Since I’m usually the head player in the kitchen, I was totally excited when a friend in a group uptown we like to call the “UES tribe” offered to make the whole crew homemade pasta on Monday night. Hola! But obviously I wasn’t just going to sit around and not enjoy the true gems being prepared, so I brought my good ‘ole camera {#nerdalert} and captured every step if I ever wanted to show off my inner “dough boy” back at Casa Blanca.
When I walked in, I literally thought I had stepped into Il Mulino. The aroma was purely Italian and purely fresh. Luckily, I had actually brought two burratas {my favorite!} from the fabulous Il Mulino, so these little apps fit perfectly in the dinner scene. But before I dove into those bad boys with my friends, I went straight into the kitchen to learn how to actually make the picture above. And guess what? It’s actually not as complicated as it looks! Bonjour.
Being the Mario Batali of the UES tribe, Zack was being social yet focused on our food and being precise with every slice, despite the wine. I was incredibly impressed and shot away at each angle! And before I get started with a step by step guide on how to do this at home, click here for the pasta recipe and here for the sauce recipe to not only follow along, but to replicate the world you’re about to scroll into…
click here for zack’s egg pasta recipe
1. On a flat surface {or a bowl if you’re a bit messy} mix 2 cups flour {all-purpose or semolina}, 3 medium eggs, a teaspoon of salt and a table spoon of Olive oil.
2. The tough part is finding the right consistency {you’re going for play-doh, not silly putty}.
3. Once the eggs and flour have been mixed to the point the concoction starts to look homogenous, take it out of the bowl and mash it against a hard, floured surface for several minutes until smooth.
4. Separate the dough into 2 equal sized balls, cut a cross on the top of each one, and let sit for 15 min.
5. Roll them out using a rolling pin and cut it to preferred size.
6. Expose to salted boiling water for only a couple minutes…it will immediately sink to the bottom, but once it rises to the top it’s ready.
7. Toss pasta and sauce, plate, and garnish.
il mulino was too sweet & threw in little refreshments of zucchini + sausage + cheese to my order…the perfect munch while in the kitchen!
what’s an italian dinner without bread? hola carbo-load
one of my absolute favorites: il mulino’s burrata – perfect appetizer!
bruschetta time! zack mixed melted butter + parmesan and placed on top as a base
+ added petite tomatoes before placing them all into the oven
hola
click here for the zack’s pasta sauce recipe
1. Preheat the oven to 450 degrees
2. In an 11″ rectangular baking pan, combine all ingredients except the basil
3. Drizzle with Olive Oil {not too much or you’ll end up with a soup}
4. Add more salt more salt if needed
5. Leave in the oven for an hour. Or at least until there is a reasonable charring on the vegetables
6. Take it out and put it in a mixing bowl
7. Add the basil leaves
8. Blend it all with a hand blender
9. Season to taste
Whether you’re a Ruth Reichl in the making or just want to be the hostess with the mostest at your next dinner party, it’s a must you try Zack’s recipes at your place. They totally capture casa cooking at its finest! B+H
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