Lately I have been obsessed with fresh pasta. I don't have a pasta maker yet, so I do it the old fashioned way, that is, with a rolling pin. It takes longer but the end result is so good that its worth all the effort. Although store bought pasta is much more convenient, but if you have a little bit of time in hand and want to impress your loved ones then you can give these recipes a try. You will be surprised how good it tastes.
Fresh homemade pasta
2 cups of flour
1/3 cup water
1 tsp of salt
First, beat the eggs. Mix salt and flour together in a separate bowl. Make a well in the middle of the flour mixture and pour the egg and 1/4 cup of water (add the rest of the water as needed.) Knead for 10 minutes. The dough should be soft and smooth but not too sticky. Add water to achieve desired consistency. Cover the dough with plastic wrap and let it rest for one hour.
After one hour, the dough will be relaxed and will be easier to roll. Use pasta maker or a rolling pin to roll the dough as thin as possible, then cut the rolled dough into any kind of pasta shape you want.
This dough can also be used to make lasagne or ravioli.
Note: Water content varies with the size of the eggs you are using. Start with small amount of water and add as needed.
Garlic breadcrumb pasta
1/4 cup olive oil
3 cloves of minced garlic
1 cup stale bread, crumbled coarsely (crumbs should not be too fine)
1/2 cup sun dried tomato
1 tsp red chilli flakes
1 tsp sage, dill, oregano, dried or fresh.
Salt to taste
Fresh fettuccine pasta
Grated parmesan cheese
You can use dried pasta for this but fresh pasta tastes much better in this recipe. If you are using fresh pasta, then boil plenty of water and cook your pasta for two to three minutes. Remember, fresh pasta takes only few minutes to cook. Drain well and keep it aside.
Heat olive oil in a pan over medium heat. This recipe uses more oil. We are not using any pasta sauce, so the oil will give the pasta nice flavor.
Once the oil is hot, add the garlic and sauté for 2 minutes. Add the bread crumb and fry until the bread crumb is light brown and crispy. Add the chili flake, herbs and sundried tomato.
Now add the pasta and salt to taste. Mix well, so that the pasta and the crumbs are well incorporated. Stir for 1 to 2 minutes.
Garnish with freshly grated parmesan cheese and serve hot.
Four cheese ravioli
1/3 cup ricotta cheese
1/4 cup cream cheese
1/4 cup parmesan
1/4 cup mozzarella
1/2 beaten egg
1 tbsp plain bread crumb
1 pinch nutmeg powder
(You can use any cheese you want. Use whatever you have, but ricotta is a must. Make sure to have a combination of soft and semisoft cheese)
For the sauce:
3 tbsp butter
2 tsp lemon juice
1 tsp chopped dill or sage
Mix everything for the filling. After mixing keep it in the fridge for 20 minutes. This helps the mixture to set.
Make the pasta dough as per the recipe above. Cut the dough in half and keep the rest of the dough wrapped in plastic wrap. This will prevent the dough from drying out. Roll each half as thin as you can.
Portion the cheese mixture on one of your dough layers. Place one tablespoon of cheese filling on the dough, leaving an inch between each dollop. Brush water in the one inch space between each dollop. The water will act as a "glue" between the two layers of dough. Place the other flat layer of dough on top of the first, pressing firmly to ensure that both sides adhere to one another and to expel excess air from each ravioli.
Now cut the ravioli and press the sides with a fork. Keep the prepared ravioli covered with a kitchen towel or plastic wrap until done with all.
Boil water. Keep it at a high temperature, but not at a rolling boil. Add the raviolis. Don't overcrowd the pan. Cook for 3 to 4 minutes. Take them out with a slated spoon.
To make the sauce, add the butter in a pan. Keep it over medium heat and let it cook until the butter is brown. Add the lemon juice and chopped herbs.
Place the ravioli on serving plate and pour the sauce over it. Serve hot.