Rimessa Roscioli Cooking Class Recipes

• 300gr Senatore Cappelli flour or whole wheat
• 3 eggs
• 2gr salt

To prepare a perfect egg pasta, place the flour in the shape of a volcano and in the center put in the de-shelled eggs. With a fork, break them by taking a little flour around. When the mixture is no longer liquid, knead vigorously on a work surface until you obtain a smooth and homogeneous paste, which you will place inside a cloth cloth and let it rest for at least 1 hour at room temperature. Roll the dough with a rolling pin directly on the pastry board to the desired thickness, then wrap it from both sides to the center and cut it to size you want, fettuccine, tagliolini, pappardelle etc etc..

Once the dough is cut, leave it on a wooden chopping board on top and add a small percentage of flour to prevent it from drying too much.

• 2 egg yolks (quality eggs)
• 1 egg white
• 70 gr of parmesan (2.5 oz)
• 20 gr of pecorino romano cheese (1 oz)
• Black pepper
• 100 gr crispy guanciale (3.5 oz)
• 180 gr of pasta - Spaghettone (6 oz)

• 150 gr of Pecorino cheese (5 oz)
• 30 gr of Parmigiano Reggiano (1 oz)
• 5-8 gr of black pepper (a pinch)
• 180 gr of pasta - Spaghetti alla chitarra (6 oz)

• 120 gr of guanicale cut in small chunks (4 oz)
• 250 gr of real tomatoes - quality (9 oz)
• 30 gr of pecorino romano cheese (1 oz)
• 15 gr of Parmigiano Reggiano (.5 oz)
• Pepper
• 180 gr of pasta - Mezze maniche (6 oz)

• 100 gr of beef (3.5 oz)
• 20 gr of old bread (.7 oz)
• 1/2 cup of milk
• 30 gr of Parmigiano Reggiano (1 oz)
• Parsley
• Garlic
• Pepper
• 2 whole eggs
• 15 gr of mortadella salami (.6 oz)

• 500 gr of mascarpone cheese (17 oz)
• 250 gr double cream (9 oz)
• 5 eggs (fresh, quality eggs)
• 40 gr of brown sugar (1.5 oz)
• 1 vanilla stick
• 40 gr of Savoiardi/ladyfinger biscuits (1.4 oz)
• 3 shots of Italian espresso coffee
• Cocoa

Whip the mascarpone cheese, eggs, vanilla and cream together well. Dip the ladyfingers into the espresso half way and then flip the cookies over so the espresso soaks into the non-dipped part of the cookie and cover the bottom of the pan. This helps the ladyfingers to not be too wet. Spread the other mixture over the top and chill. Best after 24 hours...resist!! Just before serving, sprinkle cocoa over the top.

• 350g flour
• 150g sugar
• 120ml vegetable oil
• 120ml red wine
• 1 vanilla stick
• 5g yeast

Mix all ingredients well. Form little squares and bake at 150 deg Celsius for 25 minutes