World Past Day Recipes From Buca di Beppo (Access Hollywood Live)

Even Arnold Schwarzenegger knows where to find good pasta - Buca di Beppo! Even Arnold Schwarzenegger knows where to find good pasta - Buca di Beppo!

It’s World Pasta Day! And what better way to celebrate than with some mouth-watering recipes from the folks at Buca di Beppo!

Here are the recipes featured on today’s show!

Gnocchi alla Genovese

  • 1 pound of fresh made Gnocchi
  • 3 cups of picked Basil leaves, packed
  • 3 individual picked mint leaves
  • 1/2 cup of cold pressed Extra Virgin olive oil
  • 1/4 cup roasted Pine nuts
  • 1/4 cup of grated Parmesan cheese
  • 4 roasted Garlic cloves, rough chop
  • 1/4 tsp. Salt
  • 1/4 tsp. White pepper
  • 1 tbs. Kosher salt

Basil Pesto:

  • Place Pine nuts in food processor, pulse until roughly chopped
  • Add Basil to food processor, pulse until roughly chopped
  • Add Garlic and drizzle of oil and pulse a few times
  • Add Parmesan cheese and pulse a few times
  • On medium speed add oil to food processor in a steady stream, stopping and scraping sides as needed.
  • Add salt and pepper
  • Place prepared pesto in sauce pan over low heat, heat to 165° F. Do not overheat.
  • Add Cooked and drained Gnocchi, serve on warm plate
  • Garnish with fresh basil leaves

Gnocchi:

  • Fill medium stock pot with 1 1/2 gallons of water, bring to boil. Add kosher salt.
  • Drop Gnocchi in boiling water, cook for aprox 5 minutes they will float to top when ready
  • Cut to test for doneness

Fresh Pasta Dough

  • 9 oz wt. flour all purpose
  • 6 oz of eggs / 3 eggs + 1 Yolk

Fresh pasta Dough:

  • Build a volcano with flour.
  • Add eggs into center of volcano
  • Whisk eggs in center
  • Slowly incorporate flour into eggs while whisking
  • Bring dough together until smooth
  • Cover with plastic wrap and place in refrigerator for 20 minutes or overnight until ready to use.

Spaghetti alla Carbonara

  • 1 pound fresh Spaghetti
  • 1/2 cup julienne Prosciutto or Bacon
  • 2 oz of Olive oil
  • 2 Eggs lightly beat
  • 3 tbs. Parmesan cheese
  • 2 Garlic cloves minced
  • Pinch of Salt
  • 1/4 tsp. Black pepper, freshly grated

Carbonara:

  • Heat oil over medium heat
  • Once smoking point is reached, carefully add Proscuitto or Bacon. Cook until Golden brown
  • Add minced garlic, cook until slightly Golden
  • Place Eggs and Parmesan cheese, salt & pepper in mixing bowl and mix.
  • Add cooked Proscuitto or Bacon mixture to eggs mixture
  • Add cooked spaghetti and ¼ cup of pasta water to Proscuitto/Bacon and egg mixture. Spaghetti should be coming directly out of boiling water and into mixing bowl.
  • Toss and serve

Spaghetti:

  • Fill medium stock pot with 1 1/2 gallons of water, bring to boil. Add kosher salt.
  • Drop Spaghetti in boiling water, cook for aprox 3 minutes

Tagliatelle alla Bolognese

  • 1/4cup of finely diced Yellow onion
  • 1/4 cup of finely diced Carrot
  • 1 cup of rough chopped roma tomato
  • 2 oz of olive oil
  • 1 pound ground beef
  • 3/4 cup of milk
  • 56 oz of canned smashed tomato
  • 2 tsp. granulated Salt
  • 1 tsp. fresh Black pepper
  • 1 tsp. Oregano
  • 1 pound fresh Tagliatelle / Fettucinne

Bolognese:

  • Heat oil over medium heat
  • Add Onion, Carrot, to skillet. Cook until translucent
  • Add Roma tomato, cook for 5 minutes
  • Add Ground beef, cook until no pink
  • Add Milk, cook until nearly evaporated.
  • Add Smashed tomato, salt, pepper, oregano
  • Cook for 2 hours over low heat, stir frequently
  • Add cooked pasta and serve.

Tagliatelle / Fettucinne:

  • Fill medium stock pot with 1 1/2 gallons of water, bring to boil. Add kosher salt.
  • Drop Pasta in boiling water, cook for aprox 3 minutes

Pumpkin Ravioli in Sage Butter

  • 3/4 Pound piece of pumpkin
  • 2 tbs. Ricotta cheese
  • 1 tbs. Parmesan cheese
  • 1 egg yolk
  • 1/4 tsp. of granulated salt (filling)
  • 1 tbs. kosher salt (water)
  • Pinch of nutmeg
  • 1 pound fresh pasta
  • 2 tbs. butter unsalted
  • 6 sage leaves picked

Filling:

  • Preheat oven to 450F
  • Bake seeded pumpkin piece for aprox 30 min or until fork tender
  • Set on cooling rack until it reaches room temperature
  • Scrape out inside of pumpkin into bowl with egg yolk, ricotta, parmesan cheese, nutmeg, salt.
  • Mash ingredients together until thoroughly mixed

Ravioli:

  • Roll out two sheets of pasta dough 1/32th of an inch thick, 4 inches wide and 12 inches long
  • Fill and Cut Ravioli with knife or ravioli stamp
  • Fill medium stock pot with 1 ½ gallons of water, bring to boil. Add kosher salt.
  • Drop ravioli in boiling water, cook for aprox 5 minutes.
  • Cut ravioli to test for doneness
  • Place on warm plate
  • Drizzle sage butter over top

Sage Butter:

  • Place butter in pan over medium heat until bubbling
  • Turn heat off and add sage leaves, let sit for 5 minutes