As Aired on May 29, 2013
Recipe Courtesy of Chef Johnny McAdams, Harmons City Creek
Making pasta from scratch can seem a little daunting to many home chefs, but Chef Johnny McAdams from Harmons City Creek is here to share some of the best-kept secrets in Italy.
Ingredients For Pasta
2 cups all-purpose flour
2 cups semolina flour
1 pinch salt
6 large eggs
2 tablespoons olive oil
Ingredients For Filling
½ C. Ricotta
¼ C. Romano
¼ C. Shredded Mozzarella
½ C. Spinach Raw chopped
Salt and Pepper to taste Directions For Pasta:
1.) Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt.
2.) On a clean surface, make a mountain out of flour mixture, then make a deep well in center.
3.) Break the eggs into the well and add olive oil.
4.) Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well.
5.) When mixture becomes too thick to mix with a fork, begin kneading with your hands.
6.) Knead dough for 8 to 12 minutes, until it is smooth and supple.
7.) Dust dough and work surface with semolina as needed to keep dough from becoming sticky.
8.) Roll out dough with a pasta machine or a rolling pin to desired thickness.
9.) Cut dough into your favorite style of noodle or stuff with your favorite filling to make ravioli.
10.) Bring water to a boil in a large pot, add 4 teaspoons salt.
11.) Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness.
12.) Drain immediately and toss with your favorite sauce
Directions For Filling
1.) Combine the Ricotta, Romano and shredded Mozzarella in a small bowl.
2.) On a cutting board chop the spinach into small equal size pieces then add to the bowl of cheese mix.
3.) Add one whole egg and salt and pepper with a fork mix the mixture thoroughly.
4.) Use the mix to stuff your homemade pasta dough. Ingredients for Creamy Tomato Sauce
1 cup cream
1 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 large clove garlic, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh basil
Salt and pepper to taste
1 (28 ounce) can tomatoes, with juice
2 (8 ounce) cans tomato sauce
1.) Heat olive oil in a large skillet over medium heat.
2.) Sauté, garlic, parsley, basil, salt and pepper.
3.) Pour in cream to deglaze the pan.
4.) Add crushed tomatoes, and stir in with 2 cans of tomato sauce, and bring to a boil then reduce to a simmer for about 15 minutes or until desired thickness.
*Note – Harmons has a Fresh Pasta cooking class coming up on June 12th at our Station Park Location in Farmington. Viewers can go to harmonsgrocery.com/cooking-school
for a complete list of upcoming classes.
(Copyright 2013 Sinclair Broadcasting Group.)