Heirloom kitchen & Joe Sasto

THE YEAR OF ENDLESS PASTABILITIES!

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During the lesson, we will be cooking through recipes below step-by-step, and learning to make pasta by hand. To cook along, please be sure to have all of your ingredients, measured out, and organized! As we say in the restaurant, “Mise en Place!”

One Dough, Endless Pastabilities

Flour & Water Pasta Dough

150g (approx 1 cup) rimacinata semolina (substitute durum wheat or semolina flour)

150g (approx 1 cup) 00 Flour (substitute AP or Bread Flour)

140-155g (approx 1cup) water, warm (approx 90F)

15-25g (approx 1 Tb) freeze dried vegetable powder (optional)

(makes 2-3 servings)

1. using the well method, slowly start with the water 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 water 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. (15-25 minutes)

6. wrap tightly in plastic wrap and allow to rest at room temperature for 20 minutes to an hour.

(for gluten free pasta - substitute semolina and 00 flour for Bob’s Red Mill Gluten Free Flour or Cup4Cup + 1 whole egg)

Sasto Family Red Sauce

1ea medium white onion

(approx) 1/4c-1/2c olive oil

1tsp dried oregano

1tsp dried or fresh thyme

2 sprig fresh basil, picked

1lbs Italian sausage or ground meat (optional)

4-6 clove garlic, peeled

28oz can tomato, crushed

parmigiano reggiano, grated for garnish

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. break up and sear meat in oil on all sides.

4. add dried herbs on low heat.

5. add crushed or milled tomatoes and juices.

6. season with salt, sugar.

7. simmer for 20min-1 hour uncovered.

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

3oz basil, picked

1cup parsley, picked

1cup mint, picked

1/2c pistachios (optional - can substitute any other nut or seed)

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

1/3c 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

Cacio e Pepe Ingredients

1/2 cup parmigiano reggiano, grated

1/4c pecorino romano, grated

freshly ground black pepper or peppercorn blend

2tb butter

(For 2-4 Servings)

kitchen equipment

large mixing bowl (for dough)

large spoon for mixing

blender or food processor (for pesto)

bench scraper or pastry card (substitute knife)

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

pasta pot (for boiling water)

blanching pot (for pesto

ice bath (for pesto herbs)

saute pan (for pasta

large pot or dutch oven (for ragú)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

kitchen towel

cutting board

microplane or box grater (for cheese)