Thursday, May 28, 2009

Pasta Cooking Class

In November we did a Pasta Cooking Class and worked from a basic Pasta dough.
We made Two kinds of Ravioli fillings,
Fig Puree & Foie Gras and Lobster, Mascarpone & Shaved Fennel.
We also made Chicken Soup with Broad Noodles made from the same pasta dough.
Here is the Recipe; I did it in a large Cusinart.
Fresh Egg Pasta
* 2 cups all-purpose flour
* 2 cups semolina flour
* 1 pinch salt
* 6 large eggs
* 2 tablespoons olive oil


1. I put all the ingredients in a large Cusinart. Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. Break the eggs & whisk eggs very gently with a fork, pour into the dry ingredients and add olive oil. gradually incorporating flour from the sides of the well. Pulse it until the dough gathers, pulse for 3 minutes and turn it out onto the bench, continue kneading with your hands and coat with flour. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes.
3. Roll out dough with a pasta machine or a rolling pin to desired thickness. Cut into your favorite style of noodle or stuff with your favorite filling to make ravioli. Bring water to a boil in a large pot, then add 4 teaspoons salt. Cook pasta until tender but not mushy, 1 to 8 minutes depending on thickness. Drain immediately and toss with your favorite sauce.

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