Add These Pasta Recipes to Your Menus

There's plenty of reasons to celebrate pasta in October with the arrival of cooler weather and two holidays—World Pasta Day (October 25) and National Pasta Day (October 17).

We've rounded up some perfect pasta recipes to add to your bar or restaurant's menu.

 

Gnocchi Provancale

Ingredients:

1 c water

¼  lb unsalted butter

¾  tsp kosher salt

1¼ c all-purpose flour

1 tbsp Dijon mustard

½ c  grated Comte cheese

3 ea eggs

¼  c  chopped parsley

¼  c sliced chives

Directions:

1. Bring water, butter, and salt to a boil in a medium saucepan over high heat.
2. Add all-purpose flour to the pot and stir with a wooden spoon until a dough forms.
3. Reduce heat to medium-low and continue to stir vigorously. Continue cooking until the dough pulls away from the sides of the pot.
4. Transfer the mixture to a Kitchen Aid with paddle attachment.
5. Add mustard and cheese and beat on medium-low speed.
6. Add eggs one at a time, allowing the dough to fully incorporate the egg before adding the next one. Add herbs and beat to combine. Transfer mixture to a pastry bag fitted with a 1/2-inch tip.
7. Let mixture rest 15 to 25 minutes at room temperature.
8. Bring a large pot of salted water to a simmer. Holding the bag over the boiling water, squeeze the mixture out of the bag, cutting it off with a paring knife into 1-inch lengths and letting them fall directly into the simmering water.
9. When all gnocchi have floated to the top, continue cooking until gnocchi are fully cooked to the center, about 3 minutes.
10. Serve on a plate and top with parmesan cheese.

 

Tingly Cacio E Pepe

Ingredients:

1 lb. dry or fresh egg free pasta, rigatoni preferred 

3/4 c. pecorino romano cheese snow (see note below) 

1/2 c. parmigiano reggiano snow (see note below) 

1 whole egg

4 egg yolks 

8 oz. guanciale, cut into lardons 

1 tbsp. whole black peppercorns, crushed 

1 tsp. green szechuan peppercorn oil

Chili crisp (see note below), for garnish 

Directions: 

1. Gather your ingredients. Before you begin cooking, combine both cheeses, whole eggs and egg yolks in a bowl and mix well. Set aside. 
2. In a large pot of heavily salted boiling water, cook your pasta until al dente. Reserve 3 cups of pasta water and set aside. 
3. Meanwhile, in a large heavy bottomed pan on low heat, saute guanciale until fat is rendered and lardons begin to crisp, about 15 minutes.
4. Remove from the pan with a slotted spoon, making sure to keep about 1/4 cup of fat remaining in the pan. In remaining fat, add szechuan peppercorn oil and crushed black peppercorns. Toast until pepper is fragrant, about 2 minutes. 
5. Add cooked pasta to the pan with pepper and fat, along with 1 cup of pasta water. Cook on high heat until desired pasta doneness, making sure to add pasta water as it evaporates. When finished, the pasta should look very glossy. 
6. Remove pasta from heat completely. Add egg and cheese mix and stir vigorously until the sauce is homogeneous and silky. If the sauce is too thick, add some pasta water. If the sauce is too thin, return the pan to a low flame and cook until the sauce thickens. Taste and adjust seasoning. 
7. Top with chili crisp and serve immediately. 

 

Lo Spaghettone al Pomodoro

Ingredients: 

1 package of Spaghettone maxi “Pastificio dei Campi”12-ounce  of San Marzano tomatoes unpeeled in tomato juice

1 cup of Corbara tomatoes 

6 oz fresh grape tomatoes

1/4 cup of extra virgin olive oil

2 pc peeled garlic cloves 

A pinch of salt to serve and for cooking pasta

3 to 4 sprigs fresh basil

Directions:

1. In a sauce pan sautee fresh grape tomatoes with olive oil, crushed garlic and pinch salt. Remove the garlic from the sauce pan  
2. Crush the San Marzano and the Corbara tomatoes with a spoon and add to a saucepan.
3.  Stir in the tomato juices, olive oil, and season with a pinch of salt. 
4. Heat a large pot of water and cook the spaghetti until al dente (or to your liking) 
5. When cooked, transfer the pasta to the saucepan with the tomatoes and cook together for 3/4 minutes.
6.  Drizzle with olive oil and add a sprig of fresh basil and serve

 

Fusilli ai Funghi 

Ingredients:

1 cup (240ml) mushroom stock

2 tablespoons (30ml) extra-virgin olive oil

1 1/2 pounds of mixed mushrooms (shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned and thinly sliced

Salt and pepper

3 medium shallots

2 medium garlic cloves

2 tablespoons chopped fresh thyme leaves                       

1 pound fusilli

6 tablespoons unsalted butter

3 ounces grated Parmigiano Reggiano

Directions:

1. In a large 12-inch cast iron or stainless steel skillet, heat oil over medium-high heat until shimmering
2. Add mushrooms, season with salt and pepper, and cook, stirring frequently for about 12 to 15 minutes
3. Add shallots, garlic, and thyme and cook, for 30 seconds to 1 minute
4. Add mushroom stock, season lightly with salt, and bring to a simmer, cook for about 5 minutes. 
5. Meanwhile, in a pot of salted boiling water, cook pasta
6. When cooked, transfer pasta to the pan with mushrooms along with 3/4 cup of pasta cooking water and butter
7. Remove from heat, add 3/4 of grated cheese, season with salt to taste.

 

Spaghetti Lobster

Ingredients: 

7 oz. Spaghetti Rustichella 

Olive Oil

2 oz. Garlic, chopped 

1 oz. Shallots, chopped

2.5 oz. White Wine

7 oz. Lobster Stock or Vegetable stock

6 oz. Tomato sauce

1/2 oz. Basil, fresh chopped (a few leaves)

3 oz. Cherry tomato, sliced in half 

Salt and Fresh pepper - as needed

Parsley chiffonade for garnish 

1.5 lbs. Lobster, whole blanched

Directions:

1. Lightly boil the lobster for 5 minutes in a vegetable broth, cool in ice
2. Cut the lobster into two parts and fry with a little garlic and shallot, deglaze with the white wine (preferably a fragrant cardonnay), then cut the tomatoes and basil and a ladle of broth and cook for 10/15 minutes.
3. Take a pot with salted water and when it boils, immerse the pasta and cook until al dente
4. Add the cooked pasta in the pan with lobster and sauce
5. Season well and finish with a drizzle of oil

 

Gnocchi alla Romana

Recipe courtesy of Chef Stefano Secchi, Rezdôra

Ingredients:

400g organic whole milk (best available please)
1 tbsp coarse sea salt
1 tsp freshly grated nutmeg
100g semolina flour
2 tbsp unsalted butter
50g grated Parmigiano Reggiano
1 egg yolk
4 tbsp unsalted butter (to finish the gnocchi)
8 ea sage leaves
Parmigiano Reggiano to finish (or Pecorino Romano, which is more traditional)

Directions:

Preheat the oven to 350 degrees. Prepare a half sheet tray by spraying nonstick spray or spreading butter on to create a non-stick surface. In a heavy medium sauce pot under medium heat, add the milk, coarse sea salt and nutmeg. Slowly whisk until the milk is just about simmering, then slowly pour in the semolina, while continuing to whisk. Turn the heat to low, cook the semolina and milk together with a wooden spoon for 5-7 minutes or until mixture is pretty thick. Remove the semolina from the heat and stir in the Parmigiano, 2
tbsp butter and egg yolks until smooth, then pour the mixture onto the buttered sheet tray. Place the sheet tray in the fridge to cool and set for 30 minutes. When the gnocchi have cooled, use a 2” round cutter (or glass cup around the house) to cut round pieces of gnocchi and lay them on a earthenware dish or another half sheet tray. Brown the additional 4tbsp butter until golden, then add the sage leaves and drizzle on top of the gnocchi on the half sheet tray. Top the gnocchi with another good dusting or Parmigiano and bake in the oven until golden brown, about 15-20 minutes. Reserve and serve with more Parmigiano and nice drizzle of extra-virgin olive oil, right in the middle of the table, something different and delicious.
 

 

Gnocchi di Zucca

Gnocchi Ingredients:

130g (1 cup) butternut squash, drained overnight (in kitchen towel, important)
250g (about 1 1⁄2 cups) 00 flour (AP flour can be substituted)
1⁄4 tsp fresh grated nutmeg
Extra 00 bench flour

Directions:
Mix all ingredients in a large bowl until well combined, if a little wet, add an additional dusting of 00 flour. With additional bench flour, roll the gnocchi dough into a cigar shape and cut 1⁄2” pieces. Flour your hands, roll the cut pieces into little spheres, then roll on the back of a fork. Roll the whole dough out and store
the gnocchi on a sheet tray dusted with semolina (or you can freeze immediately and store in plastic bags).

Sauce Ingredients:

2 tbsp unsalted butter
3 sage leaves
1 slice of prosciutto, cut thinly (I’ll demo)
Pasta water to assemble sauce
Parmigiano to finish
Kosher salt to taste

Directions:
Have a pot of boiling, salted water ready and add the fresh gnocchi (3 minutes cook time if fresh, 4 minutes if frozen). In the meantime, in a medium saucepan, under medium heat, add the butter. Cook until slightly browned, then add some pasta water, the sage and prosciutto. Drain the gnocchi directly into the sauce,
cook for an additional 15 seconds and toss well. Plate with nice shaving of Parmigiano.
 

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