Fresh Pasta Recipe
Details
- Lactose-free
- Vegetarian
- Difficulty: Easy
- Serves: 2
Pasta Dough Ingredients (Serves 2)
- 180–200 g “00” flour (extra-fine white flour)
- 2 medium organic eggs
- 2 g salt
Ravioli Filling Ingredients
- 2 parts ricotta
- 1 part Parmigiano
- Salt, pepper, and olive oil
Sizes
- Tagliatelle: 0.5 cm
- Tagliolini: 0.3 cm
- Pappardelle: 1.3 cm
- Ravioli: 3×3 cm or 4×4 cm
Instructions
Pasta with Sauce
Fettuccine
1. Cook the fettuccine in boiling water.
2. While the pasta cooks, heat a pan and melt the butter with a drizzle of extra-virgin olive oil.
3. The pasta will be ready in 4–5 minutes. Drain it and add it to the prepared sauce.
4. Toss with grated Parmigiano Reggiano and a little basil (optional).
5. Serve immediately.
3. The pasta will be ready in 4–5 minutes. Drain it and add it to the prepared sauce.
4. Toss with grated Parmigiano Reggiano and a little basil (optional).
5. Serve immediately.
Ravioli
1. Cook the ravioli in boiling water.
2. In the meantime, warm extra-virgin olive oil in a pan, add San Marzano tomatoes and basil, and cook for 4–5 minutes (the same time the ravioli need).
3. Drain the ravioli and toss with grated Parmesan.
4. Finish with fresh basil and serve.
Gelato Recipe
Details
- Lactose-free
- Vegetarian
- Difficulty: Easy
- Serves: 2
Gelato Ingredients (Serves 2)
- Whole milk: 250 ml
- Sugar: 60–65 g
- Vanillin: about ⅓–½ of a standard sachet
- Butter: 25 g
- Salt: a pinch (optional, enhances the flavor)
- Tip: Make sure the ice cream maker bowl (or container) is already well chilled.
Instructions (≈50 minuti)
1. Melt and Mix (5 min)
In a small saucepan over low heat, melt the butter with about 50 ml of milk. Remove from the heat, add the sugar and vanillin, and stir until fully dissolved.In un pentolino a fuoco basso sciogli il burro con ~50 ml di latte. Togli dal fuoco, aggiungi lo zucchero e vanillina e mescola finché è sciolto.
2. Emulsify (1 min)
Add the remaining milk (200 ml) and the salt. Blend with a hand blender (mini pimer) for 30–60 seconds until smooth and emulsified (this is important because we’re using butter).
3. Quick chill (8–10 min)
Pour the base into a bowl and set it over an ice bath, stirring until it drops below 10°C.
Alternative: chill in the freezer for 10–12 minutes, stirring 2–3 times, without letting it freeze around the edges.
4. Churn (20–30 min)
Pour the well-chilled base into your ice cream maker and churn until creamy, like soft-serve.
5. Set (10 min)
Transfer to a shallow container, cover with plastic wrap pressed directly onto the surface, and freeze for 10 minutes to firm up. Serve using a spoon dipped in hot water.
