- ½ x Royal pasta dough
- semolina , for dusting
- 150 ml double cream
- 150 ml single cream
- 1 large free-range egg
- 60 g Parmesan cheese , plus extra to serve
- 1 fresh truffle or 1 whole nutmeg , for grating
- truffle oil
- Make the Royal pasta dough, rolling the sheets out to the thickness of a playing card. Set up the fettuccine attachment on your pasta machine and gently run through each pasta sheet. Place on semolina-dusted tray until needed.
- Bring a large pan of salted water to the boil over a high heat, then add the fettuccine and cook for 1 to 2 minutes, or until al dente.
- Meanwhile, make the sauce. Gently heat the cream in a large frying pan on a low heat, separate the egg yolk (save the white for another day) and whisk into the pan. Finely grate and gently whisk in the Parmesan, then season well with sea salt and black pepper.
- Using tongs, drop the fettuccine into the sauce and toss well, adding splashes of the cooking water to loosen into a lovely, silky sauce.
- Serve with shavings of truffle or gratings of nutmeg (if using), a good grating of Parmesan and a drizzle of truffle oil.
1 pound fresh spinach, stems trimmed and well washed or a 10-oz package frozen spinach, thawed
Kosher salt, plus 1/2 teaspoon
12 manicotti shells
3 cups marinara sauce, recipe follows
1 1/2 cups ricotta cheese (about 1 pound)
1 cup shredded mozzarella cheese (about 4 ounces)
Bring a large pot of water to a boil over high heat, and season generously with salt. Fill a medium bowl with ice water and season with salt, as well. Boil the spinach, uncovered, until tender, about 3 to 4 minutes. Remove with a slotted spoon, (do not drain), and immediately plunge the spinach into the ice water. Drain and squeeze the excess water from the spinach, and finely chop. Alternatively, if using thawed spinach, simply squeeze, and finely chop.
In the same large pot of boiling water, cook the pasta shells until al dente, tender but still slightly firm. Drain and pat dry.
Preheat the oven to 350 degrees F.
Cover the bottom of a 9- x 13-inch ovenproof baking dish with 1 cup of the marinara sauce. In a medium mixing bowl, evenly combine the ricotta, mozzarella, and 1/3 cup of the Parmesan, the eggs, and the spinach. Season with the 1/2 teaspoon salt, nutmeg, and pepper to taste. Spoon the cheese mixture into the manicotti shell and line them up in the baking dish. Cover with the remaining sauce. Scatter the remaining cheese on top and dot with the butter. Bake for 30 minutes. Serve immediately.
Heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the herb sprigs and bring to a boil. Lower the heat and simmer, covered, for 10 minutes.
Remove and discard the herb sprigs. Stir in the salt and season with pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.
Yield: 3 1/2 cups
1 lb 2 oz penne, fusilli
3 1/2 fl oz extra-virgin olive oil
1 white onion, finely diced
3 tablespoons tomato paste
2 tablespoons balsamic vinegar
1 1/2 oz good-quality tinned anchovies in oil
6 1/2 oz good-quality tinned tuna in oil
freshly grated parmesan cheese, to serve
Bring a large saucepan of salted water to the boil, add the pasta and cook according to the packet instructions until al dente. Drain the pasta over a bowl, reserving the cooking water, return to the pan and set aside.
Heat the oil in a separate saucepan over a medium heat, add the onion and cook for 3–5 minutes until softened. Add the tomato paste, vincotto and anchovies together with the oil from the tuna tin, reduce the heat to low and cook gently for 5–8 minutes, until the onions are nicely caramelised. Add the tuna and a few splashes of the reserved pasta cooking water, increase the heat to high and cook for 10–15 minutes, adding extra splashes of the pasta water as you go, until the sauce has a thin paste-like consistency.
Tip the sauce into the pan with the pasta and toss together thoroughly to coat. Divide among bowls and scatter over lots of grated parmesan. Serve.
2 cups butternut squash, peeled and chopped
½ onion, chopped
3 cloves garlic, peeled
1 tablespoon olive oil
salt & pepper, to taste
1 tablespoon brown sugar
2 oz grated parmesan cheese
2 cups flour
1 tablespoon olive oil
Hazelnut brown butter sauce
5 tablespoons unsalted butter
¼ cup roasted hazelnut, chopped
10 leaves fresh sage
salt, to taste
1 lemon, juiced
1 oz grated parmesan cheese
- Preheat oven to 425˚F.
- Add the diced butternut squash, chopped onion, whole garlic cloves, olive oil, salt, and pepper to a baking sheet, tossing until fully coated.
- Bake until the squash is golden brown and tender, about 30 minutes.
- While the squash is in the oven, make the dough.
- When the squash is finished cooking, add it to the food processor along with the brown sugar and Parmesan cheese. Pulse until it becomes smooth. Set aside to chill.
- Rinse the bowl of the food processor.
- To the bowl of a food processor, add the flour, eggs, and olive oil, and pulse until the dough comes together into a large ball and swirls around the processor.
- Removethe dough, wrap in plastic wrap, and rest it the refrigerator for 30 minutes.
- Cut 2 ounces of pasta dough from the ball and roll out into large, wide, thin sheets of pasta.
- Lay a sheet over an empty ice cube tray, and press the dough down gently into each of the holes.
- Fill each hole with a tablespoon of the butternut squash filling. Place a second sheet on top of the ice cube tray. Press down on all the sides of the raviolis. Flip the ice cup tray over to release the pasta and cut off any excess dough.
- Separate each ravioli with a knife or cutting tool.
- Gently place a few raviolis into boiling salted water and cook until the raviolis float and firm up slightly, 2-3 minutes. Scoop out the ravioli and set aside briefly to cook a new batch or dump out the water and start the hazelnut brown butter sauce.
- In a pan, add 3 tablespoons of the butter, sage leaves, and hazelnuts. Cook until the butter browns deeply, the nuts are heated through, and the sage is fried and crispy. Turn off the heat and add the lemon juice and season to taste.
- Swirl in 2 more tablespoons more of chilled butter, to thicken the sauce. Add the cooked raviolis back in and toss gently to coat the pasta.
- Serve the pasta with brown butter sauce.
¼ cup extra-virgin olive oil
2 cloves garlic, chopped
One 12-ounce eggplant (unpeeled), cut into ¼ -inch by ¼ -inch by 3-inch strips
2 tablespoons plus ½ teaspoon salt, or more as needed
⅛ teaspoon freshly ground black pepper, or more as needed
1 pound ripe tomatoes, peeled and diced (see NOTE)
1 teaspoon minced fresh oregano, or more as needed
12 basil leaves, torn
1 pound dried bucatini (or substitute penne rigate, rigatoni or orecchiette)
½ cup freshly grated pecorino Romano cheese, for serving
Heat the oil in a wide, deep-sided saute pan over medium-low heat. Add the garlic and cook, 30 seconds, then add the eggplant, ½ teaspoon of the salt and the pepper. Partially cover and cook for 25 minutes, stirring often, or until soft, allowing the liquid from the lid to drip into the eggplant if it seems dry.
Use a fork to crush the eggplant in the pan to a chunky consistency, then add the tomatoes and the teaspoon of fresh oregano. Increase the heat to medium; cook uncovered for 10 to 20 minutes, until the sauce is thick (the cooking time will depend on how juicy your tomatoes are). Stir in the basil and keep the sauce warm.
Meanwhile, bring 5 quarts of water to a boil over medium-high heat. Add the bucatini and the remaining 2 tablespoons of salt. Cook according to the package directions (al dente), about 8 minutes. Drain, reserving ½ cup of the pasta cooking water.
Add the drained pasta to the sauce in the pan, and add just enough of the reserved pasta cooking water to create a sauce that coats the bucatini. Taste, and add more salt and/or pepper and oregano, as needed.
Serve hot, dusted with the cheese.
4 to 6 servings (makes about 1⅔ cups sauce, enough for 1 pound of pasta)
NOTE: To peel the tomatoes, use a sharp knife to score a large X on the bottom of each one. Drop into a bowl of just-boiled water and let sit for a few minutes, until you see the peel curling back from the edges of the X. Drain and let cool, then peel and discard the loosened skin.
10 oz. small or medium cheese tortellini pasta (tri-color or regular)
1 c. cherry tomatoes (red and/or yellow), quartered
1 (3.8 oz.) can, black olives, drained
1/2 c. red onion, diced
1/2 c. jarred mild yellow banana peppers, chopped or peppers
1 c fresh mozz pearls
1 c. Italian salad dressing
1 c. shredded Parmesan cheese
- Cook pasta according to package directions. Drain and rinse with cold water. Let set to cool.
- In a large mixing bowl, add the tomatoes, olives, red onion, and banana peppers. Toss with the cooled tortellini pasta. Add the dressing and cheese and toss all ingredients to coat. Refrigerate for at least 1 hour before serving. Serve chilled.
- Store in an air-tight container for up to 1 week.
2 leeks, white and light green parts only, washed and finely chopped
9 cups puréed peeled Italian tomatoes
3 cups veggie stock
9 slices (¾”-thick) stale, unsalted Tuscan bread (about 1 lb.), halved
2 tbsp. chopped basil leaves
Kosher salt and freshly ground black pepper, to taste
- 1 pound thin spaghetti
- 2 tablespoons kosher salt
- 2 cucumbers, quartered and sliced
- 1 red bell pepper, seeded and chopped
- ½ red onion, thinly sliced
- 10 ounces cherry tomatoes, halved
- 1 4-ounce can sliced black olives, drained
- ½ cup grated Parmesan cheese or pecorino romano
- 1 cup extra virgin olive oil
- ½ cup red wine vinegar
- 2 tablespoons Italian seasoning
- 2 teaspoons sugar
- 1 garlic clove, pressed or finely minced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- Cook the spaghetti according to the package directions in boiling water seasoned with 2 tablespoons of kosher salt. Drain, rinse and cool. Add the spaghetti to a large bowl with the cucumbers, red bell pepper, red onion, cherry tomatoes, black olives and parmesan cheese. In a pint jar with a lid, add the olive oil, red wine vinegar, Italian seasoning, sugar, garlic clove, kosher salt and freshly ground black pepper. Shake well and pour over the spaghetti mixture and toss to coat. Add more parmesan cheese and salt and pepper to taste. Chill for 30 minutes up to overnight.