How to Make Potato Pasta
Potato pasta is a super creamy dish that might just change your life! To master this Neapolitan pasta recipe, add a few ingredients to a pot (including your pasta!) and add fresh mozzarella – can it get any better? The fresh aroma of rosemary combined with salty pecorino cheese creates the most intense flavour – even more than I could have imagined. Do not go past this recipe. Make it and you will be scooping up every last bite! (WARNING: You will be SHOCKED how I cook this pasta – but it’s actually traditional!)
Watch How to Make Pasta and Potatoes video recipe:
How to Make Creamy Potato Pasta Like an Italian
Vincenzo’s Top Tips To Make Potato Pasta
Just squash it lightly
Do not completely mash the potatoes into a puree, just squash them down slightly and let them keep cooking in the stock.
DON’T let it dry
You might need to add more stock to help the pasta cook through so just keep an eye on it and make sure you don’t let it dry out – the amount will depend on how much pasta you add and also the size of your pot.
Cook it well and evenly
Make sure to cook the pasta based on the time noted on the packet. Stir quite often to make sure it cooks well and evenly.
- Large deep saucepan or pot (oven safe) or Pot (oven safe)
- wooden spoon
- Measuring jug pouring utensil for stock
- 7 oz Scialatielli Campani Pasta 200g. Short pasta variety
- 5 tbsp Extra-virgin olive oil EVOO
- ½ Carrot minced/finely chopped
- ½ Celery stalk minced/finely chopped
- ½ Onion minced/finely chopped
- 500 ml Hot Vegetable stock low salt/sodium or homemade
- 3 Medium size potatoes diced
- 2 TBSP Pecorino Romano cheese
- 2-3 Sprigs rosemary
- Fresh Buffalo mozzarella or Provolone
- Potato pasta has an extra hit of flavour thanks to some hidden ingredients, so start by creating a “soffrito” using carrot, onion and celery which will almost melt down by the time the dish is complete.
- To make this, place the pot/pan on your stove at a medium heat and add 5 tablespoons of extra virgin olive oil (EVOO) along with diced onion, carrot and celery.
- Mix using a wooden spoon then add some fresh rosemary and cook until it starts to soften – approx. 10 minutes.
- Once ready, add the potatoes, along with 250ml vegetable stock, letting them cook for 10 minutes with the lid on.
- Every now and then, stir the potatoes so they don’t stick to the pan and if they start to dry out, add more stock. Cook until they are nice and soft.
- Once the potatoes are tender or soft enough, mash them down (slightly) and mix them well to combine.
- Now, add your desired pasta shape and combine more vegetable stock covering the pasta – go ahead, add the UNCOOKED pasta to the pot!
- Cook pasta for the time noted on the packet, stirring quite often to make sure it cooks well and evenly.
- Make sure the pasta is ready (by tasting it!) and once the pasta it’s well cooked, add 2-3 generous tablespoons of pecorino romano cheese before removing from the stove and tossing to combine.
- For the final touch, break a fresh buffalo mozzarella into uneven pieces and add to the pan. This should melt nicely and thicken up the mixture. Stir through quickly (but gently!).
How to serve Potato Pasta
Add your desired amount of pasta to a flat plate. Sprinkle some pecorino romano on top if you want an extra hit of flavour along with some fresh rosemary to garnish…enjoy while it’s still hot.
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