Pasta 101

      Chef Kyle Waller, from the Institute of Technology, stopped by the Great Day Kitchen Tuesday morning to go over everything you need to know about cooking pasta.

      He also provided the recipes so you can try them at home. Enjoy!

      Pasta Dough:

      6 egg yolks
      1 egg
      8 oz (1 3/4 cup) AP flour
      1 1/2 tsp olive oil
      1 Tbsp Milk

      Make a pile with the flour on a table or cutting board.

      Create a well in the center and add the eggs, milk and oil to the center.

      Stir with a fork slowly incorporating the flour gradually.

      When a dough forms, knead it heavily for 10- 15 min.

      Let rest for 1/2 hour covered in the refrigerator.

      Use as needed.

      Black spaghetti with shrimp

      8 oz squid ink spaghetti
      2 oz shrimp, peeled and deveined
      2 oz cooked pancetta
      Roasted garlic infused oil
      1 sprig Italian parsley
      1 tsp red chili flakes
      Pasta water

      Cook the spaghetti until al dente (to the tooth)approx. 8 min.

      Meanwhile, heat a sauté pan on med high.

      Add the roasted garlic oil to the hot pan and cook the seasoned shrimp 30 seconds.

      Add the pancetta and cook until the shrimp are done.

      Add a splash of pasta water and the spaghetti.


      Garnish with parsley and chili flakes

      Garganelli con fungi

      1 cup button mushrooms
      1 cup shitake mushrooms
      1 cup oyster mushrooms
      3 cloves garlic
      3 sprigs thyme
      1/2 cup olive oil
      8 oz fresh garganelli
      Pasta water
      Grated Parmesan cheese (to taste)

      Slice the mushrooms and sauté in very hot olive oil until caramelized and crispy.

      Add sliced garlic and thyme leaves at the end.

      Cook the pasta for 2 minutes. (8 minutes dry pasta)

      Add the pasta to the mushrooms and a little pasta water.


      Garnish with parmesan cheese.

      Farfalle and spring vegetables

      1 cup English pea puree (blanched peas blended with water)
      1 medium spring red onion
      1/2 cup pitted black olives (oil cured or nicoise)
      1/2 cup olive oil
      8 oz fresh farfalle
      Pasta water
      Pecorino Romano to taste
      Mint leaves

      Heat a pan with the olive oil.

      Saute the onions and olives in hot sauté pan with the olive oil.

      Add the pea puree. Turn off heat.

      Cook pasta 2 minutes (8 minutes dry pasta)

      Add pasta and a splash of pasta water to the sauté pan.

      Toss with mint leaves.

      Garnish with Parmesan.

      Pappardelle Bolognese

      8 oz fresh Pappardelle
      2 cups Bolognese
      Parmesan cheese and 1 sprig of parsley to garnish

      Heat the Bolognese and add pasta water to thin slightly.

      Cook Pappardelle 2 minutes (8 minutes dry pasta)

      Add the Pappardelle to the sauté pan and toss with parmesan and parsley.