|My new toy.|
|Isabella could not wait to get her hands on the pasta roller. I had to help her change the widths but other than that she did just fin.|
|Isabella made her own spaghetti…she was so happy. A trick I learned when using the small spaghetti maker, is let the sheet of pasta dry for a few minutes. The strands of spaghetti will be perfect.|
Recipe: Pasta (filling ingredients listed below)
3 cups of flour
4 large eggs
1 tsp salt
3 T. water (possibly more depending on dough)
Mix the salt and flour together and dump on your table. Make a well in center of the flour and add your eggs and 3T. water. With a fork, start mixing the eggs into the flour. I also like to have a metal pastry scrapper so that with one hand I am mixing and the other one I am keeping my flour from going all over the place. Work the dough into a ball.
I will be honest and tell you I thought this was never going to work. The dough is stiff and brittle. I keep a bowl of water nearby. As I start to knead the dough and if it feels too dry I wet my hands and go back to kneading. I might do this 3 or 4 times. The dough should not be dry.
Kneading time will be about 10 minutes. Around 8 minutes into the kneading you will notice the dough start to become softer and it will get more and more so as you get to the 10 minute mark.
After you have kneaded you dough, cut the ball into 4 sections. I wrap each section in saran wrap and let it rest for 30 minutes. Each wrapped section will make two sheets for the ravioli tray.
You will need to follow the directions for your specific pasta machine. I do believe they are all pretty much the same but just to be sure, read your manual.
With the ravioli, you will need to take one of the four wrapped doughs and cut in half. Set your machine to 0, the widest and roll your dough through 2 or 3 times. Each time it comes out, fold it into thirds and re-roll.
At this point you can start changing the number to make the pasta roller thinner and thinner. For the ravioli, I stopped at 7. (see pictures below) Use your hand to guide the pasta into the machine and use your hands to help it stretch out. The dough is very durable. If it starts to stick in the machine or tear, then you may need to add a dusting of flour.
1/2 cup of Ricotta Cheese
1/4 cup of diced green onion
1 tsp minced garlic
1/3 cup of parmesan cheese, shredded
1/3 cup of shredded zucchini (optional)
1 cup of spinach, cut coarsely (optional)
1/4 tsp of pepper
1/2 tsp of salt
10 leaves of fresh Oregano or 1/2 tsp. or dried oregano (you can use any combination of your favorite spices)
Mix the filling ingredients together and use the required amount to fill your particular ravioli tray. Mine happens to be a square tray with smaller raviolis. The amount used will change with each type of tray.
I learned that with my tray, it helped to slightly dust the inside with flour. The ravioli's pulled out much easier. In a large pot you will want to bring 8-10 cups of water to a boil. Add the ravioli's and cook for 4-6 minutes.
Serve immediately with your favorite sauce.