Fresh Pasta with Three-Potato Purée

Name: Fresh Pasta with Three-Potato Purée
Yield: 4
Cuisine: Italian
Ingredients: 2 cups 00 flour; 3 large eggs; 1 lb Yukon gold potatoes, peeled and diced; 1 lb purple potatoes, peeled and diced; 1 lb sweet potatoes, peeled and diced; 6 tablespoons butter, divided; 3/4 cup warm milk or cream, divided; Kosher salt, to taste; Grated Parmesan, for serving

Serve when

Serve as soon as the fresh pasta is plated over the warm purée, before the surface has a chance to set.

In the series

Season 1

S1E2 · ~00:50:00 Black Spoon contestant "Napoli Matfia" plates a fresh pasta finished with three different potato purées for his Round 1 signature dish, an early showcase for the Italian technique that carries him through the whole season

In the series

A three-way potato purée is a small, deliberate flex — three separate techniques executed cleanly on one plate — and it previews exactly the kind of disciplined, Italian-trained precision that keeps carrying this contestant deep into the competition.

Ingredients

For the pasta:
2 cups 00 flour
3 large eggs
For the three purées:
1 lb Yukon gold potatoes, peeled and diced
1 lb purple potatoes, peeled and diced
1 lb sweet potatoes, peeled and diced
6 tablespoons butter, divided
3/4 cup warm milk or cream, divided
Kosher salt, to taste
Grated Parmesan, for serving

Method

Mound the flour, make a well, and work in the eggs to form a smooth dough. Rest it, wrapped, for 30 minutes, then roll and cut into a wide noodle of your choice.
Boil each type of potato separately in salted water until tender, then drain each and pass through a ricer while still hot, keeping the three purées separate.
Beat 2 tablespoons of butter and a quarter cup of warm milk into each purée, seasoning each individually, until smooth and loose enough to spoon.
Cook the fresh pasta in boiling salted water for 2 to 3 minutes, until it floats and is tender.
Spoon the three purées side by side onto each plate, twirl the pasta on top, and finish with grated Parmesan.

Substitutions

00 flour: all-purpose flour makes a slightly less silky but perfectly workable fresh pasta dough.
Ricer: a food mill works as well; avoid a food processor for the purées, which can turn potato starchy and gluey.

Fresh Pasta with Three-Potato Purée

In the series

Season 1

In the series

Ingredients

Method

Substitutions

Beyond the recipe

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