer, leaving space between each piece. Repeat with the remaining dough and filling. Refrigerate if you are not cooking them straight away.
- Bring a large pan of salted water to a gentle boil. Add the tortellini in batches and cook until the pasta is tender and the filling is cooked through. Lift out carefully using a slotted spoon and gently combine with your sauce, adding a splash of pasta cooking water if needed. Serve immediately.
Butternut Squash Pasta Filling with Sage Cream
Serves: People
Ingredients
For the Butternut Squash Filling
- 300 g Butternut squash peeled and diced
- 30 g Parmesan cheese finely grated
- ¼ tsp Ground nutmeg
- 2 tbsp Crispy onions
- Sea salt to taste
For the Sage Cream
- 20 g Unsalted butter
- 5 g Sage leaves 8–10 leaves
- 150 ml Double cream
- 20 g Parmesan cheese finely grated
- Sea salt to taste
- Cracked black pepper to taste
Method
For the Butternut Squash Filling
- Preheat the oven to 180°C.
- Place the Butternut squash on a baking tray and roast for 25–30 minutes, until completely tender.
- Mash until smooth, then spread onto a plate and leave for 5 minutes to release excess steam and moisture.
- Allow to cool completely before mixing with the Parmesan cheese, Ground nutmeg, Crispy onions and Sea salt.
- Mix thoroughly until combined. The filling should be smooth and firm enough to hold its shape.
- Use to fill fresh Tortellini, Ravioli or other filled pasta.
For the Sage Cream
- Melt the Unsalted butter in a pan over medium heat.
- Add the Fresh sage leaves and cook for 2–3 minutes until crisp.
- Remove the Sage leaves and set aside for garnishing.
- Reduce to low heat and add the Double cream and Parmesan cheese.
- Simmer gently for 2–3 minutes, stirring until the sauce thickens slightly.
- Season with Sea salt and Cracked black pepper.
- Add the cooked filled pasta to the sauce with a little pasta cooking water and toss gently to coat.
- Serve immediately, garnished with the crispy Sage leaves.
Tiramisu
Serves: people
Ingredients
- 4 Sponge finger
- 1 Medium Egg separated
- 15 g Caster sugar
- 100 g Mascarpone
- 25 ml Marsala wine
- 2 tsp Instant coffee granules
- Cocoa powder for dusting
Method
- Dissolve the instant coffee granules in 100 ml boiling water.
- Stir in 15 ml of the Marsala wine and leave to cool in a shallow dish.
- Place the egg yolk and caster sugar in a bowl and whisk until pale and thick.
- In a separate bowl, combine the mascarpone with the remaining 10 ml Marsala wine.
- Fold the mascarpone mixture into the egg yolk mixture.
- In a clean bowl, whisk the egg white to soft peaks.
- Gently fold the egg white through the mascarpone mixture until fully incorporated.
- Transfer the mixture to a piping bag if desired.
- Quickly dip the sponge fingers into the cooled coffee mixture, coating both sides.
- Divide the soaked sponge fingers between 2 serving glasses, creating the first layer.
- Pipe or spoon over half of the mascarpone mixture.
- Repeat with a second layer of sponge fingers and mascarpone mixture.
- Dust generously with cocoa powder.
- Chill in the fridge for at least 1 hour before serving.
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