Welcome pasta people

Grano Trieso Dough

2 1/2c (325g) 00 flour

1-2ea (60g) whole egg

10-13 (180g) egg yolks

1-2tb (15g) vegetable powder - optional

pinch (2g) salt

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest at room temperature for 2 hours (if using dough immediately). If making the day before, rest 30 minutes at room temperature and place into the refrigerator.

alternative method - using a stand mixer with the dough hook

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (do not over saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest, the same as above.

If you plan on making striped or multi-colored shapes, plan on making one batch plain (egg colored), and one half batch colored to your liking.

Be sure to temper the dough at least 2 hours at room temperature, before using.

Sweet Potato Filling

Brown Butter | Maple | Miso

2lbs (approx. 4ea) sweet potato

70g (2-3Tb) white miso

30g (1-2Tb) maple syrup

185g (2 sticks) brown butter

1 sprig rosemary (optional)

110g (3/4c) ricotta

20g (1tsp) white soy sauce

35g (4Tb) parmigiano reggiano, grated, (plus additional for garnish)

15g (2Tb) breadcrumbs

salt

2-4oz butter (for sauce)

(at least 6 additional eggs for filling ravioli)

1. rinse potatoes, poke a few holes with a knife or skewer, and place directly on the rack in a 350°F oven for 1-1.5 hours or until easily pricked with a cake tester or knife. Once tender, turn oven down to low (200°F) and hold potatoes warm until ready to use.

stop here for cook along

2. while hot, peel potatoes and place into a food processor

3. emulsify in brown butter, soy, salt, maple, miso, breadcrumb.

4. allow to chill over an ice bath and fold in cheeses, place into piping bags.

kitchen equipment

food mill or food processor (substitute masher or whisk)

stand-mixer (for kneading dough)

cookie cutter (optional)

pasta sheeter and/or rolling pin/wine bottle

bench scraper or pastry card

2ea baking sheets (parchment paper optional - for holding pasta)

pasta pot (for boiling water, wide and shallow is best)

sauce pan (for pasta)

small pot & whisk (for brown butter)

ice / bowl (for filling)

spatula / piping bag or ziplock bag (for filling)

latex gloves (optional- for peeling hot potatoes and separating eggs)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

ruler (optional for measuring / cutting)

pizza cutter / rotolo (substitute knife - for cutting dough)

kitchen towel(s)

small bowl for separating eggs

spray bottle water (for misting)

microplane or box grater (for cheese)