Basic Pasta Dough
Yield 1 pound
- eggs 4 ea
- oil, olive 1/4 fl oz
- salt 1 tsp
- flour, bread 6 oz
- flour, semolina 6 oz
- Place the eggs, oil and salt in a large mixer bowl.
- Use the paddle attachment to combine.
- Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
- Gradually add more flour until the dough is dry and cannot absorb any more flour.
- Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
- After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
- While the sheets of dough are pliable, cut them into the desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli, as illustrated next.
- Semolina flour can be substituted for all or part of the bread flour in this recipe, although it makes a stronger dough that is more difficult to work with by hand.
Chef John’s Alfredo Sauce:
- 2 cup heavy cream
- 2 cup half and half
- 2 tbsp flour
- 4 oz unsalted butter
- 2 cup grated Parmigiano-Reggiano
- 1 tsp freshly cracked black pepper
- ½ cup chopped fresh flat-leaf parsley, for garnish
- 1 tbsp Prosciutto chopped and crisped
- 2 clove garlic chopped
- 1 tbsp anisette
- Heat butter in heavy pot
- Add flour and cook slightly
- Add prosciutto and anisette
- Add garlic
- Add hot cream
- Add spices
- Sprinkle in cheese and stir to incorporate.
- Toss into pasta and top with more grated cheese and chopped parsley.
- Serve immediately.
- 1/4 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 4 garlic clove, finely chopped
- 1 celery stalk, finely chopped
- 2 carrots, peeled and finely chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 each 15 oz cans crushed tomatoes
- 2 dried bay leaves
- 1/2 tbsp Basil
- 1 tsp oregano
- In a pot heat the oil over a medium-high flame.
- Add the onions and garlic and saute until the onions are translucent.
- Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
- Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes, bay leaves, oregano, and basil and simmer uncovered over low heat until the sauce thickens, about 2 hours. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.