Fresh Pasta Making at Home Demystified By Jennifer Oppermann
When I say fresh pasta is relatively easy to make, I really mean it. With a couple of key ingredients, 3 to be precise and you have a wonderful versatile base for a tasty meal. Basically if you have some time and a little patience the result is a far better than anything you can buy and it is truly a satisfying experience when you see the end result. Pasta can stretch a few pantry ingredients to create a feast to feed many hungry mouths. You can buy pasta flour or 00 flour at most big supermarkets.
I compiled some easy tips to make an this rich hand made egg pasta.
Home made egg pasta
210g of pasta flour(00) or strong white flour
3 large eggs
Pinch of salt
- Place the flour on a smooth, clean worktop, you can use a large board if you prefer. Make a well in the centre. Break the eggs in to the well one at a time and add a pinch of salt.
- With a fork start beating the eggs slowly, gradually drawing in the flour inside of the well. Keep mixing till all the flour is incorporated and it forms a mass. Don’t worry as it will be still lumpy and will stick to your hands, just add a little more flour. Set the dough aside.
- Clean down your worktop surface and with clean dry hands work the pasta dough by pressing it away from you with the heel of your hand
- and then fold it over towards you. Repeat this process for about 10 minutes until the dough is smooth and elastic.
- Cover in cling film and set it aside while you make your filling or sauce.
- For cutting tagliatelle just use a chopping board as a guide with a sharp knife to cut. Hang it on the back or a chair or a coat hanger until you are ready to cook it.
Pasta dough for stuffed pasta needs to be fairly moist, so you need to work as quickly as possible and keep the dough covered.
- Dust your surface well divide the pasta in 2 equal amounts and roll out the dough. With a sharp knife cut out the dough into strips about 4 inches wide. Place 2 teaspoons of your filling at 2 inch intervals. Slightly moisten the edges of the pasta dough with water before folding them over and sealing. Use a pastry wheel to cut between the stuffing and run it along the sealed edges to give a decorative edge. Lay the stuffed ravioli on a flour dusted baking tray until you are ready to cook them.
Ravioli with ricotta filling in butter and sage sauce
450g ricotta cheese
1/2 tsp grated nutmeg
4 tbsp grated parmesan cheese
Salt to taste.
- Place the ricotta in a mixing bowl, add the eggs, nutmeg, parmesan and salt. Mix thoroughly
Sage butter sauce
6 fresh sage leaves torn
2 tbsp grated parmesan cheese
- Heat a pan over a low heat add in the butter and sage and cook till it turns light gold.
- Pour the sauce over the cooked ravioli and stir gently ensuring they are all evenly coated. Serve immediately.
Feature By: Jennifer Oppermann