EPISODE 1 RECIPES
Carbonara with Fresh Egg Noodles
By Amanda Sudano Ramirez and Abner Ramirez
Total 35 mins, includes cooling time - Active 35 mins - Makes 4 servings
From Episode 1: Egg Noodles with Carbonara
Ingredients
Kosher salt
One 4-ounce slab guanciale, cut into 1/4-inch cubes
6 large yolks, at room temperature
1/2 cup freshly grated pecorino cheese
1/2 cup freshly grated Parmesan cheese, plus more for topping
Freshly ground black pepper
16 ounces egg noodles
Directions
In a large pot, bring water to a boil. Add 2 tablespoons salt and stir.
Meanwhile, in a large skillet over medium heat, add the guanciale, spread it out in a single layer, and cook until crispy and the fat has rendered, 5 to 7 minutes. Transfer to a plate lined with a paper towel. Reserve the fat in the skillet.
In a medium bowl, whisk together the yolks, pecorino, and Parmesan. Add 1 teaspoon black pepper, 1/2 teaspoon salt, and 2 tablespoons of the rendered fat and whisk again. Stir in the cooked guanciale and set aside.
Cook the egg noodles in the boiling water until al dente, 3 to 4 minutes for fresh noodles, 8 to 10 minutes for dry. Transfer the noodles directly into the bowl with the egg mixture (you can use tongs) and quickly stir until the pasta is fully mixed into the sauce. If the noodles look dry, add a bit of pasta water still in the pot.
Taste the dish and add salt if needed. Divide the noodles among bowls and sprinkle with more Parmesan and black pepper. Serve immediately.
FRESH EGG NOODLES
By Amanda Sudano Ramirez and Abner Ramirez
Total 1 hour 40 minutes, includes resting time - Active 40 mins - Makes 4-5 servings
From Episode 1: Egg Noodles with Carbonara
ingredients
3 ½ cups Tipo "00" Double Zero Flour Extra Fine
2 tsp Kosher salt
5 -6 large eggs
Semolina flour for dusting
Directions
In a bowl, add flour and salt. Whisk until combined. Make a well in the middle of the flour, add 5 eggs. Using a fork break up the yolks first and slightly whisk, then pull flour into the middle of the bowl to mix with the eggs. Turn the bowl and repeat until all the wet egg mixture is gone. If the dough is a bit dry, add a tbsp of water until the dough comes together. If the dough seems very dry add another egg. Remove the dough from the bowl and use your hands to mix the dough together, making sure to get any excess flour or dough off the sides of the bowl.
Lightly sprinkle some flour on a work surface, place dough on the surface and knead. Knead with the palm of your hand pushing away from you. Fold some of the dough onto itself, turn the dough 90 degrees and knead again with the palm of your hand. Set timer for 8 mins. You can not over knead pasta dough, but you can under knead it. The dough should be firm and totally smooth and if you press your finger into the top of the dough it should bounce back. Wrap in plastic wrap and let sit at room temperature for minimum 1 hour to 5 hours. This allows the gluten to relax and make for a softer dough.
Lightly flour a work surface. Remove dough from plastic, cut into 4 equal parts. With a rolling pin, roll 1 of the pieces of dough into a long oval disk, fold into thirds and roll out again. Place dough through the widest setting of your pasta maker. Repeat this twice on the widest setting. Turn down one number and run the dough through. Repeat this process until you reach the last number on the setting or you have reached your desired thickness.
Heavily dust a sheet tray with semolina, lay the long rolled out dough on the sheet tray. Sprinkle with more semolina on top and fold the dough over on top of itself. Dough can not touch each other without the semolina, it will stick. Repeat with all 3 dough pieces.
Cut the long piece of dough in half before cutting. Run the pasta sheets through the fettuccine pasta cutter attachment. Hang pasta until ready to use, or gather together, loosely wrap around your hand and slice onto a dusted sheet tray. Fresh pasta can be stored in the fridge, wrapped in plastic wrap, for up to 2 days.
Mini Pavlova with Citrus Berries
By Amanda Sudano Ramirez and Abner Ramirez
Total 6 hours 25 minutes, includes resting time - Active 25 mins - Makes 6 servings
From Episode 1: Egg Noodles with Carbonara
ingredients
4 egg whites room temperature
1 pinch fine sea salt
1 tsp vinegar, apple cider or distilled
1 cup superfine sugar
1 tbsp cornstarch
½ tsp vanilla extract, lemon, lavender, rose, coconut (any favorite flavor)
Topping:
2 cups mixed berries, raspberries, blueberries, sliced strawberries
2 tbsp raw honey
Zest of half a lime
Juice of half a lime
Fresh whip cream
1 ½ cups heavy whipping cream
2 tbsp maple syrup
1 tsp vanilla extract
directions
Separate egg white from yolks, reserve yolks for another use. Let egg whites sit to get to room temparture.
Preheat oven to 300 degrees. On a piece of parchment, trace 6 -3 inch circles. Flip parchment over so the pen/marker is on the underside and you can still see the circle. Set aside.
In a clean bowl for a stand mixer, add egg whites, vinegar and salt. Mix on low speed for 2 minutes until eggs foam. Turn mixer on medium high speed and whip for 2 more minutes, for medium soft peaks.
In a bowl, mix together sugar and cornstarch. Add sugar mixture to whites, 1 tablespoon at a time, until fully incorporated. Egg whites should almost double in size and become glossy. Whisk for another 1-2 minutes.
Drop a large spoon full of mixture onto each circle. Repeat with more meringue trying to divide equally between 6 circles. Alternatively you can fill a piping bag with a decorative tip and trace the circles with the piping bag. Using the back end of a spoon, create an indentation in the middle of the meringue, this is where you will fill with berries and cream.
Turn oven down to 250 and place into the oven. Bake for 1 hr, do not open the oven during this time. After and hour turn off oven and let sit for 6 hours or overnight. These can be made day ahead and stored in the airtight container until ready to use.
Topping:
In a bowl, add honey, zest and lime juice. Whisk until fully incorporated. Add fruit and toss, making sure to cover all the fruit in the liquid. Set aside.
In a large bowl, add heavy cream whip until soft peak, drizzle in syrup and vanilla. Continue whipping until incorporated. Do not over whip, cream should be creamy but still hold it shape.
To assemble:
Place meringue on plate, fill with whip cream, top with berries. Drizzle with extra juice from the bottom of the bowl. Serve immediately.
