Stuffed pasta roses.
We started this dish by slow-cooking one carrot,
one onion, and a rib of celery.
We're going to add the meat to the center,
and, you know, in a lot of Italian ragus,
or thick sauces, which is what we're making,
they just take the color off the meat.
It's not about browning it.
And we're going to season with salt and
white or fine black pepper, your choice.
And I like a little nutmeg.
And we're going to chop a little rosemary and sage.
Bloop.
And zest.
Then we just keep breaking this up
and breaking it down a little bit, little bit, little bit.
So, we're going to take 11 ounces of 00 flour,
and about two and a half ounces of ground Semolina flour,
very fine Semolina flour, gives it a nice, silky taste.
Then you're going to season it with a little fine sea salt.
Now, we're going to move the flour around
with a fork and make a well.
I cracked four eggs into the center of our flour.
I poked the yolks so that we can scramble them up.
Now, we're going to take the tiniest bit of olive oil,
good olive oil, and drizzle a little around.
You pull a tiny bit of the flour in
from the sides as we go,
to make a shaggy dough right on your table.
And then when you get to the outside of the circle,
you get your hands in there,
and you're going to knead this for 8 to 10 minutes by hand,
and then we're going to wrap it in plastic,
and let it sit for 30 to 60 minutes.
We add a little tomato paste, couple of tablespoons.
Now we're going to add some white wine.
So, we're going to let the wine absorb.
Then we're going to add about a cup and a half of broth.
It can be beef or chicken.
I make a combo of the two,
and we're going to add half a bottle,
or a cup and a half, of passata, tomato puree.
Okay, so I decided, guys, to add a little half and half,
which is what I had in the fridge, to the sauce,
and then I cooled it completely.
You see how much I cooked it down, right?
Took about 30 minutes
for it to get to this thick consistency,
and now it's cool, I can literally touch it,
and I need to, and here's why.
So, what I did with our dough was I cut it into five pieces.
This is the last piece.
The rest of it is sitting underneath a kitchen cloth,
and in between layers of parchment.
You go through three times on the first pass.
(pasta maker whirs)
Okay?
Now we go down notch and a half or so,
and on every other number we do two passes.
And, of course, it keeps getting longer
and thinner as we go,
and each one of these we're going to cut into two pieces.
Wet your edges with a little water,
and you need a fork on the side.
Literally a tiny little handful of sauce,
and pop it down through the center of that strip.
Then we press the ends and all across the main seam.
We go across with the tines of a fork,
and ruche the edges,
and then each one, we roll.
Then we have boiling, salted water here.
We have a dish lined with butter here.
I bring it up to a rolling boil,
and then I drop it back just a bit,
and you slide a few roses in at a time,
and we let them cook, oh, three, four minutes
to get the filling cooked and the fresh pasta cooked.
And we manipulate them with the basket and the spatula
as need be to keep them in that pretty rose shape.
Four of the roses, I've put red sauce on,
and I'll dot each with a little parm,
and four of the roses I've put just butter on.
And we'll top each of those with a little parm as well.
And then we put into a 400 degree oven
until they're bubbly and brown.
(chimes ring)