Patel's

Egg Yolk Dough

2 1/2c 00 flour

2ea whole egg

8-10 egg yolks

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.

Carbonara

6-8oz guanciale, skin off (substitute bacon or pancetta)

freshly cracked black pepper

3oz pecorino, grated

3oz parmigiano, grated

3ea egg yolks

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.

Ricotta Dough Ingredients

2cups (480 grams)  ricotta cheese (hung overnight / moisture removed)

¼ cup (25 grams) finely grated parmigiano reggiano 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 Parmigiano 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 noodles and cook for 2-4 minutes, or until they float to the top. 

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

2.5oz basil, picked

1/2cup English peas, shucked (substitute, frozen thawed, or cleaned fresh snap peas sliced)

1/3cup parsley, picked

1/2cup mint, picked

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

2c pea leaves & tendrils (substitute spinach, arugula, kale, 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

kitchen equipment

stand-mixer (for kneading dough)

pasta sheeter and/or rolling pin/wine bottle

bench scraper or pastry card

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

sauce pan (for pasta)

bowl (for mixing)

spatula / piping bag or ziplock bag (for filling)

strainer or spider (for removing pasta from water)

spoon & fork (for eating)

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

kitchen towel(s)

small bowl for separating eggs

microplane or box grater (for cheese)