Egg based pasta dough

2 servings 40 minutes

Notes
Ingredients The more you knead pasta the
100 gr. All purpose flour or "00" flour better texture it will have! So
100 gr. Durum Wheat flour (known as Semolina flour) remember kneading will make a
2 Fresh eggs difference.
1 Pinch of salt (optional) When you knead, use semolina for
added texture.

Instructions
1. Place the flour in the middle of the board and a well in the center. Like the Colosseum!
2. Crack the eggs in the middle.
3. Gently whisk with a fork.
4. Add the flour from the edge little by little, until the mixture becomes thick.
5. Sweep the leftover flour on top of the mixture and incorporate everything with the fork.
6. Knead the dough on a floured surface until smooth and elastic. Add more flour if necessary to keep it
from sticking to you hands or to the board. (Fold, Press and Roll)
7. Press a fingerprint to see if the dough is ready, it should bounce up. If not, keep kneading.
8. Shape your pasta dough into a ball and cover it with plastic wrap.
9. Place in the fridge and let it rest for at least 30 minutes, up to 5 hours.

Rolling out the dough for fettuccine alla chitarra

1. Dust your board and flatten your dough to fit it better inside the pasta machine.
2. Pass your dough on the thickest setting (n.6) once, then fold the dough in thirds to have a
rectangular shape. Pass it again on the thickest setting (n.6) .
3. Proceed to n.5, n.4, and finally to n.3 thickness setting without doing the fold again. just to make it
thinner gradually.
4. Lay a sheet of pasta on your chitarra and roll it through with the rolling pin.
5. Don't forget to flour your dough after it has come through!

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Water based pasta dough
2 servings 40 minutes

Ingredients Important Notes

100 gr. All purpose flour or "00" flour Salt the pasta water like the sea!

100 gr. Durum Wheat flour (known as Semolina flour) Taste you pasta after a couple of

100 ml. warm water minutes to make sure you get it out

2 tsp Extra Virgin Olive Oil AL DENTE!

1 Pinch of salt Save a bit of pasta water in case

your sauce need diluting.

Instructions
1. Place the flour in the middle of the board and a well in the center. Like the Colosseum!
2. Slowly start pouring the water in the middle, add the oil and salt.
3. Start mixing the flour with the water with a fork.
4. Add the flour from the edge little by little, until the mixture becomes thick.
5. Sweep the leftover flour on top of the mixture and incorporate everything with the fork.
6. Knead the dough on a floured surface until smooth and elastic. Add more flour if necessary to keep it
from sticking to you hands or to the board. (Fold, Press and Roll)
7. Press a fingerprint to see if the dough is ready, it should bounce up. If not, keep kneading.
8. Shape your pasta dough in a ball and cover it with plastic wrap.
9. Place in the fridge and let it rest for at least 30 minutes, up to three hours.

Making Cavatelli
1. Using a dough scraper, cut off a piece from the dough ball.
2. Roll it into a 2cm thick rope.
3. Slice the rope crosswise into 2 or 3 centimeter portions.
4. Stake index and middle finger and push the dough against the work surface as you draw it toward
you so that the dough gently curls around itself.
5. To have a textured side use a "rigagnocchi" or Gnocchi board when you do step 4.

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Ravioli Butter and Sage
15/20 ravioli 40 minutes

BUTTER & SAGE

Step 1 - Make the pasta dough (see page 1)

Step 2 - Prepare the filling Ingredients

50G unsalted butter
Ingredients 3/4 sage leaves
125g Fresh Ricotta (if ricotta in your country is very Parmigiano Reggiano
wet, let it drain a few hours before use) lemon zest
40g Thinly grated Parmigiano Reggiano
1.Melt butter and sage in a pan.
50g cooked, drained, chopped spinach (optional)
2. Add cooking water to pan.
Salt 3. Add ravioli to the pan and mix
Lemon Zest (optional) a few minutes while tossing.
Mix everything until smooth, taste and adjust salt, 4. Add parmigiano, off the heat
cover and chill until needed. and toss.

Step 3 - Roll out pasta into sheets! (see page 1) but this time roll out onto thickness n.2 meaning
that you want to go slighlty thinner, you should be able to see through it.

Step 4 - Assemble your ravioli

Instructions
1. Place your sheets of pasta on the table, so that you can add the filling comfortably.
2. Place a dollop of filling on the middle part of the sheet of pasta, distancing 2 or 3 fingers from each
other.
3. Fold the sheet of dough towards yourself, covering the filling while you do it and already getting one
side of the ravioli shut.
4. Press gently around the filling taking the air out from inside and vacuum sealing them.
5. Cut your ravioli, with a cutter, glass, knife or any tool you have prepared for this step.
6. Place them on a lightly floured surface until you are ready to cook them.

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Amatriciana sauce
4 servings 45 minutes

Important Notes
Ingredients If using guanciale, no need to add
150 gr. Guanciale extra salt to the sauce.
500 gr. Whole peeled canned tomatoes or Passata Find guanciale in any italian
100 gr. Pecorino Romano (thinly grated) specialized shop, also online.
50 ml. or 1/4 cup of Dry white wine You can take pecorino romano with
Freshly ground black pepper. you from Italy! Ask them to vaccum
seal it in the supermarket.

Instructions
1. Remove the skin from the Guanciale and cut slices, then crosswise into bite size strips.
2. Add the guanciale into a pan and bring it up to a medium high temperature until it sizzles. Stir.
3. When it starts to get crispy but not overcooked remove half of the guanciale from the pan with a
strainer. Put it on the side to use later as garnish (careful it's so tasty it might not make it if you don't
hide it!)
4. Add the wine to the remainder fat and guanciale in the pan. FYI - Heat is still medium high, so be
careful - Wait 1 minute for the alcohol to evaporate.
5. Add your tomato puree (if using whole canned tomatoes, crush them with your hands first)
6. Simmer for 30 to 35 minutes. Stir occasionaly. It should lightly bubble.
7. Drain pasta when al dente, keeping some of the cooking water.
8. Gently pour the pasta into the amatriciana sauce (use a pan that is large enough for both)
9. Pour the Pecorino gradually and mix the pasta thoroughly (OFF THE HEAT)
10. Plate your pasta and garnish with the crispy guanciale you put on the side previously, some more
pecorino and a nice grating of fresh black pepper. Enjoy!

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Pomodoro e Basilico
2 servings 45 minutes

Important Notes
Ingredients The most important thing is to
4 cups Fresh Tomatoes (cherry, grape, roma) marry the pasta with the sauce and
4 tbs Extra Virgin Olive Oil (at least) pasta water. This not only infuses
2 Garlic cloves the pasta with the flavors of the
Fresh basil tomatoes, the starchy pasta
Chilli flakes or a small whole chilli (optional) thickens the sauce while
Parmigiano Reggiano (optional) emulsifying the olive oil with the
Salt juicy tomatoes.

Instructions
1. Smash lighly the garlic clove keeping the skin on!
2. Chop the basil stems and keep the leaves for later.
3. In a large pan heat 1/3 cup of olive oil in medium low heat. add the garlic clove, basil stems, chilli if
using.
4. When you feel the smell of garlic cook at a medium low heat for a few minutes. until fragrant
(you're whole kitchen should smell delicious)
5. Add cherry tomatoes and stir to get all flavors incorporated.
6. Let tomatoes release a bit of moisture and help them cook down for around 5 minutes.
7. Cook uncovered in medium low heat for 10 minutes.
8. Adjust salt, but not completely, adjust salt one more time before serving.
9. Add basil.
10. Drain pasta keeping a cup of cooking water.
11. Pour pasta into the pomodoro sauce together with a ladle of the cooking water you saved, stir.
12. Plate your pasta with lots of fresh basil on top and if you like, parmigiano. Enjoy!

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Puttanesca Sauce
4 servings 45 minutes

Important Notes
Ingredients Black Olives called "olive
2 cups of Cherry tomatoes taggiasche" are the best olives for
1 cup Tomato Puree this sauce, they will add a savory
2 tbsp Black olives depth to the dish. If you can't find
1 tbsp Capers Kalamata are a great alternative
2 Anchovy fillets too.
1 Garlic clove Anchovies give a saltiness and
Chilli flakes or a small whole chilli umami flavor to the dish, you wont
Fresh basil feel any "fishy" flavor. Give it a try!
Extra virgin olive oil

Instructions
1. Smash lighly the garlic clove keeping the skin on!
2. Chop the basil stems and keep the leaves for later.
3. In a large pan heat 1/3 cup of olive oil in medium low heat. add the garlic clove, basil stems, chilli if
using.
4. When you feel the smell of garlic add the capers, and olives to the oil and cook at a medium low
heat for a few minutes. until fragrant (you're whole kitchen should smell delicious)
5. Add cherry tomatoes and stir to get all flavors incorporated.
6. Let tomatoes release a bit of moisture and help them cook down for around 5 minutes.
7. Add tomato pure, stir and cook uncovered in medium low heat for 10 minutes.
8. Adjust salt if necessary (capers, olives and anchovies will have lots of salt already)
9. Add basil.
10. Drain pasta keeping a cup of cooking water.
11. Pour pasta into puttanesca sauce together with a ladle of the cooking water you saved, stir.
12. Plate your pasta with lots of fresh basil on top. Enjoy!

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Gelato / Sorbetto
1 kg of gelato varies

Carob Seed Flour

Strawberry Peach
The flour of carob seeds is a
800gr Fruit 800gr Fruit
product with a very high viscosity
350gr Water 590gr Water
has the property to absorb water
140gr Sugar 180gr Sugar
up to 40%, this makes it an
1gr Carob seed flour 1gr Carob seed flour
excellent thickener, stabilizer and
emulsifier. Carob seed flour gives
Persimon Melon the gelato a uniform and velvety
900gr. very ripe persimon 900gr. Fruit
structure, avoiding the formation of
450 gr. Water 360gr. Water
ice crystals. Sicily is the second
130gr. Sugar 120gr. Sugar
largest producer in the world of
half tsp carob seed flour 1gr. Carob seed flour
carob seed flour.

Instructions
1. In a small pan mix the water sugar and carob seed flour.
2. Bring to medium heat and simmer for 5 to 8 minutes, whisking often.
3. Let cool down your simple syrup.
4. Once your syrup is at room temperature add it to the fruit in a large bowl.
5. Blend the whole mixture until very smooth.
6. Add it to the gelato machine according to machine intructions.

No machine?
1. After Mixing your fruit with the simple syrup, place in a freezer friendly container with a lid and let
cool for and hour.
2. After and hour, oper the container and give it a good stir, break all the ice thoroughly.
3. Repeat this every hour for about 6 hours
4. Lastly, if your gelato feels to "icy" run the bottom part of the spoon to melt some of the ice until it
looks smooth and shiny.
5. Gelato is best eaten not completely frozen! enjoy!

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