ALL ABOUT PASTA CLASS
BY C H E F P O O N A M B I N D R A
Pasta Dough with Egg
Ingredients required:
- 150gms Pasta flour or Refined Flour (we prefer pasta flour)
- 60gms whole egg mix (approx. 1 to 2 medium eggs)
- 40gms egg yolk mix (approx. 2 medium egg yolks)
- 1 teaspoon salt
- Approx. 15 ml olive oil to adjust consistency & to cover the dough
- Additional flour for dusting
Ingredients: Pasta Dough Without Egg
- 125g semolina flour or finely ground semolina
- 125g refined flour or pasta flour
- 1/2 teaspoon salt
- 100 ml water
- 30ml olive oil to adjust the consistency
- Additional flour for dusting
Gnocchi alla sorrentina
Ingredients: for the gnocchi dough ( with egg )
- 2 Potatoes , boiled and mashed, must be warm , approx 150gms
- 200 gms Refined flour
- 1 Egg, approx 1
- 5 tbsp Parmesan cheese, approx 50gms
- Salt and crushed black pepper
Ingredients: Gnocchi Dough, Without Egg
- 600 gms Potatoes, boiled and mashed
- 300 gms Flour
- 120 gms , parmesan
- 10 gms Salt
Ingredients: for the sorrentina sauce
- 300 gms Tomatoes, blanched, deskinned and chopped
- 4 tbsp Extra birgin olive oil
- 2 tbsp / 20gms Garlic, peeled and chopped
- 1 tbsp Tomato paste
- 5 tbsp /50 gms Mozrella cheese
- 1 tbsp / 10 gms Basil, roughly torn
- 3 tbsp/ 30 gms Pecorino / parmesan cheese, grated ( to be sprinkles on top )
- Salt to taste
- Crushed black pepper to taste
- 1 tsp Sugar, to balance sourness
Gnocchi alla sorrentina
Method: for the dough
- Mix all the ingredients to make dough
- Take small balls and curl over fork
- Blanch them in boiling water till it floats on top and remove
Method: For The Sauce
- In pan Oil
- Cook Garlic for some seconds , add blanched and chopped tomatoes, add some
tomato paste and mix well. Cook for good 20 minutes on low flame till everything looks
pulpy, add little stock in between intervals
- Adjust Salt and pepper and sugar
- Add Some basil lastly and switch off the flame
- Mix the gnocchi in the sauce and toss
- Presenting
- In oven proof dish , add the gnocchi, grate some parmesan and place some mozzarella.
Throw some basil . Micro for 3 minutes or bake in oven at 200 degree for 3 minutes
will cheese melts.
Smoked Tomato and Ricotta
Ravioli in Pesto Sauce
Ingredients: For The Genovese Pesto
- 300g Basil leaves, blanched
- 30g approx. 2 tbsp Pine nuts
- 20g approx. 1.5 tbsp Garlic
- 80ml approx. 6 tbsp Extra virgin olive oil
-30g approx 2 tbsp parmesan cheese, grated
- Salt to taste
- Crushed Black pepper to taste
Method:
1. Blend all the ingredients together to make a chunky pesto.
Ingredients: For Tomato And Ricotta Filling
- 30g or 2 tbsp canned tomato paste
- 100g or almost ½ cup ricotta cheese
- 30g or 2 tbsp cream cheese for binding
- 50g or about 3 tbsp chopped raw tomato
- Salt & cracked pepper to season
Method:
1. In a bowl mix all the ingredients together all the ingredients into a filling
For Tossing In Pasta Sauce
Ingredients
- 100g Pasta dough
- 60g Pasta filling
- Pesto Sauce as required
- Fresh cream ( optional )
- Basil leaves for garnish
- Method Will be demonstrated during the class )
Puttanesca
Tagliatelle Spagetti
Ingredients
- 60 ml Olive oil - 10 gms Basil
- 2 tsp Garlic, chopped - 1/4 cup Kalamata Olives , chopped
- 1 tsp Red chili flakes - 15 gms Capers
- 1 tbsp Concentrated Tomato Paste - Salt and pepper
- 120 gms Pelati Tomatoes, canned - 2 tbsp Parmesan cheese
- 1 tsp Sugar - 4 Anchovy fillets ( optional for non veg)
Method:
- In Pan heat oil, add the garlic, anchovy if using along with flakes.
- Cook for a minute, then add the paste and the tomatoes and continue cook
for good 15 minutes .
- Add all the ingrediengs and toss the fresh Tagliatelle in itfinishing it with basil and cheese .
