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Tuscan Pasta & Gelato Class: Spaghetti Cacio e Pepe, Pappardelle with Sausage Tomato Sauce & Potato Parmesan Tortellini with Pesto
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Tuscan Pasta & Gelato Class: Spaghetti Cacio e Pepe, Pappardelle with Sausage Tomato Sauce & Potato Parmesan Tortellini with Pesto

3 hPara 6Nutri-Score C€€
de @biancacarangelo1 importación0 veces cocinadas
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Ingredientes

6 personas
  • tipo 00 flour (plus extra for dusting)Cereales600 g
  • eggs (at room temperature)Lácteos6 piezas
  • potatoes (boiled and mashed)Frutas y verduras500 g
  • Parmesan (finely grated)Lácteos150 g
  • Pecorino Romano (finely grated)Lácteos100 g
  • black pepper (freshly cracked)Especias5 g
  • Italian sausage (casings removed, crumbled)Otro400 g
  • tomato passataDespensa700 ml
  • olive oilDespensa60 ml
  • garlic (peeled)Frutas y verduras2 piezas
  • fresh basil (leaves picked)Frutas y verduras40 g
  • pine nuts (lightly toasted)Frutos secos y semillas40 g
  • saltEspecias15 g
  • whole milkLácteos500 ml
  • fresh creamLácteos250 ml
  • sugarDespensa150 g
  • egg yolks (for the gelato base)Lácteos4 piezas

por ración

Nutrición

778kcal

Carbohidratos
103 g
Proteínas
29 g
Grasas
28 g

paso a paso

Preparación

  1. Welcome aperitivo

    • Pour a glass of Tuscan wine and set out bruschetta while everyone gathers.
    Paso 1

  2. Make the fresh pasta dough

    • Mound the tipo 00 flour on a wooden board and make a well in the centre.
    • Crack in the eggs and beat them with a fork, gradually drawing in the flour.
    • Knead until smooth and elastic, then wrap and let the dough rest.
    Paso 2

  3. Shape the three pasta shapes

    • Roll the dough thin and cut it into spaghetti and pappardelle ribbons.
    • Cut squares for the tortellini.
    • Mix the mashed potato with grated Parmesan for the filling.
    • Fill each square, fold and pinch into tortellini.
    Paso 3

  4. Make the gelato base

    • Warm the milk and cream with the sugar and egg yolks, stirring until the base thickens slightly.
    • Flavour each pair's batch differently, then let the mixture cool.
    • Churn the gelato and freeze until firm.
    Paso 4

  5. Sausage and tomato sauce for the pappardelle

    • Brown the crumbled sausage in olive oil with the garlic.
    • Add the tomato passata, season with salt and simmer until thickened.
    Paso 5

  6. Homemade pesto for the tortellini

    • Blend the basil, toasted pine nuts, garlic and grated Parmesan with olive oil.
    • Season with salt and loosen with a little pasta water when tossing.
    Paso 6

  7. Cacio e Pepe sauce for the spaghetti

    • Toast the cracked black pepper in a dry pan.
    • Whisk the grated Pecorino with a little hot pasta water into a creamy sauce.
    • Toss the cooked spaghetti with the pepper and cheese sauce.
    Paso 7

  8. Cook the pasta and serve family style

    • Boil the fresh pasta in salted water until al dente.
    • Toss each shape with its sauce.
    • Sit down family style and enjoy everything with the Tuscan views.
    Paso 8
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