Made From Scratch: Ferretti Pasta

recipe

Ferretti Pasta

Ferretti Pasta

Ferretti pasta is made using a flour and water dough. Massimo explains that the richer egg based pastas like pappardelle came from wealthier areas in the north of Italy while the poorer southern area tended to make pasta without eggs. Once the dough is made and then rested for 30 minutes in the fridge and then brought to room temperature, he slices the dough up. He then takes a skewer to shape the pasta. It's a surprisingly easy process where you rub your hands together rapidly and create the rolled shapes in varying lengths.

Ferretti Pasta

Earlier that day he made his last batch of tomato passata transforming twenty cases of the last of the season's tomatoes. Usually passatta is made once a year during tomato season but he didn't predict how busy his restaurant La Scala in Woollahra would be. "Slower is better," he says for cooking the passata. His mother used to start the sauce on a Saturday night and it would be ready when they returned from church on Sunday.

Ferretti Pasta

Massimo putting tomatoes in the oven

He mostly uses roma tomatoes for passata as these are the closest to the famous San Marzano tomatoes. The only tomatoes that he wouldn't use are Black Russians or yellow tomatoes. He first blisters the tomtatoes in the oven before passing them through a passata machine - twice to get every bit of tomato juice away from the seeds and skin. It is then decanted into a bottle with a spoonful of olive oil at the top and the bottles are then placed in cold water that is then brought to the boil. His tip is to put a small potato in the water and once that is cooked, the passata is ready and ready to cool down.

Ferretti Pasta

Massimo recalls his first batch made a few months ago when La Scala was freshly painted. His mother warned him that he shouldn't fill the bottle up but then his father told him to ensure that there wasn't any air in the glass bottle. He went with his father's advice and as a result, some of the bottles burst all over their newly painted walls.

The moral of the story? "Your mum is always right!" he says.

So tell me Dear Reader, have you ever tried making your own pasta? And would you listen to your mother or father's advice on cooking generally?

Ferretti Pasta

Ferretti Pasta with Tomato & Basil Sauce

Recipe by Massimo Mele

No Egg Pasta Dough

Ingredients:

  • 250g/8.83ozs. semolina flour
  • 250g/8.83ozs. all-purpose flour
  • 1/2 teaspoon salt
  • 200ml/7fl ozs. water

Ferretti Pasta

Step 1 - To make this or any other dough in a food processor, put all of the ingredients in the bowl. Pulse until the mixture begins to form a ball.

Ferretti Pasta

Step 2 - Add a little water if dough is dry. Remove dough from the bowl, form into a rough ball and let rest 10 minutes. Alternatively you can make by hand and this produces a much better result.

Ferretti Pasta

Ferretti Pasta

Step 3 - To roll out the pasta cut a piece of pasta dough the size of a thumb and place on a wooden skewer and roll back wards and forwards until you get a long cylinder about 2 inches long. Make and set aside. You can also make orecchiette using this pasta dough - just shape into a small ball and press down to make an indent with your thumb.

Ferretti Pasta

For the sauce

Ingredients

  • 2 cloves garlic, peeled and smashed
  • 1 small onion, peeled and diced
  • 750ml/26.5 floz. bottle of tomato passata
  • 100ml/3.5 flozs. extra virgin olive oil
  • Handful basil leaves
  • Salt and pepper
  • 75g/2.65ozs. grated parmesan
  • 250g/8.83ozs. cherry tomatoes cut in half

Step 1 - Place half the oil in a pan with garlic and onion and cook on a medium heat for about 10 minutes.

Step 2 - Add tomato passata and cook uncovered on medium heat for about 30 minutes.

Step 3 - Place another large pot of salted water on and bring to the boil.

Step 4 - Add cherry tomatoes to sauce and cook for a further 5 minutes. Add basil leaves

Ferretti Pasta

Step 5 - Cook pasta for about 4 to 5 minutes, check if it is to your liking.

Step 6 - Add to pasta sauce and mix well, add cheese and remaining oil and serve.