I didn't know what to call this story. At first, I started with 'Pasta Night'. Then... 'Pass the night with pasta night'. Oh-gosh-no. I finally settled on the above title, but ultimately, I guess it doesn't matter what you call it... good friends, good food and having to work a little bit for good pasta, pays off in spades. When temperatures drop and it's too snowy to venture out, get a bunch of hungry friends over to make pasta, from scratch.
Provide some all-purpose flour, a few room temperature eggs, throw in some red wine for Dutch courage and good cheer and add some store-bought, but kick-ass, Antipasto (Thanks Jenna!) and you've got yourself a Pasta night. Many hands make light work. Get rolling!
MENU FOR THE NIGHT:
ANTIPASTO
Prosciutto di San Daniele
Spicy Soppressata
Burrata and Ricotta
A jar of French Acacia Honey
HOMEMADE PASTA LINGUINE with TRUFFLE CREAM CARBONARA
GLUTEN FREE PASTA with CLASSIC MEAT BOLOGNAISE SAUCE
ESCAROLE SALAD with ANCHOVY DRESSING
MILLE CREPE
HOW WE MADE OUR PASTA-
ONCE IT'S KNEADED FOR 10 to 15 MINUTES:
HOMEMADE PASTA LINGUINE with TRUFFLE CREAM CARBONARA
A traditional Carbonara does not normally contain heavy cream. This one does, with the addition of truffle oil, which seems to deepen the taste of the Carbonara and add a lovely fragrant aroma.
Dice a half inch round of Pancetta and fry slowly over Medium heat in a pan. Set aside. In a Medium saucepan, cook a half cup of Heavy Cream over Medium-Low heat with 2 Cloves of Fresh Garlic sliced. Add one heaped teaspoon of Ground Pepper and one teaspoon of Salt. When the cream is heated through and starts reducing and thickening, move the saucepan off the heat and let the Garlic steep. Pour the cream/garlic sauce into a pasta serving bowl and add the cooked Pancetta. Stir in one tablespoon of Black Truffle Oil and then slowly whisk 3 Egg Yolks into the cream. Add a half cup of finely grated Pecorino Cheese. Add hot cooked homemade linguine, that has been cooked in plenty of salted water and toss until all the pasta is coated. Season to taste. Once tossed you may need to add more Pecorino, Salt and Pepper. Serve immediately.
GLUTEN FREE PASTA RECIPE
This recipe is from Scott Parker, chef at Table Six, Denver. Emulated for us by chef Joel Holland.
Sift or push through a fine mesh strainer: 150 grams of Almond Flour, 150 grams of Potato starch, 200 grams Tapioca, 40 grams of Corn starch, 5 grams of Xanthum Gum, 5 grams of Rice flour, 2 teaspoons of Salt. Make a mound with the flour and carve out a well in the middle. Put 4 Egg Yolks plus 4 additional Eggs into the well and work the egg and flour together with your fingers until you have a smooth dough, adding several tablespoons of water as necessary. (You may need more than you think, to bind it) Knead the dough for 10 to 15 minutes, until smooth, firm, and quite elastic. Don't skimp on the kneading or the dough will tear while you're rolling it out. This dough is delicate so it's best to use a rolling pin rather than a regular pasta machine.
DESSERT: MILLE CREPE. (Below) This is a french dessert made of several layers of vanilla pastry cream wedged between several crepes. Oh my!
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With thanks to:
Great women to pasta night with.