AP Flour 4 oz

Semolina 4 oz

Salt ¼ tsp

EVOO 2 tsp

Water 1 tsp

Eggs 2 ea

*semolina bench flour

DRYING PASTA                        *replace egg with 6 oz water

On a tray or clean wooden bench form a well with combined flours and salt

Crack eggs into center of well

Combine eggs with flour using bench scraper or clean hands

Add oil and water as needed to form a smooth dough

Knead dough for up to 8 minutes

Cover dough with plastic wrap and let rest for a minimum of 30 minutes

Using a rolling pin roll dough to fit in pasta machine or free form pasta

Use bench semolina to create a barrier to prevent pasta from sticking to each other

Fresh pasta keeps in refrigerator up to two days or frozen up to 30 days

Dry pasta can be kept for up to 30 days in airtight container once dried out



Orecchiette Verde

*fresh or dry pasta 1 cup

Broccolini (blanched) ½ cup

Asparagus (blanched) ½ cup

Garlic (minced) 4 clove

Calabrian Chili TT

Butter 2 oz

Olive Oil 2 tbs

Lemon Juice and Zest 1 ea

White Wine 2 oz

Parmigiano Reggiano TT

salt TT

pepper TT

Blanch vegetables then cut to be similar in size to the pasta.

Have a pot of salted water ready to cook pasta before the next step

In a pre-heated sauté

pan over medium heat add olive oil

Swirl oil to coat pan, add chilies to hot oil and toast about 5 seconds, add garlic and cook an extra 5 – 10 seconds

Add vegetables and season with salt,  pepper and lemon zest

Add pasta to boiling water (reserve water from pasta for sauce)

Add white wine and cook until reduced by half

Add butter until just melted then add pasta and mix well

Add lemon juice and stir in cheese off the heat, serve immediately


*fresh or dry pasta 1 cup

Guanciale 4 oz

Egg and Yolk 1 each

Pecorino (grated) 2 oz

Parmigiano (grated) 2 oz

Pasta Water TT

Olive Oil 1 tbs

Salt TT

Black Pepper ½ tsp

Cut guanciale in ¼ inch strips similar size to the pasta (substitutions can be bacon or pancetta)

Have a pot of salted water ready to cook pasta before the next step

In a pre-heated sauté pan over medium heat add guanciale, this take about 8 to 10 minutes of slow cooking and rendering until meat is almost entirely crisped

Separate meat from fat and reserve both

While pork renders, in a separate bowl combine egg and egg yolk along with pecorino, salt and pepper. (taste the guanciale first to gauge how much salt you will need) you can always add salt, but you can’t remove it.

Add pasta to boiling water (reserve water from pasta for sauce)

Heat original sauté pan with pan drippings (add olive oil if you don’t have enough rendered pork fat.

Add strained pasta to hot pan to just coat in pork fat, then splash with boiling pasta water

Off the heat slowly add egg mixture to pasta and stir just until pasta and sauce starts to thicken up (start by tempering some pasta water with egg to achieve an almost velvet like consistency)

Add reserved guanciale and finish with Parmigiano Reggiano

Timing is a crucial component in this recipe as you could easily over cook the sauce and end up with scrambled egg pasta.

Ricotta Cheese

8 cups full fat milk

½ tsp salt

3 TBS lemon juice or white vinegar


Line a colander with a large piece of lightly dampened cheesecloth that has been folded over itself at least 3-4 times. Place the colander over a bowl. Make sure to use non-reactive materials. (Alternatively, you can use a recycled ricotta basket placed on a bowl).

In a large heavy based saucepan, over medium heat, heat the milk.

Add the salt and stir occasionally with a wooden spoon. Make sure the milk does not scorch.

If you have a thermometer, heat to 185 F. If you do not have a thermometer, you need to reach a stage where there is a lot of steam, little bubbles close to the edge of the pot and the formation of a slight film. It should take about 20 minutes to get to this stage.

Lower the heat to low.

Add the lemon juice (or vinegar).

Slowly agitate the mixture for 2 minutes. You will notice the curds (the ricotta) separating from the whey (yellowish liquid).

Remove from heat.

Cover pot and let stand for about 20 minutes.

Carefully “ladle” your ricotta into the cheesecloth lined colander or your basket. The consistency of the final product will depend on the amount of time you leave the ricotta to drain. For a creamy ricotta, let it sit for 3-5 minutes; for a dryer ricotta, it can sit up to 20 minutes.

Use immediately. Cover and refrigerate any leftovers.




Source: The Culinary Institute of America©


6 wt. oz. salt

1 gallon water

2lb. cheese curd, cut into ½ -inch cubes


1. Add the salt to the water and bring to a boil in a large pot. Remove the pot

from the heat.

2. Place the cheese curd in a bowl and pour enough water around the curd

To cover.

3. Wearing 2 pairs of gloves, work the curd with wooden spoons, stretching it until

It becomes a smooth, yet stringy mass. Maintain the water temperature at a

constant 160°F throughout this process.

4. Remove the cheese from the water and continue stretching until

smooth, being careful not to over work It or the cheese will become tough.

5. Shape the cheese into appropriate forms as demonstrated. Hold in the water

Until ready to serve.




Basil leaves, picked off the stems 8 oz.

and weighed

Garlic (about 1 small clove) ¼ oz

Pine nuts ¼ cup

Extra virgin olive oil, as needed 1 cup

Kosher salt, as needed

Parmigiano-Reggiano ½ cup



1. Slice the garlic and blanch it in a small amount of boiling water for 1 minute, if necessary

(see note).

2. In a blender, combine the basil, garlic, pine nuts, and ¾ cup of the oil and blend until

crushed; season with salt to taste. Add more olive oil if needed for good consistency.

3. Add cheese and blend to a smooth sauce. Do not run the blender at high speed or the

heat of the blade will change the color of the pesto. Set aside with a little oil on top to avoid

oxidation. After using the pesto, always flatten the surface and cover with a little oil.


Source: The Culinary Institute of America©




Extra virgin olive oil ¼ cup

Onions, diced 2 cup

Garlic, mashed 2 tbs.

Red pepper flakes to taste

San Marzano tomatoes, canned 2 can. (28 OZ EACH CAN)

Bay leaf ½ ea.

Basil, chopped 3 Tbsp.

Oregano, chopped 1 Tbsp.

Salt to taste

Ground black pepper to taste


To prepare the sauce, heat the oil in a medium sauce pot, over medium heat

and sauté the onions until caramelized, about 30 minutes.

Add the garlic and red pepper flakes, and continue to sauté until the garlic becomes aromatic.

Deglaze with cooking wine and cook out alcohol for about 3 minutes

Then add the crushed tomatoes and cook another 3 minutes.

Add bay leaf and oregano and simmer until the sauce

has thickened, about 30 to 40 minutes. Add the basil and season with

salt and pepper to taste.




Beef chuck ground 2#

Cured pork ground ½#

Chopped parsley ½ bunch

Thyme fresh chopped 2 tbs

Garlic ground 3-4 cloves

Onion grated or ground 1 cup

Day old bread torn and soaked in milk 2 cups dry bread 1 cup milk

Eggs 2 ea

Parmesan cheese ½ cup

Kosher salt 1 ½ tbs

Black pepper 2 tsp

Olive oil

Sauce to cook in


Soak torn bread in milk

Using a meat grinder, grind first 6 ingredients, once bread is soft also run through the grinder.

Combine all ingredients minus olive oil and sauce, cook off test piece.

Let mixture sit for 10 minutes before forming into balls.

Cook balls directly in sauce or in the oven



Pasta sheets (cooked in boiling water)

Sliced meat balls cooked

Tomato sauce





Fresh herbs


Pre heat oven to 350*F

Combine ricotta and mascarpone and season with fresh herbs, place mix in piping bag

In a greased pan lay sheets of cooked pasta sheets to cover the bottom

Layers sauce then cheese and add sliced meatballs

Create and fill up to three layer minimum by repeating the process

Last layer just put sauce and mozzarella with parmesan cheese

Bake in the oven uncovered for 25- 35 minutes or until bubbly