Special Equipment: Scale, 2 Pot with lid, Microplane, Pasta Roller or Roller Attachment, Grater, Colander or Strainer, Bench Scraper
Other Equipment: Gnocchi Board
Serves: 2-4
Level : 2 (medium)
Ingredients
Egg Pasta Dough
Yield: 14.5 Oz | 365 g
- 1.5 Cup | 250 g Tipo “00” Flour
- ½ Teaspoon | 2 g Kosher Salt
- 6-7 Each | 100 g Eggs Yolks
- ½ Teaspoon | 3 g Olive Oil
- 4 Tablespoon | 60 g Water
Eggless Pasta Dough
Yield: 12.9 Oz | 365 g
- 1.5 Cup | 250 g Tipo “00” Flour
- ½ Teaspoon | 2 g Kosher Salt
- ½ Teaspoon | 3 g Olive Oil
- 4 Fl. Oz | 115 g Water
Bolognese
Yield: 56 Oz
Tips: If you can’t find veal, use ground beef
- ½ Lbs | 226 g Fresh Ground Beef
- ½ Lbs | 226 g Fresh Ground Veal
- ½ Lbs | 226 g Fresh Ground Pork
- ¾ Cup | 75 g White Onion, small diced
- ¾ Cup | 75 g Carrots, shredded
- 3 Tablespoons | 50 g Garlic Clove, minced
- ½ Teaspoon | 1g Oregano
- 1 Oz | 25 g Unsalted Butter
- 3 Tablespoon |50 g Tomato Paste
- ¾ Cup | 50 g White Wine
- 35 Oz | 992 g Peeled Tomatoes, in juice
- ¾ Cup | 50 g Water
- 3½ Teaspoon | 50 g Heavy Cream
- To Taste Kosher Salt
- To Taste Black Pepper
Garnish
Pasta bolognese is not a traditional Irish dish, but it’s a dish that both of my Irish grandmothers cooked and passed onto my parents. My mother made bolognese sauce once a week when I was growing up. Now, all you Italian purists close your eyes, cover your ears and please forgive my family for teaching me this dish to be made with spaghetti! Well, forget the spaghetti today, I will be teaching you how to make ribbon egg noodles aka Pappardelle which are very similar to Tagliatelle or fettuccine just different in width. For those of you who do not have a pasta machine, do not fret, I will also be teaching you how to hand-make cavatelli. Also in this class, you will learn multiple techniques in just the making of the ragu alone, for example, sweating, sautéing, deglazing, and braising. My bolognese recipe is not super traditional (not many recipes out there are) but it has similarities to the original dish created in the late 18th century and I promise you it is delicious.
Method:
Pasta Dough
- Add “00” flour to the table & sprinkle salt on top
- Using your fingers or a bench scraper, create a “well” so your wet ingredients do not escape
- Add your yolks, olive oil, & water
- From the center start mixing your wet ingredients with your dry ingredients. move in circular motion & move outward
- Using your hand or bench scraper, start folding the outer layer of dry ingredients to fully incorporate
- The mixture should resemble a pie dough (crumbly)
- Using your hands, start kneading the dough until it is smooth
- Wrap in plastic & rest for at least 20 minutes
Tips: If you’re dough is not coming together, add a little more water. If your cooking at a higher altitude, you may need to add up to 10% more water
Bolognese
- Coat your pan with a high heat oil
- add meat, sear, break apart, & render out the fat (season)
- Remove meat to a colander & drain pan of most of fat
- Put the pan back on medium heat. Add onions, & slightly sweat out.
- Add carrots & garlic, sweat
- Add oregano, & butter
- Add meat back to the pan, & coat all the meat with tomato paste. Lightly caramelized
- Deglaze with white wine, & cook out the alcohol
- Add tomatoes, & water (season)
- Simmer for a minimum of 30 minutes
- Add Cream & adjust seasoning
Tips: use a food processor to chop / shred carrots, onions, garlic. Or buy pre-shredded vegetables
Rolling & Cooking Pasta
- Roll pasta to the thickness you can see your hand behind or read a newspaper
- Fill pot with water & lightly season with salt
- When water is boiling, add your pasta. Let cook for 3-5 minutes
- Add your pasta to a bowl. Add your sauce on top. Garnish with cheese, basil, olive oil, & cracked black pepper!
Tips: Fresh pasta cooks much faster. The cook time will be determined on the thickness as well. The thinner; faster, the thicker; longer
