Gordon Ramsay Homemade Pasta Recipes

GORDON RAMSAY FRESH PASTA DOUGH

Steps:

• Put the ingredients in the food processor and mix until you get a cohesive mixture that's soft and just a little sticky - about 45 sec.
• Knead the dough by hand, make a uniform ball and tightly wrap it in a plastic film for 30 to 4 hours.
• Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their most extended position).
• Seal the dough's tapered ends together by pressing and feeding it again through the rollers, still set in the most extended position (remember to keep the seal at the top).
• Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and passing the dough twice through each setting until you get an almost transparent consistency.

GORDON RAMSAY HOMEMADE PASTA RECIPE

Steps:

• To make the pasta, put the flour, salt, eggs, egg yolks and olive oil into a food processor and whiz until the mixture comes together to form coarse crumbs. Tip this mixture into a bowl and gather it into a ball with your hands. Turn the pasta dough onto a lightly floured surface and knead well until the pasta dough is smooth and soft, but not sticky. Wrap in plastic-wrap and let it rest for at least 30 minutes. Take a piece of dough about the size of a kiwifruit, keeping the rest well wrapped to prevent it from drying out. Flatten the piece of dough to a rectangle, about ¼ inch (5mm) thick. With the pasta machine set to its thickest setting, feed the dough through two or three times. Adjust the setting by one notch and repeat. Continue in this way, narrowing the setting by one notch each time. The dough will get progressively smoother and gain more of an elastic consistency. When you reach the thinnest setting, the pasta is ready to be cut, filled, and shaped as required. Repeat with the remaining dough.

GORDON RAMSAY'S MARINARA (PASTA SAUCE) RECIPE

Steps:

• Place a stockpot over medium heat and add oil to it. Add onions to the pot Cook onions for about 10-12 minutes until they're soft and translucent.
• Now, toss thinly sliced garlic into the pot, season with salt and pepper. and cook for around 3 minutes. Make sure you do not burn the garlic. Add some basil leaves and let them wilt for about 2 minutes.
• Now, add diced San Marazano tomatoes to the pot and cook it for about 3-5 minutes. Now add the tomato paste and cook it for another 5 minutes.
• Turn the heat to medium and flambe the pot using red wine. Stir the mixture for about 5 minutes until the mixture reduces by half. Cook for another 5 minutes to mix all the flavors.
• Now, remove this sauce from the heat and blend the mixture until the desired consistency is achieved.
• Season this sauce with salt and pepper.

GORDON RAMSAY HOMEMADE ALFREDO SAUCE RECIPE

Steps:

• In a large skillet over medium heat, combine heavy whipping cream and parmesan cheese.
• Cook the sauce over low heat, occasionally stirring, until it has thickened and has reduced by half, about 10 minutes.
• Serve hot with your favorite pasta shape and season with salt and pepper.

SPAGHETTI BOLOGNESE GORDON RAMSAY RECIPE

Steps:

• Firstly, divide the onion into halves.
• With carrot, grate the onion and heat tbsp Olive Oil to non-stick saucepan.
• Add grated onion and carrot into the saucepan and heat for sometimes.
• Add seasoning with salt and pepper.
• Add crushed garlic cloves into the saucepan.
• Add dried Oregano in the mixture.
• Add minced beef in the saucepan and then add tomato puree.
• Add Red Wine, chopped tomatoes, Worcestershire sauce and simmer for 6 minutes.
• After the mixture, simmer add full cream milk.

GORDON RAMSAY SIMPLE AUTHENTIC BOLOGNESE SAUCE

Steps:

• To start, you first halve the onion.
• With a grater, start Grating the onion and the carrot; keep your fingers back and don't cut your finger.
• Now on high heat and add a Tbsp. Olive Oil to a nonstick saucepan.
• Once the saucepan is heating, add the grated onion and carrot into the saucepan. Using a wooden spoon, sweat off excess moisture from carrots. You want to produce a certain degree of puree that enhances a petite body and develops the bolognese sauce.
• Now Lightly season with salt and pepper to the grated onion and carrot combination.
• Add the two garlic cloves by crushing using a garlic crusher if you have one. If you do not have a garlic crusher, use the back of your knife and place the garlic clove underneath the blade and pound on edge and dice it after into smaller pieces) and add it into the saucepan.
• Add in your dried Oregano.
• Get your frying saucepan active using the spoon; the point is not to brown the vegetables but to lightly sweat them off.
• Use the spoon to make a little well in the center of the frying pan and add in your minced beef and quickly get it moving in the saucepan.
• Once the mince has sweated off, make a well in the center of the saucepan, then add tomato puree. It will give the bolognese a little tangy, slightly acidic taste, which is recognizable with Bolognese sauce.
• Add in your Red Wine now; the amount to add is entirely arbitrary, and II'dalmost says to hazard a guess as to how thick you like your sauce to be, and it's your prerogative to add in as liberally as you like!
• Lower the heat and reduce the Red wine to a syrup which would give your sauce more body and strengthen its flavor profile
• it's time to add in your chopped tomatoes and fold them into the awesome goodness you've created in your saucepan.
• Add your Worcestershire sauce, which gives your bolognese a little heat and spice while darkening the minced meat.
• Let the mixture simmer for 5-6 minutes.
• Add your whole cream milk to give your bolognese a little more enriched flavor to give it that smooth, silky finish.