Pasta Making Cookery Class – Recipes
Pasta Making Cookery Class Recipes
Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home.
Pasta Dough
The rule of thumb is 1 egg, 100g flour and scale up.
- 2 medium eggs
- 200g ‘00’ flour, plus extra for dusting
Method:
For the Pasta Dough
- 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, if you prefer thinner pasta go to the last setting. Using a 9cm cutter, cut out circles.
Spinach & Ricotta Tortellini
Use Pasta Dough recipe above
For the filling for 4 people – depending on portion size
- 200g ricotta
- 2 cloves of garlic, minced
- 200g grams of spinach, cooked in salted water and then squeeze it out
- 30g Parmesan, grated
- 1 lemon, zest only
- pinch grated nutmeg
- salt and freshly ground pepper
For the Sauce:
- A big knob of butter
- 2tbsp of lemon juice
- A few sage leaves
- ¼ cup of pasta water
To Garnish
- Parmesan
- Cracked black pepper
Method:
For the Filling
- Mix the ricotta, parmesan, spinach, garlic, lemon zest, nutmeg and a pinch of salt and pepper until well combined.
To Assemble the Tortellini
- Spoon a heaped teaspoon of filling inside each pasta circle and fold to create a half moon shape. Wet the edges and press down. Pull the two narrow ends together to form a tortellini shape.
- Bring a large saucepan of salted water to the boil. Cook the pasta in the boiling water for 2–3 minutes, or until al dente. Drain well.
To Make the Sauce
- Meanwhile, melt a knob of butter in a frying pan, add sage leaves and cook for a minute before adding the lemon juice and a bit of pasta water, simmer until thick and glazy.
- Plate your pasta with the sauce poured over it, grated parmesan and cracked black pepper.
Egg Yolk Raviolo
Use Pasta Dough recipe above
For the filling for 4 people – depending on portion size
- 200g ricotta
- 2 cloves of garlic, minced
- 200g grams of spinach, cooked in salted water and then squeeze it out
- 30g Parmesan, grated
- 1 lemon, zest only
- pinch grated nutmeg
- salt and freshly ground pepper
For the Sauce:
- A big knob of butter
- 2tbsp of lemon juice
- A few sage leaves
- ¼ cup of pasta water
To Garnish
- Parmesan
- Cracked black pepper
Method:
For the Filling
- Mix the ricotta, parmesan, spinach, garlic, lemon zest, nutmeg and a pinch of salt and pepper until well combined.
First, make the ravioli filling: Place the ricotta, chopped garlic and basil, lemon juice and salt and pepper into a bowl and mix well. Place into a piping and set in the fridge for later.
- Using a 9cm ring cutter cut 4 big circles and set aside.
- Pipe a circle in the middle of two of your pasta dough discs, it needs to be big enough for the egg yolk to sit in the middle.
- Very gently add the yolks, they need to stay whole.
- Place the second pasta disc on top and crimp the edges using a ravioli rolling cutter or a fork.
- Boil a pan of water and season with salt.
- Gently drop both raviolos in the water and simmer for 1.5-2 minutes.
For the Sauce
- Meanwhile, melt a knob of butter in a frying pan, add sage leaves and cook for a minute before adding the lemon juice and a bit of pasta water, simmer until thick and glazy.
- Plate your pasta with the sauce poured over it, grated parmesan and cracked black pepper.
Amatriciana Sauce
Ingredients Serves 2
- 100g Guanciale – cured pork jowl
- 50g Pecorino Romano
- 1 Can of chopped tomatoes
- 50ml of dry white wine
- A pinch of chilli flakes
- Salt and pepper to taste
- 1/2 a Burrata
Method
- Bring a large pot of salted water to a boil.
- Trim the thick skin from the bottom of the guanciale and discard or freeze (can be used to flavour soups). If preferred, trim some of the dark seasoned layers on the top then cut the guanciale into ¼–inch thick cubes or strips.
- Heat a large pan on a medium heat and add the guanciale. Fry it until the fat starts to melt and it becomes crispy.
- Once crispy, add the white wine and simmer to reduce the liquid by half. Add the tomatoes and break them up with the side of a wooden spoon or spatula then add the red pepper flakes. Simmer the sauce for 10 minutes.
- While the sauce is simmering add the pasta to the boiling salted water and cook until al dente (see packet instructions and reduce the time by 2-3 minutes). Reserve ½ cup (125ml) of pasta water.
- Once the pasta is cooked add it to the tomato sauce and toss (add a splash of reserved pasta water if needed, see notes). Add the grated pecorino cheese and toss everything together until the pasta is well coated in the sauce then serve.
- Serve with burrata and extra virgin olive oil on top.
Tagliatelle & Spaghetti Rolling
Follow the pasta dough recipe above which uses 00 flour.
- 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.
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.
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 immediately.
Semolina pasta dough – try this at home
The harder grain makes a sturdier dough than 00 flour and has much more of a bite to it once cooked than regular pasta.
Ingredients:
- Semola Rimacinata 300g/2 cups – finely ground semolina made from hard durum wheat.
- Hot water 150ml or 2/3 cup – although you can use cold water, hot or warm water makes the dough easier to knead.
Method:
- Tip the semola (semolina) onto a clean work surface or into a large mixing bowl and make a well in the middle.
- Add the water – Pour the water into the well then slowly incorporate the semolina into the water using a fork.
- Knead the dough – Once a rough dough has formed, use your hands to knead the dough until smooth and elastic.
- Let it rest – Once kneaded, wrap in plastic wrap (cling film) and let the dough rest for 30 minutes before shaping.
Pasta Shapes
The pasta below shapes are done on a ridged pasta board (spianatoia), using semolina eggless dough
Cavatelli
A typical pasta shape of Southern Italy, cavatelli are widespread, and beloved by many for their ridged texture and bite-sized, shell shape. They’re also quick and easy to prepare, making it a great shape for beginner pasta makers. They can vary in size and length across different regions in Italy. For example, in Calabria, cavatelli is made with only one index finger and look more like Sardinian Gnocchi. In regions such as Puglia and Molise, they are made longer, using 2-3 fingers to roll the dough across the board.
How to Make Cavatelli
To make cavatelli, roll your semolina pasta dough into a long rope, about 1/2-inch thick. Cut the rope into 1/2-inch to 1.5-inch pieces. Using a finger (or fingers for longer pieces of dough) or a bench scraper, roll the piece of dough across the board to create a hollow centerand a ridged surface.
Spizzulus
Spizzulus is a unique, lesser-known pasta shape that hails from Sardinia. The name comes from the Sardinian dialect for “pinch,” as they are sealed by pressing the two ends of the dough together. This traditional pasta is often enjoyed during special occasions and festive meals in Sardinia.
How to Make Spizzulus
To make spizzulus, roll your semolina pasta dough into a long rope, about 1/4-inch thick. Cut the rope into 7 cm pieces. Use a bench scraper to roll the piece of dough across the board to form ridges. Using your thumb and index finger, press the two ends of the rope together to form a ring.
Rigatoni
Rigatoni, a staple of Italian cuisine, is a large, ridged, tube-shaped pasta that is usually made with an extruder. The name “rigatoni” comes from the Italian word “rigare,” meaning “to draw a line,” referring to the ridges on the pasta that help hold onto sauces. Rigatoni is popular throughout Italy, particularly in the central and southern regions.
How to Make Rigatoni
Although rigatoni is usually made with an extruder, you can also try your hand at making them at home. After your pasta dough has rested, cut off a 100-gram piece of dough and roll it through your pasta machine until it is the thickness of a penny. Cut the sheet of dough into 1 1/2-inch squares. Wrap the square around a wooden pasta dowel, sealing two sides together. Gently roll it over your board to create ridges. Slide the tube off the dowel.
Orechiette
a distinctive type of pasta from Puglia (Apulia), the southeastern region of Italy that forms the heel of Italy’s boot. The pasta is shaped roughly like small ears, hence the name “orecchiette” which means “little ears.”
How to Make Orechiette
Slice a piece of the dough ball and roll out into a long strand with your hands flat on a chopping board.
Once it is the width of a big finger then slice into 2cm pieces.
With a knife press down and drag quite firmly across the wooden board. It will curl up on itself then you turn it inside out over your finger.
Farfalle
Farfalle are one of Italy’s oldest pasta shapes, dating back as far as the 16th century. Originating in Emilia-Romagna and Lombardia, farfalle was created by housewives seeking a way to use dough leftover from making cappelletti, a type of filled pasta.
How to Make Farfalle
Once you’ve made your sheet of dough, use a knife to cut it into a large even rectangle.
Take your ravioli wheel cutter and cut the rectangle into strips. Your strips should be approximately 4-5cm wide and 2cm long.
Using your fingers, take the sides of each strip and pinch into the middle until you have a bow-tie shape. Then transfer all of your shapes onto a floured surface, and dust them with additional flour. Ensure there is a good amount of space between each shape to prevent them from sticking together.
Leave your fresh farfalle shapes to dry for at least 30 minutes before cooking. This will help them hold their shape when cooked and tossed with your sauce.
We hope you enjoyed the class!
If you have any feedback about the class or questions for chef get in touch. Email: lovetocook@foodsorcery.co.uk
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