I had an amazing time at Well Done Cooking Class - Pasta Making I on Saturday. Making pasta was incredibly easy and I'm so happy I treated myself to this class. Now, I need a Kitchen Aid mixer with the pasta making attachments and I will be in business :) *hint hint to my bf* :D
Here are a few of the recipes that were delicious.
Fresh Pasta
Kitchen Aid Mixer with Pasta attachments :D
Fresh Pasta dough
Ingredients:
3 cups of flour
5 - 6 fresh, large eggs
1 tsp. salt
semolina flour for dusting
METHOD
The making of pasta isnʼt some temperamental
nightmare - you just chuck the eggs and flour
together, no big deal You donʼt need oil, thatʼs a
fallacy. The only essential for the most superior
pasta experience is the freshest eggs, and
good, finely ground flour. You want to knead
these ingredients together to a smooth, fine and
silky-textured dough, and work it enough to
develop and strengthen the structure of the
gluten in the dough to make it elastic. It can be
made using a well on a clean, flat surface; in a
bowl; a food processor; or a stand mixer in five
minutes or less.
Directions:
✦ Stage 1: Make a well in the center of the
flour and add the eggs (and yolks if using
the special recipe ingredients), Using a fork,
break up the eggs slightly as you bring in the
flour from the sides. As it begins to form a
semi-soft dough, start to use your hands.
Work the dough hard for about 3 minutes or
until smooth, silky and elastic. Wrap it in
plastic wrap and allow to rest in the
refrigerator for at least 30 minutes.
✦ Stage 2: Remove the dough from the fridge
and divide into four balls. Re-cover the
three of the balls to prevent them from
drying out while working with one at a time.
Flatten the ball with your hands to about 1/2
inch thick before running it through your
machine set to thickest setting. This is
important because if you try to run it through
the machine while it’s really thick, it could
break your machine not to mention being
really difficult to work with. On the thickest
setting, you want to roll the pasta through it
at least twice (really three or four) trying to
get the sheets as wide as the roller and as
Spicy Squash, Basil and Ricotta Ravioli with
Crispy Herbs
Ingredients:
1 butternut squash
1 level tablespoon coriander seeds
2 small dried chillies
sea salt and freshly ground black pepper
Extra Virgin olive oil
12 slices dry-cured smoky bacon
2 good handfuls of fresh basil, roughly chopped
9 oz Ricotta Cheese
1 - 2 handfuls of grated Parmesan cheese
sea salt and freshly ground black pepper
1 lb. basic pasta recipe
2 handfuls of mixed herbs (sage, thyme,
oregano)
Directions:
• Preheat your oven to 375°F. Carefully cut your
butternut squash in half and scoop out the
seeds. Put these to one side as you can
actually roast and salt them just like nuts for a
great snack.
• Cut the squash lengthways into ¼ inch slices.
Bash up your coriander and chillies with a
pinch of salt and pepper in a pestle and mortar
(or use a metal bowl and the end of a rolling
pin). Dust this over your squash with a
tablespoon of olive oil. Toss around until
completely coated.
• Line up snugly in a roasting tray and bake for
around 20 minutes and then throw your
bacon on top of the squash. Cook for another
10 minutes until the flesh and skin are soft to
the touch and the bacon is cooked.
• Divide the roasted squash in half and finely
chop one half, leaving the other coarsely
chopped (you can remove the skin if you wish,
but I love it.) Put all the squash into a bowl
with the basil, ricotta and most if not all of the
Parmesan. Mash with a fork and taste for
seasoning.
• Roll out several sheets of pasta about 1/16 of
an inch thick, keeping them covered with a
damp cloth. Make them 3 x 3 inches (most
machines make 4 inches wide). Lay out your
pasta on a generously dusted surface and
place a good heaped teaspoon of filling in the
middle of the sheet at one end. Repeat this all
the way along the pasta, spacing 2 inches
apart. Then, using a clean pastry brush and
some water, lightly but evenly brush the pasta
(this will be your glue). Lay another similarly
sized sheet of pasta on top.
• At this point you should have a gentle touch.
With the base of your palm, gently pat the
pasta down on the long side farthest away
from you. Starting from one side, with the side
of your hand, push the pasta down at one
end, then slowly curl your fingers and your
palm around the filling, eventually cupping and
gently pushing down on the other side of the
filling. Repeat along the length of the pasta,
making sure it hasn’t stuck to the work
surface. Then trim and cut the ravioli into
shape with a knife or crinkly pastry cutter.
• After filling and shaping your ravioli, cook in
boiling salted water for 3 - 4 minutes, until
tender. You can store in your fridge for 3 - 4
hours, dusted with semolina. Fry off the
mixed herbs in a little butter until crispy and
scatter over your ravioli. You can serve with a
little extra Parmesan on top.
Keep the Faith!
Until next time,
~E
Seats Available