Happy birthday Garrett

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.

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

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.

Whipped Ricotta Filling

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

3oz parmigiano reggiano, grated

salt | nutmeg | black pepper

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.

stop here for cook along

2. in a food processor, combine remaining ingredients.

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

Sasto Family Red Sauce

2oz butter (optional)

1ea medium white onion, sliced thick (1/4")

(approx) 1 cup olive oil

1/4tsp dried oregano

1/8tsp dried or fresh thyme

1-2cup fresh basil, picked

4ea italian sausage, raw or ground pork (optional)

4 clove garlic

28oz can tomato, crushed

(you can double the tomato amount, like me, and have leftovers)

1. heat olive oil in a wide tall pot to approx 300F.

2. fry sliced onions and garlic cloves in oil until golden brown. (remove and set aside)

3. sear pork on all sides, and set aside.

4. add crushed or milled tomatoes and juices.

5. season with salt, sugar, and dried herbs.

6. rsimmer for 20min-1 hour uncovered.

kitchen equipment

food mill or food processor (substitute masher or whisk)

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)

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)

sauce pot / dutch oven (for ragu)

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)