Three shapes, made in front of you
Pasta at the Counter
A chef’s table menu built entirely around pasta: dough made in front of the guests, three shapes, three sauces, and a green salad at the end to prove it was a meal.
Preparation
What happens when
- The day beforeRagù cooked, fillings made, sauces reduced.
- The dayDough made two hours before and rested; everything else is rolled, cut and cooked while guests watch.
Service
How to serve it
Small portions, three or four of them, cooked and plated in front of the guests at the counter. Keep one large pot of salted water at a rolling boil all evening and change it once.
At home
Fresh pasta for eight, three ways
One dough, three shapes, three sauces. The dough is the only technical part and it takes ten minutes.
- Dough: 600 g 00 flour, 6 eggs, a pinch of salt. Knead ten minutes until smooth and elastic, wrap and rest one hour.
- Roll thin, then cut a third into tagliatelle, fill a third as ravioli with ricotta, lemon zest and parmesan, and keep a third as pappardelle.
- Sauces: butter and sage for the ravioli, a slow ragù for the pappardelle, and garlic, chilli, anchovy and breadcrumbs for the tagliatelle.
- Cook each shape separately in plenty of salted water and finish in the pan with a ladle of the cooking water.
Editor’s tip: Finish every pasta in the pan with its sauce and a little cooking water. Sauce poured on top of drained pasta is the single most common failure in home cooking.
Plan it
Quantities and timing
How much to buy
Quantity Calculator
Guest count, service style and menu shape turned into a shopping list in kilos, litres and pieces.
OpenDoes this menu work?
Menu Composer
Build a menu course by course and see the balance: weight, technique, temperature, colour, repetition, oven conflicts and a wine suggestion for each course..
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Service Timeline
A backwards plan from the minute your first course leaves the kitchen: crew arrival, prep, table setting, briefing, doors, courses, speeches, coffee and strike..
OpenFormats
Where this menu belongs
Format
The kitchen is the stageChef’s Table at Home
One chef, up to ten guests, everything finished in front of you.
Read on
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