RECIPE TO MAKE YOUR OWN PASTA

We had great fun yesterday in our second Ravioli Workshop with Chef Wout.  He demonstrated  how to make your very own fettucini & ravioli dough in our kitchens at Rocky Mountain Flatbread.  Here is his secret dough recipe which he will be demonstrating how to create!

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THE PASTA DOUGH RECIPE

FOR FOUR PORTIONS

200 gram Flour

20 gram Semolina (durum)

4 gram Salt

pinch nutmeg

100 gram eggs ( about 2 medium size eggs and an egg yolk)

10 ml oil

25 ml lukewarm water

THE MIXING

ImageCombine all the dry ingredients in a standmixer bowl. You could add a pinch of tumeric to give it a more yellowish color. Mix at a the lowest speed.

Add all the liquid ingredients and mix at a higher speed until you have a smooth, sturdy dough. Depending on the type of flour, semolina, eggs and even humidity level at which they are stored you might have to add more water to this recipe. If the dough stays crumbly add 5 ml at the time but give the dough time to absorb it. A sturdier dough makes nicer ravioli in the end.

Weigh the dough and divide it in 2 balls, for the top and bottom sheets.

Cover and let it rest for for at least 30 min. This will dry it out a bit, to make it easier to handle.

If you decide to multiply this recipe, divide the dough in 200 gram balls.

THE ROLLING

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Take out the old pasta machine or use the pasta roller attachment for your standmixer. Flour the dough and roll it into a square, that is thin enough for the pasta machine. After each run-through decrease the rollers until the right thiness is reached. For the kitchen-aid stand mixer the sheets are thin enough at point 6.

Try to keep your sheets in a rectange shape. If a tear apears, fold the dough and start over.  Of course you can do this all by hand. Especially the kneading part would be suitable for a good arm work out. But remember to give the flour time to absorb the liquid.

THE FORMING

FETTUCINI:

Flour your working station and reform it into a rectangle if possible. Strech thesheets so it will fit 6 rows of fettucini.  Cut into your desired fettucini width.

RAVIOLI:

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Flour your working station and reform it into a rectangle if possible. Strech the sheets so it will fit 3 ravioli’s in a row. I use a ravioli stamp to mark the ravioli squares. Press it lightly, right next to each other without space inbetween.

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Fill the filling into a piping bag and drop a spoonfull of this creation in the middle of the marked squares. Or just use a spoon. Just make sure there is about a pointy finger of space between the other ravioli’s.

Spray the sheet with some water, or brush it inbeween the filling. This will make the top sheet stick to the bottom one.  With your fingers gently press the filling together. (Ravioli filling recipe coming in the next post). Push downwards to seal the ravioli’s. Take a ravioli cutter and cut out the ravioli pieces.

Place them on a tray lined with parchment paper and freeze until needed. If needed right away, keep them outside on the tray to dry out.

THE AFTERMATH

In a big pot bring water to a boil. Add salt and reduce the heat until a light simmer. Water temperature should be at least 76 celsius.

Add the fettucini or ravioli and cook for about 2 to 3 minutes. The ravioli is done when the sides are bending when you press them.

In a pan heat up your choice of vegetables meat or fish, or a combination. Add the fettucini or ravioli when there is about 2 minutes cooking time left (reheating).

Or add butter to a pan let it melt. Add sliced garlic, chopped herb leaves (could be sage, rosemary, dill, parsley, thyme). Add the fettucini/ raviolis season with salt and pepper and sear them until they are form light brown spots. You could add some arugula, cherry tomatoes or spinach and parmesan.

Have fun and be creative!

Recipe by: Chef Wouter Schipper

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