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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 hPour 6Nutri-Score C€€
par @biancacarangelo1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • tipo 00 flour (plus extra for dusting)Céréales600 g
  • eggs (at room temperature)Produits laitiers6 morceaux
  • potatoes (boiled and mashed)Fruits et légumes500 g
  • Parmesan (finely grated)Produits laitiers150 g
  • Pecorino Romano (finely grated)Produits laitiers100 g
  • black pepper (freshly cracked)Épices5 g
  • Italian sausage (casings removed, crumbled)Autres400 g
  • tomato passataÉpicerie700 ml
  • olive oilÉpicerie60 ml
  • garlic (peeled)Fruits et légumes2 morceaux
  • fresh basil (leaves picked)Fruits et légumes40 g
  • pine nuts (lightly toasted)Fruits à coque et graines40 g
  • saltÉpices15 g
  • whole milkProduits laitiers500 ml
  • fresh creamProduits laitiers250 ml
  • sugarÉpicerie150 g
  • egg yolks (for the gelato base)Produits laitiers4 morceaux

par portion

Nutrition

778kcal

Glucides
103 g
Protéines
29 g
Lipides
28 g

pas à pas

Préparation

  1. Welcome aperitivo

    • Pour a glass of Tuscan wine and set out bruschetta while everyone gathers.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 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.
    Étape 8
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