Fresh pasta from scratch
Fresh Hand-Made Pasta Dough
Savory Meatballs
Fresh Marinara Sauce
Chicken and Fettuccini with Tarragon Cream Sauce
Vanilla Pudding with Cookie Crumble
Fresh Pasta Dough
yeild: 2 servings
1 ¼ cups (6.25oz) all purpose flour
2 large eggs
1 tablespoon olive oil
½ teaspoon sea salt
Making fresh pasta dough is fun and very easy. Traditionally, the dough is mixed directly on a board or counter but it is acceptable to begin the dough in a bowl to limit the cleanup. Laminate counter tops are fine for kneading dough but natural or engineered stone is best as it is non-porous and maintains constant temperature, especially important when working with yeast doughs.
In a bowl or on a countertop, combine the salt and flour. Using your fingers, create a well in the center of the mound, being sure that the well’s walls are equally thick and high. In a separate container, combine eggs and olive oil. Scramble eggs with a fork to incorporate oil.
Add 1/3 of egg/oil mixture to center of well. Using a swirling motion, pull flour from inner walls of well into eggs and mix until it forms a thick paste. If working on a countertop, be careful not to break through the walls of the well as egg will run out over the work surface. When center is no longer runny, add half of remaining egg mixture and stir to paste. Add remaining liquid and repeat. Continue to mix until fork is no longer effective and then turn dough out onto work surface.
Knead dough by flattening, folding it in half and pressing hard with the palm of your hand. Rotate 90’ and repeat over and over until dough is a consistent color (no patches of flour or egg mixture) and begins to feel springy. Pasta dough should be visibly bumpy but soft and smooth to the touch. To test, press a finger into dough. The depression made by your finger should spring back almost entirely. Flatten dough into a disk 1 ½ inches thick, wrap with saran and place in cooler to rest for 20-30 minutes or until finger divot does not bounce back. This means that the gluten that was excited in the kneading process has relaxed and the dough is ready to be rolled and cut.
Zesty Basil Marinara Sauce
Yeild: 2 servings
1 tablespoon vegetable oil
1 15 oz can whole peeled tomatoes (crushed tomatoes can be used for smoother sauce)
1 teaspoon garlic, minced
2 tablespoons basil, cut into thin ribbons or hand torn
½ cup water
¼ teaspoon crushed red pepper flakes
Sea salt and black pepper to taste
To a medium saucepan, add oil and preheat until oil begins to shimmer. Add garlic and saute for 30-60 seconds or until garlic browns lightly around the edges and becomes aromatic. As soon as garlic begins to brown slightly, add water. Scrape bottom of pan to remove any garlic (deglaze)
Set heat to medium-low and add tomatoes. Using a wooden spoon, mix ingredients until fully incorporated. Add basil and pepper flakes and stir. Set heat to low, adding water if needed so sauce does not become too thick and burn. Simmer for 60 minutes minimum to caramelize the natural sugar in the tomatoes making the sauce taste less acidic. Season with salt and pepper and remove from heat.
Savory Meatballs
yield: 12 1oz meatballs
8 oz ground chuck (80% lean)
2 tablespoons yellow onion, minced
1 small garlic clove, minced
½ cup bread crumbs
2 tablespoons whole milk
1 teaspoon tomato paste
¼ teaspoon fine sea salt
Pinch ground black pepper
½ teaspoon parmesan cheese, grated fine plus more for garnish
1 teaspoon fresh Italian parsley, chopped.
1 egg
Preheat oven to 350 degrees
In a small mixing bowl, combine cubes bread and milk, mixing frequently to saturate bread. Mash into a chunky paste by hand, then add ground beef and sausage. Add remaining ingredients and using a wooden spoon, mix until just blended but do not overmix.
Use a small scoop or disher to portion meatballs into desired size. Pick up each portion and roll between hands to form a tight ball. Place on a parchment lined baking sheet and continue until all portions are rolled. Place close together but do not compress or meatballs will be “meatcubes”.
Bake for 8-10 minutes until meatballs brown slightly and are firm to the touch. Lowest internal temperature should be 145 degrees. Transfer to pot of marinara sauce and simmer until ready to use. Garnish with chopped parsley and grated cheese if desired
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Fettuccini with Tarragon Chicken Cream Sauce
yeild: 2 servings
8 oz boneless skinless chicken thighs, cut in 1 inch cubes
4 oz mushrooms, cut in half
1 ½ tablespoons unsalted butter, divided
1 clove garlic, minced
2 teaspoons chopped fresh tarragon
1/2 cup chicken stock
1 cup heavy cream
½ teaspoon sea salt
Pinch ground black pepper
1 tablespoon fresh Italian parsley, chopped
1 tb flour
2 tablespoons unsalted butter
In a medium skillet, add 1 tablespoon butter and melt at medium heat. When foam subsides, add chicken and sear until caramel brown on bottom. Turn chicken using a fish turner and brown as evenly as possible on all sides. Add mushrooms and cook for 3-5 minutes, until mushrooms are browned and tender. Clear a well in the center of the skillet and add remaining butter and when melted, add garlic. Sauté until fragrant and just beginning to brown. Sprinkle the flour over everything and stir in, then Immediately add chicken stock, then tarragon and reduce by half. Add heavy cream and reduce heat to simmer.
Starting with only half, add roux and cook for 3-5 minutes. If desired thickness is not reached, add more roux and cook to activate. Taste and season with sea salt and ground black pepper.
Place cooked Fettuccini in a large mixing bowl and add half of chicken and sauce. Toss to coat but do not break up pasta. Transfer to a pasta serving bowl and ladle remaining chicken and sauce over top. Garnish with chopped parsley and/or fresh herbs.
Vanilla Pudding Parfait with Gingersnap Crumble
Yield: 10:
1 ½ cup cream
2 cups whole milk, divided
1 cup sugar
1 ¼ teaspoons salt
4 egg yolks
¼ cup cornstarch
2 tablespoons dark rum or Scotch whiskey or bourbon
2 teaspoons vanilla extract
½ cup cold unsalted butter, cut into 1/2-inch pieces
WHIPPED CRÈME FRAÎCHE
1 cup heavy cream
½ cup crème fraîche or sour cream
3 tablespoons powdered sugar
¼ teaspoon vanilla extract
ADDITIONAL INGREDIENT
2 cups gingersnaps (about 6 3/4 ounces), crushed (about 1 3/4 cups)
Make the pudding
Stir together heavy cream, 1 1/2 cups milk, sugar, and salt in a saucepan. Bring mixture to a simmer over medium, whisking often to dissolve sugar.
Meanwhile, whisk together egg yolks, cornstarch, liquor, vanilla, and remaining 1/2 cup milk in a heatproof bowl until smooth.
Gradually pour about half of the hot cream mixture into egg yolk mixture, whisking constantly. Once half of the hot cream mixture is whisked into the egg yolk mixture, scrape all egg yolk mixture into remaining hot cream in pan.
Cook pudding over medium-low, whisking constantly, until bubbly and thickened, 2 to 3 minutes. Pour mixture through a fine wire-mesh strainer into a medium-size heatproof bowl. Gradually add butter pieces, whisking until butter is completely incorporated. Set pudding aside.
Make the whipped crème fraîche
Combine heavy cream, crème fraîche, powdered sugar, and vanilla in bowl of a stand mixer fitted with the whisk attachment; beat on medium speed until soft peaks form, 1 to 2 minutes.
Spoon about 1/2 cup pudding into each of 8 glasses. Sprinkle each pudding evenly with about 3 tablespoons crushed gingersnaps. Top each with about 1/3 cup whipped crème fraîche. Garnish with remaining crushed gingersnaps (about 1/2 tablespoon each). Chill until ready to serve.
