Fresh Pasta

Dough for Strozzapreti



Ingredients for 10 servings:

   28 oz  Flour “00”
     7 oz  Bread Crumbs

10,5 oz  Egg whites
     8 oz  Water



Preparation:

• Place the flour and the bread crumbs on a pastry board or marble topped table.
• Make a well in the centre, add the egg whites and the water, then knead.
• Knead until the dough is smooth and of even consistency.
• Leave the pasta in a tea towel or wrapped in cling film for 30 minutes before using

Green Pasta Dough



Ingredients:

Flour   14  oz

Eggs     1

Frozen spinach 3,5 oz

Preparation:

- Cook the spinach in boiling water. Squeeze and chop very finely or mix in the food processor with the eggs.

- Place flour on a pastry board or marble topped table.

- Add the spinach and the eggs.

- Knead until the dough is smooth and of an even consistency.

- Leave the pasta in a tea towel or wrapped in cling film for about 30 minutes before using.

Passatelli alla Romagnola



Ingredients  for 5 servings:

Parmesan Reggiano '(grated)'   5 oz
Bread crumbs    5 oz
Eggs                    2
Nutmeg               to taste
Meat stock          to cook

Preparation:

Mix all the ingredients and leave in refrigerator  for several hours.
Bring stock to the boil. Holding a metal sieve with large holes over the pan push the paste through so that it falls into the stock in the form of short pieces of spaghetti. Cook for 3/4  minutes and serve hot.

Potato gnocchi



Ingredients for 4 servings:

Potatoes   20 oz.
Flour        4-8 oz.
Egg             1
Salt          To taste



Preparation:

(Preparation time: 40’)

• Wash the potatoes and cook them until soft in boiling water (about fifteen minutes, but very dependant on size). Drain and dry thoroughly.

• Peel whilst still warm, and mash with a potato masher or fork. Then press through a sieve to get the mash perfectly smooth.
• Stir in the eggs and salt, then knead in the flour. Start with a small amount, and keep adding until the mix is no longer sticky.
• Bring a large pan of salted water to the boil. Make little flattened balls of the mix, marking dents in them with a fork. Place on a floured baking tray, preventing them from sticking together.
• When the water is on a rolling boil, add the gnocchi. When the they float up to the top, they are cooked. Drain, and add the butter, and sage, stirring gently to help the butter melt.

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