The Summer Pasta Workshop we attended at Sur la Table on Saturday was the best pasta class that we’ve ever attended, and the first class we’ve gone to taught by Chef Robyn Moore.
This process turned out to be far more ‘sticker’ that I’d imagined… but we worked it out….
Fresh Pasta Dough
- 2 1/2 cups OO flour, plus more for dusting
- 1 tsp fine sea salt
- 4 large eggs
- 1 tbsp. EVOO
- Semolina flour, for dusting pasta and surfaces
To make dough: Place flour and salt in a large mixing bowl and whisk to combine. Make a “well” in the center of the flour mixture and add eggs and oil. Using your fingers, blend the eggs into the flour mixture, stirring the flour in from the sides of the well and working outwards. When the pasta dough is thoroughly mixed, turn it out on a lightly floured work surface. Knead dough until it is smooth and pliable but not sticky, adding small amounts of flour as needed; about 5 minutes. Shape the dough into a ball and flatten into a disk. Cover with plastic wrap and allow to rest for at least 20 minutes or up to an hour at room temperature.
To roll out and cut dough: Secure a pasta machine to the edge of a long countertop. using a bench scraper, cut the dough into 3 pieces. Keep extra dough covered in plastic wrap while working with one piece. With a rolling pin, roll the piece of dough into a rough rectangle that will fit inside the widest setting of the pasta machine. Roll the dough through the machine, catching it with one hand as you roll with the other. Take the dough and trifold it like a letter. Turn the dough so one open end faces the machine and roll it through on the widest setting again. Fold, turn and roll once more on the widest setting.
Continue rolling the pasta through the machine without folding, adjusting the rollers to a smaller setting each time, until the desired thickness is reached. If the pasta sheet becomes too large to handle, use a bench scraper to cut it into more manageable lengths and continue rolling.
Cut sheets to desired shapes and sizes, toss with semolina flour and set aside covered with a clean kitchen towel. The pasta can be cooked immediately or covered with plastic warp and refrigerated for up to 24 hours before use.
While our pasta dough was rising, it was time to make our pesto…
I had the opportunity to slice the squash and dice the garlic while my mum and the other member of our team, Heather took care of the rest.
Linguine with Shrimp, Summer Vegetables and Fresh Mint
- 1 recipe Fresh Pasta Dough, cut into linguini
- 3 tbsp EVOO
- 3/4 pound medium shrimp, peeled and deveined
- Sea salt and freshly ground pepper
- 1 medium shallot, minced
- 1 medium garlic clove, minced
- 1/2 cup dry white wine
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 pint cherry tomatoes, halved
- 1 tbsp fresh lemon juice, plus more to taste
- 1 tbsp unsalted butter
- 1/2 cup mint leaves, cut into ribbons, plus more for topping
- 1/2 cup basil leaves, cut into ribbons
- Freshly grated Parmigiano-Reggiano cheese for serving
Place a large skillet on the stove over medium high heat and add oil. Season the shrimp with salt and pepper and when the oil is shimmering, add the shrimp and cook until opaque throughout, turning occasionally, about 3 minutes. Transfer the shrimp to a bowl and set aside.
Return the skillet to the stove, add the shallot and cook until tender, about 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the white wine and reduce by half, about 2 minutes. Add the zucchini, squash and tomatoes and cook until tender, about 3 minutes. Stir in the lemon juice, butter and herbs; taste and adjust seasoning with salt and pepper. Remove the skillet from the heat and set aside.
To cook pasta: Heat a large pot of water over high heat until boiling. Generously season water with salt. Add pasta and stir immediately to prevent it from sticking together. Cook until al dente, 2 to 3 minutes. Reserve about a cup of pasta water and drain pasta through a colander.
To serve: Transfer linguine to skillet with sauce. Return the shrimp to the skillet and gently toss together until well combined, adding pasta water as needed. Taste and adjust seasoning with lemon juice, salt and pepper. Divide the pasta between pasta bowls; top with mint and Parmigiano-Reggiano cheese and serve immediately.
Goat Cheese Tortellini with Charred Red Pepper Pesto and Olives
- 1/2 cup whole milk ricotta cheese, strained
- 1/4 cup fresh goat cheese
- 2 tsp lemon zest
- 2 tbsp freshly grated Parmigiano-Reggiano cheese
- 1 large egg, lightly beaten
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 recipe Fresh Pasta Dough
- Semolina flour for dusting
For the Pesto:
- 2 medium red bell peppers
- 1/4 cup EVOO, plus more for brushing peppers
- 1 cup green olives
- 1/4 cup capers, rinsed
- 1 tsp anchovy paste
- 2 tbsp chopped flat-leat parsley
- 10 basil leaves
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp crushed red pepper flakes, more to taste
- Freshly ground black pepper
- 1/4 cup toasted pine nutes
- 1/4 cup freshly grated Parmigiano-Regginao cheese, plus more for serving
- Sea salt and freshly ground black pepper
Preheat the oven to 475F.
To make filling: Strain ricotta in a fine-mesh sieve over a medium bowl for at least 1 hour to remove excess liquid. Transfer ricotta to a medium bowl, add goat cheese, lemon zest, parmesan, egg, salt and pepper; using silicon spatula, fold to combine and set aside.
To prepare pasta: Roll fresh pasta into paper-thin sheets. Use a 3 inch pastry cutter to make rounds, dust the tops of the pasta rounds with flour and cover loosely with a clean kitchen towel or a piece of plastic wrap. Repeat until all the pasta dough is used. (You can gather the pasta scape and re-roll them to make more rounds, as long as they are still soft and workable.)
Fill and shape tortellini: Gather pasta rounds, the filling, a baking sheet coated with flour and a small bowl of water together next to a clean workspace. Line up 3 pasta wrappers and place 1 tsp of filling in the center of each round of pasta. Dip your finger in the bowl of water and run it along the edge of the round to moisten. Fold the dough over to form a half moon and press to seal. Next, draw the two corners together to form a rounded bonnet shape, and press the ends tightly together to seal. Place the tortellini on the floured baking sheet and repeat with remaining wrappers.
To prepare the pesto: Place the red peppers on a rimmed baking sheet. Using a silicone pastry brush, lightly coat the peppers with oil. Transfer the peppers to the oven and roast, turning every 10 minutes until the peppers are very soft and the skin is charred and blistered, about 30 minutes. Using tongs, transfer the red peppers to a medium bowl; cover with plastic wrap and set aside until cool enough to handle. Peel and seed the peppers and add to a food processor fitted with a metal blade; add the remaining ingredients and blend to make a smooth mixture. Taste and adjust seasoning with salt and pepper. Set aside.
To cook tortellini: Heat a large pot of water over high heat until boiling. Generously season water with salt. Add tortellini and stir gently to prevent pasta from sticking together. Boil until the tortellini rise to the top of the water, filling is hot and the pasta is cooked through, 3 to 4 minutes.
Reserve about a cup of pasta water and using a slotted spoon or spider transfer the hot tortellini to the bowl. Gently toss the pasta with the pesto, adding the reserved pasta water as needed to think the sauce. (Don’t toss too much, or pasta will break apart.)
To serve: Taste and adjust seasoning with salt and pepper. Divide the tortellini among pasta bowls; top with pesto, grated cheese and serve immediately.
We’re already looking forward to our next cooking class @ Sur la Table!