FIGO PASTA RECIPES

Steps:

• Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes, and salt in the hot oil until onion is translucent, about 5 minutes. Stir in chicken broth, tomatoes and tomato sauce, and simmer on low for 15 to 20 minutes.
• Add pasta and cook 10 minutes, until pasta is tender.
• Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top.

Steps:

• Sweat onion and garlic in olive oil on medium-high heat.
• In a vitamix blender (can use any blender or food processor), pulse ingredients together.
• Weigh out semolina, crack eggs and scale out water.
• Melt butter with oil over medium high heat. Once melted, add carrot, celery and onion. Cook until translucent.
• Deglaze with red wine and reduce.
• Reserve for use.
• Open mixing hopper of pasta extruder. Ensure you have a clean “61” Brass Bucatini die attached.
• Prepare a small cheesecloth with the bay leaf, juniper, black pepper and rosemary. Skip this step if you do not have cheesecloth.
• Add wild boar ragu and tomato sauce. Reduce by 1/2.
• Add semolina to hopper, turn machine on, while running add eggs 1 at a time. Allow to mix for 5 mins.
• In a separate pot over medium high heat sear ground meats, ensure to break apart while searing.
• Cook pasta for 3 minutes in rapidly boiling, heavily salted water (longer if using dried pasta, according to package directions).
• When the mix starts to have a very dry, sand like look to it, begin to add water, mix for 5 more minutes. Once it begins to resemble small pebbles, begin to extrude.
• Add tomato paste to veg pot and continue to stir. Cook out for 5 minutes. After 5 minutes, deglaze with 3L water.
• Add pasta to reduced ragu and toss.
• Portion Pasta at 120g.
• Slowly add seared meat to veg pot. Using the wine, deglaze meat pan and reduce wine by ½. Add to veg pot.
• Add grated Grana Padano cheese to emulsify.
• Bring pot up to a simmer, stirring every 5- 10 minutes to ensure nothing is sticking to the bottom. Add bouquet garni or spices individually.
• Plate, and garnish with basil leaves.
• Let simmer for 4-5 Hours over medium-low heat.
• After 4-5 hours, add salt to taste, remove from heat.