Friday, September 18, 2009
last night i did this pasta from scratch.
i took an easy recipe from work for the pasta itself and then did a butternut squash stuffing... i mixed in some caramelized onions and apples to the squash, ricotta and parmesan stuffing. served with brown butter, roasted pecans and french shallots.
1 ¾ cups all-purpose flour
7 large egg yolks
1 large egg
2 tsp. olive oil
1 tbsp milk
Add the flour to a large work surface. Using your fingers make a well in the center.
Place the yolks, egg, olive oil and milk in the well.
Using a fork, stir the egg mixture slowly pulling the flour from the edges of the well into the liquid. Keep stirring until a shaggy mass forms.
Knead the dough on a lightly floured surface until it becomes smooth and elastic. About 10-15 minutes. The dough should spring back when pressed with the tip of your finger.
Wrap the dough and let it rest for 2o minutes.
In small batches, roll the dough out into thin sheets starting at setting #1 on your pasta machine and working your way to #7 or 8. Cut into to desired shape and boil in heavily salted water for about 3-4 minutes.