Chef John’s Basic Pasta Dough
Yield 2 pounds raw pasta
- Eggs 8 each
- oil, olive 1/2 fl oz
- salt 1/2 tbl
- flour, bread 12 oz
- flour, semolina 12 oz
- Place the eggs, oil and salt in a large mixer bowl.
- Use the paddle attachment to combine.
- Add one-third of the flour and stir until the mixture begins to form a soft dough. Remove the paddle attachment and attach the dough hook.
- Gradually add more flour until the dough is dry and cannot absorb any more flour.
- Remove the dough from the mixer, wrap it well with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
- After the dough has rested, roll it into flat sheets by hand or with a pasta machine. Work with only a small portion at a time, keeping the remainder well covered to prevent it from drying out.
- While the sheets of dough are pliable, cut them into the desired width with a chef’s knife or pasta machine. Sheets can also be used for making ravioli, as illustrated next.
- Semolina flour can be substituted for all or part of the bread flour in this recipe, although it makes a stronger dough that is more difficult to work with by hand.
Mediterranean Pasta with fresh spinach fettuccini
Yield: 4 servings
- 3 tablespoons olive oil
- 1 lb cherry tomatoes sliced in half
- 2 tablespoons garlic, minced
- 1 cup onion minced
- 1 pound fresh spinach pasta cooked and drained
- 1/4 cup fresh basil
- 1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
- 1/2 cup kalamata olives, pitted (1/4 pound)
- 6 ounces feta cheese, crumbled
- 1/4 cup heavy cream
- 2 teaspoons dried or fresh oregano
- Salt and pepper, to taste
- Boil water for pasta in a pasta pot, fitted with a strainer.
- Add oil to a skillet and add onions. Cook until translucent. Add garlic and saute for 2 minutes.
- Now add the artichoke hearts, olives and tomatoes to the skillet. Saute 1 minute then stir in the cream and feta.
- Add pasta and season with basil, oregano, salt and pepper before serving.
Homemade Italian Ravioli with Meat & Cheese Filling Wit Marinara Sauce
Servings: 15 people
MEAT CHEESE RAVIOLI FILLING
- 2 eggs beaten
- 2 Tbs parsley chopped
- 12 oz beef chuck ground
- 12 oz pork sausage Italian style
- 16 oz ricotta cheese
- 1 cup parmesan cheese grated
- 1 Tbs olive oil extra virgin
- 1 tsp kosher salt
- 1 cup spinach leaves baby spinach chopped.
FOR THE MEAT RAVIOLI FILLING
- Fry the meat in olive oil until well browned. Drain the meat on paper towels
- When the meat cools a little put it into a large bowl and mix in the chopped spinach. chopped parsley, beaten eggs and the rest of the ingredients, add salt and pepper to taste.
- Put the filling into the food processor bowl and pulse several times until the mixture is fine.
- Return the filling to the mixing bowl and refrigerate. (The filling is easier to work with when refrigerated.) The filling will give you enough for a double batch — making about 90 – 100+ ravioli. The filling can be frozen.
TO COOK RAVIOLI:
- Bring a large pot of water to a boil. Salt the water. You want your water as salty as the sea.
- Add the ravioli in batches. About 10- 12 at a time. Don’t overcrowd. Bring the water back to a gentle simmer and cook for about 3-4 minutes. If the ravioli is frozen, cook for an additional minute.
- Remove with a slotted spoon or spider to a serving dish. Continue cooking the rest of the ravioli. Serve with your favorite sauce or just with extra-virgin olive oil, butter, sea salt, and freshly ground black pepper. Sprinkle with fresh herbs.
- 1/2 cup extra-virgin olive oil
- 1 small onion, finely chopped
- 4 garlic clove, finely chopped
- 2 celery stalk, finely chopped
- 2 carrots, peeled and finely chopped
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 4 each 15 oz cans crushed tomatoes
- 2 dried bay leaves
- 1 tbsp Basil
- 1 tsp oregano
- In a pot heat the oil over a medium-high flame.
- Add the onions and garlic and saute until the onions are translucent.
- Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.
- Saute until all the vegetables are soft, about 10 minutes.
- Add the tomatoes, bay leaves, oregano, and basil and simmer uncovered over low heat until the sauce thickens, about 2 hours. Remove and discard the bay leaves. Season the sauce with more salt and pepper, to taste.
Basil Pesto with Fresh Angel Hair
Yield: 1 cup
- 2 cups packed fresh basil leaves
- 1 cup arugula
- 3 cloves garlic
- 1/4 cup pine nuts or walnuts toasted
- 1 cup extra-virgin olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup freshly grated Pecorino cheese
- Combine the basil, arugula, , garlic, and nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.
- If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.
If freezing, transfer to an air-tight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in