Fresh Pasta Dough with Cream Sauce and Red Tomato Sauce; Oven Rice, Risotto, and Potato Gnocchi
Episode demonstrates basic fresh pasta dough (extruded shapes), a reduced garlic-parmesan cream sauce, a long-simmered tomato sauce with roasted garlic and parmesan rind, oven-baked long-grain rice, parmesan-lemon risotto, and potato gnocchi sautéed in brown butter and thyme.
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Cuisinart Canada- •500 G All-purpose flourfor fresh pasta dough
- •5 eggs Eggsfor fresh pasta dough
- •a spot olive oil Olive oilfor fresh pasta dough
- •pinch pinch Saltfor fresh pasta dough and seasoning throughout
- •1 liter Heavy creamfor cream sauce
- •5 cloves Garlic clovessplit; poached in cream sauce
- •lots black pepper Black pepperfor cream sauce and finishing
- •to taste Parmesan Parmesan cheesefor cream sauce and finishing
- •couple tablespoons tablespoons Butterstirred into cream sauce at the end
- •1/4 to 1/2 cup Extra virgin olive oilfor red sauce sauté base
- •some onions Onionsfor red sauce (mirepoix)
- •some mushrooms Mushrooms(optional)added to red sauce vegetable base
- •some carrots Carrotsfor red sauce (mirepoix)
- •some celery Celeryleafy heart celery for red sauce
- •1 heaping tablespoon Tomato pastecook/sauté to develop flavor
- •some red wine Red winefor deglazing red sauce
- •1 head Garlicroasted; finished into red sauce
- •a little bit thyme Thymeused for roasting garlic and herb bundle for red sauce
- •fresh oregano Oreganotied with thyme as flavor base for red sauce
- •1 bay leaf Bay leaffor red sauce
- •1 bay leaf Bay leaffor cream sauce (remove before blending)
- •2 cans Diced tomatoes with Italian seasoningfor red sauce
- •some tomato sauce Tomato sauce(optional)Roma tomato sauce added to red sauce
- •1 rind Parmesan rind(optional)simmered in red sauce for flavor
- •1 to 1 1/2 cups Chicken stockadded to red sauce
- •large stock pot water Waterfor boiling pasta
- •3 handfuls Coarse saltfor salting pasta water
- •a quick drizzle drizzle Extra virgin olive oiltoss with cooked pasta
- •some onions Onionfor long-grain rice (sautéed)
- •1 tablespoon Butterfor sautéing onions for long-grain rice
- •1 cup Long-grain ricejasmine or basmati
- •a little bit olive oil Extra virgin olive oilfor long-grain rice
- •1 bouquet Bouquet garni(optional)added to long-grain rice
- •2 cups Chicken stockfor long-grain rice
- •some pepper Pepper(optional)for long-grain rice
- •some onion Yellow onionbrunoise for risotto
- •1 cup Arborio riceshort-grain for risotto
- •a good olive oil Extra virgin olive oilfor risotto
- •as needed stock Chicken stockhot; ladled in for risotto
- •250 ml Dry white winefor risotto
- •to taste Parmesan Parmesan cheesefor risotto; plus finishing
- •a little bit lemon zest Lemon zest(optional)for risotto
- •a little bit thyme Fresh thyme(optional)for risotto finishing
- •1 egg Eggfor gnocchi dough
- •2 cups Flourfor gnocchi dough
- •3 potatoes Potatoesrusset; boiled/blanched until tender
- •some thyme Fresh thyme leaves(optional)mixed into gnocchi dough and added to brown butter
- •1 tablespoon Mascarpone(optional)for gnocchi richness
- •1 tablespoon Butterfor brown butter sauce (plus more as needed)
- •a little bit olive oil Extra virgin olive oil(optional)added to pan to raise smoke point when sautéing gnocchi
- 1
Make fresh pasta dough: add flour and eggs to a food processor, then add a spot of olive oil and a pinch of salt.
- 2
Pulse to start combining, then run the processor until a supple dough forms (about 3 minutes).
3 min
- 3
Turn dough onto a floured counter and knead briefly just to bring it together.
- 4
Wrap dough and rest in the refrigerator for about 30 minutes.
30 min
- 5
Extrude pasta: cut off a piece of dough, roll into a small log, and feed into a pasta extruder attachment; flour as you go and form nests.
- 6
Start cream sauce: add heavy cream to a pan and reduce by about 50%. Add split garlic cloves to poach in the cream.
- 7
Start red sauce: heat extra virgin olive oil, then sauté onions, mushrooms, carrots, and celery; season with salt and black pepper and cook until golden.
- 8
Add a heaping tablespoon of tomato paste and sauté it to cook out the raw flavor.
- 9
Deglaze the pan with red wine and reduce until thick and nearly dry.
- 10
Squeeze in roasted garlic, add tied fresh oregano and thyme, add a bay leaf, then add two cans of diced tomatoes (and optional Roma tomato sauce). Add parmesan rind to simmer for flavor.
- 11
Simmer red sauce on low heat for 1 to 2 hours; add 1 to 1 1/2 cups chicken stock and continue simmering to develop flavor.
- 12
Boil pasta in well-salted water (about three handfuls of coarse salt in a large pot).
- 13
After cooking, toss drained pasta with a drizzle of extra virgin olive oil to lightly coat.
- 14
Finish cream sauce: remove bay leaf, add lots of black pepper and parmesan, then blend with an immersion blender until smooth and slightly aerated; finish with a couple tablespoons of butter for gloss.
- 15
Serve cream sauce over pasta and finish with more parmesan as desired.
- 16
Serve red sauce over fresh pasta and finish with parmesan and black pepper.
- 17
Long-grain rice: sauté onions in about 1 tablespoon butter, add 1 cup long-grain rice and a little olive oil; coat grains.
- 18
Add bouquet garni, 2 cups chicken stock, salt and pepper; stir, cover, and bake at 350°F for 20–25 minutes.
- 19
Risotto: sauté brunoised yellow onion until translucent; add 1 cup arborio rice and olive oil; stir to coat.
- 20
Ladle in hot stock gradually while stirring; cook about 18–20 minutes total, adding more as it absorbs.
- 21
Add 250 ml dry wine and cook until almost dry, then continue adding stock as needed.
- 22
Near the end, stir in parmesan and lemon zest; adjust seasoning after adding parmesan. Finish with more parmesan and fresh thyme.
- 23
Gnocchi dough: boil/blanch russet potatoes (in salted water) until tender; peel while warm and process to break up without overworking. Add 2 cups flour, thyme leaves, 1 tablespoon mascarpone, and 1 egg; pulse then mix until dough forms.
- 24
Turn out and lightly knead with flour as needed. Roll into a rope about 3/4-inch thick, cut into bite-size pieces, and press a dimple (or use a fork). Let dry slightly.
- 25
Blanch gnocchi in boiling water; when they float, cook about 60 seconds total, then remove.
1 min
- 26
Make brown butter thyme sauce: melt butter in a pan, add thyme, and cook until fragrant and browning; add a little olive oil to raise smoke point.
- 27
Sauté blanched gnocchi in the brown butter mixture for a couple minutes until crispy; season with salt and a little pepper.
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