Looking for a stress-relieving cooking project? Make some homemade pasta! All you need is some flour, eggs, olive oil, water and salt! Need some tips and tricks for how to roll it out? Check out our video tutorial here. And for all the homemade pasta inspiration you can handle, check out our feed here.
Recipe and Headnote Molly Adams
For the Dough
- 2 cups all purpose flour, plus more for rolling
- 2 Handsome Brook Farm Pasture-Raised Organic Eggs, lightly beaten
- 1 tablespoon La Tourangelle Olive Oil
- kosher salt, to taste
For the filling
- 4 ounces cream cheese, softened
- 4 ounces goat cheese, softened
- 1/ 2 cup grated sharp cheddar
- 1/ 2 cup grated Parmesan cheese
- 1 Handsome Brook Farm Pasture-Raised Organic Egg
- La Tourangelle Olive Oil, as needed
Add flour to a large mixing bowl and create a well in the center. Add eggs, 1 1/2 tablespoons of water, olive oil and a pinch of salt. Using a fork, slowly incorporate the flour into the egg mixture until most of the flour has been moistened. Then, using your hands, collect the dough into a shaggy round.
Lightly flour a surface and knead the dough by hand for about 10 minutes, or until very smooth an elastic. Cover the dough in plastic wrap and let rest at room temperature for about 30 minutes.
While dough rests, make your filling. Add all ingredients to a medium bowl and mix into a paste like consistency with the back of a spoon. Set aside.
Cut the dough into 4 pieces (keep dough you are not working with covered). Working with one piece of dough at a time, roll the dough into a rectangle that is about 1/4 inch thick, then run it through a manual crank pasta machine, using flour as needed, until the sheet is about 1/8 inch thick. Repeat with remaining dough.
Flour a ravioli plate, then trim one of the pasta sheets to cover the plate (you want a little overhang). Add about 1 teaspoon of filling to each cavity, then brush the edges with water. Trim a second sheet of dough to fit the ravioli plate, then brush one side with water. Place the dough sheet wet side down on top of the filling. Smooth the sheet on top, trying to get rid of as much air as possible. Using a rolling pin, roll over the ravioli plate to seal the edges. Tip the plate over to loosen the ravioli. Repeat with remaining dough and filling.
When all of your ravioli has been formed, you can either place on a sheet pan and freeze, or cook immediately. To serve, bring a large pot of salted water to a boil. Drop ravioli in and cook for about 6 minutes, or until the ravioli float to the top. If frozen, cook for about 8 minutes. Serve hot topped with a little olive oil and grated cheese, or sauce of choice.