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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 hServes 6Nutri-Score C€€
from @biancacarangelo1 import0 cooked
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what you need

Ingredients

6 people
  • tipo 00 flour (plus extra for dusting)Grains600 g
  • eggs (at room temperature)Dairy6 pieces
  • potatoes (boiled and mashed)Produce500 g
  • Parmesan (finely grated)Dairy150 g
  • Pecorino Romano (finely grated)Dairy100 g
  • black pepper (freshly cracked)Spices5 g
  • Italian sausage (casings removed, crumbled)Other400 g
  • tomato passataPantry700 ml
  • olive oilPantry60 ml
  • garlic (peeled)Produce2 pieces
  • fresh basil (leaves picked)Produce40 g
  • pine nuts (lightly toasted)Nuts & seeds40 g
  • saltSpices15 g
  • whole milkDairy500 ml
  • fresh creamDairy250 ml
  • sugarPantry150 g
  • egg yolks (for the gelato base)Dairy4 pieces

per serving

Nutrition

778kcal

Carbs
103 g
Proteins
29 g
Fat
28 g

step by step

Method

  1. Welcome aperitivo

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