For the pasta:
700 g Semolina Flour
300 g Flour
5 Eggs 100 mL Milk
Salt, to taste
For the sauce:
Extra Virgin Olive Oil, as needed
2 Eggplant, cubed
250 mL Tomato Sauce
Salt, to taste
100 g Mozzarella Cheese, cubed Mix together semolina flour, flour, eggs, milk and salt. Knead well. Let the dough sit for V2 hour to an hour. The longer you let dough rest, the better. Roll out the dough by hand or with a pasta
machine to about 1/4 inch thick sheets. Cut the pasta by hand with a knife into shoelace-like pieces.
For the sauce, sauté eggplant in olive oil until all the water has evaporated (about 8 - 10 minutes). Add tomato sauce and a pinch of salt, to taste. Cook Scialatielli in a pot of boiling salted water until al dente. Drain pasta and add the Scialatielli into the eggplant/ tomato sauce. Add Mozzarella cheese, and sauté over low heat until the Mozzarella is melted. Serve with fresh basil and grated Parmigiano Reggiano, ad disired.

Pasta dough:
3 Eggs
700 g '00' Flour
300 g Semola 'Rimacinata'
(finely ground)
700 ml water
Filling:
200 g Ricotta
100 g Mozzarella, cubed
Basil, as desired
Salt & Pepper, to taste
Sauce: Extra Virgin Olive Oil, as
needed
1 clove Garlic, whole 500 g Tomato Purée, canned Fresh Basil, as needed 100 g Cream, if desired
Salt, to taste First, make the pasta dough by mixing the eggs with both types of flour and water. Mix together
and then knead to form a smooth and workable dough. Cover and set aside to rest for 30 minutes. Next, prepare the cheese filling. Mix the Ricotta, chopped Mozzarella, fresh basil, salt and pepper
as desired. Place in the refrigerator until ready to use. Transfer the dough to a floured surface press out the dough with your fingers. Then roll out the dough with a rolling pin or pasta machine into thin rectangular sheets. Fold the sheet in half and then unfold creating a crease down the middle of the pasta. Brush one side of the pasta with a beaten egg. With a pastry bag or spoon, add teaspoons of filling in rows about 1-inch apart on the egg brushed side of the sheet. Next fold the other side over to cover the filling side. To cut the ravioli, use a round cutter or knife, or simply slice into squares. Press the outer edges together to
ensure that the filling \NIll not leak during boiling.
Cook the ravioli in salted water for 5 minutes. Next, prepare the sauce in a large pan. Heat a generous amount of olive oil over medium heat, add the whole garlic clove and blonde. Add the tomato purée, fresh basil and sauté together for about 10 minutes. Add cream, if desired, the cooked ravioli and toss together over high heat for a few
seconds before serving. Add a pinch of sea salt, to taste.
Serve hot. Garnish with fresh basil and grated Parmigiano Reggiano cheese. Variations: Vary the fillings by adding your favorite ingredients such as ground meat, sauteed
squash or pumpkin, fried eggplant cubes, or any seasonal vegetables.

1/2 Liter Water
300 g Flour
700 g Semolina Flour
4 Eggs
Salt, to taste
2 tbsp Extra Virgin Olive Oil
For the sauce Extra Virgin Olive Oil
1 clove Garlic, whole
600 g Cherry tomatoes Fresh Basil, chopped
Salt, to taste
Bring 1/2 liter of water to a boil in a large pot. When boiling, slowly add in both types of flour. Place this mixture in a food processor along with eggs (one at a time), salt and olive oil. Mix the
dough, form into a ball and knead well. Set aside to rest for one to two hours. Next, prepare your sauce. In a pan, saute garlic in a generous swirl of olive oil until golden. Add cherry tomatoes & basil. Add a little bit of water. Cook for 10 minutes over low-medium heat. Add
salt, to taste. Next, shape the dough into Cavatelli (a small shell-type shape). Roll dough out into a thin rope, cut off small pieces and using two fingers or the tines of a fork, pull dough towards you. Set aside
on a floured tray until you have prepared all of your Cavatelli. Cook in boiling salted water until the Cavatelli rise to the top. Remove and toss with the cherry
tomato sauce before serving. Serve Cavatelli with additional fresh basil, ripped by hand, as desired.

For the gnocchi:
1 kg Boiled Potatoes
1 Egg 500 g Flour
Salt, to taste
For the sauce:
125 g Butter
200 g Fresh Cream Zest of 1 Lemon
Salt, to taste Prepare the gnocchi. Boil whole potatoes, with the skin on for approximately 20 - 25 minutes
depending on the size of the potatoes. They are done when you can easily slice the potato in half. Remove from water and set aside to cool. When cool, peel and mash. Add 1 egg, flour and salt, to taste. Mix well. Roll into a long rope-like shape, cut the dough into 1/2 inch pleces. Cook 1n salted boiling water until the gnocchi rise to the top. (While you are heating the water, prepare the
sauce.) Prepare the sauce, by mixing butter, fresh cream and lemon zest in a sauté pan. Cook until the cream reduces, approximately 5 minutes. Add the cooked gnocchi and toss together for a moment before serving. Add salt, to taste, and garnish with fresh lemon zest 8: grated Parmigiano
Reggiano, it desrrea. Variation: Prepare the Gnocchi Sorrentina-style, by adding a scoop of a simple tomato sauce into a large saucepan. Then add your cooked gnocchi, cubes of Mozzarella, Parmigiano Reggiano and a few leaves of basil. Stir gently until mozzarella is melted. In a baking pan, Spread a scoop of tomato sauce on the bottom then add gnocchi from the skillet. Sprinkle with Parmigiano Reggiano and bake in preheated oven at 200 OC (400°F) for about 10-15 minutes or just until browned on
top, but not dried out. Serve with a sprinkle of Parmigiano and a leaf of fresh basil.

350 g Arborio or Vialone Nano risotto rice
2 onions, finely chopped
500 g pumpkin
Butter
Vegetable broth*(As much as the rice will take)
Rosemary sprig
Parmigiano Reggiano In a pan, cook the pumpkin with half of the Chopped onions over low to medium heat. Add a cup
of water and rosemary and cook for 20 minutes. In another pan, add butter or peanut oil and fry the other half of the onions until golden. Add in the rice and toast for a moment. One ladle - full at a time, add the heated vegetable broth to the rice. Allow the broth to reduce and then add another ladle full of broth. When the rice is close to being done, add the pumpkin mixture and Parmigiano to taste. Cook for a few more minutes and
serve. *(To make your own vegetable broth, place vegetablesflcarrots, celery, onions, and any other
vegetables of your choosing, in cold water. Bring to a boil. Reduce to

Leave us a Review

Are you enjoying yourself?