- 3 Eggs
- 1 Egg yolk
- 1 tsp Olive Oil
- 1/2 tsp salt
- 1 1/2 cups Flour (loosely measured, not packed)
With a fork, beat the eggs then incorporate the flour with a fork. When it becomes too difficult to work with the fork, pour it out onto the table and combine by hand.
Knead the dough aggressively to get it springy, firm, and smooth. (Jerry taught us the Italian technique: roll the dough out into a log, then roll the log up into a wheel, being sure to pull the portion being rolled. Repeat 4 or 5 times.) Be careful with the amount of flour you add to the dough: only add flour if it is sticking to the working surface. Adding moisture at this point will not work.
Let the dough rest in the fridge for at least 20 minutes, preferably 1 hour, to allow the gluten to rest. If the gluten is not sufficiently rested, the pasta will become misshapen or uneven when boiled.
Making Pasta Sheets:
Cut the dough into 2 or 3 pieces, depending on the size of the pasta machine. Work with 1 piece at a time, keeping the others covered in plastic wrap.
Flour the working surface. Press the dough onto the flour (both sides) and create a rectangle/ square the width of your machine.
Crank the dough through the widest setting 3 times, alternating the lead side. Notch down to thinner settings gradually, until the desired thickness is achieved. Crank smoothly and continuously without stopping while the dough is between the rollers. Again, only add flour if the dough is sticking. Place the pasta sheet onto a dusted surface. Use immediately, or cover with plastic wrap.
Cannelloni
- 1 Pasta Recipe (see above)
- 500g Ground Beef
- 1 large Onion, diced finely
- 1/4 cup Red Wine
- 100g Tomato Puree
- 1+ cup Beef Stock
- 1 Bay Leaf
- 1/2 cup Pecorino Romano, grated
- Olive Oil
- Nutmeg
- Salt and Pepper
Heat some olive oil in a large saucepan and brown the beef. Don't move the meat around too much - this will prevent good browning and cause it to dry out. Add the onions and saute a few minutes to soften. Add the red wine and let it evaporate. Add the tomato puree and enough stock to just cover. Bring to a simmer, reduce heat, and reduce. It should be reduced enough so that when the meat is parted, liquid does not run from it. Season with a dash of nutmeg, salt, and pepper. Refrigerate.
Roll the dough into a thin sheet (setting 5/ 10). Cut the sheet in half, and boil in salty water for 30 seconds to 1 minute. Remove carefully with the end of a wooden spoon or tongs, place into ice-cold water, pat dry, and cover with plastic wrap. Cut the pasta sheets into rectangles - 3.5" x 6".
Mix the cheese into the filling. Spoon filling onto the pasta sheets and roll into cigars. Place rolls together in a greased baking dish and top with the leftover filling. Drizzle a bit of olive oil or tomato sauce on top and bake at 400F for 15 minutes.
Optional: Remove from oven and brush beaten egg over the cannelloni. Bake for 5 more minutes until golden brown.
Spaghetti Aglio e Olio
Really simple, quick, and delicious.
- 400g Spaghetti
- 2 cloves Garlic, sliced thinly
- Chili Flakes
- Olive Oil
Spaghetti with Clams
I would do is add some vodka to this recipe...
- 400g Spaghetti
- 1 Kg Clams, fresh (in the shells)
- 6 Tomatoes, peeled and chopped
- 1 small bunch Parsley
- 6 TBSP Olive Oil
- 2 cloves Garlic
Heat some olive oil in a large saucepan, add the clams, and cover. When the clams start to open, drain and reserve the liquids. Add the garlic, some of the reserved liquid, and tomatoes, and give it a mix. Let the liquid reduce a bit then season with salt and pepper. Add the spaghetti, parsley, and more of the reserved liquid. Finish with olive oil, and serve.