Fresh Pasta

Ingredients

         1 Pound Semolina Flour

         5 Eggs (or 1 Cup depending on the size of the eggs)

         1/2 oz. Olive Oil

         Water as needed

Directions

1.      Mound the flour on a work surface. Make a well in the center and add the eggs and oil. Working from the center outward, gradually whisk the flour into the eggs with a fork to make a dough.

2.      When dough is firm enough to knead, begin kneading the dough, incorporating more flour. If the dough is still sticky when all the flour is incorporated, add more flour, a sprinkle at a time. Knead well for at least 15 minutes by hand or 10 in the mixer fitted with the dough hook.

3.      Wrap dough in plastic and let it rest at least 30 minutes to let the gluten strands relax.

4.      Cut the dough into 3-5 pieces. Set the rollers of a pasta machine at the widest opening. Pass the pieces of dough through the machine, folding them in thirds after the first pass and then twice through. 

5.      Working with one piece of dough at a time, decrease the width between the rollers one notch and pass the dough through twice on each notch. Continue until the dough is as thin as desired. The pasta is now ready to cut into desired shapes and to cook. 

To cook pasta: cook the pasta in heavily salted water at a rolling boil in batches, if necessary, until al dente, about 4 to 5 minutes. Drain well.

Fresh Marinara 

Ingredients 

         1 Onion, small dice 

         4 Cloves garlic, minced 

         2 Tbsp. Olive Oil 

         1/3 C. Dry White Wine 

         2 Cans Diced Tomatoes (San Marzano preferred) 

         1/4 C. Chopped Italian Parsley 

         1/2 C. Chopped Fresh Basil 

         1 Tbsp. Chopped Fresh Oregano 

         1/2 Tbsp. Sugar 

         Salt and Fresh Pepper to taste 

Directions 

1. Sweat onions in olive oil until translucent, add garlic. Add wine, cook 1-2 minutes. 

2. Add tomatoes, simmer until sauce is reduced and slightly thick. Add sugar, herbs, and seasonings. Simmer 5 to 10 minutes more. Adjust seasonings to taste. 

Fresh Pesto

Pesto Ingredients 

         ¼ cup pine nuts 

         2 cloves garlic 

         2 cups lightly packed basil leaves 

         1 ½ teaspoons fresh lemon juice 

         ½ teaspoon grated lemon peel 

         ½ cup olive oil 

         Salt and freshly ground black pepper 

         ¾ cup freshly grated Parmesan 

         ½ teaspoon honey

         2-4 dashes hot sauce

Directions 

1.      Place pine nuts and garlic in the bowl of a food processor fitted with a steel blade. Pulse until the garlic and pine nuts are well chopped. Add the basil leaves, lemon zest and 1 teaspoon of the lemon juice. Pulse to combine.  

2.      With the processor on, slowly stream in the olive oil through the feed tube until a wet paste forms. Scrape down sides of the bowl of the food processor and pulse again until well combined.  

3.      Add the parmesan cheese. Pulse one more time. Transfer to a medium bowl and taste for seasonings.  Add honey and hot sauce to taste.

Easy Ricotta Gnocchi 

Ingredients

• Two 16-ounce container whole-milk ricotta, strained for an hour
• 1 large egg
• 3/4 cup finely grated Parmesan cheese
• 1/2 teaspoon salt
• 1 ¾ cup flour
• 1 teaspoon minced herbs (sage, parsley, rosemary, thyme, oregano)

Directions

1. In a large bowl, mix the strained ricotta, egg, cheese, salt, and 3/4 of the flour until all ingredients are incorporated you may need more flour. Cover and refrigerate for 15 minutes.
2. Check the dough by rolling a bit in your hand. It should be a bit tacky. If it clings to your fingers like bubble gum, incorporate more flour one tablespoon at a time until you reach a tacky, workable consistency. Refrigerate for another 15 minutes.
3. Before shaping, put a large pot of salted water on the stove to bring to a boil. Sprinkle a baking sheet with flour and set it close to your work space.
4. Sprinkle your hands and work surface with a little flour. Break off a tennis-ball sized piece of the dough and roll it into a thick log about 3/4-inch thick.
5. Using a bench scraper or sharp knife, cut the log into 3/4" pieces. You can leave them as little 'pillows' or shape them into the traditional grooved gnocchi by rolling them off the back of a fork with your thumb. Transfer to the baking sheet and toss with flour to prevent sticking. Repeat with remaining dough.
6. Add half of the gnocchi to the boiling water. Gently stir the gnocchi to make sure they don't stick. Once they bob to the surface, let them cook an additional 2 minutes. Remove gnocchi with a slotted spoon and transfer to a colander set over a bowl to finish draining.