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Monday, December 3, 2012

Basic Homemade Pasta

Basic Homemade Pasta

I made these the other night, and Bruce LOVED them! The boys liked the raviolis, but did not like the sauce. The sky is the limit on these, since you can make whatever kind of filling and pair them with whatever kind of sauce. I'll post some different fillings and some different sauces following this recipe. I used a ravioli maker, so I cheated a bit.... Hope you enjoy! **UPDATE : I used this recipe in making my homemade tortellini which is in the picture**

1 1/2 cups all purpose flour, plus more for dusting
1 1/2 cups semolina flour
3/4 cup of water
1 tsp extra virgin olive oil


1. Mix all ingredients together in a large bowl. Knead the dough for about 8 minutes, adding more flour if sticky or more water if the dough won't hold together well. (You can also use a bread maker.)

2. Once you have kneaded it into a smooth ball, cover with plastic wrap in a slightly greased bowl and let rest for 30 minutes.

3. Once your dough has rested, divide it in half or in quarters, for easier rolling and begin to roll each piece on a well floured surface. Continue rolling until it is about 1/8 inch thick. Once all the dough is rolled out, its time to start assembling them. You can go about this several different ways.

**The first way would be to lay out one sheet of pasta and place about 1/2 tsp of filling, two inches apart. Brush the first layer with water around the edges, then place another sheet of pasta on top and press down around the outside edges of the dough, to seal. Cut out each ravioli using a ravioli cutter or a pastry wheel.

**The second way would be to cheat and use a ravioli maker (I use this one). You basically do the same as above but using one of these helps to get each ravioli to the exact same size.

4. Place one piece of dough and fill each ravioli with filling of choice.

5. Brush the first layer with water around the edges and place the top layer over the bottom layer.

6. Press and seal the outside edges of the dough, using your fingers. Roll across the top dough to cut out. Flour the ravioli and set out to dry a little making sure to keep each ravioli separate from the others because if they touch they will stick like crazy.

7. Once done, place in a pot of boiling water and cook until al dente, 7-10 minutes. Remove and drain well.

To Serve - Place in a large bowl and add the sauce of your choice. Divide the raviolis among four plates.

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