A Passion for Pasta at Fontainebleau Las Vegas

A Passion for Pasta

Signature Series by Fontainebleau Las Vegas

In honor of National Pasta Day, Signature Series by Fontainebleau presented the “art of pasta” with detailed demonstrations of handmade and extruded styles which was led by acclaimed Italian-born Chef Stefano Chiarugi.

Attendees were able to learn more about pasta from the Chef and watch him demonstrate how to make the various pastas. We were able to then practice hand-rolling trofie, prepare the tortelli filling, and hand-form the tortelli by folding the dough over to form a half moon, then drawing the two corners together to form a rounded bonnet-shape.

A fabulous three-course pasta dinner followed the demonstration. The menu included the pasta shapes, pesto, and pumpkin filling learned in the class. The classic Italian wine pairing was courtesy of Fontainebleau Las Vegas Master Sommelier Kevin Reilly.

A PASSION FOR PASTA
with Executive Chef Stefano Chiarugi

ANTIPASTI

Saffron Arancini and Gorgonzola Cheese
Loaded Focaccia Pugliese
Caramelized Fresh Fig and Prosciutto di Parma
served with
Aperol Spritz

PASTA MENU

Trofie Pasta with Creamy Basil Pesto
Confit Cherry Tomatoes, Smoked Provola Cheese

Tortelli Filled with Roasted Pumpkin and Bufala Ricotta
in Brown Butter Sage Sauce

Chitarra Pasta with Black Truffle-Braised Duck Ragu
Aged Parmesan Cheese

Focaccia Romana for the Table

ANTIPASTI

EXECUTIVE CHEF STEFANO CHIARUGI

Raised on his family’s farm in Tuscany, Italy, Chef Stefano Chiarugi’s passion for cooking began at age fourteen, inspired by his grandmother’s guidance.

After graduating from the Instituto Professionale Alberghiero, he skyrocketed to success in restaurants across Italy. Opportunities drew him to the USA, where he spearheaded some of the country’s most prestigious Italian restaurants. Today, he brings his culinary artistry to famed kitchens in both countries, providing expertise that elevates every bite.

PASTA DEMONSTRATION

PASTA DINNER AND WINE PAIRING

Abbazia di Novacella Kloster Neustift
Pinot Grigio Alto Adige Valle Isarco DOC 2023

Paired with Trofie Pasta with Creamy Basil Pesto
Confit Cherry Tomatoes, Smoked Provola Cheese

From an Augustinian Monastery & Wine Estate since 1142 comes this full-bodied, elegant white wine. Yellowish-green to straw yellow in color. A soft scent of honey, pears, and bananas. Powerful and nutty on the palate with a balanced finish.

Pra’ Soave Classico DOC Monte Grande 2021

Paired with Tortelli Filled with Roasted Pumpkin and Bufala Ricotta
in Brown Butter Sage Sauce

Made from Garganega and Trebbiano di Soave, two of the most important local grapes of the area, Monte Grande is a fantastic, structured white wine. The minerality, which is the distinctive characteristic of this “volcanic“ cru, gives this wine great elegance. On the nose the aromas are of golden apples and peaches as well as some mature exotic fruit and yellow citrus fruits. The taste profile is structured, elegant, with good acidity.

Livio Sassetti “Pertimali” Brunello di Montalcino 2017

Paired with Chitarra Pasta with Black Truffle-Braised Duck Ragu
Aged Parmesan Cheese

This Sangiovese from Tuscany, the 2017 Brunello di Montalcino, makes itself known with a burst of dusty black raspberries, mentholated herbs, crushed ashen stone and dark flowery undergrowth. Silky-smooth and round in feel, it impresses with a cooling wave of mint-infused wild berry fruits mixed with balsamic spices and wood-smoked salts.

More about Chitarra Pasta here.

A PASSION FOR PASTA RECIPE

Trofie Pasta with Creamy Basil Pesto

Trofie Pasta Dough

Serves: 2-3 people | Prep time: 45 minutes
200 grams semolina flour or durum wheat flour
3.25 ounces warm water
pinch of salt

Step 1
• On a clean work surface, combine flour and salt.
Form a well in the center, making sure the well is large enough to hold the water.
• Carefully pour the water into the well.
• Using a fork, gradually incorporate the flour into the water, starting at the edges of the well.
• When the mixture is thick enough, use your hands to finish incorporating the flour, creating a dough.
Step 2
• Before kneading the dough, wipe down the work surface, then lightly sprinkle it with flour.
• Begin kneading the dough. Press the heel of your hand into the dough and push away, ensuring the dough is not too sticky.
• Continue kneading for 10 minutes until the dough is elastic and smooth.
• Roll the dough into a ball, then place the dough ball into a small bowl. Cover with cling wrap and let rest for about 20 minutes at room temperature.
Step 3
• Divide the dough in half, covering the reserved half so it doesn’t dry out.
• Cut a section from the remaining dough. Roll the dough into a thin rope shape approximately half a centimeter thick.
• Cut the dough rope, dividing into 1 inch pieces. Use the palm of your hand to roll each piece diagonally on a wooden board. Create a spiral shape by rolling the pasta from the heel of your palm to your fingertips.
• Repeat until you have used all the dough.

Pesto Sauce

Yield: 2 cups
2 cups fresh basil leaves
2 tbsp pine nuts or walnuts
2 large garlic cloves
1/2 cup extra-virgin olive oil
1/2 cup freshly grated parmesan

1. Combine basil leaves, pine nuts, and garlic in a food processor. Blend until the dry mixture is finely minced.
2. While the food processor is blending, slowly drizzle in the extra-virgin olive oil. Process until the mixture is smooth.
3. Add the cheese and pulse to combine.

CONCLUSION

We were thoroughly impressed with A PASSION FOR PASTA (watch on instagram) held at Vida Restaurant in Fontainebleau Las Vegas and definitely plan to attend more events in their Signature Series.

The venue was beautiful, the Chef was charming, his demonstration was fun and interesting, the staff was friendly, professional and accommodating. The food and wines were all extraordinary…

The 12 attendees were given snazzy Fontainebleau aprons (see pics above) and gift bags full of neat stuff such as handmade dried trofie pasta, a pasta cutter wheel, recipe cards, notebook, sunglasses, wine glasses (plastic) for the pool, Aperol swag, stainless steel flask and shot glass, my favorite of all – a 1 Kg bag of Italian double-milled semolina flour, and more!

Grazie Fontainebleau Las Vegas!