Recipes
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
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To make pasta dough, place all the ingredients into a food processor and process until a springy dough forms.
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Remove from the processor and place on a clean, dry, and lightly floured workbench and knead the dough to a smooth consistency.
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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
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Sauté the shallots, thyme, garlic & mushrooms in olive oil over a medium heat until soften
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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
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Score the tomato skin and blanch in boiling water for 15 to 20 seconds, refresh under cold water.
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Peel tomatoes, cut into quarters, remove and discard the seeds, cube the segments
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Sauté the shallots and garlic until softened
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Add the cubed tomato and cook until soften
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Add the coconut sugar and balsamic vinegar
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Season to taste with salt and pepper
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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
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Pulse the basil and nuts a few times
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Add the parmesan & garlic and pulse again a few times, scraping down the sides with rubber scraper
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With the motor running drizzle in the olive oil until all combined
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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
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Cube the pumpkin, drizzle with olive oil and roast at 180 degrees Celsius until soften, about 15 to 20 minutes.
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Blanch or sauté the spinach until wilted, squeeze out the moisture in a paper towel, the chop with a knife
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Place the ricotta, pumpkin & spinach into a food processor and puree until smooth
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Season to taste with salt & pepper, transfer into a pipping bag


