Homemade Pasta Dough

9 oz. all-purpose flour or 00 flour (Italian)
6 oz. large eggs (beaten)
1 tsp. salt

The key to making any pasta dough is 3 parts flour to 2 parts egg.

Dough

Pulse the flour and salt in the work bowl of a food processor fitted with a steel blade to evenly distribute and aerate it.  Add the eggs, through the feed tube, and process for about thirty seconds until the dough forms a rough ball.

If the dough resembles small pebbles, add water ½ teaspoon at a time; if the dough sticks to the sides of the work bowl, add flour 1 tablespoon at a time, and process until the dough forms a rough ball.

Turn the dough ball and small bits out of the work bowl onto a dry work surface; knead it until the dough is smooth ~ 1 to 2 minutes.  Knead into a small ball and cover with plastic wrap.  Let the dough rest for at least 15 minutes and up to two hours to relax.

Pasta Machine Roll Out and Cutting

Cut about one-third of the dough from the ball (recover remaining dough with plastic wrap) and flatten it into a disk.  Run the disk through the pasta rollers set at its widest position.

Bring the ends of the dough toward the middle and press down to seal and incorporate back into the dough.  Feed the open side of the pasta through the rollers at the same setting.

Without folding again, run the pasta through the widest setting until the dough is smooth.  If the dough is at all sticky, lightly dust it with flour.

Roll the pasta thinner by putting it through the machine repeatedly, narrowing the setting each time.  Roll until the dough is thin and satiny.  You should be able to see the outline of your hand through the pasta.  Lay the sheet of pasta on a clean kitchen towel and cover it with a damp cloth to keep it from drying out.  Repeat with the other pieces of dough.

Cut these sheets into fettuccine or spaghetti.  Flour generously and place cut pasta on a flour coated cookie sheet and let them air dry before cooking. Makes 1 lb.

CHEESE RAVIOLI WITH TOMATO RAGU 

Cheese Ravioli Filling

1 lb. whole milk ricotta cheese
4 oz. Goat’s cheese
1 Tsp. lemon zest
¾ cup Parmigiano-Reggiano cheese, grated
1 large egg (lightly beaten)
Salt and pepper to taste

If necessary, strain the ricotta in a fine mesh sieve, over a medium bowl for at least 1 hour to remove the excess liquid.  In a medium bowl, transfer the ricotta, goat cheese, lemon zest, parmesan, egg, salt and pepper.  Combine, taste and adjust seasonings.

Quick and Easy Tomato Ragu With Olives
¼ cup   extra-virgin olive oil
1 Tbsp. garlic, minced
¼ cup shallot, finely chopped
28 oz. crushed tomatoes
10 basil leaves, cut into ribbons
½ cup Kalamata olives, pitted and chopped
Pinch red pepper flakes
Salt and freshly ground black pepper to taste

In a large skillet, over medium heat, add the olive oil.  When the olive oil is hot, add in the shallot and garlic.  Stir and allow to cook for two minutes.  Add in the tomatoes and combine.

Reduce the heat to low and allow to simmer for approximately 10-15 minutes.  Stir in the olives, red pepper flakes and basil.  Add salt and pepper and adjust seasonings.

Cooking the Ravioli

Boil fresh ravioli in salted water for 3-4 minutes (frozen ravioli for 6-7 minutes).  The ravioli are cooked when the sealed, crimped edges are al dente.  This should not be a vigorous boil; it should be a gentle boil.  Do not crowd the pot with too many ravioli or they will take forever to cook, especially if you are using frozen ravioli as they rapidly bring down the temperature of the water when inserted into the water.

Using a slotted spoon or steel strainer, transfer ravioli to a serving platter or large bowl.  Add the sauce and garnish with parmesan cheese.  Serve immediately. Serves 4-6

Note:  This ragu can be served over pasta, gnocchi, polenta – the world is your oyster.  Very simple and flavorful.