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FRESH PASTA DOUGH
· 2 cups flour
· 3 eggs
· 1/2 teaspoon salt
· 1/2 teaspoon extra-virgin olive oil
· 3 tablespoons white wine
· 4 leaves of fresh basil chiffonade
-Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
-Break the eggs into the well. Add the salt, olive oil, white wine and fresh basil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
-With your hands or a dough scraper continue working the dough until it comes together. If the dough is too dry, add a little more white wine; if too wet or sticky, add a little flour.
-Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
-Divide the pasta dough into 4 even sections. Keep each section you are not working with covered with plastic wrap or a clean towel while you are working on the other sections. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
-If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
-With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
-If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
-After your dough is rolled out, cut into 6" by 12" sheets, and place on your floured sheet pan, separating the layers with floured, wax paper.
-Fill a large bowl with ice water (lots of ice)
-Fill a large pot with water & a pinch of salt and bring to a boil. Put 2 or 3 pasta sheets in the boiling water at a time. When floating, take the sheets of pasta out and place in the bowl of ice water. When cool, oil them well, then place the pasta sheets in a suitable container (do not fold) and cover with plastic wrap.
STEWED RAGU BOLOGNESE:
2 tablespoons each, chopped- Fresh Thyme, Rosemary, Parsley
2 pounds of pork shoulder
2 pounds of beef short ribs
1 small can of tomato paste
3 cloves of garlic
1 medium onion cut small
3 stalks of celery cut small
2 carrots cut small
2 cups of red wine
1 quart of water
1 can of San Marzano Plum Tomatoes
-Pre Heat Oven to 350 degrees.
-Rub beef short rib & pork shoulder with olive oil, fresh thyme, rosemary, parsley, salt & cracked black pepper. Using your stove top, sear meat in a large roasting pan on high heat, browning meat well. Add garlic, onions, celery & carrots, turn heat to medium and cook for approx 5 minutes. At this point rub tomato paste on meats with a spoon or rubber spatula and cook for an additional 5 minutes, browning your tomato paste (but not burning), stirring every few minutes. Now add your red wine, and cook for 5 minutes on high heat, then add your San Marzano Tomatoes and bring to a boil. When boiling, cover roasting pan with aluminum foil and place in oven for approx 2 hours or until meat can be pulled apart with a fork.
ZOCCO'S LASAGNA ROLL
1 - Homemade Pasta Sheet (6" by 12")
½ cup Ricotta cheese
3 table spoons Shaved Asiago cheese
½ cup Shredded Mozzarella cheese
4 leaves of Fresh Basil chiffonade
½ quart of Stewed Ragu Bolognese
-Pre Heat oven to 350
-Heat Stewed Ragu Bolognese in a sauté pan or pot on the stove top, at a low heat until 165 degrees. Take ½ cup of Bolognese sauce and place on a sheet pan.
-Place one cooked pasta sheet on a clean work surface. Put Ricotta, Mozzarella & shaved Asiago cheeses in the center of the pasta sheet. Take hot Stewed Ragu Bolognese and place over three cheeses and fold one side of the pasta sheet over the Ragu & cheese. Then keep rolling the pasta sheet over until the cheese ends up on top of the Ragu. Using a spatula, lift Lasagna roll onto the sheet pan on top of the Ragu Bolognese sauce. Put a strip of the Stewed Ragu Bolognese Sauce down the center of the Lasagna roll, top with mozzarella cheese and bake in oven until golden brown