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Eat along with Master of None season 2

Eat along with Master of None season 2

The second series of Aziz Ansari’s creative Netflix series is a foodie’s delight – and here’s how you can make some of the most significant dishes in the hit series’ new episodes

Huw Fullerton

Published: Friday, 12 May 2017 at 4:05 pm

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Home-made pasta with sweet potato and goat's cheese – Episode 2, “Le Nozze”

What would this list be without a nod to Dev’s quarterlife crisis/wannabe gap year decision to go and learn to hand-make pasta in small-town Italy, which closed the first season and kicks off the action this time around?

Now you can try hand-making some pasta yourself, and then use it in a dish fit for the fancy restaurant Dev and Arnold (Eric Wareheim) visit in episode 2. Or maybe you’ll at least rank higher than the top fifty pasta-makers within your own small town and/or ethnicity…

Recipe

PREP: 1 HR

COOK: 5 MINS, plus 30 mins resting

Serves 4

Ingredients

2 sweet potatoes
2 tbsp pumpkin seeds, plus extra to serve
125g crumbled goat's cheese
semolina, for dusting
chilli oil, grated Parmesan, to serve

For the pasta

300g '00' pasta flour, plus extra for kneading and dusting
3 large eggs

Method

For the filling, bake, steam or microwave the potatoes, then roughly mash. Mix with the pumpkin seeds and goat’s cheese.
For the pasta, place the flour and a pinch of salt in a food processor and crack in the eggs. Pulse until mixture forms sticky-looking crumbs. Turn the mixture out onto a lightly floured surface and bring together to form a firm dough. Knead for 5 mins until the dough feels smooth, wrap in cling film and chill for 30 mins. To make by hand, shape flour into a ‘ring’ on a work surface, crack eggs into the middle, then gradually work the flour into eggs using your fingers.
Cut the pasta into quarters, then roll out each piece using a pasta machine. Dust with flour as you go and move it down a notch onto a thinner setting every second roll. Continue until you get to the penultimate setting. If you like your pasta very thin and delicate, you can go for the thinnest setting. If you don’t have a machine, use a heavy rolling pin to roll the dough as thinly as possible.
Stamp out rounds using a ravioli cutter or a 6cm biscuit cutter – work quickly so the pasta doesn’t dry out. Lay the circles on a semolina-dusted surface and cover with cling film as you cut the rest.
Place a small tsp of filling in the centre of each round. Dampen the edges with water, then sandwich another round on top. Use your fingertips to seal the edges, trying to expel all the air as you go. Lay the ravioli on a semolina-dusted tea towel to dry for a few mins.
Cook ravioli in a large pan of gently boiling salted water for 4-5 mins. Do not use a full rolling boil as it is likely to make ravioli split. Drain, and serve with a little chilli oil, Parmesan and pumpkin seeds.

Recipe from Good Food magazine, November 2010

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Authors

Radio Times commissioning editor Huw Fullerton. He sits in front of a shelving unit, looking at the camera and smiling. He wears glasses and has a moustache

Huw FullertonCommissioning editor

Huw Fullerton is a commissioning editor for Radio Times magazine handling comedy, entertainment and specialist drama. In a previous regeneration, he covered all things sci-fi and fantasy for RadioTimes.com.

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