First Course
Ravioli Stuffed with Rapini with Garlic and Chili Pepper Oil
The pasta of these ravioli is made entirely with semolina flour because the rapini are traditionally matched with the orecchiette, which are made with the semolina. This flour usually requires more water, which is why the indicated eggs are large and not medium. In any case, if you see that the dough is too dry, also add a splash of water.
Pici with tomato and ginger sauce
Pici are a traditional Tuscan fresh pasta, which in shape and texture are similar to bucatini. They can be found throughout the region (Tuscany) or in the supermarkets that are most well-stocked. Just because they are a bit thick, the cooking time are usually quite long.
Tagliatelle with Lemon and Cranberry
The proportion for the egg pasta is a medium egg (about 50-60g) per 100 g of flour, but, depending on the egg size, it could need a little more flour or more water.
Baked Pasta with Kale Pesto
To make 200g of tender kale leaves you need two bunches of kale about 300g each. The outer leaves are about two-thirds of the bunch; do not throw them away, but use them to prepare a delicious winter soup. You can also use the cabbage leaves, the more tender and internal ones.
Linguine with Clams, Chickpeas and Cherry Tomatoes
Draining the clams is one of the basic steps: the sands residues in the finished dish are really annoying. Depending on how much sand the clams have inside, you have to change the water more often and stretch the time of resting time.
Stuffed Tomatoes
Since it is difficult to calculate how much juicy will be the tomatoes, once pureed the pulp and obtained the liquid, make sure that there is enough to cook all the rice. So you may not need to add the water or rather having to add even more.
