Homemade Pasta & Sauces

These are pastas and sauces were featured in our “Pastabilities” class in 2009 — we will be offering another class in 2010 — dates will be announced soon!

 

 

Fresh Pasta – For Ravioli and Other Formed Pastas
2 ½ cups flour
½ cup cake flour
5 eggs
1 Tablespoon olive oil
Pulse flours in food processor. Beat eggs and oil together. With processor running add egg and oil mixture to flour. Pulse until dough forms a ball.
Note: This recipe uses a homemade version of Italian “00” flour, by using a 5:1 proportion of all purpose flour (or bread flour) and cake flour.

Fresh Pasta – For Ravioli and Other Formed Pastas
Flour
Salt
2 eggs
1 ¼ cups warm water
3 Tablespoons butter, melted
¼ shot glass – olive oil
This recipe uses approximately 6 cups of flour, but this will depend on the size of the eggs, and the type of flour used. Start with a lesser amount of flour (about 4 cups) and then add enough to make a dough that forms a ball when pulsed in the food processor. You may use the Italian “00” flour by substituting the all purpose or bread flour with the 5:1 proportion of cake flour.

Fresh Pasta – For Lasagna and Other Rolled Pastas
2 cups flour
1 cup semolina flour
3 eggs
1 teaspoon salt
2 Tablespoons water
1 Tablespoon oil
Note: Depending on the size of the egg, you may need more or less water.

Green Pasta
3 1/3 cups) flour
8 ounces raw spinach
3 eggs
A pinch of salt
Wash the spinach well and heat it in a pot with just the water that sticks to the leaves. Add a pinch of salt and stir it until it is completely wilted (approx. 5 minutes), then let it cool and squeeze it well to remove all the moisture you can. In a food processor, blend the spinach well with salt. Add the flour, then the eggs.

Speckled Pasta
3 1/3 cups flour
1/4 cup or to taste finely minced fresh herbs, for example sage, parsley, rosemary, thyme
4 eggs
A pinch of salt
The exact volume of herbs will vary depending upon the herbs you chose. In any case, wash them well, pat them dry, strip the leaves from the stems, and mince the leaves. Combine the herbs with the flour and salt in the food processor, pulsing to blend. Then add the flour and eggs, pulsing until the dough forms a ball. Knead for a few minutes on a lightly floured surface. Very lightly oil, cover with plastic wrap, and let the dough rest for about 20 minutes.

Orange Pasta
3 1/3 cups) flour
7/8 pound squash or pumpkin
2 eggs
A pinch of salt
Peel and dice the squash or pumpkin, discarding seeds and strings, and boil the pieces in lightly salted water for about a half hour. Drain the pieces well, blend them, and should the paste be too liquid, heat it again, stirring briskly, until it has thickened. Put in the food processor, and add salt. Then add the flour and eggs, pulsing until the dough forms a ball. Knead for a few minutes on a lightly floured surface. Very lightly oil, cover with plastic wrap, and let the dough rest for about 20 minutes.

Red Pasta
3 1/3 cups flour
9 ounces carrots
3 eggs
A tablespoon of tomato paste
A pinch of salt
Peel the carrots, dice them, and simmer them until soft in lightly salted water. Drain them well, then puree in a food processor. Add the tomato paste to the mixture, blending well. Add eggs and flour, pulsing until a ball forms. Knead for a few minutes on lightly floured surface.

Florentine Ravioli or Cannelloni Filling
1 lb pork sausage
½ medium onion, chopped
1 large clove garlic, minced
1 box frozen spinach, thawed
1 cup finely shredded mozzarella
In a skillet, over medium heat, cook the sausage, onion, and garlic until the sausage has browned. Drain the grease off and cool meat mixture completely.
Drain the spinach, making sure the moisture in completely removed.
Combine the meat mixture, spinach, and cheese and pulse in the food processor until blended.

Cheese Ravioli or Cannelloni Filling
1/3 pound ricotta cheese
¼ pound Gruyere cheese, grated
½ cup Parmesan cheese, grated
½ cup sun dried tomatoes, finely chopped
1 egg, beaten
2 Tablespoons parsley, chopped
Salt and pepper

Simple Béchamel Sauce
5 Tablespoons unsalted butter
1/3 cup flour
3 ½ cups milk
½ teaspoon salt
¼ teaspoon pepper
1/8 teaspoon nutmeg
Melt butter over medium low heat. Whisk in flour to make a roux. Cook and stir for 2 minutes. Gradually add milk, stirring constantly to prevent sticking. Cook until thickened. Remove from heat and stir in salt, pepper, and nutmeg.
Note: You may add 1 to 1 ½ cups of grated Parmesan or Romano cheese to this sauce by whisking into the mixture with the spices.

Signature Red Sauce

2 ½ pounds ground chuck
1 ½ pounds mild Italian sausage
3 (48 oz.) jars spaghetti sauce
3 small cans tomato paste
4 (14.5) petite diced tomatoes
5 envelopes of spaghetti sauce seasoning
1 ½ cups Parmesan cheese
2 onions, diced
5 cloves, minced
Basil
Parsley
Salt
Pepper
Sugar
Splash of White Wine
This recipe makes about 3 gallons of sauce or approximately 2 gallons if the meat is not used.

Cheryl’s Tuscan Artichoke Cream Sauce
1/4 cup pancetta (or bacon), diced
6 Tbsp butter, cubed
1 clove fresh garlic, chopped
¼ cup sun-dried tomatoes, diced
1 ½ cups heavy cream
1 ½ cups milk
2 Tbsp cornstarch
¼ cup Parmesan cheese, grated
½ cup Gouda cheese, chopped
1/4 tsp salt
8.5 oz can sliced artichokes, drained and finely chopped
1/4 tsp pepper
¼ cup fresh mushrooms, finely chopped
Splash of white wine
Fresh rosemary, for garnish
Sauté pancetta (or bacon) until crisp. Reduce heat, then add the butter and stir until melted. Over low heat, add garlic and sun-dried tomatoes. Sauté for one minute. Whisk in cream, milk, and cornstarch. Raise heat to medium high. Whisk in Parmesan and Gouda cheeses. After cheese has melted, stir in remaining ingredients.

Signature Alfredo Sauce
16 oz. sour crème
8 oz. chicken broth
Parmesan cheese
Fresh garlic
Onion
Cracked pepper
Pinch of red pepper
Salt
Sauté garlic and onion in a little olive oil in a sauce pan. Whisk in the sour crème and broth. Stir in the parmesan cheese and spices. Simmer for approx. 20 minutes, stir to prevent sticking. Be sure not to boil this sauce!
Serve over fettuccine or penne pasta. Add steamed broccoli, sautéed mushrooms, and blackened chicken and more parmesan cheese!

Resources:
Semolina Flour

http://www.bobsredmill.com
http://www.kingarthurflour.com/

The Italian Hill in St. Louis – where to shop, eat, list of events
http://www.thehillstl.com/

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