Chef John’s Basic Pasta Dough

Yield 2 pounds raw pasta


  • Eggs        8 each
  • oil, olive 1/2 fl oz
  • salt 1/2 tbl
  • flour, bread 12 oz
  • flour, semolina 12 oz


  1. Place the eggs, oil and salt in a large mixer bowl.
  2. Use the paddle attachment to combine.
  3. 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.
  4. Gradually add more flour until the dough is dry and cannot absorb any more flour.
  5. Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
  6. 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.
  7. 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.
  8. 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.


Mediterranean Pasta with fresh spinach fettuccini

Yield: 4 servings


  • 3 tablespoons olive oil
  • 1 lb cherry tomatoes sliced in half
  • 2 tablespoons garlic, minced
  • 1 cup onion minced
  • 1 pound fresh spinach pasta cooked and drained
  • 1/4 cup fresh basil
  • 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
  • 1/2 cup kalamata olives, pitted (1/4 pound)
  • 6 ounces feta cheese, crumbled
  • 1/4 cup heavy cream
  • 2 teaspoons dried or fresh oregano
  • Salt and pepper, to taste


  1. Boil water for pasta in a pasta pot, fitted with a strainer.
  2. Add oil to a skillet and add onions. Cook until translucent. Add garlic and saute for 2 minutes.
  3. Now add the artichoke hearts, olives and tomatoes to the skillet. Saute 1 minute then stir in the cream and feta.
  4. Add pasta and season with basil, oregano, salt and pepper before serving.

Homemade Italian Ravioli with Meat & Cheese Filling Wit Marinara Sauce

Servings: 15 people



  • 2 eggs beaten
  • 2 Tbs parsley chopped
  • 12 oz beef chuck ground
  • 12 oz pork sausage Italian style
  • 16 oz ricotta cheese
  • 1 cup parmesan cheese grated
  • 1 Tbs olive oil extra virgin
  • 1 tsp kosher salt
  • 1 cup spinach leaves baby spinach chopped.



  1. Fry the meat in olive oil until well browned. Drain the meat on paper towels
  2. When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.
  3. Put the filling into the food processor bowl and pulse several times until the mixture is fine.
  4. Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch — making about 90 – 100+ ravioli. The filling can be frozen.


  1. Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.
  2. Add the ravioli in batches. About 10- 12 at a time. Don’t overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.
  3. Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.

Marinara Sauce


  • 1/2 cup extra-virgin olive oil
  • 1 small onion, finely chopped
  • 4 garlic clove, finely chopped
  • 2 celery stalk, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 4 each 15 oz cans crushed tomatoes
  • 2 dried bay leaves
  • 1 tbsp Basil
  • 1 tsp oregano


  1. In a pot heat the oil over a medium-high flame.
  2. Add the onions and garlic and saute until the onions are translucent.
  3. Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
  4. Saute until all the vegetables are soft, about 10 minutes.
  5. 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.

Basil Pesto with Fresh Angel Hair

Yield: 1 cup


  • 2 cups packed fresh basil leaves
  • 1 cup arugula
  • 3 cloves garlic
  • 1/4 cup pine nuts or walnuts toasted
  • 1 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup freshly grated Pecorino cheese


  1. Combine the basil, arugula, , garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
  2. If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in

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