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Pasta Class 2014

Fresh Pasta


1 cup cake flour (not

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


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


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,

1 teaspoon dried oregano,

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


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.)

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

Traditional Alfredo Sauce


1/2 cup heavy cream

1/4 tsp salt

1/2 stick unsalted butter, cut
into pieces

1/3 cup grated

Fresh parsley to garnish

¼ tsp nutmeg

½ tsp crushed black pepper


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.

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.

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