How to Make Classic Homemade Pasta 4 Ways

Dough:

1. Add 3 cups of “00” zero flour and salt to a work surface. Create a well using your hands in the center of the mound.
2. Crack five large whole eggs into the well you just created. Drizzle in a teaspoon of olive oil.
3. Using a fork, start whisking the eggs until they come together cohesively. Once the eggs have come together, keep whisking but slowly add in bits of flour. Be careful not to make a whole or dent otherwise your eggs will run out.
4. Once it starts to become a paste and dough-like, start using your hands to mix. Once fully combined, knead the dough for 5-10 minutes until it is silky smooth. Once kneaded, wrap in plastic wrap and let it sit at room temperature for at least an hour.

Tagliatelle:

1. Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼ inch thick.
2. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding.
3. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting.
4. Use a pasta attachment to make your tagliatelle pasta.
5. If you don’t have an attachment, dust your pasta with flour and roll it up into a log. Using a sharp knife, cut ½ inch segments of the tube to create your individual noodles.
6. Toss noodles with a generous amount of flour to prevent sticking.
7. Boil for 30 seconds.

Sauce Directions:

1. Chop your celery, yellow onion and carrots.
2. In a large heavy bottom pot over medium-high heat; season your pork with your olive oil, salt and pepper and sear on both sides for 2-3 minutes each. Once caramelized, transfer pork into a medium-sized bowl.
3. With the remaining oil in the pot, add all of your finely diced vegetables and cook until they begin to turn translucent in color. Then, add your tomato paste and saute until the tomatoes begin to caramelize.
4. Deglaze with ½ cup of red wine and bring to a boil for 20 - 25 seconds.
5. Add 2 cups of chicken stock, stir and season lightly with salt. Bring up to a boil and reduce to a simmer. Add in your meat.
6. Place in the oven at 300℉ for about 1 hour, or until the meat is super tender.

Spaghetti Directions:

1. Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼” thick.
2. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding.
3. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting.
4. Use a pasta attachment to make your spaghetti pasta.
5. Boil for 30 seconds.

Garganelli:

1. Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼” thick.
2. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding.
3. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting.
4. Cut dough into 2” x 2” squares.
5. Using a gnocchi board or some object with ridges, place your square diagonally on the surface. Using a chopstick, roll your dough working from one end to the next until your dough sticks together.
6. Boil for 30 seconds.

Garganelli Sauce:

1. Strain your peeled tomatoes and let drain. Add to a food processor and puree until smooth.
2. Saute your pancetta with olive oil until it begins to brown. Add in your diced red onion and saute until they begin to soften and turn translucent.
3. Add in your tomatoes and season with salt and pepper to taste. Bring to a simmer and let it sit for 8 - 10 minutes. Stir occasionally to prevent the bottom from burning.

Tortellini:

1. Lightly dust your dough with flour and divide into four equal pieces. Roll your dough out until it is ¼” thick.
2. Using a pasta roller, pass your pasta through the roller on the widest setting, then fold it like a letter. Pass through the roller once more without folding.
3. Continue passing your pasta through the roller, working down each thinness setting one at a time until you reach the last setting.
4. Using a circular cookie cutter, cut into your dough to make round shapes.
5. Take a pea sized amount of the filling of your choice and place in the center of your dough.
6. Take your dough and fold it over like a taco, carefully crimping the edges shut with your fingers. Take the edges with the 2 points and bring them together, pinching them closed. Repeat this process with the remaining pasta circles.
7. Boil for 30 seconds.

Tortellini Sauce:

• ½ cup basil leaves
• ¼ cup walnuts or pine nuts
• 2 cloves fresh peeled garlic
• ½ cup parmigiano-reggiano cheese
• ½ cup extra virgin olive oil

Directions:

1. Place your basil, nuts and garlic in a food processor and blend together until it forms a paste. Add in your Parmigiano cheese and blend once more.
2. Slowly stream in your extra virgin olive oil while blending and then season with salt to taste.