When it comes to gross displays of wealth, you won't find any around the old miserly penny pincher known as Pantalone. This money hording old man is often seen counting his vast stores of money, but rarely will you see him sharing or spending a single penny of it.  Modern theatrical versions include: Scrooge from a Christmas Carol, Scrooge McDuck from Duck Tails and The Grinch. This is super rich and luscious, which is good because if you have people over, you don't need to give them very much.

Kitchen Scraps is proud to present the PASTA DELL'ARTE

A recipe series that puts the spotlight on the pageantry and tradition of the Italian theatre’s Commedia dell’Arte with an all star-lineup of character inspired pasta dishes.

My new Kitchen Aid mixer with pasta attachment takes center stage with these inspired pasta recipes that will have your audience on their feet demanding an encore. 

 

INGREDIENTS

for the pasta

3 eggs

1 cup semolina flour

1 cups all-purpose flour

1 Tbsp water

pinch of salt

2 glugs of olive oil (1 Tbsp) 

golden sauce

1 shallot, micrograted

2 Tbsp butter

4-5 threads saffron

½ cup white wine

1 cup heavy cream

1 egg yolk

pinch of salt

PROCEDURE

To make the pasta, dump your flour onto a clean work surface and make a well in the middle. Plop the egg, water, olive oil and salt into the well. Working from the center outwards, start to combine the ingredients using your finger tips until you start to get a broken ball. Bring it all together to form a ball of dough. Knead the dough until smooth and elastic. Roll out your pasta through a pasta roller on the thickest setting and continue folding it onto itself until you get a smooth, elastic dough. Roll out the dough to about a number 5 on the Kitchen Aid, same on a hand cranker. The pasta dough will be quite thick, but an extra egg will help to soften the dough for eating. Meanwhile, get a big pot of salty water on to boil. Use a small circle cookie cutter to cut out small coins from the dough. Flour them well and set aside while you whip up the sauce. Get a large saucepan on the stove. Sweat your shallots with butter. Micrograting is a great way to end up with an onion paste, which is perfect for a sauce like this. When the onions have cooked for about a minute, add the white wine and saffron. Bring to a boil and reduce wine by half. Whisk in the cream and return to a boil. Place the egg yolk in a bowl and temper it by whisking constantly while you add a splash of the hot sauce. Now you can add the tempered yolk to the sauce while whisking constantly to incorporate. Remove the sauce from the heat while you boil the pasta. Boil the pasta coins for about 8 minutes, even though they are fresh pasta, they take a little longer because they are so thick. Using a slotted spoon, transfer the hot pasta directly into the saucepan with the golden sauce and toss to coat. Serve a few of the rich and delicious pasta coins to your grateful friends. It’s nice to be generous, but these are pretty rich, so you won’t need to dish out many to eat person.                                                                                                            

PASTA DELL'ARTE

A recipe series that puts the spotlight on the pageantry and tradition of the Italian theatre’s Commedia dell’Arte with an all star-lineup of character inspired pasta dishes.

My new Kitchen Aid mixer with pasta attachment takes center stage with these inspired pasta recipes that will have your audience on their feet demanding an encore. 

Coming soon to a blog near you… 

Pierrot's frilly white ravioli with scallop mousseline