My Top 5 Favourite Pasta Dishes
Ingredients: Rock Salt, Extra Virgin Olive Oil, Lemon Zest, Lemon Juice, Mint Leaves · 30 min cook time · 845kcal · ~₩27,800
Ingredients
1tbsp Rock Salt, 4tbsp Extra Virgin Olive Oil, 2lemons Lemon Zest, 0.5glass Lemon Juice, 1bunch Mint Leaves, 1mug Pasta Water, 0.5cup Pecorino Romano, 200g Spaghetti, 200g Minced Meat, 0.5bunch Parsley, 1unit Egg, 1unit Carrot, 1unit Onion, 1stalk Celery, 500ml Tomato Passata, 1bunch Basil, 500g Potatoes, 100g Flour, 500g Clams, 2cloves Garlic, 1glass White Wine
Instructions
1. For Pasta al Limone, add 1 tablespoon of rock salt to a pot of boiling water. Cook the pasta 2 minutes less than what it says in the pasta packet. Zest the lemon, cut it in half, and get the juice. Add 4 tablespoons of extra virgin olive oil to a pan, add the lemon zest, and half a glass of lemon juice. Add mint leaves and the lemon in the pan. Add the pasta to the pan and a mug of pasta water. Stir for the first minute, then remove the lemon. Add more lemon zest and mint. Add the rest of the lemon juice. Mix until the pasta is ready. Add pecorino romano and toss. Serve the pasta and top it off with more lemon zest and mint.
2. For Spaghetti Meatballs, add 4 tablespoons of extra virgin olive oil to a pot. Add the soffritto (onion, carrot, and celery) and cook for 10 minutes. Add homemade passata, half a tablespoon of rock salt, and pepper. Stir and cook on a low heat for 1 hour. Cover the pot. For the meatballs, add minced meat, salt, pepper, pecorino romano, parsley, and an egg to a bowl. Mix well. Put extra virgin olive oil on your hands and roll a small amount of meatball on your hands. Prepare a plate with baking paper and place the meatballs on it. Add 1 tablespoon of rock salt to boiling water. Add the meatballs to the boiling water and cook for 1-1.5 minutes. Place the meatballs in a small pot with some sauce and mix. Boil the pasta according to the instructions on the packet. Take a mug of pasta water. Take the pasta out and place it in the sauce. Add a little bit of pasta water, then mix. Place the first layer of spaghetti in a plate and top it with pecorino. Add the meatballs on top of the first layer. Repeat the process on the 2nd and 3rd layer. Top it off with more meatballs and cheese.
3. For Spaghetti alla Carbonara, cook the guanciale on a medium low heat for 5 minutes. Remove the guanciale and place it on a plate with paper towel. Beat 3 egg yolks and 1 whole egg. Add lots of pepper. Add the pecorino a little bit at a time and mix until it becomes a thick cream. Add half a tablespoon of rock salt to boiling water. Add the spaghetti to the boiling water and cook for 13 minutes. Take the pasta out and put it on the pan with the oil from the guanciale. Add a mug of pasta water. Add the pecorino mix. Mix until the carbonara cream is ready. Serve the carbonara and top it off with more guanciale and black pepper.
4. For Nonna's Potato Gnocchi, peel the potatoes, wash them, and cut them into pieces. Add the potatoes to boiling water and cook for 10 minutes. Put the lid on. Check if the potatoes are ready with a fork. Add the potatoes to a potato ricer and crush them. Spread the potatoes on a wooden board to let them cool down. Make a well and add the egg. Beat the egg and start kneading. Add a little bit of flour and keep kneading until the dough is smooth and not sticky. Roll the dough into a snake shape. Prepare a large tray and add flour. Cut the snakes into a shape of your liking. Add 1 tablespoon of rock salt to boiling water. Add the gnocchi to the boiling water and cook for 3 minutes or until they float. Drain the gnocchi and add them to a bowl with sauce. Add more sauce on top and mix. Add parmigiano reggiano on top.
5. For Pasta alla Vongole, cut the parsley stem finely. Crush the garlic and add it to a pan with extra virgin olive oil. Add the parsley stems on the pan. Add a tablespoon of water. After a minute, add the vongole on the pan. Add a glass of white wine. Close the pan to keep the steam inside. Use a large pot of water to cook the pasta. Add 1 tablespoon of rock salt. Add the pasta to the boiling water. Take out the pasta 3 minutes before it's ready and put it on the pan with the vongole. Add a mug of pasta water. Finish to cook the pasta in the pan. Start adding the parsley leaves. Serve the pasta and add the vongole with shell on the pasta. Top it off with more parsley and black pepper.
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