Time for back-to-school pasta
As we transition back to the realities of long workdays, school and extracurricular activities, it’s time to simplify our dining routines. It is also a time of year that bridges the warmth of the August sun and the onset of cool nights. In this way, we have the best of both worlds, as we can access the freshest summer produce and convert them into warming, quick to make, comfort foods that are perfect for the rushed nature of September evening dining.
EASY HOMEMADE PASTA
• 3 cups all-purpose flour
• 4 large eggs + 2 egg yolks
• 1 tsp sea salt
• 1 tbsp olive oil
Directions: Place flour on large work surface. With your hands, form a well in the middle of the flour. Add egg, salt and olive oil to well. Using a fork, whisk the eggs, trying to gently bring the flour into the egg mixture without breaking the flour wall. Once flour is mostly incorporated, start working the dough by hand. Once flour is fully incorporated, knead for 10 minutes. Eventually, it should be smooth and elastic. If too dry, add a little water. If too sticky, add more flour. Wrap in plastic wrap and set aside for 30 minutes. Divide into four pieces. Set out floured baking pans. Using roll pin, roll out dough balls. Roll through pasta machine at lowest setting two to three times. Lay pasta out and fold in edges to middle. Fold in half lengthwise to form a rectangle.
Now run through at setting 2, followed by 3, up to 6. Place finished sheets of pasta on baking sheets, and lightly dust with flour. Cut pasta to your favourite shape.
WILD MUSHROOM LINGUINE
Wine pairing: Sicilian Frappato or Frappato, Nerello Mascalese blend
4 to 6 servings
• 1 1/2 lb x pasta
• 1 tbsp each butter, olive oil
• 2 shallot, diced
• 2 cloves garlic, minced
• 3-4 sprigs fresh thyme, leaves removed
• 1 lb mixed mushroom
• 1/2 cup Parmesan, grated
• Salt and pepper, to taste Directions: Place butter and oil in pan set over mediumlow heat. Add shallot and sauté for five to six minutes. Add garlic, thyme and mushrooms. Sauté until mushrooms release liquid. While mushrooms are cooking, bring pot of heavily salted water to a boil. Cook pasta until al dente. Drain pasta. Add olive oil to prevent sticking. Toss with mushroom mixture. Add Parmesan and toss. Season with salt and pepper to taste.
ROASTED TOMATO PENNE
Wine pairing: Chianti, Connanau di Sardegna
4 to 6 servings
• 2 pints cherry tomatoes, halved
• Salt and pepper
• Olive oil
• 1 1/2 lb fresh penne (1 lb dried)
• 3/4 cup Parmesan, grated
• 1 cup basil, roughly chopped Directions: Set oven to 250 F. Place tomatoes on baking sheet. Season with salt and
pepper. Drizzle with olive oil. Roast for two hours. Bring pot of heavily salted water to a boil. Cook penne until al dente. If using dried pasta, cook according to package instructions. When finished, drain and drizzle with olive oil. Place in bowl and add roasted tomatoes and Parmesan. Finish with basil. Season to taste with salt and pepper.
EASY SAUSAGE AND KALE PENNE
Pairing: Montepulciano D’abruzzo
• 1 1/2 lb fresh penne (1 lb dried)
• 1-2 tbsp olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tsp chili flake
• 1 lb sweet Italian sausage, casings removed
• 3 cups kale, chopped
• Pasta water
• 1/2 cup Parmesan, grated
• Salt and pepper, to taste Directions: Bring pot heavily salted water to a boil. Cook pasta until al dente, reserving 1/2 cup pasta water. Add a little olive oil to the pasta to keep it from sticking.
Add olive oil to large pan set over medium-low heat. Add onion and sauté until soft.
Add garlic, chili flakes and sausage meat. Break up sausage with wooden spoon as it cooks. When sausage meat is browned, drain off excess fat. Add reserved pasta water to sausage and bring to a simmer. Add kale, and cook until wilted, about three to four minutes. Finish with Parmesan. Season with salt and pepper, to taste.
LINGUINE WITH WALNUTS AND SAGE BUTTER
Pairing: Soave Classico
4 to 6 servings
• 3/4 cup walnuts, roughly chopped
• 4 cloves garlic, minced
• 1/2 cup butter, cubed
• 16 sage leaves
• 1 1/2 lb fresh linguine (1 lb dried)
• 3/4 cup Parmesan, grated Directions: Bring pot of heavily salted water to boil. Cook linguine until al dente. Set pan over medium heat. Add butter. When butter melts, add walnuts and garlic. Cook for three to four minutes. Add sage leaves and cook until crispy (one to two minutes). Add freshly cooked pasta to butter sauce and toss.
Add Parmesan to pasta and toss.
CARBONARA
Pairing: Chardonnay
4 to 6 servings
• 4 oz pancetta*, cubed
• 1 1/2 lb fresh fettucine pasta (or 1 lb dried pasta)
• 2 1/2 cup Parmesan, grated
• 6 egg yolks
• 2 tsp chili flakes
• 2 tsp guanciale fat
• Pasta water
• Salt to taste
• 2 tsp parsley, finely minced, for garnish
Directions: Set a pan over medium-low heat. Add pancetta and sauté until browned on all sides. Remove from pan and set on paper towel. Pour off excess fat from pan. Bring a pot of heavily salted water to a boil. Cook fettucine until al dente. Strain pasta, reserving pasta water. Add a splash of olive oil to prevent sticking. Add pasta to pancetta along with half cup of pasta water. Turn off heat. Add the cheese, chilies and toss. Slowly add egg yolks and keep tossing until a rich, saucy consistency is formed. Be careful not add the eggs until the pan has sufficiently cooled to avoid makings scrambled eggs. Serve in bowls, garnished with parsley.
*Traditionally guanciale (cured pork cheek) is used, but pancetta (found in most deli sections of grocery stores) makes a fine substitute.