Fritti And Sotto Sotto
Chef/owner Riccardo Ullio shows us how to make homemade pasta
Sotto Sotto has been in Inman Park for 13 years, serving some of the best (okay, the best) pastas and Italian fare in the city. Fritti has been dominating the authentic, gourmet pizza scene right next door for 11 years.
Riccardo Ullio, the chef/owner of these two hot spots was hospitable enough to invite us into his Inman Park home to demonstrate how to make homemade pasta with a pasta machine. (Note: if you must, you can use already-made tagliatelle.)
This traditional Tuscan dish is not as hard as you think.
Tagliatelle with Zucchini, Saffron and Shrimp
Serves: 1 (multiply recipe for more people)
Time: 15 minutes (including prep)
2 c. flour
Pasta machine (view Ullio's model here)
Make a well (hole) in the flour mound and whisk egg in. Once it gets to be doughy, knead by hand, incorporating more and more flour as you go. When you have a nice, dry dough ball, flatten with your hands and pull it through the pasta maker repeatedly until it become stiff. Switch the setting to "thin" and lengthen it out as much as possible. Cut into pieces and pull each piece through the pasta maker on the next-to-last setting to make your tagliatelle.
1 c. shrimp stock (can also use chicken stock or white wine)
1/3 c. sliced zucchini
6 uncooked shrimp
1 clove garlic, chopped
Parsley to taste
Pinch of saffron
Heat a stovetop pan with olive oil. When the pan is very hot, sauté zucchini until it’s brown on both sides. Remove from pan and add in garlic and shrimp. Remove garlic after a minute, but leave shrimp and sauté until lightly browned. Add zucchini into the pan. Ladle shrimp stock into the pan. Sprinkle in saffron and add garlic back into the pan. Ladle in a bit more stock and stir.
Let pan sit on low heat while you boil the pasta. Turn the heat back up to high and add pasta into the pan. Stir, add parsley to taste, and serve!