Learn how to make tagliatelle by hand with our good friend Chef Simone Proietti-Pesci, owner of Le Delizie del Borgo restaurant in Bevagna, Italy.
Chef Simone quarantined with us in the US for nearly six months when his early spring return to Italy following his annual winter pilgrimage to the US was delayed. We made good use of the time together, including putting together this instructional video shot in our kitchen during the lockdown.
Tagliatelle with fava beans, peas, guanciale, and pecorino means spring is officially here.
TAGLIATELLE WITH FAVA BEANS
4 oz shucked and blanched english peas
3 oz shucked and blanched and peeled fava beans
2 garlic cloves, sliced thin
1 teaspoon crushed red pepper
1 T sage, julienned
4 oz guanciale, diced
4- 4oz portions Tagliatelle
In a saucepan, cook the guanciale on med high heat in oil. Slowly caramelize and brown. Add the English peas, favas, garlic and slowly saute. Add the sage and crushed red pepper. Saute for another 2 minutes.While cooking, boil salted water for pasta. Add tagliatelle to pasta water. Add 2 cups pasta water to the guanciale mixture. 2 T of butter, 1 cup grated pecorino, salt and pepper. Drain pasta, and add to this mixture. Finish with more pecorino, EVOO and black pepper.
These ravioli stuffed with a zesty lemon ricotta mixture are going to be your new favorite meal. All you need is patience and a bit of confidence—your reward will be a plate full of citrus-y, creamy deliciousness.
200 g semolina flour
200 g type 00 flour
On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well.
After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
Wrap in plastic wrap and let sit for 15-30 minutes
LEMON RICOTTA RAVIOLI
2 c ricotta
Zest of 1 lemon
1 c ground pecorino or parmigiano
1 egg yolk
Salt and pepper to taste
Pasta dough (above)
Combine ricotta, lemon zest, pecorino/parmigiano and egg yolk. Taste and adjust seasoning.
Roll out pasta dough until paper thin. Dollop the ricotta mixture onto your pasta sheets. Cover the mixture with another sheet of pasta, sealing around each dollop to encase the ricotta tightly.
Cook in boiling water 2-3 minutes until ravioli rises
Be warned: arrabiata means “angry” in Italian, hinting at this sauce’s surprisingly fiery kick. While it may look like your classic Pomodoro, Arrabbiata Sauce is made by infusing peperoncini into a garlicky olive oil, imbuing a subtle heat that punctuates each bite. Served over your favorite pasta, it’s a welcome change that’s quick to make and faster to eat.
1 small yellow onion (small diced)
2 t peperoncini or crushed red pepper flakes
2 cloves of garlic
2 quarts of Tomato puree (San Marzano tomatoes, whole, pureed)
2 bunches of basil
2 T chopped Italian flat leaf parsley
-In a heavy bottomed saucepan, add olive oil, add the diced onion and slowly saute till clear and soft on Med-High heat
-Add the garlic, gently sauté, add the peperoncini, and 1 T of parsley and sauté quickly
-Meanwhile cook your pasta of choice
-Add pasta water from the pasta cooking liquid to the arrabiata sauce
-Drain pasta, and toss into the arrabiata sauce, add basil, and the remaining parsley
-If necessary add a cup of pasta water and adjust seasoning
-Serve with Pecorino Romano, Fiore Sardo or Ricotta salata
Originating in Central Italy, Tagliatelle has grown to be dispersed throughout the whole boot of Italy. This long and flat pasta can be served with many different sauces, but it is most famous for being paired with a Bolognese meat sauce to create Tagliatelle al Ragù. You will enjoy the hands on process of making this famous pasta, as well as the finished product!
200g semolina flour
200g type 00 flour
-On a large wooden cutting board, make a well with the flour. Crack eggs into the well. Using a fork, slowly beat the eggs and mix in the flour, being careful not to break the walls of the well
-After most of the egg and flour is incorporated, begin to knead the dough. Knead for at least 10 minutes, until very smooth.
-Cut dough into manageable pieces (3-4 balls) and begin to roll out as thin as possible
-After dough is rolled out, fold the dough in onto itself, making 2 folds, starting from the outside and working in
-Carefully slice strips of pasta being careful not to press down on the dough. Shake out noodles and place on tray with semolina flour
-Cook for 2 minutes in boiling, salted water and toss with sauce of choice
If Gnocchi couldn’t get any better, pairing it with Chef Liam’s Porchetta Ragu makes you wish the pasta bowl was bottomless! Try this unique pairing of Gnocchi, which will not only be a fun and different preparation process to normal pasta, but is also guaranteed to be delicious when it’s time to sit down and enjoy!
GNOCCHI WITH PORCHETTA RAGU
6 large potatoes, bolied
salt and pepper
2 lbs cold porchetta
2 carrots, minced
2 celery sticks, minced
1 large onion, minced
1 garlic clove, minced
rosemary, sage, and bay leaves
-Boil the potatoes in salty water with the skin on
-Peel the potatoes, rice them. Let cool.
-Add the egg and salt and pepper to taste
-Add the flour and mix. Continue mixing and add flour until the dough is smooth and not very sticky
-Make a tube and cut into 1-inch pieces.
-Meanwhile, in a large pot heat the olive oil and add the minced veggies and herbs.
-Stir occasionally and add the diced porchetta. Keep cooking for 10 minutes and add the tomatoes paste, Add salt and pepper to taste.
-Continue cooking for 1 hour in low heat.
-Boil gnocchi in salty water until they float. Drain well and add sauce to taste.
Ragu can take on many forms, and Chef Liam has created this specialty with his handmade Umbrian Pork Sausage as his base. This sausage ragu can be served with any type of pasta that you desire, and any of the housemade sausages we have in our butcher case. Stop in for all your ingredient needs before starting this masterpiece!
Chef Liam has released his recipe for Porcini Cream which is meant to be paired with papardelle style pasta (a wider cousin to tagliatelle) to create “pappardelle ai funghi porcini”. This is a classic recipe and will be a favorite, whether serving to your family or at a dinner party!
This recipe post is a two for one deal! Flavored pasta is increasingly popular as a great way to add flavor and color to your plate! Chef Liam has created these two unique and delicious recipes that will surely add some flare to your kitchen!
Stringozzi is possibly the most famous pasta to come out of Umbria! Chef Jennifer McIlvaine has shared her recipe for this delicate pasta that originates in the Spoleto region of Umbria. Often served with a meat ragù or truffles, it gets it’s name from it’s “stringy” appearance, in Italian, stringhe. Enjoy this Umbrian staple with Chef Jennifer’s delicious recipe!
This famous Roman dish has many stories about its birth and name, ranging from being named after the charcoal burners called “carbonaro” to being born from the bacon and eggs left over by the American troops of WWII. While origins of this famous and simple dish are very blurred, one thing is for sure: it is delicious, especially when it has the twist of Chef Simone Proietti Pesci. Chef Simone enjoys his carbonara with pasta alla chitarra, a staple pasta of central Italy.
Gnocchi have been described as little edible pillows of heaven and while they are one of the most delicious Italian pastas, they are also one of the hardest to master in the kitchen. Below is a recipe for these delectable pastas, which will be the perfect skill to learn in time to show off at the next dinner party!