Looking for a unique way to really wow your Valentine? Surprise him/her with freshly made pasta for dinner! The past two Wednesdays, Pippin Hill friends have joined Chef Amalia in the kitchen to learn how to make their own pasta. Dishes included Orecchiette with Basil Pesto and Oven Dried Cherry Tomatoes, Pumpkin Tortellini with Brown Butter and Sage, Pear and Goat Cheese Agnolotti and Pappardelle with the Scatena Family Bolognese. So pop open that bottle of wine and get cooking in the kitchen with your sweetie tonight!
Makes pasta for (6)
2 Cups 00 Tipo Flour
3 Egg Yolks
1 Tablespoon Extra Virgin Olive Oil
1/2 Teaspoon Salt
1. Make a well out of the flour on a wooden board or non-stick workplace. Make sure the flour walls are high enough to hold the egg yolks.
2. Add all the ingredients and slowly mix with a fork. Incorporate all the flour until it forms a ball.
3. Work the dough for 2-4 minutes until smooth and shiny.
4. Wrap the dough in plastic wrap and let sit for 30 minutes.
Pumpkin Tortellini with Brown Butter and Sage
Makes 30 Tortellini
Halve and de-seed a small Pumpkin or Butternut Squash
1 Cup Mascarpone Cheese
1/4 Teaspoon grated Nutmeg
1/2 Cup grated Parmesan Cheese
Salt and Pepper to taste
1 Stick Butter
10 Sage Leaves, chopped
1. Roast the Pumpkin/Squash in the oven at 350 degrees F skin side up. Once fork tender, let the pumpkin/squash cool until you can scoop out the flesh
2. Add the flesh to a mixing bowl and stir in the seasonings and cheese
3. Put into a Ziploc bag and let cool in the refrigerator
4. Roll the pasta dough to 2.5 on your pasta machine and cut out circles cuing a ring mold or small glass
5. Pipe a dime size amount of the filling onto the middle of the circle
6. Egg wash the dough around the filling and fold over so it looks like a half moon
7. Bring the two edges together and press firmly until sealed
8. Cook in boiling salted water until the pasta floats to the top
9. In a large frying pan, melt the butter and sage until lightly browned
10. Toss in the cooked tortellini allowing the butter-sage sauce to coat them evenly
11. Enjoy with a glass of the Pippin Hill Chardonnay Reserve!