Fresh Pasta Dough
This course introduces students to the techniques and traditions of Italy’s most iconic pasta sauces. Emphasis is placed on the culinary principles of balance, texture, and regional variation. Through guided, hands-on practice, students will prepare five benchmark sauces: Bolognese (slow-simmered meat sauce), Carbonara (egg-based Roman classic), Puttanesca (tomato with anchovy, olive, and caper), Vongole in Bianco (clam sauce with white wine), and alla Norma (tomato and eggplant, Sicilian style). Instruction highlights ingredient selection, sauce structure, and methods for properly pairing sauces with pasta. Guided by Chef Instructor and food writer Shawnie Kelley, participants will be able to reproduce each sauce with confidence in a home kitchen setting.
Fresh pasta is far less daunting than it appears—success hinges on precision and ingredient quality. Use a kitchen scale for accurate measurements, select the finest flour and eggs, and pay close attention to the dough’s feel as you mix and roll; ambient humidity can subtly affect hydration and tackiness. Because it contains no preservatives, handmade pasta cooks in just 3–4 minutes and keeps only 2–3 days under refrigeration. For longer storage, freeze the dough or cut pasta for several months, noting that some natural darkening may occur as it oxidizes.
- Serves
- 4–6
Directions
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Combine dry ingredients: In the bowl of a stand mixer fitted with the paddle or dough hook, briefly pulse the flour and salt to blend.
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Add eggs in stages: Mix in two eggs on low speed until a shaggy, tacky dough forms. Add the remaining two eggs and increase speed to medium-high until incorporated.
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Incorporate oil: Drizzle in the olive oil and mix 2–3 minutes to begin gluten development.
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Adjust hydration: If the dough appears dry or crumbly, add water a few drops at a time while mixing for another minute until it just holds together.
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Knead and rest: Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide in half, flatten each piece into a disk, wrap tightly in plastic, and refrigerate for at least 30 minutes before rolling.
From Shawnie's class “Classic Italian Sauces”
