Pasta Class





Pasta Dough

2 cups  00 flour (or plain flour)

teaspoon of fine sea salt

3 eggs (room temp)

1 Tbs extra virgin olive oil


  1. To make pasta dough, place all the ingredients into a food processor and process until a springy dough forms.

  2. Remove from the processor and place on a clean, dry, and lightly floured workbench and knead the dough to a smooth consistency.

  3. Wrap the dough in cling film and set aside to rest for at least 30 minutes.

White wine Mushroom cream sauce

2 to 3 shallots sliced

6 to 8 button mushrooms sliced

1 Tbs fresh thyme chopped

2 garlic cloves sliced or crushed

300ml white wine

500ml fresh cream

Salt & pepper

Olive oil for cooking


  1. Sauté the shallots, thyme, garlic & mushrooms in olive oil over a medium heat until soften

  2. Add the white wine and reduce by half, add the cream and reduce until it thickens, season to taste and set aside until needed, can be refrigerated for up to 3 days and reheat



Fresh Tomato & basil sauce

6 to 8 medium ripe tomatos

3 shallots diced

2 to 3 garlic cloves chopped

2 Tbs balsamic vinegar

1 Tbs coconut or brown sugar

Olive oil for cooking

Handful of fresh basil, chopped

Salt & Pepper


  1. Score the tomato skin and blanch in boiling water for 15 to 20 seconds, refresh under cold water.

  2. Peel tomatoes, cut into quarters, remove and discard the seeds, cube the segments

  3. Sauté the shallots and garlic until softened

  4. Add the cubed tomato and cook until soften

  5. Add the coconut sugar and balsamic vinegar

  6. Season to taste with salt and pepper

  7. Lastly add the chopped fresh basil and serve with fresh pasta or gnocchi

Fresh Basil Pesto

2 cups fresh basil leaves, packed (can sub half the basil leaves with baby spinach)

1/2 cup freshly grated Romano or Parmesan-Reggiano cheese

1/2 cup extra virgin olive oil

1/3 cup pine nuts (can sub chopped cashews)

3 garlic cloves, minced (about 3 teaspoons)

¼ teaspoon salt, more to taste

1/8 teaspoon freshly ground black pepper, more to taste


  1. Pulse the basil and nuts a few times

  2. Add the parmesan & garlic and pulse again a few times, scraping down the sides with rubber scraper

  3. With the motor running drizzle in the olive oil until all combined

  4. Season to taste with salt and pepper


Pumpkin, Ricotta & Spinach Filling

250g Roasted pumpkin

250g Ricotta Cheese

2 to 3 cups of spinach

Olive oil for cooking

Salt & Pepper

  1. Cube the pumpkin, drizzle with olive oil and roast at 180 degrees Celsius until soften, about 15 to 20 minutes.

  2. Blanch or sauté the spinach until wilted, squeeze out the moisture in a paper towel, the chop with a knife

  3. Place the ricotta, pumpkin & spinach into a food processor and puree until smooth

  4. Season to taste with salt & pepper, transfer into a pipping bag

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