Pasta Like the Pros
Spring 2017
By: Savannah Waszczuk

Next time you’re craving a hefty pile of pasta, forget the prepackaged stuff and head into the kitchen to make a fresh batch with your own two hands. We talked to three chefs from 417-land’s most popular Italian restaurants, and they shared drool-inducing recipes for pasta carbonara, seafood ravioli and a pasta made with ricotta cheese. Restaurant flavors cooked up by you in your very own home? Now that’s amore.


Carbon Copy

If you’re looking for a menu filled with tons of fresh pasta, Salvatore’s Fresh Ristorante Italiano (1932 W. Retail Lane, Ozark,417-485-3838, is the place to be. Pasta pros here make fresh noodles daily, offering everything from rigatoni and ravioli to piles of spaghetti. If you’re not up for a night out, check out owner Jerry (Salvatore) DeMoro’s Pasta Carbonara for Two recipe on p. 64. Don’t have a pasta machine? Have no fear, he says—many Italians use rolling pins to get noodles to their desired thickness.


Pasta Carbonara for Two

Recipe courtesy Jerry (Salvatore) DeMoro of Salvatore’s Fresh Ristorante Italiano

For the dough: 

3 cups caputo 00 flour

3 cups semolina flour

1 tablespoon salt

¼ cup olive oil

3 eggs, beaten

approximately 1 cup water

To prepare dough: 

Combine dry ingredients on a clean, flat surface. Create a well in the center and add oil and eggs. Add water into the well while combining ingredients with a fork. Check for consistency—it should be pliable, but not too soft. Add water or flour until you are happy with consistency. Knead for 15 minutes. Cover the ball of dough for 30 minutes to rest. If you have access to a table-top pasta maker, use it to roll out pasta and cut into noodles. Form one-fourth of the dough at a time and flatten until it fits through the rollers, then roll to desired thickness. If you don’t have a machine, use a rolling pin. Cut the dough sheets into noodles (spaghetti, linguine or fettuccine) using a pie crust trimmer. Add pasta to a pot of boiling water and cook for 3 to 4 minutes. Drain.

For carbonara: 

4 ounces of pancetta

1 teaspoon coarse black pepper

2 tablespoons extra virgin olive oil

6 tablespoons butter

¼ cup frozen peas

¼ cup good white wine

Fresh pasta, cooked 

2 large egg yolks

2 ounces pecorino Romano cheese

To prepare carbonara: 

Add pancetta, black pepper and olive oil to a large saute pan. Cook until pancetta starts to brown. Addbutter and let it melt and start to bubble. Add peas and heat through. Pour in white wine. Heat until some of the alcohol burns out. Add cooked pasta. Toss until well coated. Pull pan off heat, add egg yolks and stir.Add plenty of grated Romano cheese and serve.

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