Welcome pasta people
Karuna Therapeutics! Get ready for your private cooking class with Chef Joe Sasto!
I am so excited to cook with all of you. 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!”
Serving sizes are estimates - always depending on who is eating, and what else is being served as part of the meal.
Ricotta Dough Ingredients
2cups (480 grams) ricotta cheese (hung overnight / moisture removed)
¼ cup (25 grams) finely grated parmigiano cheese
1 egg
1 tablespoon butter, melted
approx. 1-2 cups 00 or AP flour, plus more for dusting
kosher salt, to taste
1.To make the gnocchetti, in a large bowl, combine the egg, strained ricotta, ¼ cup Parmesan cheese, melted butter, and season with salt.
2. Add the flour and mix until just combined, the dough should be sticky, but not too wet. Take care not to overmix your dough.
3. Dust the work surface with flour and dump the dough on top. Dust the surface of the dough with flour to prevent more sticking when rolling.
4. Break the dough in quarters and roll into thin strips. Cut the strips into smaller pieces (about ½ inch) to make the mini dumplings.
5. To cook, bring a large pot of salted water to a boil. Add gnocchetti and cook for 2-3 minutes, or until they float to the top.
Carbonara
6-8oz guanciale, skin off (substitute bacon or pancetta)
freshly cracked black pepper
3oz pecorino or parmigiano (or combination), grated
3ea egg yolks
(For no pork - substitute maitake mushrooms in place of guanciale)
1. separate yolks and place in a large bowl near the stove to temper
2. bring a large pot of water to a boil, salt.
3. in a wide sauce pan, begin rendering the guanciale over medium low heat. when golden and translucent. remove from heat. add black pepper to toast.
4. drop the pasta into the boiling water, and cook until al dente.
5. while pasta is cooking, whisk together pecorino and egg yolks to form a paste.
6. when the pasta is finished cooking, drain and add to the pan of rendered guanciale and its fat - quickly toss to begin emulsifying with a small amount of pasta water.
7. finally transfer to the bowl of egg mixture and continue to drag the pasta through the sauce to emsulfy, creating a marriage of the two together.
kitchen equipment
large mixing bowl (for dough)
large spoon for mixing
bench scraper or pastry card (substitute knife)
2ea baking sheets (parchment paper optional - for holding pasta)
pasta pot (for boiling water)
saute pan (for pasta)
large pot or dutch oven (for carbonara)
whisk
mixing bowl
strainer or spider (for removing pasta from water)
spoon & fork (for eating)
kitchen towel
cutting board
microplane or box grater (for cheese)
beverage pairing recommendation
we tend to recommend natural wines! In this case, a chilled, red, sparkling Lambrusco would be excellent with the menu. alternatively a non-alcoholic herbaceous and woody tonic mixer over sparkling water and ice would balance the rich and savory notes of the dish wonderfully.
A few recommendations for Bottles:
A.D. Beckham MMXVII Amphora Pinot Gris - Andrew Beckham has merged his two loves, ceramics and wine. The wine was made in a terra cotta vessel made right in his studio on the vineyard. Bottle unfiltered. Deep red fruit and baking spices. Medium bodied and full flavored.
Le Vigne di eli Etna Rosso Moganazzi - Volta Sciara 2016 - Intense and brilliant ruby red color, full flavored and full bodied. Burgundian, elegant, fresh and complex. The nosee is typical of earth and mineral notes.
Cruse Wine Co Sparkling Valdiguie - The naturally sparkling wine made form Califronia’s historically beloved grape Valdguié, pours into the glass all peachy and pink. It fizzes with the fond aromas ofd of yeasted buttery bread, and warm strawberries. It is playful, warm, and inviting.
Medici Ermete Dolce Quercioli Lambrusco - Racy, fine bubbles create a frothy texture that kicks up fun aromas of black cherry soda and even a little chocolate-dipped orange. It’s semi-dry, with a bit more sugar than other bottles on this list, but still not entirely sweet. Crisp and lip-smacking.
Lini 910 “Labrusca” Emilia Lambrusco - Tiny bubbles and a bitter edge, like orange pith. Soft-textured, it tastes of black cherry, cola, and really ripe blackberries.
Ca' Montanari “Opera 02” Lambrusco di Modena - From a family-owned, organic vineyard, this fresh sparkler dances across the tongue -- bubbles last seemingly for days. Fruity, dry and tannic like a lighter black tea, it’s a fun wine to drink.
Cleto Chiarli Lambrusco del Fondatore - This bottle is produced via the traditional method, that is, second fermentation occurs in the bottle as opposed to the Charmat method’s vats. Jewel-toned with tiny crowd-pleasing bubbles, this lambrusco is damn fine.
Cantina Paltrinieri “Radice” Lambrusco di Sorbara - A pale, dreamy orange hue, like a beachside sunset, this stunner is a far cry from lambruscos of the past. Made in the traditional method with wild yeast, this wine trades darker fruit flavors for zingy acidity and grapefruit notes.