11.10.14

MAKE YOUR OWN PASTA!

we think pasta is the quintessential comfort food. look up “comfort food” on wikipedia, and you’ll find a hearty debate on the validity, origin, cultural acceptance/rejection of the term.  memories and food go hand in hand, so for us, comfort food just means food that brings back memories, while making us feel good and nurtured when we eat it.

we thought it would be fun to team up with roomforty and show you how to make your OWN pasta from scratch. we recommend the following: a good soundtrack, a good work surface—(smooth, at least 3 feet long, no grouted counters), an apron, a glass of vino, and the recipe below. memories and goodness will be close behind. cheers!

some notes before you start:

• The key to fresh pasta is using the right flour. We use 00 (double 0)  Flour, which can be purchased at specialty food shops, (for L.A. residents, Surfas or Gourmet Imports carries 00 flour). Whole Foods carries semolina flour but does not carry 00. Do not bother going through the trouble of making fresh pasta if you’re going to use all-purpose flour.

• The recipe below is for filled pasta—agnolotti, or ravioli.

• In the spirit of simplicity, we make our dough in a standing mixer. It works great, makes less of a mess—but of course, isn’t as fun for the kids. So if you do want to get the gooey/sticky hand thing going, go for it! Pour your flour on a work surface, make a well in the middle, put the wet ingredients into the well, mix and knead until baby bum texture is achieved.

• Pasta recipes are not exact science due to the varying sizes of egg yolks. Some yolks are large, resulting in dough that is more wet, while some yolks are smaller resulting in drier dough. Keep a few tablespoons of water on hand to balance the moisture.

• You can use any filling for filled pasta—vegetable purees, mixtures of cheeses, meats. Just remember for the actual pasta you’re using a pinch of salt for all of the pasta—so filling needs to be very seasoned so that you maintain flavor when your filling is covered with the pasta.

pasta2

PASTA INGREDIENTS:

• 1 lb. 00 Flour
• Pinch of Salt (kosher or sea salt)
• 23 Egg Yolks
• ¼ Cup of White Wine (the secret!)
• 1/8 Cup of Olive Oil
• Egg Wash:
• 3 Egg Yolks
• 1 Tbsp Water

Step 1: Put flour and salt into standing mixer bowl. Add yolks, olive oil, and white wine. Mix at medium speed for 4 minutes using the dough hook attachment.

Step 2: Form dough into ball shape.

Step 3: Cover dough ball with plastic wrap or damp towel. Dough always needs to be moist, and needs to be prevented from drying and cracking.

Step 4: The dough needs to rest. We recommend at least 2 to 3 hours, covered in a refrigerator. You can let the dough rest in the fridge up to 3 days.

Step 5: Slice 1/8 of the ball into your portion. Whatever dough is un-used can be frozen. Thaw at room temperature before using.

Step 6: Flatten dough portion with a rolling pin so that it can be fed through pasta machine.

Step 7:  Set pasta crank on “1” and feed dough through pasta machine. You will have a long rectangle.

Step 8: Take one end of the rectangle, and fold into the middle of the dough. Take the other end and fold into the middle of the rectangle. Take the “3-layered” rectangle and pass through pasta machine again with the thickness setting at “2”.

Step 9: Set thickness dial to “3”, and pass pasta through. Set thickness dial to “4” and repeat.

Step 10: Place filling in a pastry bag.

Step 11:  Place long pasta rectangle on work floured work surface. Tim round edges to form straight ends. Fold the pasta sheet in half to find your halfway point.  You will only be working on half the pasta sheet because the other half will end up being the top of your ravioli. Make an indention with the large ring mold into the pasta sheet.  Pipe about 2 tablespoons of filling into the center of the indention —if you want to break it here, you can—I could go either way

Step 12: You’re going to be folding the pasta onto itself. The egg wash is the glue. Mix 3 egg yolks and 1 tbsp of water to form egg wash and brush egg wash in the shape of a square around the piped filling.

Step 13: Fold the pasta sheet onto its self and use a smaller ring mold to press the pasta sheet down around the filling.

Step 14:  Now take the large ring mold you used earlier to make the indention and punch out the raviolis.  Make sure your filling is centered in the middle of the ring mold before you press down.

Step 15: If you’re cooking right away, place raviolis into boiling salted water for 4 minutes or until just al dente. If you are saving for later, spread semolina flour (or corn meal) onto a baking sheet, and dry raviolis on baking sheet for 15 minutes before placing into the fridge or freezer.

Frozen pasta needs to completely de-frost before cooking. Do not drop frozen agnolotti or ravioli into boiling water. 

Step 16: Simple sauces rule with filled pasta. A little butter, fresh shaved reggiano and chives are killer.

Buon Appetito!
The roomforty family

(photos by brittany wood, recipes by roomforty, want more food posts? go here!))

17 COMMENTS

Add your own

    Adriana says:

    Pasta is just sucha fascinating subject! I’m obsessed. I’m especially interested in the shapes as object and almost tiny sculptures. Their names too are just fabulous…

    orrecchiette: little ears
    gemelli: twins
    penne: pens!

    I love working with pasta as a subject for illustration and design 🙂

    Ooh I’d have so much fun making different sized pastas, ranging from plate-sized to pea-sized 😛 -Audrey | Brunch at Audrey’s

    Natalja says:

    23 egg yolks seems a lot.. 🙂

    August says:

    You have the best original blog photos! Gorgeous post.

    meg says:

    this looks so great! making pasta always scared me, but i just made gnocchi for the first time and it turned out great! i’m excited to try this recipe!

    http://www.waterlilyshop.com
    @waterlilyshop

    Katie says:

    Gorgeous photography! And thank you for sharing this recipe! I don’t know if I’ll have the patience to do this myself, but you never know! xx

    http://vasilikibeauty.blogspot.com

    Anna says:

    this post made me so hungry!! great photography and great step by step, i loved it!

    chelsey says:

    love this post, i make fresh pasta all the time, sometimes i use all purpose flour and i think it is still ‘worth the trouble’ !! sometimes it is not possible with the budget or the time to run to whole foods to buy fancy flour!

    I used to make homemade pasta on occasion with my family growing up, so making this would bring back some fun memories! I love the white wine addition. Very clever!

    Jasmina says:

    • 23 Egg Yolks? Are you sure?

    Lisa says:

    Homemade pasta is such a treat! It definitely takes a bit of effort but it is sooo cozy
    In Dramatic Fashion

    Meghan says:

    Homemade pasta has the best flavor. I can’t wait to try this recipe.

    Yelena P says:

    How do you get the perfect lighting for your photographs?! They just look so beautiful and professional, like how?

    Mark says:

    23 egg yolks? Was this a typo?
    It looks fantastic, but, wow….that’s a lot of egg yolks!

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