(no subject)

[nverland]

Italy










Basic Recipe for Fresh Pasta

2 ½ cups (625 ml) all-purpose flour
3 large eggs
2 tsp (10 ml) olive oil

Place the flour in a large mixing bowl or on a flat work surface and
form a well in the center. Beat the eggs and oil together and pour
into the well. Using a fork, begin mixing the flour and egg mixture
in the center of the well, gradually working towards the outside of
the mound of flour as the ingredients are combined. When the
mixture becomes too stiff to work with the fork, begin incorporating
the ingredients with your hands until a ball of dough is formed. The
dough should be firm enough to handle and not sticky. Adjust the
consistency with additional flour or a few drops of water if
necessary. Alternately, the ingredients may be combined in an
electric food processor and processed until a ball is formed. Knead
the dough by running it through the pasta machine set on its widest
setting six or seven times, folding the dough in thirds after each
pass and dusting lightly with flour if the dough becomes sticky.
After kneading the dough should be firm and have the texture of
smooth leather. Wrap the dough in plastic wrap and let it rest for
30 minutes to 3 hours.

To make noodles, cut the dough into 6 pieces and roll through the
pasta machine set on the widest setting several more times, folding
in thirds and dusting lightly with flour if needed to prevent sticking,
then begin decreasing the width by one notch with each successive
pass through the machine until the dough has reached the desired
thickness. Most noodles require the thinnest setting, but thicker
noodles such as spaghetti and pappardelle require only the next-to-last
setting on the machine. Let the dough dry for about 15 minutes and
then pass through the cutting mechanism on your machine, or cut
by hand. The cut noodles may be cooked immediately, or may be
frozen or dried and stored for several weeks in an airtight container.
To dry, roll the noodles gently into small “nests” or simply allow to
dry flat.

To cook, boil at least 4 quarts (4 L) of salted water for this recipe.
Add the pasta to the boiling water and stir gently. Fresh pasta,
even when dried, cooks much faster than commercial dried pasta.
Depending on the thickness of the noodles, the pasta will be done
in as little as 5 seconds, and in no case should it take longer than
1 minute to cook after the water has returned to the boil. Test the
pasta frequently and drain it in a large colander as soon as it is
tender but still firm. Makes about 1 lb (500 g) to serve 4 to 6.


This is the classic filling for ravioli and tortellini from central Italy.
Although Swiss chard is sometimes used instead of spinach, it
wouldn’t be the real thing without the nutmeg and Parmesan. Top
these with a simple tomato sauce and a grating of cheese.


Classic Ravioli

1 ½ lbs (750 g) fresh spinach, washed and stems removed
1 ½ lbs (750 g) ricotta cheese
2 egg yolks, lightly beaten
½ cup (125 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped parsley
A generous grating of fresh nutmeg
Salt and freshly ground pepper to taste
1 recipe fresh pasta dough (see above)

Place the spinach in a large pot over moderate heat with only the
water clinging to the leaves after washing. Cover the pot and steam
the spinach, stirring occasionally, until wilted and tender, about 8
minutes. Squeeze out as much water as possible and chop finely.
Combine with all remaining ingredients except the pasta and mix
thoroughly. Divide the dough for the pasta into six equal portions
and roll to the thinnest setting on the pasta machine. Place a
teaspoon (5 ml) of the filling in rows at 2-inch (5 cm) intervals on
three of the strips of pasta. Moisten the dough in between the
stuffing with water, using a pastry brush or your finger. Place the
remaining strips of dough over the filling and press down around the
filling, eliminating as much air as possible from inside the ravioli.
Use a knife or fluted pastry wheel to cut into individual ravioli.
Press the edges of each to seal completely. Place the ravioli on
lightly floured dish towels, making sure they don’t touch each other.
Turn every half hour if not using immediately to ensure the dry evenly
on both sides. Cook within 4 hours, or freeze or refrigerate for
future use. Boil in at least 4 quarts (4 L) of salted water for 3 to
5 minutes, until the pasta is tender. Remove with a slotted spoon
and serve immediately. Serves 4 to 6.


There are more myths about cooking pasta than perhaps any other
kitchen endeavor; adding oil to the water will not keep the pasta from
sticking if you don’t cook it right; both under-cooked and over-cooked
pasta will stick to the wall if properly thrown; and adding the salt
to the water immediately before adding the pasta is completely devoid
of scientific reasoning. Following my recipe below will deliver
perfect results every time.

But first a word about dried pasta. Buy only pasta that is made from
100 percent durum wheat, also known as semolina. There was a time
when only pasta imported from Italy could be relied upon to be pure
semolina pasta, but that has changed. In fact, much of the pasta made
in Italy today is made from durum wheat grown in South Dakota, so let
price be your guide - American brands frequently win in blind taste
tests.


Dried Pasta

One pound (450 g) of dried pasta will serve four people as a main
course, and six to eight as a first course. Boil at least 4 quarts
(4 L) of water per pound of pasta in a very large pot over high heat.
Add 1 to 2 tablespoons (15 - 30 ml) of salt to the water. This seems
like a lot, but most of the salt goes down the drain with the water.
Add salt unless you are on a strict salt-restricted diet because
unsalted pasta tastes bland. Stir the pasta immediately and let the
water return to a boil. You may cover the pot at this point in order
to help the water heat faster. Once the water has returned to the
boil, remove the cover and stir the pasta every 2 to 3 minutes, more
frequently at the beginning than towards the end of the cooking.
Lower the heat but make sure the water never stop boiling vigorously;
this helps to keep the pasta in motion and prevents it from sinking to
the bottom of the pot and sticking together. Use the cooking time on
the package as a guideline only - actual cooking times will vary.
Test the pasta by tasting a piece. It should be tender but still firm
to the tooth (al dente). I also judge the doneness of my pasta by the
color - as it cooks it changes color from a light yellow to a pale
ivory color, but the only sure method is tasting. Drain the pasta
quickly but not completely and place it in a warm serving bowl - a
little of the cooking liquid will help it remain tender and prevent it
from sticking. Sauce the pasta and serve immediately.