Pasta

⇐ Cooking ⇐ Pasta & Pastry

Rolled pasta for pasta ripiena, stuffed pasta ^✅

This is my current preferred recipe

from Georgio Locatelli - Made in Italy

basic proportion

one egg

one egg yolk

approx 150g of Italian '00' flour - actually twice as much as the weight of egg and yolk

pinch of salt

Method

1. Measure. Crack the egg into a bowl and add the egg yolk - weigh them. Tip into bowl of food processor and add double the weight of flour - better to be slightly under than over. Add a pinch of salt. Blitz until the dough resembles bread crumbs - or if it is slightly wetter it will begin to come together.
2. Knead. Tip onto work surface and knead into a dough. The dough will be very stiff. Knead until smoother - most recipes say do this for 10 minutes but I never do. Place wrapped in fridge to rest for at least ½ hour or even overnight.
3. Roll. My Kenwood pasta rolling machine (pictured) has 9 thickness settings.
   1. Flatten the dough enough to be able to go through machine on its thickest setting, i.e. 1. Run through, fold in half and turn 90° and feed through again. Repeat until dough seems smoother and silkier.
   2. Now feed through without turning but turning up the thickness setting (i.e. making dough thinner) by one wash pass through till on setting 5.
   3. Fold dough over onto itself enough times that the length fits the width of the roller. Now continually roll dough through, increasing setting by one each time until the dough is the thickness you require - usually the highest setting. If the sheet of dough becomes too long, cut in half on setting 5 or 6 and save half for rolling later under a damp cloth.
4. Use. Use immediately for stuffed pasta, or allow to dry for 10-30 minutes if using as lasagne, or cutting to fettuccine or pappardelle.

Rolled pasta for ravioli or lasagne (classic)

Ingredients

This is the classic proportion - 1 egg to 100g flour.

per person

1 egg

100g pasta flour - italian '00', durum semolina or at a pinch bread flour

Since eggs bay in size, what I now do is to weigh the eggs and put in double the weight in flour which works out just about right

per person or tray of ravioli

1 egg (weighing n grams)

twice as much pasta flour as egg, i.e. 2xn grams

Method

1. Put flour and egg in blender and blend till have a bread crumb texture
2. Bring together as a dough on a surface and knead until smooth - it is likely to be very stiff and this kneading can be hard work.
   Or do by 1 & 2 by hand, mixing egg and flour and kneading. This may need more liquid - wash hands under cold tap and knead with wet hands
3. Allow to rest in fridge for 30 minutes at least, or even overnight
4. Use pasta machine to roll out pasta. I tend to pass it through a number of times on the widest settings, folding and turning the dough. Once it starts to feel smooth and silky pass it through cache reducing the settings gradually. I quite often then fold it double and go back up a couple of settings before rolling down to the lowest setting.

Hand rolled pasta - fileja

This is a hand rolled pasta from Calabria, e.g.Fileja with Nduja, Pasta Grannies, Laura
Ingredients

This makes a much softer dough than for ravioli etc. Enough for 2 small appetites

1 large egg (65g), or 1 smaller egg or 2 egg yolks and a little water to make up to 65g

100g pasta flour, tipo '00'

Method

1. Put flour and egg in blender and blend till have a bread crumb texture
2. Bring together as a dough on a surface and knead for 5 minutes until smooth. Allow to rest for 30 minutes or longer in the fridge
3. Once rested, it's time to play with plasticine. Break off a manageable size chunk of the dough. We're going to roll the dough into strings. I use a wooden board, dampening it very lightly with a damp cloth to make sure the pasta rolls rather than sliding. Roll by hand into thin sausage shape and cut into pieces. Exactly how you do this does not matter, but you are looking to make little strings 10cm long and about 5mm in diameter. As a guide, for this quantity of dough I divide into four, roll each piece into fat sausage, cut in half and roll each piece a little thinner, repeat, repeat, repeat. Each quarter makes about 16 pieces of pasta.
4. Then, in turn, twist each pasta piece round a stick or rod (I use a thin tapered chopstick, or better a wooden saté skewer). Then pressing and rolling on a surface flatten the little sausage round the stick. Push off stick and you should have a spiral ribbon of pasta.
5. Repeat with remaining dough.
6. Cook in boiling, salted water for 5 minutes or probably longer if you don't like it too chewy

Fileja

Recipes - Home-made pasta

Anolini di biete (pasta stuffed with swiss chard)

=>Anolini di biete

Cod Cakes with Pappardelle

=> Cod Cakes with Pappardelle

Fileja with Nduja

= Fileja with Nduja

Open crab ravioli with spicy bisque

=> Open crab ravioli with spicy bisque

Pappardelle with courgette cream

=> Pappardelle with courgette cream

Pappardelle with chicken livers and sage

=> Pappardelle with chicken livers and sage

Pappardelle with broad beans and rocket

= Pappardelle with broad beans and rocket

Ravioli of Crab and Scallop with a Spiced prawn Sauce

=> Ravioli of Crab and Scallop with a Spiced prawn Sauce

Tortellini Bolognese

=> Tortellini Bolognese

Vincigrassi

=> Vincigrassi

Recipes - shop bought pasta

Fettuccine al gorgonzola

= Fettuccine al gorgonzola

Pasta Livornese - aka Pasta bake

=> Pasta Livornese

Pasta with leeks, mushrooms, thyme and cheese

=> Pasta with leeks, mushrooms, thyme and cheese

Penne with Sausage, Pancetta and Swiss Chard

= Penne with Sausage, Pancetta and Swiss Chard

Pregnant Jools's Pasta with sausage meat

=> Pregnant Jools's Pasta with sausage meat

Spaghetti Carbonara

=> Spaghetti carbonara

Spaghetti with Clam Sauce

=> Spaghetti with Clam Sauce

Spaghetti with Clams

=> Spaghetti with Clams

Spicy mushroom lasagne

= Spicy mushroom lasagne