Pasta for "The Opimian Wine Society"

Tomorrow one of our functions is for the Opimian Wine Society. One of the courses features  three types of Starch. Two of these being a Sundried Tomato Gnocchi and a Spinach Fettuccine made in house.  The final being a Lobster Risotto ... and I'm not good at forming Arborio Rice Grains haha. So today pretty much everyone in the kitchen got a chance to try making Pasta.  Coady our Jr.Sous made the Sundried Tomato Gnocchi...and everyone made the Spinach Fettuccine. So I asked Chef for his Recipe for the Fettuccine and Coady for his Gnocchi.

Clarence’s Spinach Fettuccine

2.57lbs AP Flour

13 Whole Eggs

2 TBSP Kosher Salt

2lbs Blanched Spinach

Dry the Spinach once Blanched. Dry it but don’t squeeze it too hard. Then throw it into a blender and puree. Strain (put it thru a china cap if you have one...you don’t want the fibers). Once thru the China cap or strainer...puree again.

 Beat the eggs a bit...add the spinach Puree to it.

Form a well in the flour...all liquid into centre and form a dough.

Knead 25 Mins

Rest 15 Mins

Make the Pasta of your choosing.

As I found out today...I really love the electric Pasta Machines...I have always used the crank version.

Coady’s Sundried Tomato Gnocchi

4lbs Russet Potatoes (Skin ON!)

1lb AP Flour

8oz  Sun Dried Tomatoes (Dry...not the ones packed in oil)

3 Whole Eggs

1TBSP Kosher Salt

Method:

Roast your potatoes in a 350F oven for 45 min to an hour depending on the size of our spuds.

Soak the Sun Dried Tomatoes in Hot Water for ten to fifteen mins. Drain and squeeze out any excess liquid in them. Puree till a paste.

Take potatoes out and Cool down enough to Peel. Then put them thru a ricer. If you don’t have a ricer...just make sure they are mashed till they are very very smooth.

Combine the Potatoes and the Tomato Puree on a clean tabletop.

Form a well in the mixture and add the Eggs. Mix thoroughly.

Add the Flour and mix.

The dough should be sticky but not quite as sticky as biscuit dough. If it is...add more flour.

Form a loaf and cut into 8 equal pc’s.

Start a pot of boiling salted Water.

Roll each pc of dough into a half inch in diameter snake.

Cut 1 inch long pc’s from the snake on a bia’s.

Mark each pc with a fork...this will help the sauce adhere to the pasta.

Blanch in the Salted Water till they float.

Once done blanching...Pan fry in Butter!!

Coady's recipe makes 450pc's of Gnocchi and Chef's recipe makes 150 Forkfull's hahaha

Add sauce of choice and Voila!!! Your a lil ole Italian Woman!!