Regional Italian Pasta Making Tasting Notes
May 8, 2020
Gather around the table to explore new culinary experiences and unique flavors from the comfort of your home! Our workshop livestreams bring the expertise and passion of Charlotte's local chefs, farmers, and food producers to you.
Our next Regional Italian Pasta Making Class will be on May 22nd. We also offer a wide variety of other workshop experiences with something for everyone: cheeseboard aficionados, seafood lovers, beer drinkers, family-friendly, date nights, and more.
Cicchetti is open for retail wine sales with curbside pickup. To order, call the restaurant at 980-299-0039 from 1:00-5:00pm Monday-Saturday.
Aria Tuscan Grill is open for retail wine sales, take out, and family meals to go. Orders may be placed from 2:00-8:00pm Monday-Saturday by calling the restaurant at 704-376-8880, with pick up or delivery anytime between 4:00-8:00pm.
Delivery (excluding wine) is available via Grubhub, Doordash and UberEats Monday-Saturday.
Homemade Linguine with Pesto Recipe
- Flat surface to work the dough, preferably wood butcher block or flat granite countertop
- Rolling pin
- Bench scraper (optional, but helpful)
- Water for the dough
- Sharp knife for cutting the dough
- Blender/food processor for the pesto (optional, but helpful)
- Pot of salted, boiling water
- Saute pan for making the final dish
- Tongs or spatula
Ingredients Provided (two servings)
- ½ lb, “00” flour
- 4.5 oz, Whole eggs (approximately 2-3 eggs), beaten
- Grated parmesan, 1.5 oz
- Basil leaves, 1.5 oz
- Parsley, chopped, .75 oz
- Garlic cloves, 2 ea
- Pinenuts, 1 oz
- Olive oil, (EVOO) .5 cup
- Lemon juice, 2 tsp
- Salt and pepper, to taste
- Any additional elements you'd like to include in the final dish: we used roasted tomatoes & grilled chicken
- Sift the flour onto the work surface into a mound. Make a crater in the middle about 5 inches in diameter. You should be able to see the work surface while the wells walls are high enough to contain the eggs.
- Pour the beaten eggs into the well. Using a fork, start to incorporate the flour into the eggs a little at a time. Continue mixing until the dough is the consistency of pancake batter. Scrape any excess dough off the fork
- With a bench scraper, scrape remaining flour into the dough. Working in a clockwise motion cut the dough and fold together until a heavier dough forms. About 2-3 minutes.
- Scrape the bench scraper clean into the dough and start to knead with your hands. Using the heels of your palms, pull the far end of the dough towards you and then push away while folding over itself. Rotate a quarter turn and continue with the same motion. Repeat these steps for about 3-5 minutes.
- Wash but do not dry your hands. The extra water on our hands will help hydrate the dough. Continue kneading for about 5 more minutes, until you have a smooth dough ball.
- Wrap the dough tightly with plastic wrap and allow to sit at room temp for about 30 minutes.
Rolling the Pasta Sheet
- Lightly flour the work surface with a small amount of the same flour used to make the dough.
- Place the dough ball on the floured surface and using the soft part of your palms, gently flatten the dough into a disk about 6 inches wide.
- From here think of the dough as a clock from 9 to 3. Position the rolling pin in the middle of the dough with the ends of the pin at 9 and 3.
- Applying even pressure, roll the pin up towards 12 o’clock, bring the pin back to the middle and roll towards you, this will shape the dough like an egg. Rotate the dough 90 degrees and repeat the same steps.
- Repeat the steps until the dough is about 14 inches in diameter.
- Now that the dough sheet is larger we will do the same steps but use the rolling pin to turn the dough.
- We will now use the other hours on the “clock” to finish rolling the dough, 10, 11, 12, 1, and 2.
- Always starting from the middle, roll towards each hour of the clock about 5 times before moving to the next mark.
- Use the rolling pin to continue turning the dough a quarter turn and rolling out each hour until the desired thickness is achieved
- You should be able to see your hand through the dough when held up to a light with an even thickness all around.
Cutting the Pasta Sheet
- Allow the sheet of dough to dry on the work surface for about 5 minutes.
- Square of the ends of the dough to make a uniform shape.
- Fold the dough as if you are folding a piece of paper to go into an envelope.
- Using a sharp knife cut the folded dough into pasta strands about a quarter of an inch thick.
- Unfurl the dough strands but gently fluffing together.
- Place all ingredients except the EVOO into a blender. Run the blender while slowly pouring in the EVOO until the condiment is smooth and oil is fully incorporated.
- Remove from the blender and store it in an airtight container or use it immediately.