A couple of years ago, or was it last year? I was given a pasta machine for my birthday. And whether this was a gift given out of love or the thought that I’d be inviting people around to eat fresh pasta on a regular basis I don’t know BUT what I do know is that it is great fun making fresh pasta from scratch.
A great activity for the weekend when you’ve got time to make some space, make a mess and clean up.
Believe it or not, fresh pasta is actually very simple to make; 100g pasta ‘00’ flour to one large egg. Combine the dough together, let it rest for approx 20mins and then start rolling.
In the past I’ve transformed my fresh pasta into tagliatelle and spaghetti using the attachments on my pasta machine but this time I wanted a hand at stuffed fresh pasta such as ravioli or tortellini.
If you want to know about The Science Behind Fresh Pasta – click on the hyperlink to read about the ingredients to make the best fresh pasta, an article written by Nikki Achitoff-Gray from www.seriouseats.com
Spinach and Goats Cheese Tortellini with Toasted Pine Nuts and Sage Butter
Ingredients (serves 2):
|For the Pasta:
100g ‘00’ flour and 1 large egg
For the Butter:
For the Filling:
1st: On a clean surface pour your flour and make a well in the centre. Crack the egg into the well, and either using a fork or your fingers, start to mix the ingredients together. Once the dough has come together, allow to rest for 20-30mins. Place under a damp tea-cloth, wrap in cling film or hide under an upturned bowl.
2nd: Whilst the dough is resting make the filling. Chop the wilted spinach and mix with the goat’s cheese and the parmesan cheese, season and add a rasp of nutmeg. Taste. Adjust seasoning accordingly.
3rd: Once the dough has rested start rolling it out- it is much easier with a pasta machine (as you can see in the clip above) as you can get it much thinner than if rolling by hand. Follow the directions on your machine as each will have its own instructions.
4th: To make tortellini: On a pasta sheet, place teaspoonfuls of the filling at regular intervals. Put another pasta sheet on top and using your fingers, seal the two pasta sheets expelling any air around the filling. Note: any trapped air may cause the tortellini to burst on cooking. Using a circular cutter or wine glass, cut out each tortellini and sprinkle in semolina to avoid them sticking together or the surface they are on. Repeat the process until all your tortellini are made.
5th: Boil the tortellini in salted water for 4 mins, this is a good time to make the butter. In a dry frying pan toast your pine nuts. Once they are as coloured as you dare, place the butter and the sage leaves in the frying pan. Add a ladleful of the pasta water and mix to make a sauce. Serve with grated parmesan and crispy sage leaves.