Pasta Class 2014

Fresh Pasta

Ingredients

1 cup cake flour (not
self-rising)

1/4 cup all-purpose flour

1/2 teaspoon salt

2 large egg yolks

1 1/2 tablespoons extra-virgin
olive oil

1/4 cup water

Preparation

Blend
together all dough ingredients in a food processor or by hand until mixture
just begins to form a ball. Knead dough on a lightly floured surface,
incorporating only as much additional flour as necessary to keep dough from
sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap
and let stand at room temperature 15 min.

Traditional Meat Sauce

Ingredients

2 tablespoons olive oil

1 pound ground beef

1 large onion, chopped

4 garlic cloves, minced

1/4 cup chopped fresh parsley

1 teaspoon dried basil,
crumbled

1 teaspoon dried oregano,
crumbled

1 teaspoon paprika

1 28-ounce can Italian plum
tomatoes, drained, chopped

1 8-ounce can tomato sauce

1/2 cup dry red wine

1 cup grated Parmesan

Preparation

Heat oil
in heavy large skillet over medium-high heat. Add ground beef and cook until
brown, breaking up with fork, about 3 minutes. Using slotted spoon, transfer
beef to plate. Add onion and garlic to skillet and sauté until onion is tender,
about 5 minutes. Stir in parsley, basil, oregano and paprika and continue
cooking 1 minute. Return beef to skillet; add tomatoes, tomato sauce and wine.
Reduce heat to medium-low. Simmer until sauce is thick, about 30 minutes. (Can
be prepared 3 days ahead. Cover and refrigerate. Bring to simmer before continuing.)

Toss
pasta with sauce and 3/4 cup grated Parmesan in large bowl. Sprinkle remaining
Parmesan over pasta.

Traditional Alfredo Sauce

Ingredients

1/2 cup heavy cream

1/4 tsp salt

1/2 stick unsalted butter, cut
into pieces

1/3 cup grated
Parmigiano-Reggiano

Fresh parsley to garnish

¼ tsp nutmeg

½ tsp crushed black pepper

Preparation

Cook
fettuccine in a pasta pot of boiling salted water (2 tablespoons salt for 6
quarts water) until al dente. Reserve 1/2 cup cooking water, then drain pasta.

Meanwhile,
bring cream and butter to a simmer in a 12-inch heavy skillet over medium-low
heat, adding 1/4 teaspoon salt, ¼ tsp
nutmeg, 1/2 teaspoon pepper.

Add
fettuccine, 1/4 cup reserved water, and cheese to sauce and toss. Add more
cooking water if necessary.

Cancellation/Refund Policy

All sales are final, no refunds are given for weather delays, or other reasons. We will provide you with a credit that can be used for a future event if you provide 24-hour notice of cancellation.

Allergy Warning:

Unfortunately we cannot accommodate those with allergies to some foods. We do use peanuts and products that may contain or have been made in facilities that process peanuts. We cannot make considerations for other foods as well.

CONTACT US: (201)-447-2665 | 223 Chestnut Street | Ridgewood, NJ 07450
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