General Harvest Restaurants

Intro to Pasta Class Recipe

Pasta Dough Recipe

Ingredients:

350g or 2 cups Semolina Flour (you will also need 165g/1C for rolling)

120g or 1 cup AP Flour

80 g or 4 Egg Yolks

45g or 1 Whole Egg

120g or ½ cup Warm Water (separated)

14g or 1 ½ tablespoon Extra Virgin Olive Oil

6g or 1 ½ teaspoon Salt

Method:

With electric mixer

Combine all the dry ingredients in KitchenAid mixing bowl. In a separate bowl add egg yolks, whole egg, olive oil, and half of the warm water. On low speed, combine dry ingredients with dough hook. Slowly add in egg, oil, and water mixture. Add remaining warm water slowly until dough begins to form (may not need entire amount). Remove from bowl and fold dough over itself using your palms until a tight ball forms. Wrap dough ball in plastic wrap, refrigerate for at least 15 minutes prior to using.

Without electric mixer

Combine all dry ingredients in a large bowl and form a mound. In a separate bowl combine the whole eggs, yolks, olive oil, and half the water. Slowly add the mixture to the mound of dry ingredients mixing with a fork. Once combined, begin slowly adding the remainder of the water. Begin folding the dough over itself using the palm of your hands. Once combined, wrap in plastic and let rest for at least 15 minutes.

Tomato Sauce Recipe

Ingredients:

1 large can Plum Tomato

2 White or Yellow Onion (diced)

2 Garlic Cloves (diced)

¼ cup Extra Virgin Olive Oil

2 oz Basil

1 tablespoon Red Chili Flakes

Salt & Pepper (to taste)

Method:

Heat olive oil and 1 tablespoon of salt in a non-reactive pot on medium heat. Add onions and garlic, turn to medium high and continue to cook until the vegetables are translucent. Turn heat off and add tomatoes. Turn back to medium high and cook. Make sure to stir every 2 minutes to avoid burning. Keep chili flake, basil, and pepper separate to cook with pasta.

Please reach out to classes@generalharvestseattle.com with any questions!