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#Pasta Dough
Makes a large portion for 1 person. 2 portions comfortably feeds 3 people.
- 1 egg
- 100 grams of flour
- I use Italian doppio zero (00) by Caputo or King Arthur
- Mix in a large bowl and knead well into dough
#Pasta Sauce
- In a 2 qt sauce pan, start with 1/4 cup olive oil over med/high heat
- When oil is hot:
- Add 2-4 garlic cloves, finely chopped
- Add 0.5-1 white onion, finely chopped
- Simmer for 60-90 seconds
- Remove from heat when garlic begins to brown
- Garlic will brown much faster when less/no onion is simmering with it
- Add 28oz can of tomatoes, crushed by hand (chunkier) or with immersion blender (smoother)
- Add 1.5tsp of salt
- (Optional) Add pinch of black pepper
- Reduce with a splash screen (no lid) for 10-15 minutes
- The longer you reduce, the thicker the sauce will be
- About 5 minutes after removing from stove, add 3-5 leaves fresh chopped basil
- Add more salt if needed
There's a lot of variation in this recipe because it's all made to taste and I usually adjust based on the company I'll be preparing food for. When cooking for myself, I use the higher-end of everything because I'm a glutton for flavor.
#Ravioli
Makes about 6 serving portions -- the number of ravioli depends on how big they are made.
#Spinach Ricotta Filling
- 8 ounces fresh spinach (226 grams)
- 1 pound fresh ricotta (450 grams)
- 4 ounces finely grated Parmigiano Reggiano (120 grams)
- 1 egg
- 0.25 - 0.5 teaspoon ground nutmeg
- 1 teaspoon salt
#Dough
- 4 eggs & 400 grams flour
- Press dough down to 1mm thickness (#6 on my Atlas 150)