A Simple Pasta Recipe (by hand!)
– this is the recipe, as pictured, in my previous post
1 Egg yolk
1 tsp Salt
1 tsp Olive Oil
192 g Flour
What you’ll need: pasta machine, sharp knife, two bowls, cling film, pastry brush, two baking trays and a delicious filling for your ravioli.
(Typically, pasta dough would be made on a spacious, clean work surface. However as this is a simple guide let’s do it in a bowl)
Sift your flour and semolina into a large bowl then make a well in the middle.
In a separate bowl add the yolks, eggs, salt and olive oil (*see below to add flavor at this point). Then use folk or whisk to beat ingredients.
Slowly pour the wet ingredients into the well and starting blending it together with the flour mix. It will seem too sticky and at this point I personally wondered if it could ever be a dough…but keep going! Add extra flour if this is the case or a drop of water if it is to stiff.
Once you have a ball of dough, it is time to knead! Very important to take time for this part of the process. Flour your work surface and make sure you have clean, dry hands.
Use the heel of your hand to roll out the dough with your fingers point to the sky, then use your knuckles to knead the dough back into itself in the shape of a ball. This is the chance to really put your heart and soul into the recipe- because you should repeat this for 10-15 minutes! (Great arm work out!)
Put the dough ball into a plastic lock tight bag or bowl covered tightly in cling film, then rest for 30 minutes.
(During this time, set up your pasta machine, as mentioned in my previous post).
Roll the dough until it is about 1/2 inch thick then trim the edges so it is in the shape of a big rectangle.
I then cut this piece into 3 equal rectangles.
Roll your first piece through the machine on its number 1 setting, then fold the pasta sheet in half and toll again. Then move onto setting no. 2… and so on. You want the pasta to be the width of the machine rollers by the end. It will be pretty long too, so you will need to clear a nice runway for it!
As per my last post, I rolled to thinly in one instance, so I personally would not go higher than setting no. 5 for ravioli! (Each pasta shape will be different).
Move the pasta machine out of the way and stretch the rolled ravioli dough out onto the surface and have your filling ready along with a pastry brush and small pot of hot water (this is the glue to stick the edges together!)
Put a teaspoon of filling about 3 fingers apart, all the way along your pasta…. then brush lightly with water down the edge closest to you and down both sides of the filling.
Now, very carefully fold the top edge over the filling and stick down on the water’s edge (closest to you).
Cut down the centre of each gap and and using two fingers press (from the filling outwards) any air bubbles. Make sure each ravioli is firmly sealed and that no pasta filling has leaked out of the side.
I then used a frilled pastry cutter to trim off the edge and create uniform shapes of the same size.
Now you are either ready to place your home made ravioli in a pan of boiling water and serve
Place on a floured baking tray and cover VERY tightly until you are ready to cook.
To add beetroot to your pasta dough:
(3 beetroots used for the recipe measurements above)
Keep the skins on your beetroots, trims the leaves off and place on a parchment lined, piece of tin foil. Cover in olive oil and tightly wrap in the foil and put on baking tray.
Roast for 20-30 minutes in hot oven (around 200 C), or until you can put a knife right through them.
Once they are done, leave the beetroots to cool down before rubbing the skins off (I use rubber gloves for this as they can stain your skin).
Pop the cooled down, skinless beetroots in a blender and blitz until you have a great looking, smooth, puree.
*Add a few tablespoons of the puree in with the egg yolks and wet ingredients- then continue with the recipe for making dough as above.
(If you are not ready to make the dough then put the puree into a jar and keep in fridge. Use within two days).