For 2 servings we need:

400 g semolina

200 g hot water

1 tbsp olive oil

pinch of salt

Sauce :

1 clove of garlic

1 dcl whipping cream

1 dcl of water (in which pasta was cooked)

2 tbsp grated pecorino

salt and pepper

4 pieces of artichokes in brine 

6 slices of dried beef ham

1 tbsp butter

1 tbsp chopped chives

Mix the dough together to make ia thick dough and let it knead for at least 10 minutes. Wrap it in plastic foil and let it rest for 20 minutes. Then divide the dough into smaller pieces and roll out long strings (about as thick as a wooden spoon handle). Cut them into pieces (such as when making gnocchi) and roll them out with a sharp side using a cutlery knife. 

We start at the corner of the pasta and do a long pull, it’s quite a matter of trying it out and applying the right pressure. Then we “open it” and let it dry on the rack so that they do not stick to each other. Orecchiette means small ears so ear is this is the shape we are looking for. We can use them now, but they are better dried. It’s great fun for long winter evenings! Written like this is not entirely easy to understand, but try to look on youtube, where there are a lot of instructions. Another variant is, for example, malloreddus or some purchased pasta.

Cook the pasta al dente, fresh 2-3 minutes, dried about 8-10 minutes. In a pan, fry the crushed clove of garlic with a little olive oil and add the sliced ​​artichokes. Cook them until golden brown and set them aside. Drain the fat from pan and add water from the pasta ading cream as well. Add cheese, butter, salt and pepper. After about 2 minutes, a beautiful emulsion is formed, into which we then put the cooked “ears” for the last minute of cooking. Season with chives, garnish with slices of dried ham and add artichokes. Enjoy your meal!

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For 4 portions (starters):

Dough

200g semolina
100g plain flour
3 eggs
10g olive oil
salt, some warm water

Filling

20g finely grated parmesan
10g truffle oil
100ml chicken stock
10g finely grated truffle
3 slices of gelatine (1g agar agar)

Prepare the dough in a classic way and wrap it in foil. Let it rest for about 20 minutes.

Bring the stock with the parmesan to boil. Cook slowly, until the cheese dissolves. Add the swollen gelatine and don’t cook anymore. Add the rest of the ingredients and season with salt. Mix everything with a hand blender and cool down in half round silicone moulds.

Roll out the dough very thinly and spread a half of it with whole egg or egg yolk. Add the hardened filling and cover with the other half of the dough. Try to squeeze out all the air. Cut out the rounds. Cook slowly in water. Serve with stock, butter and maybe some extra truffle on the top. Enjoy!

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For 2 portions:

200g semolina ham
2 eggs
1 tbsp olive oil
2-3 tbsp water

Pesto:

200g rocket
1 clove of garlic
40g grated parmesan
30g sliced almonds
50ml olive oil

100g your favourite ham
30g sliced almonds
salt

Prepare the dough by mixing two eggs, olive oil and flour. It is important to put salt in – the gluten in the flour activates and the dough is much more elastic. Wrap it in plastic film and let it rest for 20 minutes. You do not have to put it in the fridge, on the contrary: the dough would harden and it would be more difficult to work with. Cook the pasta in salty water.

Create the pesto by blending rocket with garlic, parmesan and olive oil. Season with salt.

Slice the ham and fry it in a pan with olive oil until golden. Fry the almonds in a dry pan and season with salt immediately. In a bowl, mix together some water (from pasta), 4 tablespoons of pesto and the pasta. Move to a plate. Place the ham, almonds and fresh rocket on the top.

This pesto can get quite bitter, depends on the rocket you have. If you want to tone it down a little bit, you can replace a bit of the rocket with basil or parsley or use rapeseed oil instead of olive oil. The sweetness of of almonds and meaty flavour of the ham nicely compliments the pesto. Enjoy!

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For 2 portions:

200g your favourite pasta
50g nettles
1 clove of garlic
50g of spring mushrooms (or any mushrooms you can find, preferably not poisonous)
30g grated Parmesan cheese
30ml sherry
40g butter
salt, pepper, olive oil

Pick the leaves from nettles, blanch them in hot water and cool down in ice water. Drain the excess water and cut into smaller pieces.

Crush the garlic clove and fry it in olive oil. Cut the mushrooms into smaller pieces and add them to the pan. Season well. Add chopped nettles and pour in the sherry. Allow alcohol to evaporate. Add the cooked pasta and some of the cooking water. Stir, add butter to make an emulsion and grind some fresh pepper. Finish with some cheese and nettle flowers if you have them. Enjoy!

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For 4 portions:

200 g semolina flour
2 eggs
200 g ricotta
20 g parmesan cheese
20 g breadcrumbs
nutmeg
1 broccoli
100 g chanterelles
10 g sage
130 g butter
salt and pepper
a pinch of ground caraway

First, prep the pasta dough. Simply mix the semolina flour, 2 eggs, salt and teaspoon of olive oil in a mixer. Optionally, you can add more water. Work the dough with you hands a few times and wrap in foil. Let it rest for about 20 minutes.

Prepare the filling by mixing ricotta, finely grated parmesan, breadcrumbs, salt and pepper. Season with nutmeg and put the mixture a pastry bag.

Using a small knife to cut green broccoli florets and put the stems aside. Blanch it in a large amount of boiling water until soft: it should take about 10 minutes. Cool in ice water. Save about 100 g of water in which the broccoli was cooked and dissolve 30 g of butter in it. Blend it well with chilled broccoli and season with salt. It’s better to make bigger amount at once: blending is much easier that way. Warm before serving.

Roll the dough into a pasta machine for two long thin strips. Use a piping bag and make little ricotta balls in a straight line on one. Cover with the second strip of dough. Press it with you hands and cut with ravioli stamp: don’t be afraid to use force. Coat the pasta in flour and cook in salted water for about 4 minutes.

Clean the chanterelles with a small knife and remove all the dirt. Sauté them with little butter, season well and add a bit of ground caraway seeds.

Prepare the butter foam. Place a half of the butter in a pot and heat it up, so that it turns brown and gets a lovely nutty smell and flavour. Add the same amount of warm water in it and let it simmer a little. Finally add the remaining chilled butter and mix with a hand mixer to a foam. Season well.

Ready to plate up. For decoration, I cooked some sage chips in the microwave, cut the broccoli stems thinly and used some of the pasta filling on the plate as well. Enjoy!!

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For 4 portions

Dough:

30 pcs saffron
1 tsp salt
400 g semolina
200 g water

100 g romanesco
50 g baby carrots, parsnip
50 g parmesan
50 g butter
200 ml chicken stock (or vegetable)
50 g edible flowers
salt and pepper

First, let’s make the dough. Dissolve the salt in 200 g of warm water and add 10 pcs of saffron. It’s the best, if you do it ahead, because the taste of saffron releases gradually. Add semolina to a bowl and make a well in the middle. Pour in the water and prepare a little bit sticky dough. You have to really work it through. I used a robot, it’s not really the traditional way, but definitely the easiest. Wrap the dough in a foil and let it rest for 20 minutes, preferably in the fridge.

Roll out the dough until flat and divide into smaller pieces. Roll these out to long strips: I used a chopping board, as it was sliding a bit on the kitchen counter. Cut the strips into 1,5 cm bits and shape them nicely on a gnocchi ridger. Just flatten the dough downwards with your thumb, it will turn over and you will get cute little rolls. It might take a while, before you’re happy with the shapes, but it doesn’t have to be perfect, come on, it’s handmade! Sprinkle the pasta generously with flour and cook in salty water for about 10 to 12 minutes.

Dissolve the remaining saffron in the chicken stock, add grated parmesan and butter. You will get a nice emulsion: you just need to add the pasta and season to taste. Make sure there is enough liquid, you can even pour in some water in which you cooked the pasta.

Heat up the veggies on some butter with a bit of sugar and salt, just that it is al dente. Finally, decorate with parmesan shavings and edible flowers. Voila! Enjoy 🙂

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For 2 portions:

300 g semolina (wheat flour from durum wheat)
3 whole eggs
1 tbs olive oil
100 g brown mushrooms
20 g basil
1 spring onion
30 g butter
40 g parmesan
truffle oil (white truffle)
salt and pepper

Put the flour, eggs, salt and olive oil in a blender. Mix it through and let the dough rest for at least 20 minutes (no need to put it in fridge).

Divide the dough in two parts and roll it out with a rolling pin. Then you can use a pasta machine, if you have one (I definitely recommend it). Set it on the widest gap and fold the rolled dough, so that you have three layers. Repeat the process once again. As you continue, reduce the gap until it is thin enough (with our machine I finish on number three).

Ok, now the important thing: make sure the surface of your work area is properly dusted with flour. I like to use the coarse one. If you do that, the dough will not stick to the desk and you will spend more time cooking than cleaning and shouting. That is what we want, right 🙂 So once you have the dough ready, cut out little rounds and you can move to the fun part (filling).

Melt a little butter in a saucepan and add the onions. When they start to get transparent, add the mushrooms, grated cheese and basil. Season with salt and pepper. Add the remaining butter that will connect everything together and give the whole mixture an amazing creamy flavour. Move it to a board and chop it finely. Let it cool down.

The time has come! Now we have to fill this pasta, challenge accepted! Place a bit of the mixture in the middle of the round. Fold the round in half: if the pasta is moist enough, you do not need to join the edges with anything, if it is not, use some water or egg whites.

So now we have a half moon shape. Grab it by the two ends and join them over the nail of your middle finger (make sure it sticks together). When the tortellini are ready, put them on a plate (well dusted with flour). Cook in boiling water (seasoned with salt) for about 2 minutes.

Put the tortellini on the plate, add some extra filling on the top and decorate with fresh mushrooms and basil. Drizzle generously with truffle oil.

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 For 2 portions:

5 eggs
1 tbs olive oil
200 g semolina
60 g grated parmesan
1 spring onion
20 g chives
4 slices pancetta or speck (the classic recipe uses guanciale)
salt and pepper
wild oregano for decoration (not necessary)

First, prepare the dough. Mix two eggs, olive oil and semolina. It is important to put in enough salt: it activates gluten in the flour and makes the dough much more elastic. Wrap it in a plastic foil and let it rest for 20 minutes. You don’t have to put it in the fridge (the dough would be more difficult to work with).

Break the remaining egg yolks in a bowl (you can use the whites as you wish, some time ago I made an omelette and served it with the pasta).

When I make carbonara, I like to use so-called parmesan water, which is a great base for sauces that go with pasta. Grate the parmesan, season generously with pepper and let it boil with about 2 dcl water in a pot. Parmesan dissolves very slowly, so you will need about 10-15 minutes. Let the mixture cool down and mix it with eggs and herbs.

Normally, you would use guanciale or pancetta, but this time I used speck (turned out to be a great choice). Slice it thinly and fry it on a bit of oil, until it is crispy. This way, the texture is much better than if you put it in the sauce, I mean, who doesn’t like crispy speck? I know, I do! I even added the fat from the pan to the sauce, but of course, you do not have to do that.

Once the dough is rested, roll it out and pass it through a pasta machine until thin enough (number 3 on the Imperia machine). It is good exercise, too. Then use the tagliatelle extension, when the pasta is done, let it dry out for a while – well dusted with flour. Cook for about 2 minutes in salty water (10 g sea salt for 1 l of water).

Strain the pasta and save some of the water aside. Put the hot tagliatelle in the sauce and mix for about 2 minutes, it thickens nicely and it is time to serve! If needed, you can add more water.

I really love the Marco Pierre White serving style, meaning: a layer of pasta, cheese, pancetta, spring onion/chives and repeat. I used wild oregano for decoration. Enjoy!

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