Pasta: Fresh, Simple, and Delicious
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like. Two tips before you begin: - always use extra-fresh eggs when making the dough for pasta shapes or ravioli; - dust your pasta machine (rolling mill), work surface, and hands liberally with flour when working the dough to make farfalle, orecchiette, ravioli, and other tortelli. Make sure the dough does not become too dry between the two stages of making pasta or ravioli, as it soon turns brittle and difficult to handle. RECIPE FOR FRESH PASTA Makes generous 1 lb (500 g) pasta - 2 ⅔
in plastic wrap. Leave to rest for at least 2 hours in the refrigerator. Roll out the dough in small batches, preferably using a pasta roller (or a rolling pin until it is very thin, about 1 mm thick), then cut it into the shape required: tagliatelle, farfalle, or ravioli for example (see photos). Dry the pasta for 2 to 3 hours on a small pasta drying rack or use a wooden handle. Store the fresh pasta in the refrigerator for up to 4–5 hours. If you prolong the drying time (12–24 hours at room
the tortelli onto the plates and coat with the tapenade oil. Serve immediately. RAVIOLI WITH MINTED PEAS PREPARATION: 45 minutes + 2 hours drying time for the dough + 2 hours in refrigerator COOKING THE RAVIOLI: 4–5 minutes INGREDIENTS Serves 6 - 7 oz (200 g) shelled, fresh young peas - 1 bunch fresh mint - 7 oz (200 g) full-fat soft cream cheese - 1 ⅔ cups (400 ml) vegetable stock - ⅓ cup (80 g) butter - salt, ground pepper For the dough (makes generous 1 lb/500 g ravioli) - 3 cups
the basic recipe instructions for fresh pasta (see recipe, � 1 and 2). While the dough is resting, cut the ham into very thin strips. Brown the ham in a frying pan in the sunflower oil for 2–3 minutes on high heat. Transfer to a plate lined with paper towel. In a bowl, mix together the ricotta, Espelette pepper, olive oil, ham strips, and a pinch of salt. When the dough has rested, roll it out on the work surface into fairly wide strips. Cut out 30–36 circles measuring just over 3 inches (8
seconds. Drain and then brown them in a frying pan in the oil for 2 minutes on medium heat. Blot up the oil with paper towels. In a pan, boil the cream for 8–10 minutes on medium heat, adding salt and pepper to taste. Add the Parmesan and boil for 30 seconds. Whizz the sauce with a hand blender. Add the bacon bits and keep it hot. Cook the spaghetti in a large pan in plenty of boiling salted water (follow the cooking time on the packet). Drain the pasta. Spoon the bacon sauce onto the plates.