Homemade Pasta Made Simple: A Pasta Cookbook with Easy Recipes & Lessons to Make Fresh Pasta Any Night by Manuela Zangara

Author:Manuela Zangara [Zangara, Manuela]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2017-08-01T07:00:00+00:00

FOR THE PASTA

00 or all-purpose flour, for dusting

1 batch Know-by-Heart Egg Pasta Dough, rolled

Sea salt, for cooking the pasta

TO MAKE THE STUFFING

In a food processor, blend the ricotta and smoked salmon until creamy. Transfer to a bowl, add the chives, and mix well with a fork. Season with salt.

TO MAKE THE PASTA

1. Dust the baking sheets with 00 or all-purpose flour.

2. Roll the dough (see here) and feed the prepared egg pasta sheet through the machine, adjusting the settings, until setting #8. If the sheet of pasta gets too long, you can cut it in half with a knife.

3. You can do this with a rolling pin, too. Make the dough as thin and uniform as possible.

4. Dust your work surface with flour and put your rolled dough on it.

5. Make hazelnut-sized balls about ⅔ of an inch with the stuffing and put them on the lower half of the sheet of pasta. Make sure to leave enough space in between, so you can close your pasta well and cut the semicircular shapes.

6. Wet the sides of the dough with a little water to help the pasta stick.

7. Fold the other half of the sheet onto the filling and press well all around. Make sure not to leave any air bubbles inside, or the pasta will open while cooking and the filling will come out.

8. Using a 2½-inch round cutter or a pizza cutter, cut the pasta in a semicircular shape.

9. Remove the excess dough and transfer to the prepared baking sheets.

10. Repeat the above steps until you have no dough left.

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