from the Cordon Bleu
1.sift 2 ½ cups unbleached all-purpose flour onto a work surface. make a large well in the centre with your hand. Add 3 lightly beaten eggs, 1 tsp salt and 1 TBSP olive oil to the well
2.mix the ingredients in the well with your fingertips. incorporate the flour by pulling it into the centre.
3.Continue incorporating the flour, drawing it in from the sides of the wel and using a pastry scraper to mix the dough.
4.Work the ingredients until the egg is absorbed by the flour. The dough should be moist; if sticky, sprinkle over a little more flour.
5.Begin kneading the dough by holding one end and pushing the other away from you witht he palm of your hand. Continue kneading until smooth and elastic, 10 – 15 minutes.
6.Let the dough rest, covered, for up to 1 hour before rolling and cutting.
Add 2 TBSP finely chopped, well-drained cooked spinach to the wet ingredients in the well, and mix thoroughly.
Add 1 TBSP sun-dried tomato paste to the dry ingredients at the same time as the oil and first of the eggs.
Saffron strands, Fresh herbs, Crushed pepper
Paglia e fieno: “straw and hay,” spinach and egg
Pasta all’uovo: the most popular pasta in norhtern Italy, made with eggs.
Pasta Nera: black pasta that gets its colour and unique flavour from squid ink.
Pasta rossa: usually a tomato pasta with an orange tint. Can also be made with a deeper red colour using beets.
Pasta verde: a green pasta made with spinach, but can also include swiss chard or basil.
Tricolore: “three colours” spinach, tomato and egg.
Rolling & Cutting
1.Cut rested dough in half. kep one half covered and flatten the other into a round. Roll the dough into a thin round sheet.
2.Bring the edge of the sheet furthest from you up over the pin and use it to help stretch the sheet, as shown. Turn the sheet 45º and repeat seven times.
3.when paper thin, hang the sheet of dough over a suspended floured broom handle. repeat with the remaining piece of dough. let dry about 15 minutes.
Rolling pasta by machine
1.Cut rested dough into four pieces. Faltten the pieces with your hands to form rectangles, roughly the same width as the machine.
2.feed one piece of dough through the pasta machine, with the rolelrs set at their widest setting. repeat with the remaining pieces.
3.fold each piece of dough into thrids and roll again. Repeat three or four times without folding, reducing the norch width each time. let dry as in step 3 above.
Cutting pasta by hand
1.take one sheet of the dried pasta dough and roll it into a loose but even cylinder. Transfer the cylinder to a board.
2.cut the cylinder crosswise on the diagonal into strips about ½ inch. wide. unroll the strips and dry as in step 3 (below), or as bundles.
Cutting pasta by machine
1.cut the pasta sheet into 12 inch lengths as it passes through the rollers ont he thinnest setting. place the sheets on a floured kitchen towel until all the dough has been rolled.
2.feed each length of dough through the machine set on the desired cut.
3.hang the cut pasta over a floured suspended broom handle or over the back of a chair, or lay them flat on floured kitchen towels. let dry 1 – 2 hours.
take a few strands and curl them loosely around your hand to make bundles. places side by side on a floured dish. let dry 1 – 2 hours.
put lasagne rectangles or squares side by side on a floured kitchen towel. cover with another floured kitchen towel. let dry 1 – 2 hours.
1.trim one pasta sheet o a 12 x 24 inch rectangle using a chef’s knife. use the trimmings to make tagliatelle.
2.put 16 rounded teaspoons of filling over half the sheet, making usre that they are evenly spaced.
3.Brush a border around each mound with a little water. this will help the pasta stick together
4.fold ovdr the plain half of the pasta sheet to cover the filling, making sure the edges meet. press between the mounds of filling using the side of your hand to seal the two layers of pasta and exlude any air.
5.dust a fluted metal pastry wheel lightly with flour. cut around the edges of the pasta to neaten them and make them square, then cut around the mounds of filling to make the ravioli shapes.
6.place the ravioli between two floured kitchen towels. leave them to dry about 1 hour, trning them halfway through. meanwhile, make another batch of ravioli with the second sheet of pasta, and more filling.
1.make and roll out pasta dough. cut out rounds from the pasta sheets with a floured 3 inch plain ravioli cutter or pastry cutter. keep rounds covered to prevent them drying out. put a small spoonful of filling in the centre of each.
2.using a small brush, dampen the edges of the rounds with a little water. then pick up each round in your hands and fold it in half, carefully pressing the edges of the dough together to form a sealed crescent around the filling.
3.wrap the screscetn around one index finger, turning the sealed edge upward at the same time. pinch the pointed ends firmly together. As you make each one, put the tortellini between two floured kitchen towels while you make the others. Let them dry for about 1 hour.
1.make and roll out pasta dough, then cut the pasta sheets into 4 x 3 inch rectangles. Bring a large pan of water to the boil and half fill a large bowl with cold water. add 1 TBSP oil and 1 tsp salt to the boiling water, then add a few pieces of the pasta. Cook, just until wilted, about 1 minute.
2.remove the pasta very carefully with a spatula and immerse immediately in the bowl of cold water. when cool enough to handle, remove the pasta from the cold water and place in a single layer on a kitchen towel to drain. repeat with the remaining pieces of pasta.
3.Using a piping bag and a large palin tube, add a line fo flling down one long side of each rectangle. alternatively, use carefully placed spoonfuls. Roll the pasta around the filling, keeping the cylinder as even as possible. Put the cylinders seam-side down in a well-buttered baking dish and coat with the sauce of your choice. fresh tomato sauce is a classic with canneloni, so too is bechamel sauce. sprinkle with grated parmesan cheese and bake at 400ºF for 20 – 30 minutes.
1.cook 1 ½ lbs potatoes, in their skins, in boiling salted water fro 20 minutes or until tender. Drain, leave until cool enough to handle but still warm, then peel off their skins.
2.mash the potatoes in a large bowl, then add 1 ½ cups all-purpose flour, salt and freshly gorund pepper to taste. mix with a spatula, combining the ingredients evenly to make a dough.
3.Turn the dough onto the work surface and knead with your hands until smooth. Cut the dough in half. Roll each piece into a long sausage shape, about 1 inch in diameter.
4.Cut the lengths of dough crosswise into small pieces. Shape the pieces into oval by rolling them between your fingers. If the dough feels moist and sticky, lightly flour your fingers, but take care not to use too much flour or the gnocchi will become heavy. Mark the shapes iwth a forx, if you like.
5.Working in batches, drop the gnocchi into a pan of boiling unsalted water and cook them until they rise to the surface, 1 – 3 minutes. Cok for a further 20 seconds, then remove with a slotted spoon. Serve hot, with melted butter and parmesan.
canederli: from Trentino, are large gnocchi, each containing a prune
gnocchi di riso: a speciality of Reggio Emilia, are made from cooked rice mixed with egs and bread crumbs.
gnocchi di zucca, from Lombardy, are made wtih cooked pumpkin
gnocchi verde, from Emilia-Romagna, are made with spinach, ricotta, paremsan and eggs, added to potato
cooking short pasta
1.bring a large pan of water to the boil. Add salt and 1 TBSP olive oil.
2.Add the pasta all at once, bring the water back to the boil, then start timing.
3.cook, uncovered, at a rolling boil until the pasta is al dente, stirring occasionally.
4.drain the pasta thoroughly in a colander, shaking it vigorously to release all the water. return it to the pan and reheat with 1 – 2 TBSP of butter or olive oil. Or turn it into a warmed serving bowl and toss with sauce.
cooking long pasta
1.bring a large pan of water to the boil. add salt an doil as for short pasta, then take a handful of pasta and dip one end in the water. as the pasta softens, coil until submerged. cook unitl al dente.
2.drain the pasta thoroughly. rinse out the pan then return to the heat and add 1 – 2 TBSP butter or olive oil. Return the cooked pasta to the pan and toss over a high heat until the pasta is glistening.
fresh pasta, 1 – 3 minutes
fresh stuffed pasta, 3 – 7 minutes
dried pasta noodles, 8 – 15 minutes
dried pasta shapes, 10 – 12 minutes