Greetings! I am so excited to cook with you. We will be cooking through recipes below and learning to make pasta by hand. I like to color my pastas with freeze-dried vegetable powders. They can be easily found at your local health food store, Whole Foods, or the internet. Alternatively, dried parsley will add a nice speckling as well. (This step is always optional)

You should already have your pasta dough made and rested, and brought to room temperature (video link at the bottom of the page), prior to the lesson beginning.

To cook along, please be sure to have all of your ingredients, measured out, and organized! We will be making everything else together.

Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.

Grano Trieso Dough

2 1/2c (325g) 00 flour

3ea whole egg

3-5ea egg yolks

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

pinch (2g) salt

(makes 2-6 servings)

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.

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

Whipped Ricotta Filling

24oz ricotta (preferably hung overnight in a strainer to remove excess moisture)

salt | black pepper | pesto

1. ideally it is best to hang the ricotta overnight to remove excess moisture. this can be done in the refrigerator, with a strainer placed over a bowl.

2. in a food processor, combine remaining ingredients.

3. process until whipped and smooth. taste. adjust seasoning as needed.

Pesto

This condiment will focus more on the technique than the ingredients, and allow everyone to substitute whatever herbs or greens they have available.

1 clove, garlic

1 large bunch basil, picked

1bunch parsley, picked

1bunch mint, picked

1/4c pumpkin seed (optional - can substitute any other nut or seed)

1c spinach (substitute or omit any green - kale, spinach, fennel fronds, etc)

3oz grated parmigiano (substitute or omit - any cheese, feta, goat, cheddar, pecorino, etc.)

1/2c-1cup olive oil

lemon or lime zest

black pepper | salt | honey

ice

1. pick and clean greens. blanch in hot water, and shock in an ice bath. wring out excess moisture.

2. place greens and remaining ingredients in a blender and puree, while streaming in the oil.

3. taste and adjust seasoning as needed

kitchen equipment

stand-mixer (for kneading dough)

cookie cutters (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)

blender (for pesto)

ice

spatula / piping bag or ziplock bag (for filling)

latex gloves (optional- for 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)

spray bottle water (for misting)

microplane or box grater (for cheese)

Happy birthday gina!