Basic Home-Made Pasta

200 g semolina flour grounded twice
2 eggs
1⁄2 packet of ground saffron
salt

Break the eggs in a bowl, the saffron, and the salt, then mix the ingredients with a fork. Pour the durum wheat flour on your pastry board, make a well in the center and slowly pour the egg mixture in it. Mix with a fork and incorporate the flour a little at a time. When it’s no longer possible to mix with the fork, start working the dough with your hands. Work it with your palms for at least 10 minutes, then shape it into a ball , wrap it in some plastic wrap and let it rest for 30 minutes at room temperature. Remove the wrap, sprinkle some flour on your pastry board and use a rolling pin to roll out the dough very thin. Check often to make sure the dough doesn’t stick to the board. Use a pasta cutter to cut the dough in strips about 1.2 cm wide. Otherwise, you can use a pasta machine.

Red Home-Made Pasta

200 g of semolina flour grounded twice
1 egg
50 g of cooked blended beets

 salt

Break the egg in a small bowl, beat it with a fork, and dress it with
a pinch of salt. Pour the flour on your pastry board and put the egg in the center. Add the beet and mix the ingredients together , first with a fork then with your hands , until you get an even and elastic dough .Wrap it in plastic wrap and let it sit for 30 minutes.

Green Home-Made Pasta

200 g of semolina flour grounded twice
1 egg

50 g of cooked blended spinach

salt

Repeat the same steps as for the red pasta, adding the spinach to the flour and egg mixture, and work the ingredients until you get an even dough. Then wrap it in plastic wrap and let it rest before rolling it out.

Enchantment & Harmony

“The fragrance,
the colors, the composition of Salice Blu’s dishes are the first things to charm you. The harmony of flavors supersedes the marvels each dish seems to promise. At Salice Blu you always taste refined and surprising food that becomes part of the precious moments you’ll cherish and
always recall when remembering Italy. Chef Luigi creates masterpieces
with utmost skill, creativity and taste. Luigi is a man full of humanity and humbleness who ably leads a first class team.”

Family Marosi

“Pasta Tricolore”

 320 g of plain pasta dough

80 g of green pasta dough
80 g of red pasta dough

Keep 80 g of plain pasta dough
aside and roll out the rest with a pasta machine. Repeat until you can pass the dough through the narrowest setting, getting a strip of pasta that is about 50 cm long and 20 cm wide. Roll out the other two balls of dough (separately)  as thin as you can. Then use a small knife or pasta cutter to cut strips about 0.5 cm wide. (If you have the machine, you may use the ‘tagliatelle’ setting). Make the colored pasta strips adhere to the plain pasta you have already rolled out, brushing the surface with some water and pressing them with your fingers to keep them in place. Alternate the red, green and yellow strips and even combine them with each other. Once all the plain pasta has been covered, roll the strip out once more with the rolling pin (lengthwise) to make it even thinner, being careful not to deform it.

Egg Pasta Tagliatelle

200 g of semolina flour ground twice
2 eggs

1⁄2 packet of saffron salt

Break the eggs in a bowl, the saffron, and the salt,
then mix the ingredients with a
fork. Pour the durum wheat flour
on your pastry board, make a well in the center and slowly pour the egg mixture in it. Mix with a fork
and incorporate the flour a little at a time. When it’s no longer possible to mix with the fork, start working the dough with your hands. Work it with your palms for at least 10 minutes, then shape it into a ball, wrap it in some plastic wrap and let it rest for 30 minutes at room temperature. Remove the wrap, sprinkle some flour on your pastry board and use a rolling pin to roll out the dough very thin. Check often to make

sure the dough doesn’t stick to the board. Use a pasta cutter to cut the dough into strips about 1.2 cm wide. Otherwise, you can use a pasta machine.

400 g of tagliatelle

For the bolognese sauce: 500 g of veal (thigh)
150 g of luncheon meats (cheek lard, prosciutto etc.) 50 g of onion

Bolognese sauce veal ragout

50 g of celery
50 g of carrot
100 g of brown bones sauce
10 g of dried mushrooms
50 ml of red Cabernet wine
50 g of double concentrated tomato paste
50 ml of extra virgin olive oil
10 g brown bones sauce
salt
pepper

Procedure

Prepare the bolognese sauce: peel the onion and the carrot and trim
the celery stick, then chop all the vegetables finely. Heat the oil and the butter in a casserole. When the butter becomes bubbly, add the chopped vegetables and let them cook down. Add the luncheon meats, after having ground them twice

(if you don’t have a meat grinder, use a blender), add the tomato paste and turn off the heat.

Let it rest for 5 minutes.
Divide the veal into five 100g-pieces. Heat a non-stick pan, lightly drizzled with oil, and brown the meat, one piece at a time, over high heat for
a few minutes. When the meat develops color, place it in the casserole with the vegetables.
Once all the pieces of meat have browned, put the casserole back over the heat, drizzle the red wine over it and let the alcohol cook out. Pour 300 ml of water into a small saucepan, add the dried mushrooms and heat on the stove. Bring the water to a boil, then drain the mushrooms (keeping the cooking water aside), squeeze them, mince them and add them to the sauce, along with the beef stock.
Pour the mushrooms’ cooking water into the sauce and cook for about
45 minutes. When it’s nearly done, season with salt and pepper.

Cook the tagliatelle in plenty of boiling salted water for about 3 minutes, then drain them, dress them with the bolognese sauce and serve nice and hot.

Tricolor Potato Gnocchi

250 g of potatoes , divide the dough into three equal
1 egg yolk parts.
75 g of corn starch

100 g of all-purpose flour

Nutmeg flour

100 g of spinach

50 g of steamed beets

Wash the potatoes under running water, then wrap each one in aluminum foil and bake them in the oven for about 1 hour and 20 minutes at 140°C. In the meantime, wash and trim the spinach, remove the tougher stems and scald it in lightly salted water for 5 minutes, then drain and cool under cold water, wring it very well and chop it finely.Once the potatoes are cooked, take them out of the oven and unwrap them, being careful not to scorch yourself. Mash them with a potato masher on a wooden cutting board or on any non-marble surface, so that they don’t cool. Add the yolk, the corn starch, a pinch of salt and the freshly ground nutmeg. Work the ingredients together with your hands until you get a solid mass of dough. Divide the dough into three equal parts. Add the spinach to the first piece of dough, along with half of the Nutmeg flour, then add the beets 100 g of spinach (after working them in a blender) to the second piece, along with the third piece of dough as is. Work each piece of dough to incorporate the added ingredients, then sprinkle your pastry board with flour and roll the dough into thin long snake-like logs. Finally, use a knife to cut the palm of your hands.

Fresh Polenta Pasta

CORNMEAL POLENTA PASTA DOUGH

50 g of yellow-fleshed red potatoes 20 g of cornmeal
30 g of corn starch
coarse salt

Pour some coarse salt on a baking sheet and make an even layer. Add the potatoes and cover them with more coarse salt. Bake in the oven at 160°C for 1 hour and 30 minutes. Heat a small saucepan with 60 ml of water and a large pinch of salt. Bring to a boil, then sift in the cornmeal, stirring with a whisk to avoid making lumps. Continue cooking for about 1 hour, stirring with a wooden spoon.

Once the potatoes are cooked, remove the salt, peel them and mash them with a potato masher along with the corn meal.Work the two ingredients together on a pastry board, add the corn starch, a pinch of salt, and continue working them until you get a smooth and even dough.