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This week Sandro from Il Tavalino is going to walk you through his classic Pasta alla Norcina recipe. Learn from scratch pasta dough and this beautiful sauce from a master of Italian Cusine. After culinary school in Tuscany, Sandro decided to come to the Okanagan to take us on a journey through the culinary landscapes that Italy has to offer.
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Recipes:
Pasta Dough (Yield: 4-6 servings)
220 g all-purpose flour
58 g semolina flour
Pinch salt
2 eggs
4 yolks
In a small mixing bowl whisk the eggs and yolks. Then in a separate bowl, mix the dry ingredients, flour,
and salt, making a well in the middle.
Pour the eggs into the well. In a circular motion, gradually add flour from the outside into the eggs. Mix until a loose dough forms.
Remove from the bowl and begin kneading on a floured surface. Knead until a smooth ball is formed. Let the dough rest wrapped in plastic wrap for at least 1 hour.
Working in small batches, roll out the dough with a rolling pin to fit the mouth of the pasta roller. Any dough you are not using should be covered in a damp cloth, or in plastic wrap.
Roll the dough through each level at least once before going to the next level. Stop at the desired thickness depending on the type of pasta needed.
Pasta alla Norcina
2 Tbsp olive oil
2 large mild Italian sausages
250 mL shallots – diced
2 cloves garlic – chopped
250 mL mushrooms – chopped
125 mL white wine
500mL heavy cream
TT salt
TT pepper
125 mL parmesan, grated
any herbs, rough chopped
Bring a large pot of salted water to a boil for pasta.
Heat olive oil on medium in a saucepan or deep skillet. While oil is heating, uncase the sausages then add sausage meat.
Break up with a wooden spoon, let the meat cook through without interrupting too much. Halfway through browning, add chopped shallot, garlic, and mushrooms.
When sausage and vegetables are browned, add white wine to deglaze and stir for 2 minutes. Add heavy cream and let the sauce come to a simmer. Salt and generously pepper, allow to simmer for 5-6 minutes.
Add fresh pasta into boiling water, cook about 3 minutes.
When pasta is al dente, drain and add it to the sauce. Top with a few pinches of parmesan and herbs.