Last night, we made fresh pasta. I prepared the dough in the afternoon. When we got hungry in the evening we had then only to the kitchen and will process the dough. I find pasta with a pasta machine can best prepare for two. One can then crank the dough and the other expects the pasta when it comes out in order to distribute the well floured work surface.
Pasta Teigrezepte It is with 100% durum wheat semolina, flour mixed with variants that with olive oil, etc. But why should we complicate the matter unnecessarily? My basic recipe for classic pasta dough is: 100 gr flour 1 egg comes. And that always works. If the egg is a small is still a mix I teaspoon of water added to compensate for the liquid content. So I get a universally usable pasta dough, which is tagliatelle, ravioli or lasagna.
This time I tried a special meal pasta. It is more expensive, but the result was very satisfactory and I like the idea to invest a bit more in basic foods. For fresh pasta dough to offer, in my opinion, particularly in improvised ravioli. CHEESE RAVIOLI
:
for two people (with not so much hunger):
100g pasta flour
1 large egg (size L)
a pinch of salt
80 gr 40 gr Parmesan ricotta
black pepper 20 gr. Parmesan
20 g pancetta diced 20 g butter
prepare pasta dough: Flour the work surface, press the center of a tray, salt and the whipped eggs. incorporated with a spatula or your hands from the edge to the flour until all ingredients have combined. The dough is best to knead by hand until all ingredients together well maintained. then process in food processor with dough hook in about 5 minutes to a smooth, elastic dough (about 10 minutes or knead by hand on).
the dough into a ball, wrap firmly in plastic wrap and place 1 hour in the refrigerator. The suspension in the refrigerator is important - you can see the difference in the dough consistency and feel good. At least 30 minutes, the dough should be cool, even a longer wait time than 1 hour is not really a problem.
Pasta Finish: Process the pasta dough straight from the fridge in portions of the pasta machine or roll out by hand and the desired pasta processing. This cut about 1 cm thick slices of dough ball, flatten with your hand or a rolling pin, flour well and run twice, first on the biggest stage of pasta machine can. In between, fold the dough again and again and again if necessary sprinkle with flour, the dough will not stick. Gradually to the desired Strength roll. The
rub hard cheese, mix with ricotta cheese and season with pepper.
dough (I have my ravioli makes also use this form) to interpret and fill each ravioli with a teaspoon of cheese mixture. Brush the edges with water, Belg with another pasta sheet edge to edge and close with a rolling pin.
Put pasta water. In another saucepan melt the butter in it and omit the pancetta. If the water is boiling the pasta al dente (cooking time is shorter than one purchased dry pasta. Depending on the thickness of the noodle dough, pasta in 2 to 3 minutes al dente.) The gare pasta from the pasta water to the pancetta pot-lift, with the Butter and bacon mix and serve immediately.
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