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.

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.

Kitchen Scraps is proud to present  

PASTA DELL’ARTE

Pierrot’s frilly white ravioli with scallop mousseline

Pulcinella is the ultimate slapstick character with a captivating charm that can range from foolish to down right adorable. Although he can sometimes be a little sad and defunct, the audience is always captivated by his hands on way of dealing with any situation.

Enjoy a refreshing slap in the face with this jarringly delicious recipe for Spinach Pasta with fresh tomato sauce packing a big smack of garlic, jalapeno and vodka. This pasta promises to be a big hit.

INGREDIENTS

Pasta

1 package of frozen spinach

4 eggs

1 cup semolina flour

3 cups all-purpose flour

pinch of salt

2 glugs of olive oil (1 Tbsp)

 Sauce

6 roma tomatoes, peeled, seeded and diced

6 cloves of garlic, grated

1 jalapeno, seeded and finely minced

2 oz vodka

½ cup olive oil

salt to taste

 to serve

200g parmesan cheese, grated

½ bunch fresh chopped parsley

PROCEDURE

First thing’s first, bring a whopping big pot of water to a boil while you prepare the pasta.

Thaw the spinach and drain using all your strength to wring out as much moisture as you can. Then finely chop it with a big knife or put it in a food processor until smooth.

Pour the all-purpose and semolina flour together on the counter and make a well in the middle. Toss the spinach puree, eggs, olive oil and salt into the well. Working from the inside out, stir with your fingertips to incorporate the wet and dry ingredients. When a loose ball forms, start to knead it.

Knead the pasta for 5 minutes until it forms a smooth elastic ball of dough. Wrap the dough in plastic and let it hang out on the counter for 20 minutes while you prep everything else.

When the water boils, use it to help loosen up the tomato skin. Simply score the outer skin of the tomato with an ‘X’ shape at the pointy end and toss them in the water for 30 seconds. Remove and rinse under cold water, the skins should come off easily by hand.

Cut the tomatoes in half and scoop out the seeds, set aside for compost or whatever. Dice the tomato meat for the sauce.

Get a large frying pan over medium heat and let the pan heat up for 5 minutes. Toss in a slosh of oil to sautée the garlic and jalapenos until softened, but not brown. Hit em hard with the vodka and let the boozey smell evaporate before you whack in the tomatoes. Then pour on the olive oil and bring the whole thing to a simmer for a 5-minute round and finish it off with some salt to taste.

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 6 on the Kitchen Aid, same on a hand cranker. Then switch the attachment to go to a fettucine cutter and run it through so you get fettucine.

Cook the fresh pasta immediately for 4-5 minutes in boiling water.

Remove the cooked pasta directly from the hot water and into the sauce. toss to coat the pasta and serve hot with loads of parmesan and parsley.

Kitchen Scraps is proud to present  

PASTA DELL’ARTE

Coming soon to a blog near you… 

Pantalone’s golden saffron coins