Pasta Making at the Grange Sunset Park, 7/21/22

Ricotta Cavatelli Dough

• 16 oz. whole milk ricotta cheese

• 1 whole egg

• 1 teaspoon salt

• 1 lb. of flour, 3 1/2 cups — 4 cups All Purpose flour

Method: Mix all the ingredients together and knead dough for 5 minutes. Make sure dough is firm. If the dough is too wet, it will stick inside a mechanical cavatelli roller. And it will also be difficult to shape by hand.

Basil, Walnut Pesto

• 2 cups basil leaves, packed

• 1/2 cup parsley leaves

• 1/2 cup parmesan cheese

• 1/2 cup walnuts 

• 1/2 cup pumpkin seeds

• 2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 

• 1/2 cup olive oil

• juice of lemon, salt, pepper to taste

Blend until emulsified.

Arugula, Roasted Almond Pesto

• 2 cups baby arugula leaves  

• 1 cup parsley leaves

• 1/2 cup parmesan 

• 1/2 cup roasted almonds

• 2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 

• 1/2 cup  olive oil

• juice of lemon/ salt, pepper to taste

Blend until emulsified.

Mint, Pistachio, Pumpkin Seed Pesto (dairy free)

• 2 cups mint leaves  

• 1/2 cup baby spinach 

• 1/2 cup pistachios

• ¼ cup pumpkin seeds

• 2 small garlic cloves, mortar and pestle with 1 teaspoon salt, lemon juice 

• 1/2 cup  olive oil

• juice of lemon/ salt, pepper to taste

Blend until emulsified.