Rustic tagliatelle

Ingredient:

    ¼ cup (60ml) extra-virgin olive oil

    1 large red onion, finely chopped

    1 stalk celery, finely chopped

    1 carrot, finely chopped

    14 oz (400g) stew beef, cut into large chunks

    ½ oz (15g) dried porcine mushrooms, soaked in warm water, drained, and finely chopped

    1 tablespoon finely chopped fresh parsley

    1 tablespoon all-purpose/plain flour

    ½ cup (125ml) dry white wine

   14 oz (400g) tomatoes, peeled, and coarsely chopped

    Salt and freshly ground black pepper

     Water (optional)

   

Pasta dough

    2 2/3 cups (400g) all-purpose (plain) flour

    2 eggs

    2 oz (60g) herbs (parsley ,thyme ,basil, mint, etc.)

    Boiled, squeezed dry, and finely chopped

    1 tablespoon crumbled Italian sausage meat

     1 tablespoon freshly grated parmesan

     ¼ cup (60ml) dry white wine + more as needed

Procedure:

    Heat the oil in a large frying pan over high heat. Add the onion, celery, and carrot and sauté for 5 minutes. Add the beef and sauté until browned. Add the mushrooms and parsley and cook for 3 minutes.  Stir in the flour, letting it soak up the oil. Pour in the wine and cook until evaporated.   Add the tomatoes and season with salt and pepper. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Pasta dough: Sift the flour onto a work surface and make a well in the center. Use  a wooden spoon to stir in the eggs, herbs, sausage, meat, parmesan, and enough wine to make a smooth dough. Shape the dough. Shape the dough into a ball, wrap in plastic wrap (cling film) and let rest 30 minutes. Roll the dough through a pasta machine one notch at a time down to the thinnest setting. Place on a clean cloth and let rest for 30 minutes. Cut into ½- inch (1cm) wide strips. Cook in a large pan of salted water until al dente, about 4-5 minutes. Drain and add to the sauce. Serve hot.

Orrechitte with spicy broccoli sauce

Ingredient:
   2 lb (1kg) broccoli, divided into florets
   2 cloves garlic, finely chopped
   1 fresh red chile pepper, chopped
   2/3 cup (150ml) extra-virgin olive oil
   ½ cup (125 g) lard or butter, cut up
   10-12 small tomatoes, finely sliced
   1 lb (500g) fresh storebought Orecchiette
   6 tablespoon freshly grated parmesan
   4 tablespoon freshly grated pecorino

Procedure:   
  Cook the broccoli salted in salted boiling water until just tender, 5-7 minutes. Use a slotted spoon to remove the broccoli, reserving the cooking water. Saute the garlic and chile in the oil and lard over low heat until the lard has melted, about 5 minutes. Increase the heat and add the cherry tomatoes. Saute for 5 minutes, then add the broccoli Return the cooking water from the broccoli to a boil and cook the orecchiette until al dente, about 10 minutes. Drain and add to the sauce. Sprinkle with parmesan and pecorino, toss well and serve hot.

Fresh pasta With mussels

Ingredient:
 2 lb (1kg) mussels in shell

Pasta dough
 1 1/3 cups (200g) all-purpose (plain) flour
 ¼ teaspoon extra-virgin olive oil
 Lukewarm water

Sauce
 2 larges eggs
 2 tablespoon freshly grated Pecoroni cheese
 2 tablespoon finely chopped parsley
 1 clove garlic, finely chopped + 1 clove, lightly crushed but whole
 Freshly ground white pepper
 ¼ cup (30g) fine dry bread crumbs + more as needed
 1 lb (500g) peeled plum tomatoes, pressed through a fine mesh strainer (passata)
 2 tablespoon extra-virgin olive oil
 Salt

Procedure:
 Soak the mussels in a large bowl of warm salted water for 1 hour. Pull or scrub off the beards. Insert a thin knife and twist the knife Until the mussels open up.

Pasta dough: Sift the flour and salt onto a Surface and make a well in the center. Mix in the oil and enough water to make a fairly stiff dough. Knead until smooth and elastic, 15-20 minutes. Shape the dough into a ball, wrap in plastic wrap (cling film), and let rest For 30 minute. Roll the dough out very thinly on a lightly floured surface.  Cut into 1/3 * 8-inch (* 20-cm) strips.

Sauce: Beat the eggs, pecorino parsley, Chopped garlic, and pepper in a large bowl until well blended. Mix in enough Bread crumbs to make a dough-like consistency. Fill each half of the Opened mussels with the filling .  Saute  the whole clove of garlic in the oil In a large frying pan over low heat until pale gold, about 5 minutes .

Pasta squares With tomato and pancetta

Ingredient:

  Pasta dough
    2 cups (300g) all purpose (plain) flour
    2/3 cup (100g) fine polenta (stone ground cornmeal)
    ¼ teaspoon salt
    2/3 cup (150ml) lukewarm water + as needed
    Sauce
    1 red onion, finely chopped
    5 oz (150g) pancetta or bacon
    2 tablespoons extra-virgin olive oil
    1 ½ lb (750g) tomatoes, peeled and
    Chopped and pressed through a
    Fine mesh trainer (pasta)
    Salt and freshly ground black pepper
     4 tablespoons freshly  grated aged pecorino cheese

 Procedure:

Pasta dough:  Place the flour, cornmeal, and salt on a clean work surface and make a well in the center.
                     Mix in enough water to make a smooth dough.
                     Knead until smooth and elastic, 15-20 minutes, Shape the dough. Into a ball,
                     Wrap in plastic wrap (cling film), and let rest for 30 minutes.  Roll out the dough 
                     To a thickness of 1/8 inch (3mm). Cut into 3/4-inch (2-cm) squares.

Sauce : Sweat the onion and pancetta in the oil in a small frying pan over low heat until the onion has softened, about 10 minutes. Stir in the tomatoes, season with salt and pepper, and simmer over medium heat for 25 minutes.
                     Bring a large pot of salted water to a boil over high heat.
                     Cook the pasta in the boiling water until al dente, 4-5 minutes.
                     Drain and add to the sauce, tossing gently.
                     Sprinkle with the Pecorino and serve hot.

Fettuccine Roman-style

Ingredient:

•  14 oz (400g) storebought or homemade  Fettuccine or tagliatelle
•  1 red onion, finely chopped
•  1 small carrot, finely chopped
•  1 small stalk celery, finely chopped
•   ¼ cup (60ml) extra-virgin olive oil
•   8 oz (250g) lean ground (minced) beef
•   1/3 cup (90ml) dry red wine
•    4 oz (125g) chicken livers, trimmed and diced
•   1 ¼ cups (310g) tomato passata  (sieved tomatoes)
•    ½ oz (15g)dried porcini mushrooms, soaked  in warm water for 15 minutes and finely chopped
•    1 bay leaf
•     Salt and freshly ground black pepper
•     1 cup (125g) freshly grated parmesan
•      ¼ cup (60g) butter, cup up

 Procedure:

•      Heat the oil in a large saucepan over the medium heat.
•      Add the onion, carrot, and celery and sauté until the onion is slightly  browned, 6-8 minutes.
•      Stir in the beef and sauté until 7-8 minutes.
•      Pour in the wine and  cook until it has evaporated, about 4 minutes.
•      Add the chicken livers and cook over low heat for 15 minutes.
•      Add the tomatoes, mushrooms, and bay leaf and season with salt and pepper.
•      Cover and simmer over low heat for about 1 hour. Remove the bay leaf.
•      Cook the pasta in a large pot of salted boiling water until al dente, 3-4 minutes. 
•      Drain and add to the sauce. Sprinkle with the parmesan  and dot with the butter. 
•      Toss well and serve hot.  
  

Tagliatelle With cream and ham

Ingredient:

•    14 oz(400g) storebought or homemade  Tagliatelle
•     4 oz (125g) ham, cut into thin strips
•    ¼ cup (60g) butter
•    Generous ¾ cup (200g) heavy (Double) cream
•    Salt and freshly ground white pepper
•   1/8 teaspoon freshly grated nutmeg
•    ½ cup (60g) freshly grated parmesan

Procedure:

•  Bring a large pot of salted water to a boil over high heat.
•  Melt the butter in a large frying pan over  medium heat.
•  Add the ham and sauté until crisp, about 5 minutes .
•  Pour  in the cream and simmer until thickened, about 5 minutes.
•  Season with salt, pepper, and nutmeg.
•  (The ham will already have flavored and the sauce.)
•  Cook the pasta in a boiling water until al dente, 3-4.minutes
•  Drain and add to the pan with the sauce.
•  Simmer and toss gently until the pasta is well flavored with the sauce.
•   Sprinkle with the parmesan and serve hot.