Spinach Pasta

Ingredients

•   500g (4 cup) soft-wheat “00” flour
•   5 whole eggs and water up to a total of 250g (1.06 cup)
•   100g spinach
•   For tastier pasta, we suggest using a mix of 250g soft-wheat “00” flour and 250g durum heat flour (semolina)

STEP 1 - Preparing the dough by hand

Clean the spinach and let it boil for 10-15 minutes. Drain

Pour the flour into a bowl; add the eggs, the water and the spinach in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

it and dry it well to remove the cooking water; then blend it.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

• do not use cold eggs straight out of the refrigerator;
• Do not add salt to the dough;
• clean the rollers of the machine by feeding a little dough between them;
• preserve home-made dried pasta for no more than 1 month;
• you can freeze freshly cut pasta, but always consume it within 1 month;
• cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Wholemeal pasta recipe

Ingredients

•   500g wholemeal flour (Soft-wheat wholemeal, Type 1)
•   250ml water
•   For tastier pasta, we suggest using a mix of 250g soft-wheat “00” flour and 250g wholemeal flour

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl and add the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

• do not use cold eggs straight out of the refrigerator;
• Do not add salt to the dough;
• clean the rollers of the machine by feeding a little dough between them;
• preserve home-made dried pasta for no more than 1 month;
• you can freeze freshly cut pasta, but always consume it within 1 month;
• cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Buckwheat pasta

Ingredients

•   300g (2.4 cup) buckwheat flour
•   2 egg whites
•   125ml (0.5 cup) water

STEP 1 - Preparing the dough by hand

Pour the buckwheat flour into a bowl; add the egg yolks and the water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour. Perfect dough should never stick to your fingers.

STEP 2 - Preparing short pasta with regina

Insert a small piece of dough into the Regina hopper and turn the crank. After a few moments the pasta will come out of the extruder. When it reaches the desired length, cut the pasta with the slicer.

Repeat this step, adding the dough in small pieces. Lay the freshly cut pasta on a cloth or tray and dust it with flour using Dispenser.

Tips

• do not use cold eggs straight out of the refrigerator;
• Do not add salt to the dough;
• preserve home-made dried pasta for no more than 1 month;
• you can freeze freshly cut pasta, but always consume it within 1 month;
• cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Classic pasta dough

Ingredients

• Ingredients

  
  

  4 eggs
  2 cups of 00 flour
  2 cups semolina
  Water if necessary
  
  

STEP 1 - Preparing the dough by hand

Pour the flour into a bowl, then the eggs and water in the middle.
Mix with a fork to thoroughly blend the ingredients with the flour. Do not add salt!
Knead the dough with your hands until it is completely smooth and consistent. If the dough is too dry, add some water; if it is too sticky, add some flour.
Remove the dough from the bowl and place it on a table, lightly dusted with flour.
If necessary, continue kneading the dough by hand and break it up into little pieces.

dough should never stick to your fingers.

STEP 2 - Preparing pasta sheets

Set the adjustment knob of the machine to number 0, so that the two smooth rollers are fully open. Feed a piece of dough through the rollers while turning the crank clockwise or after turning on the motor.

Lightly dust both sides of the pasta sheet with flour and fold it in half. Feed the pasta sheet through the smooth rollers several times, until it is long and regular in shape.

Cut the pasta sheet in two and dust each piece lightly with flour on both sides.

Set the adjustment knob to 1 and pass the pasta sheet through just once; then, set the adjustment knob to 2 and pass the pasta sheet through once more; then, set the adjustment knob to 3, and so on until you reach the desired thickness (the recommended thickness setting is no. 6 for fettuccine and no. 7 for tagliolini).

Cut the pasta sheet crosswise, into pieces about 25cm long and dust them with flour.

STEP 3 - Cutting the pasta

Insert the crank or the motor in the cutting accessory and feed the pasta sheet through the rollers to cut it. Pick up the dough with the stick and transfer it to the Tacapasta.

The pasta dries in about 1-2 hours, depending on the temperature and humidity and can then be stored in suitable kitchen containers.

Tips

• do not use cold eggs straight out of the refrigerator;
• Do not add salt to the dough;
• clean the rollers of the machine by feeding a little dough between them;
• preserve home-made dried pasta for no more than 1 month;
• you can freeze freshly cut pasta, but always consume it within 1 year;
• cook the pasta in a large amount of hot water (4 litres for every ½ kg of pasta).

Patatas Bravas con Chorizo

Ingredients
Serves 4

Patatas

1 lb / 453 gr new potatoes (or small potatoes)


2 cloves garlic, minced
2 sprigs of fresh rosemary, leaves picked
1 teaspoon sweet paprika
1 teaspoon fine grain sea salt
4 tablespoons olive oil
¼ lb / 113 gr chorizo, sliced
1 tablespoon olive oil
2 red onions, chopped
Small bunch of fresh parsley, stalks finely sliced and leaves roughly chopped
1 teaspoon sweet paprika
6 oz / 170 gr roasted red bell peppers, roughly chopped
1 (14-oz / 400 gr) can cherry tomatoes (or crushed tomatoes)
2 tablespoons apple cider vinegar
Fine grain sea salt and ground black pepper to taste

Directions

Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 to 15 minutes (depending on the size of the potatoes).
Drain and set aside to steam dry until cool.
In the meantime, make the sauce.
Heat a large pan over medium heat, add the chorizo and cook, stirring frequently for 4 to 5 minutes or until crispy. Use a slotted spoon to remove chorizo from the pan and set aside.
Add olive oil (only if necessary though, the chorizo releases a lot of its oil), once hot, add onion, paprika and parsley stalks. Cook for 5 minutes, or until the onion is soft but not colored. Add cherry tomatoes (without the juice), roasted red bell peppers, apple cider vinegar and a good pinch of salt and pepper. Bring to a boil, then turn the heat down and simmer for 15 minutes or until the sauce starts to thicken.
While the sauce simmers, put a large frying pan over medium heat and add olive oil. Halve or quarter potatoes, as necessary to make similar-sized pieces.
Once the oil is hot, carefully add your potatoes and cook for about 8 minutes, turning occasionally until golden brown. Add garlic and rosemary to the pan for the last minute of cooking.
Transfer potatoes, garlic and rosemary to plate lined with paper towels to drain, then scatter over with paprika and salt and toss until well coated.
Add potatoes to the sauce and carefully mix until combined.
Transfer to a plate, top with fried chorizo, sprinkle with fresh chopped parsley and serve.

Potato Casserole

2 lbs / 1kg potatoes
1/2 cup butter
1/2 cup white wine or prosecco
Sliced bacon, smoked
1/2 lbs 250g smoked pancetta
2 shallots
11oz / 300g Brie, Camembert or Taleggio 
1/2 cup heavy cream
Salt & black pepper

1. Peel and slice the potatoes. Thinner you slice quicker will cook.
2. In a frying pan, saute the pancetta with the shallots.  Add white wine after start to stick on the skillet and let cook until wine evaporates.
3. You can make the tarte in a big or individual baking dishes.
4. You will make two or three layers, on the bottom you add cream, then potatoes, salt, pepper, cream, cheese and the shallots with the pancetta. Then repeat one or two times. On the top add as well the sliced bacon and bake for about 50 minutes in a 180C/350F.

Caldeirada (Sea food stew)

Ingredients

• 1 medium onion, chopped
• 8 cloves of garlic, crushed
• 2 large green peppers, sliced
• 75ml/2½fl oz olive oil
• 60g/2¼oz chopped flatleaf parsley
• a good pinch of saffron
• 2 or 3 bay leaves
• 12 peppercorns
• 4 large juicy ripe tomatoes, chopped
• 75ml/2½fl oz tomato paste
• 500ml/17½fl oz dry white wine
• 450g/1lb squid, cleaned
• 25 clams or cockles
• 900g/2lb oily fish like mackerel, swordfish or tuna
• 900g/2lb white fish like sea bass, monkfish, hake or haddock
• 225g/8oz good large raw shrimps 
• 24 mussels
  2 cups of cassava cut in cubes
• freshly ground black pepper
• 30g chopped fresh cilantro
  
  

  Method

  1. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.
  2. Add the parsley, saffron, bay leaves, peppercorns, tomatoes, cassava, tomato paste, wine and water. Cover and simmer for ten minutes.
  3. Add the squid and clams or cockles and simmer for another ten minutes.
  4. Add the fish, prawns and mussels in layers. Don't stir too much as you'll want the fish to cook in the broth.
  5. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open.
  6. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander.
  7. Serve with bread or rice. 

Lime and chocolate trifle

1 package of Marie biscuitMilk to soak cookies
2 cup heavy cream
1 cup condensed milk
4 squeezed limes
250g bitter chocolate

1 - Melt the chocolate and mix with one cup of cream;
2 - Mix the lime juice with the condensed milk and cream;
3 - Reserve both;
4 - For making the trifle, deep the cookies in the milk and make layers with chocolate and lime cream;
5 - For decoration, you can use lime zest or chocolate on the top.

Beer and butternut squash focaccia

2 cups of bread flour - 0 flour in Italy1 cup of semolina flour

1 fresh yeast or one sachet of powder (yeast for bread)

Honey

1 cup good quality beer (can be any beer, even dark)

1 tbsp salt

1/4 cup olive oil + oil to drizzle

Rock salt

Fresh sage

1 cup butter nut squash in pieces

Half red onion in jullien (optional)

In a big bow dissolve the yeast with one tbsp of honey. If the yeast is
 active, the yeast will become liquid. Add the beer and dissolve again.
 Add the semolina and the flour and mix with a spoon until is hard.
Add then the salt and 1/4 cup olive oil in your hands. Kneed for
about 3 minutes at the most. Flatten the dough in a big retangle
in a non stick pan or in a pan covered with baking paper. Make
little holes with your finger and add the sage, squash and red
onions, drizzle honey, olive oil and few pinches of rock salt.

Sage and honey focaccia

2 cups of bread flour - 0 flour in Italy
1 cup of semolina flour
25g fresh yeast (1 cube) or 2 tbsp/ or 1 tbsp dried bread yeast
Honey to drizzle
1 cup warm water
1 tbsp salt
1/4 cup olive oil + oil to drizzle
Rock salt
Fresh sage

1. In a big bow dissolve the yeast with one tbsp of honey. If the yeast is active, the yeast will become liquid. Add the water and dissolve again.

2. Add the semolina and the flour and mix with a spoon until is well incorporated. Add then the salt and 1/4 cup olive oil in your hands. Mix for about 3 minutes at the most.

3. Flatten the dough in a big rectangle in a non stick pan or in a pan covered with baking paper. Make little holes with your finger and add the sage, drizzle honey, olive oil and few pinches of rock salt.

4. Bake in a convection oven for 25 minutes or until golden brown in 190C.

Farofa with meat recipe

Farofa package

Ingredients:
1 onion, sliced
5 garlic cloves, sliced
1 red pepper, cut in stripes
1 yellow pepper, cut in stripes
250g Italian sausages
1 chicken breast
500g pork filet
300g pork belly
2 cups farofa
Fresh cilantro or fresh parsley
4 Limes
1 tbsp cumin
1/2 tbsp chilli peppers
1/4 cup olive oil
Salt & Pepper

1. Marinade the pork filet, Italian sausages, chicken and pork belly with the lime, cilantro, cumin, chilli pepper flakes and olive oil. Let it rest for at least three hours. You can make holes with a knife on the pork and put the garlic inside the meat.

2. Bake all the meats together until is all tender and cooked. About 40 minutes in a 200C.

3. In a frying pan, stir fry all the vegetables together. Cut the meat in bite pieces and mix together with the vegetables.

4. Stir in together the farofa, then serve it with limes on the top.

White meat sauce with almonds (ragù bianco)

1kg minced veal or pork

1/2 cup almonds, chopped 

100g black forest ham


1/2 onion or one shallot, chopped

1 clove of garlic, chopped

1 carrot, chopped

1 celery stick, chopped

Parsley

1/4 cup of olive oil

1 cup of white wine

4 tbsp cream or mascarpone

In a sauce pan combine the carrots, onion and garlic with the olive oil. Then add the ham with the almonds and let cook until brown. Add the veal and let cook in a slow temperature for about 20 minutes.  When the meat is brown, turn the heating on high and add the wine.  Let to reduce until there will be no wine left. Cook for another 3 minutes and it is ready to serve with the parsley and the mascarpone.