Classic Italian Cooking Class Recipes


  • Pappardelle

  • Potato Gnocchi

  • Garlic cream sauce with pancetta and peas

  • Tomato sauce with zucchini and chilies 

  • Zabaglione with fresh berries




  • 6 large eggs 
  • 600 grams 00 flour
  • 3 tablespoons salt
  • Splash of olive oil


Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it and add salt and olive oil. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together. Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour. You'll know when to stop - it's when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. 

How to roll your pasta:

First of all, if you haven't got a pasta machine it's not the end of the world! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. Dust your work surface with some flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more until you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. You're looking for the thickness of about a playing card. Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think. You can lay over a damp clean tea towel which will stop it from drying.


Potato Gnocchi (serves 8)


  • 6 (2-1/2 lb/125 kg) Yukon Gold potatoes
  • 1 egg yolk
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons minced fresh herbs (such as thyme, oregano, sage and/or rosemary)
  • 1 teaspoon salt
  • 2 1/3 cups all-purpose flour
  • 1/4 cup butter
  • 1/4 cup vegetable oil


In large saucepan of boiling salted water, cover and cook potatoes until tender, about 30 minutes. Drain and let cool enough to handle, about 10 minutes. Peel and place in large bowl; refrigerate until cold, about 30 minutes. Using ricer or with potato masher, press potatoes into bowl to make 8 cups (2 L) unpacked. With fork, mix in egg yolk, parsley, minced herbs and salt. With wooden spoon, mix in 2 cups (500 mL) of the flour, 1 cup (250 mL) at a time. Turn out onto unfloured work surface. Knead to form soft, slightly sticky, spongy dough. Divide dough into 8 pieces. Roll out each into 20-inch (50 cm) rope about 3/4 inch (2 cm) thick; cut each into 1/2-inch (1 cm) lengths. On work surface, toss with remaining flour; transfer to lightly floured rimmed baking sheet.  Fill large bowl with ice water. In large saucepan of boiling salted water, cook gnocchi, in 3 batches, just until tender, about 3 minutes. With slotted spoon, remove to ice water and stir until cold. Using slotted spoon, immediately remove from ice water to towel-lined tray; arrange in single layer and pat dry.  In large nonstick skillet, heat half of the butter over medium-heat; fry gnocchi, in 3 batches, stirring occasionally and adding remaining butter as necessary, until golden, about 5 minutes. Transfer to warmed serving bowl.

Garlic Cream with pancetta and peas (serves 8)


  • 200 grams pancetta, thick sliced 
  • 8 cloves of garlic, minced
  • 2 cups 35% cream
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cups of fresh peas
  • Salt to taste


Cube pancetta and fry until crispy. Set pancetta aside. Using the rendered fat from the pancetta add the butter and garlic. Cook for about one minute until garlic has become fragrant. Add the flour and cook for another 1-2 minutes. Slowly whisk in cream and turn down heat to as low as the burner will go. Whisking often slowly bring sauce up to a simmer. Add in peas and pancetta and serve with gnocchi or pasta. 


Tomato Sauce with zucchini (Serves 8)


  • 2 cans high quality tomatoes such as Marzano or 6 cups of fresh ripe tomatoes, diced 
  • 1 onion, diced
  • 1 carrot, peeled and diced
  • 3 ribs of celery, diced
  • 3 cloves of garlic crushed
  • 1 bunch of basil
  • 1 glug of olive oil
  • Splash of red wine 
  • Salt and fresh cracked black pepper
  • 2 yellow zucchini
  • 1 green zucchini
  • 3 red finger chilies
  • Goat fresco


In a medium pot add the olive oil, carrot , celery, onion and garlic cook until the vegetables have begun to soften. Deglaze the pot with a splash of red wine. Add in the tomatoes and basil and season, simmer on low for about 15- 20 minutes. Once vegetables are soft and sauce has begun to reduce blend sauce until smooth. Set aside. Cut zucchini in half then on an angle into slices. Thinly slice chiles. Sautee in a generous amount of olive oil and toss with gnocchi or pasta. Top with tomato sauce and fresco cheese. 


Zabaglione (serves 4)


  • 8 large egg yolks, at room temperature
  • 3/4 cup dry marsala
  • 1/2 cup sugar
  • 1 pint strawberries, sliced


Put the egg yolks, the marsala, and then the sugar into a large stainless-steel bowl. Set the bowl over a large saucepan filled with 1 inch of barely simmering water. Using a hand-held electric mixer on low speed or a whisk, beat the egg-yolk mixture until it is hot and the mixture forms a ribbon when the beaters are lifted, 5 to 8 minutes. Don't cook the zabaglione for too long, or it will curdle.Put the strawberries in stemmed glasses or in bowls. Top with the hot zabaglione and either serve the dessert immediately or refrigerate it for up to an hour.



     Urban Harvest Landscape