World Past Day Recipes From Buca di Beppo (Access Hollywood Live)

It’s World Pasta Day! And what better way to celebrate than with some mouth-watering recipes from the folks at Buca di Beppo!

Here are the recipes featured on today’s show!

Gnocchi alla Genovese

• 1 pound of fresh made Gnocchi
• 3 cups of picked Basil leaves, packed
• 3 individual picked mint leaves
• 1/2 cup of cold pressed Extra Virgin olive oil
• 1/4 cup roasted Pine nuts
• 1/4 cup of grated Parmesan cheese
• 4 roasted Garlic cloves, rough chop
• 1/4 tsp. Salt
• 1/4 tsp. White pepper
• 1 tbs. Kosher salt

Basil Pesto:

• Place Pine nuts in food processor, pulse until roughly chopped
• Add Basil to food processor, pulse until roughly chopped
• Add Garlic and drizzle of oil and pulse a few times
• Add Parmesan cheese and pulse a few times
• On medium speed add oil to food processor in a steady stream, stopping and scraping sides as needed.
• Add salt and pepper
• Place prepared pesto in sauce pan over low heat, heat to 165° F. Do not overheat.
• Add Cooked and drained Gnocchi, serve on warm plate
• Garnish with fresh basil leaves

Gnocchi:

• Fill medium stock pot with 1 1/2 gallons of water, bring to boil. Add kosher salt.
• Drop Gnocchi in boiling water, cook for aprox 5 minutes they will float to top when ready
• Cut to test for doneness

Fresh Pasta Dough

• 9 oz wt. flour all purpose
• 6 oz of eggs / 3 eggs + 1 Yolk

Fresh pasta Dough:

• Build a volcano with flour.
• Add eggs into center of volcano
• Whisk eggs in center
• Slowly incorporate flour into eggs while whisking
• Bring dough together until smooth
• Cover with plastic wrap and place in refrigerator for 20 minutes or overnight until ready to use.

Spaghetti alla Carbonara

• 1 pound fresh Spaghetti
• 1/2 cup julienne Prosciutto or Bacon
• 2 oz of Olive oil
• 2 Eggs lightly beat
• 3 tbs. Parmesan cheese
• 2 Garlic cloves minced
• Pinch of Salt
• 1/4 tsp. Black pepper, freshly grated

Carbonara:

• Heat oil over medium heat
• Once smoking point is reached, carefully add Proscuitto or Bacon. Cook until Golden brown
• Add minced garlic, cook until slightly Golden
• Place Eggs and Parmesan cheese, salt & pepper in mixing bowl and mix.
• Add cooked Proscuitto or Bacon mixture to eggs mixture
• Add cooked spaghetti and ¼ cup of pasta water to Proscuitto/Bacon and egg mixture. Spaghetti should be coming directly out of boiling water and into mixing bowl.
• Toss and serve

Spaghetti:

• Fill medium stock pot with 1 1/2 gallons of water, bring to boil. Add kosher salt.
• Drop Spaghetti in boiling water, cook for aprox 3 minutes

Tagliatelle alla Bolognese

• 1/4cup of finely diced Yellow onion
• 1/4 cup of finely diced Carrot
• 1 cup of rough chopped roma tomato
• 2 oz of olive oil
• 1 pound ground beef
• 3/4 cup of milk
• 56 oz of canned smashed tomato
• 2 tsp. granulated Salt
• 1 tsp. fresh Black pepper
• 1 tsp. Oregano
• 1 pound fresh Tagliatelle / Fettucinne

Bolognese:

• Heat oil over medium heat
• Add Onion, Carrot, to skillet. Cook until translucent
• Add Roma tomato, cook for 5 minutes
• Add Ground beef, cook until no pink
• Add Milk, cook until nearly evaporated.
• Add Smashed tomato, salt, pepper, oregano
• Cook for 2 hours over low heat, stir frequently
• Add cooked pasta and serve.

Tagliatelle / Fettucinne:

• Fill medium stock pot with 1 1/2 gallons of water, bring to boil. Add kosher salt.
• Drop Pasta in boiling water, cook for aprox 3 minutes

Pumpkin Ravioli in Sage Butter

• 3/4 Pound piece of pumpkin
• 2 tbs. Ricotta cheese
• 1 tbs. Parmesan cheese
• 1 egg yolk
• 1/4 tsp. of granulated salt (filling)
• 1 tbs. kosher salt (water)
• Pinch of nutmeg
• 1 pound fresh pasta
• 2 tbs. butter unsalted
• 6 sage leaves picked

Filling:

• Preheat oven to 450F
• Bake seeded pumpkin piece for aprox 30 min or until fork tender
• Set on cooling rack until it reaches room temperature
• Scrape out inside of pumpkin into bowl with egg yolk, ricotta, parmesan cheese, nutmeg, salt.
• Mash ingredients together until thoroughly mixed

Ravioli:

• Roll out two sheets of pasta dough 1/32th of an inch thick, 4 inches wide and 12 inches long
• Fill and Cut Ravioli with knife or ravioli stamp
• Fill medium stock pot with 1 ½ gallons of water, bring to boil. Add kosher salt.
• Drop ravioli in boiling water, cook for aprox 5 minutes.
• Cut ravioli to test for doneness
• Place on warm plate
• Drizzle sage butter over top

Sage Butter:

• Place butter in pan over medium heat until bubbling
• Turn heat off and add sage leaves, let sit for 5 minutes