Gourmet Pasta Co., is the new independent restaurant specialising in fresh pasta, now open in the historic, market town of Newbury, Berkshire.|
Gourmet Pasta Co. offers both classic Italian and Italian-South American recipes, inspired by the waves of Italians who immigrated to South America in the late nineteenth and early twentieth centuries. Dishes include green ravioli filled with spinach and ricotta with a sage butter sauce and Pink sorrentinos (South American circular shaped pasta) filled with roasted butternut squash and almonds and an orange butter sauce.
Located in the heart of the town, Gourmet Pasta Co. also hosts an array of events such as pasta making classes, ideal for groups and parties with quality food at an accessible price point.
Cavatelli
INGREDIENTS
3 cups (400 grams) semolina flour
7 ounces (200ml) warm water
INSTRUCTIONS
Mix the dough: Place the semolina in a large bowl. Use one hand to slowly add the warm water to the flour, and use the other hand to stir the flour and water together with a fork or your fingers. Your goal is to bring the ingredients together into one cohesive ball of dough.
If the dough is crumbly and dry, add alittle bit of extra water to bring it together. If it feels sticky, stir in a little more flour.
Knead the dough: Transfer the dough onto a clean working surface. The kneading technique is to fold the dough in half, press it forward with your palms, rotate it, and repeat. The point of this process is to work the gluten in the flour so you create a smooth, elastic dough. This will take about 7 minutes.
Test the dough: After a few minutes of kneading, the surface of the dough should be much smoother, and it should feel hydrated — not sticky and not dry. If it feels sticky, sprinkle some flour onto the dough and knead to incorporate. If it feels dry and crumbly, wet your hands with water and continue kneading.
Finally, do the “poke” test. When you poke the dough with your finger, it should slowly rise back.
Rest the dough: When you’re happy with your dough, cover it with plastic wrap or a clean dish towel. You don’t want to expose the dough to air, or it will dry out. Let the dough rest at room temperature for 10 to 15 minutes.
Shape the cavatelli: Cut off about a quarter of the dough and cover up the rest. (You want to work with one manageable piece of dough at a time so it doesn’t dry out before you can shape it.) Roll the piece dough to form a snake about as thin as a pinky finger. Cut the snake into even 1-inch rectangles. Place oneof the rectangles on the gnocchi board. Use the side of your thumb to press and roll the piece of dough down the board, applying the right amount of pressure so the dough flattens and curls in on itself into ashell shape.
Note: Your cavatelli can be cooked right away. If you plan to cook them in a few hours, let them dry at room temperature on a tray dusted with semolina.
If you want to cook them more than one day later, place the tray of cavatelli in the freezer. Once the cavatelli are frozen, place them in a sealed freezer bag or container for up to 1 month.
Pesto
INGREDIENTS
2 cups fresh basil leaves (packed)
1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts
3 garlic cloves, minced (or less if you prefer a milder garlic flavour)
Salt and freshly ground black pepper to taste
Optional: 1-2 tablespoons of fresh lemon juice for a hint of acidity
INSTRUCTIONS
1.Wash and dry the basil leaves.
2.Grate the cheese if it’s not already grated.
3.Mince the garlic.
4.Lightly toast the pine nuts in a frying pan until golden brown (don’t burn them!)
In a food processor, combine the pine nuts, garlic first then the basil leaves bit by bit. Pulse until finely
chopped. .Pulse until the basil is finely chopped and well mixed with the nuts and garlic.
5.Add the grated cheese to the food processor. Pulse a few times to mix
With the food processor running, slowly pour in the olive oil through the feed hole. Continue to
process until the mixture is smooth and creamy. You may need to stop and scrape down the sides of
the bowl to ensure everything is well combined.
6. Season: Taste the pesto and season with salt and freshly ground black pepper. If desired, add a bit of
lemon juice for extra freshness and a hint of acidity.
7.Store or Serve: Use immediately or transfer the pesto to an airtight container and refrigerate. For
longer storage, you can freeze pesto in ice cube trays and then transfer the frozen cubes to a freezer
bag.
Tips:
Pine Nut Substitutes: If you don’t have pine nuts, you can use walnuts, almonds, or even cashews.
Consistency: If you prefer a thicker pesto, use less olive oil. For a thinner consistency, add a bit more
olive oil.
Variations: Try adding other herbs like parsley or rocket for a different flavour profile.
gourmetpasta.co.uk
34 Market Place, Newbury