Below are some recipes from our “Pasta 3 Ways” BYOB Cooking Class sponsored by Jenn-Air. With each class, I focus on making dishes with fresh and local ingredients that anyone can enjoy for a family dinner or a night of entertaining. In this class, I demonstrated how to start with basic pasta dough and transform it into 3 different varieties: fettuccine, ravioli, and gnocchi. One of the main benefits of making your own pasta is that you have 100% control over what you put into it. Unlike the boxed versions, you really only need a handful of ingredients to get started. Plus, as you’ll see below, you can have a little fun and make something unconventional like chocolate fettuccine! Grab the recipes below and have fun cooking! Click here to sign up for the final course this season: Gluten Free Thanksgiving on November 7th!
- • 2 cups all purpose flour
- • 2 cups semolina flour (pasta flour)
- • 6 eggs
- • Pinch of salt
- • 2 tablespoons olive oil
- • Water if needed
- 1. Combine the flours and salt in the bowl of a food processor fitted with a blade attachment. Pulse a few times to combine.
- 2. Crack the eggs on top of the flour, and add olive oil
- 3. Put the lid on the food processor and process for 30-60 seconds until the dough comes together into a rough ball.
- 4. If the dough doesn't come together after a minute and looks like small pebbles or cous cous, add a teaspoon of water and process again. Repeat until the dough comes together.
- 5. If the dough is sticky and smears against the sides of the bowl, add a tablespoon of flour and process again. Repeat until the dough comes together.
- 6. Remove the dough from the food processor. Knead against the counter a few times until it comes together into a smooth ball.
- 7. Dust the dough with a little flour and place it in a small mixing bowl. Cover with plastic wrap and rest at room temperature for at least 30 minutes.
- • 1 3/4 cup flour
- • 1/4 cup cocoa powder
- • 2 eggs
- • 2 Tbsp olive oil
- • White Chocolate Sauce
- • 1 cup heavy cream
- • 1 cup chopped white chocolate
- • Chopped hazelnuts and fresh berries for garnish
- 1. Put the flour, cocoa, and pinch of salt on a clean wood or marble work surface and use a fork to blend it. Form the dough into a circle and make a well in the middle; break the eggs into the well, and add olive oil. Using a fork, gradually draw the flour mixture into the well, mixing and scrape in a circular motion. Continue until all of the flour is incorporated, sprinkling the mixture with a little of the water as needed.
- 2. The dough should be fairly stiff but not crumbly. Gather the dough into a ball. Sprinkle your work surface generously with flour and knead the dough for 10 minutes, until the dough is very smooth and satiny. Cover the dough and let rest 30 minutes.
- 3. Cook chocolate pasta in boiling water with ¼ cup sugar and 1 tablespoon vanilla paste or extract added to the water (instead of salt), for 2-3 minutes.
- 4. For sauce: Place the chopped chocolate in a heat-proof bowl. Heat the cream in a medium saucepan. When the cream simmers, pour it over the chopped chocolate. Let stand a minute or two, then stir until chocolate is melted. Serve over small servings of chocolate pasta. Garnish with chopped hazelnuts and berries.
- • 1-14 oz can of pumpkin
- • 1 shallot, finely chopped
- • 2 tablespoons butter
- • 1 egg yolk, lightly beaten
- • 2 Tbs. grated Parmigiano-Reggiano or grana padano cheese
- • 1/4 tsp. freshly grated nutmeg
- • 1/4 tsp. fine sea salt
- • 1 to 2 Tbs. dried bread crumbs
- • Pasta Dough
- • 5 Tbs. unsalted butter, clarified (see tip below)
- • 12 large fresh sage leaves
- • 2 Tbs. kosher salt
- • Grated Parmigiano-Reggiano cheese for serving
- 1. Sauté shallot in butter, add pumpkin puree and cook until dry to remove any excess moisture. Transfer pumpkin to a bowl. Add the egg yolk, cheese, nutmeg and sea salt. Mix well, adding the bread crumbs as needed to bind the ingredients into a cohesive mixture. Cover the filling and set aside.
- 2. Using a pasta machine or a floured rolling pin, roll out the pasta dough 1/32 inch thick, then fill and cut the ravioli.
- 3. Pour the clarified butter into a small fry pan and place over low heat. Add the sage leaves and heat until the butter is saturated with the flavor of the sage, 3 to 4 minutes. Remove from the heat and cover to keep warm.
- 4. In a large pot over high heat, bring 5 quarts water to a rapid boil. Add the kosher salt and gently drop in the raviolis. When the water returns to a boil, cook uncovered, stirring gently occasionally. The total cooking time should be 3 to 5 minutes. Using a large slotted spoon, lift out the ravioli, allowing a little of the water to cling to them so they remain moist, and transfer to a warmed large, shallow serving bowl.
- 5. Drizzle the sage butter over the ravioli and serve immediately.
- • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
- • 6 ounces cremini mushrooms, sliced
- • 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- • 1/4 cup mascarpone
- • 1/3 cup grated Parmesan, plus extra for garnishing
- • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
- • 2 large eggs, beaten with 1 teaspoon water
- • 2 cups Marinara sauce
- • Salt and freshly ground black pepper
- 1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside.
- 2. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture.
- 3. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges.
- 4. Using a fluted ravioli cutter, cut out squares of ravioli.
- 5. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli.
- 6. Place ravioli onto a floured baking sheet and keep covered with a linen towel.
- 7. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.
- 8. Served topped with Marinara Sauce
- • 2 cups whole-milk ricotta (1 pound)
- • 2 large eggs, lightly beaten
- • 1 1/2 cups grated Parmigiano-Reggiano (3 ounces), divided
- • 1/4 teaspoon grated nutmeg
- • 1 1/4 cups all-purpose flour
- • 1/2 stick unsalted butter
- 1. Stir together ricotta, eggs, 1cup cheese, nutmeg, and 1/4 teaspoon each of salt and pepper.
- 2. Add flour, stirring to form a soft, wet dough.
- 3. Shape dough on a well-floured surface with lightly floured hands into 2 (1-inch-thick) ropes.
- 4. Cut crosswise into 1-inch pieces with a lightly floured knife. Put in 1 layer on a lightly floured parchment-lined baking sheet.
- 5. Cook gnocchi in 2 batches in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water), adding a few at a time to pot and stirring occasionally, until cooked through (cut one in half to check), 3 to 4 minutes per batch. Lift out with a slotted spoon and drain in colander.
- 6. Meanwhile, melt cook butter in a 12-inch heavy skillet over medium-low heat until golden brown, about 5 minutes.
- 7. Add cooked gnocchi to browned butter, toss to coat.
- 8. Top with remaining cheese.