VALENTINE’S DAY COOKING CLASS 2024
Our recent date night cooking class was an absolute hit, featuring an interactive culinary journey through the vibrant flavors of Italy. Imagine indulging in a sumptuous 5-course feast while receiving step-by-step guidance on each dish, ensuring you can recreate the magic in your kitchen. As a bonus, participants had the opportunity to take home some freshly made pasta, making this experience truly unforgettable.
a note from the chefs
“Hey everybody, thank you so much for choosing to hang out with us for cooking class during this wonderful romantic week! Here are all the pasta recipes you witnessed, or prepared, during our Valentine's pasta cooking class! We’ve also included our favorite pasta sauces that we served as well! Happy Valentine’s Day to all you budding home chefs!”
cacio e pepe sauce
INGREDIENTS
10 CLOVES OF GARLIC (50 G)
2 MEDIUM SHALLOTS (100 G)
2 TSP BLACK PEPPER (4 G)
2 TBSP KOSHER SALT (10 G)
2 TBSP CANOLA OIL (30 G)
3/4 CUP GRATED PARMESAN (75 G)
1 CUP HEAVY CREAM (240 G)
8 TBSP BUTTER (113 G)
COOKING GUIDE
In a small sauce pot over medium heat, sweat out the garlic, shallots, salt, and pepper in the 2 tablespoons of canola oil. Once the garlic and shallots become translucent, add the cup of cream and let it simmer. Then transfer everything into a blender and blend on medium speed. While blending, gradually add the grated Parmesan and butter to finish. Blend until the mixture is smooth and well combined. Add the sauce to freshly cooked pasta. You can also add a bit of pasta water and butter to emulsify and create a creamy finished sauce.
RICOTTA GNOCCHI
INGREDIENTS
2 CUPS RICOTTA (480 G)
1/2 CUP GRATED PARMESAN (60 G)
1 TBSP BUTTER, MELTED
3 EGG YOLKS
1/2 TSP NUTMEG
1 2/3 CUPS ALL-PURPOSE FLOUR (200 G)
1 1/2 TBSP SALT (30 G)
1 TSP WHITE TRUFFLE OIL (5 G)
1/3 CUP FLOUR FOR WORKING (50 G)
COOKING GUIDE
In a mixing bowl, combine the ricotta, parmesan, melted butter, egg yolks, nutmeg, all-purpose flour, salt, and white truffle oil. Mix and knead until a cohesive ball forms. Use the extra 1/3 cup of flour as needed. Cover the dough with a damp cloth or plastic wrap and let rest for 45 minutes, best if rested overnight.
GENOVESE PESTO SAUCE
INGREDIENTS
1 1/4 CUP FRESH BASIL (125 G)
1/2 CUP FRESH PARSLEY (50 G)
1/2 CUP FRESH SPINACH (50 G)
1/4 CUP LIGHTLY TOASTED PINE NUTS (25 G)
3 1/2 TBSP OLIVE OIL (42.5 G)
1/2 TSP WHITE TRUFFLE OIL (2.5 G)
1/4 CUP WATER (50 G)
1 CUP GRATED PARMESAN (100 G)
4 CLOVES GARLIC (35 G)
1 TBSP + 1 TSP SALT (20 G)
2 LEMONS, JUICED
COOKING GUIDE
Blanch the basil, parsley, and spinach by placing them in boiling water for a few seconds, then immediately transferring them to an ice bath to cool. Drain well. Combine the blanched herbs, pine nuts, olive oil, white truffle oil, water, Parmesan, garlic, salt, and lemon juice in a blender or food processor. Puree until smooth and well combined. Add to your pasta with a little bit of pasta, water, and some butter to emulsify.
SPINACH AND ARTICHOKE RAVIOLI FARCE
INGREDIENTS
1 CUP BLANCHED CHOPPED SPINACH
1 CAN ARTICHOKE HEARTS, DRAINED AND CHOPPED
1 CUP FRESHLY GRATED PARMESAN
1 CUP SHREDDED MOZZARELLA OR SWISS
1/2 CUP MAYONNAISE
1/2 CUP SOUR CREAM
1/2 CUP CHOPPED PARSLEY
1/4 CUP SLICED GREEN ONION
6 CLOVES GARLIC, MINCED
2 TSP SALT
1 TSP BLACK PEPPER
COOKING GUIDE
This is a very easy recipe to put together. Add all of this to a food processor and pulse until homogenous. Don’t process for more than one minute. If you don’t have a food processor, your knife becomes that element! So chop chop! Then mix it all together.
FRESH PASTA DOUGH
INGREDIENTS
3 1/2 - 4 CUPS ALL-PURPOSE FLOUR
8 LARGE EGG YOLKS
1 WHOLE EGG
1/2 TSP SALT
2 TBSP OLIVE OIL
WATER AS NEEDED
COOKING GUIDE
In a large mixing bowl, combine the flour and salt. Make a well in the center of the flour mixture. Crack the egg into the well then add the olive oil and 8 yolks. Using a fork or fingertips, gradually whisk the eggs and olive oil together, incorporating the flour from the sides of the well. Once the mixture becomes too thick to mix, knead the dough until it comes together. If the dough is too dry, add a little water, one tablespoon at a time, until it reaches a smooth and elastic consistency. If the dough is too sticky, add a little more flour. Continue kneading for about 5-10 minutes, or until the dough is smooth and springs back when pressed with a finger. Let dough rest for 15-20 minutes then knead again for 3-5 minutes. Now your dough is ready to roll out and be turned into any of the pasta desired!
PARISIAN GNOCCHI
INGREDIENTS
1 CUP WATER
1 TSP SALT
1/2 TSP GRATED NUTMEG
1/4 CUP SALTED BUTTER
1 CUP ALL-PURPOSE FLOUR
3 LARGE EGGS
1/3 CUP FRESHLY GRATED PARMESAN
COOKING GUIDE
In a shallow pot, combine water, salt, and nutmeg, along with butter. Bring to a boil over high heat then add flour all at once and beat the dough with a wooden spoon or in a mixer until it becomes thick and pulls away from the sides. Paddle for about one minute. Let rest for two minutes. Then add Parmesan and one egg at a time while beating on medium speed until all eggs are incorporated. Continue to paddle for another two minutes, then put into a piping bag. Cut the tip of the piping bag exactly 1/2 inch. Boil a large pot of water, and add salt to taste. Then cut your Parisian gnocchi into the water and boil until they float. Remove from the water with a strainer and chill in your refrigerator.
cavatelli pasta
INGREDIENTS
1 3/4 CUPS SEMOLINA FLOUR (255 G)
2 CUPS ALL-PURPOSE FLOUR (255 G)
2 TSP SALT (10 G)
1 CUP + 2 TBSP WARM WATER (255 G)
COOKING GUIDE
In a mixing bowl, combine the semolina flour, all-purpose flour, and salt. Make a well in the center of the dry ingredients and pour in the warm water. Mix all the ingredients using your fingertips in a circular motion until a dough ball forms. If the dough feels too dry, you can add a little more warm water, 1 tablespoon at a time, until the dough comes together. Once the dough has formed a cohesive ball, transfer it to a floured surface and knead it for a few minutes until it becomes smooth and elastic. Let the dough rest for about 30 minutes to allow the gluten to relax before rolling it out or shaping it into your desired pasta. Now your dough is ready to roll out and be turned into any pasta desired! In this case, let’s make some cavatelli! Roll out your dough flat until it is roughly a quarter of an inch thick, then cut your dough into three-quarter-inch squares. Now take each square and press them firmly into the back of a fork and roll off with your thumb to create a curled riveted pasta! Or you can buy a cavatelli machine from EveryMarket.com (cavatelli maker) If you have a machine, don’t cut squares just cut strips! Then feed it right into the machine as you crank away!
Enjoy!
