A plate of pasta.

Vida Cucina's Pasta

Pasta

  • 2 cups double 0 flour 
  • ½ cup semolina flour 
  • 4 eggs
  • 80g meat
  • 1 cup grated Romano cheese
  • 1 egg yolk mixed with 2 tbsp cheese and black pepper
  • 80g meat
  • 3 tbsp Pecorino cheese, oil and pepper mix/paste
  • ¼ cup white wine
  • Pecorino cheese

Instructions:

  1. Prepare the Pasta Dough: Combine the Double 0 flour and semolina flour in a mixing bowl. Create a well in the center and crack in the eggs. Gradually mix the eggs into the flour until a dough forms. Knead for 8-10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
  2. Roll and Cut the Pasta: Roll the dough into thin sheets using a pasta roller or rolling pin. Cut into your desired shape (e.g., tagliatelle or fettuccine).
  3. Cook the Pasta: Boil the fresh pasta in salted water for 2-3 minutes or until al dente. Reserve some pasta water.
  4. Prepare the Cheese and Egg Mixture: Mix the Romano cheese with egg yolk and black pepper to form a creamy paste.
  5. Prepare the Meat and Sauce: Sear the meat (80g portion) in a hot pan until browned and cooked through. Deglaze the pan with white wine and reduce slightly. Add Pecorino cheese paste (oil, cheese, and pepper mix) and stir to create a sauce.
  6. Combine: Toss the cooked pasta with the cheese-egg mixture and a splash of reserved pasta water until creamy. Mix in the second portion of cooked meat and coat with the wine-reduced Pecorino sauce.

Plating:

  1. Base Presentation: Cook the fresh pasta and toss it lightly with oil or the Pecorino cheese paste for a glossy finish. Create a neat mound in the center of a shallow bowl or plate using tongs or a carving fork.
  2. Protein Garnish: If the "meat" refers to a prepared topping, place small, evenly spaced portions over the pasta. Incorporate a bit of the black pepper, egg yolk, and cheese mixture.
  3. Sauce Highlight: Drizzle the white wine reduction around the pasta, ensuring it doesn’t overpower the plating aesthetics.
  4. Cheese Finish: Sprinkle additional grated Pecorino or Romano cheese on top for a rich, layered texture.
  5. Final Touches: Garnish with freshly cracked black pepper and a few drops of olive oil for shine. Add microgreens or herbs for colour contrast if desired.

 

 
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