Most of the recipes I share on this blog don’t require too much hands-on work. I like simple and quick. But sometimes the extra work is worth it. Like when it comes to making pasta from scratch. And since I’m teaching a college student how to cook, I felt like I couldn’t skip over the art of homemade pasta making. Fresh eggs and flour. That’s all you need. Well, that and the willingness to get a bit messy.
2 cups all purpose flour
1 cups mozzarella cheese, cubed or grated
1/2 cup olive oil
1/4 cup Parmesan cheese, grated
1. Clean a large space on a table or counter top and mound the flour onto the surface. Make a well in the center of the flour and crack your eggs directly into it. I know that sounds crazy, but just trust me. If you absolutely must use a bowl, pick a large one so you have plenty of space to work. Then, (this is where it gets a little messy) slowly mix the flour and eggs together with your hands or a wooden spoon until it all comes together.
2. Flour your surface (or a new one if your area got too messy) and knead the dough until it is smooth and pliable (you are likely to need to add more flour). If you have a Kitchen Aid mixer with a dough hook, this would be a great time to pull it out. It is kind of cheating, but kind of not since the end result will be the same: delicious, crunchy, cheesy ravioli… but I’m getting ahead of myself.
3. Allow dough to rest for 5-10 minutes then begin to roll it out. If you have a pasta maker then you are in luck, my friend! Rolling it out is quick and painless. If you don’t have one then you can do what my husband and I did the first couple of years before we owned a pasta maker – roll it out by hand. The trick to this, is to roll it out as thinly as possible with your rolling pin because the pasta will plump up significantly after it goes in the water.
4. Slice dough into 3” x 6” strips. Take one dough strip and fold in half. Seal two edges (third edge should just be a fold in the dough). Open the pocket and put approximately 1 tsp of mozzarella cheese in the center. Seal the fourth side with a fork or wooden spoon. Place each ravioli on a platter/cookie sheet/large surface until you can finish the rest. Repeat with next dough strip until all are complete.
5. Bring a large pot of salted water to boil. Add a little olive oil and then 7-9 raviolis. After 2-3 minutes, the raviolis should rise to the surface and are ready to be pulled out with a slotted spoon. Repeat until all the ravioli is boiled.
6a. Place boiled raviolis in a bowl and coat with olive oil and Parmesan. Heat a generous amount of olive oil in a large frying pan over medium heat. Lay a single layer of raviolis on the pan and fry until they are brown on both sides (3-6 minutes per side). Serve hot with marinara sauce and prepare yourself for a moment of bliss as you take your first bite
6b. Pull boiled ravioli straight from the boiling water and place into a Pyrex dish. Cover them with sauce, mozzarella cheese, basil, oregano, and garlic powder. Bake for 10 minutes on 350 degrees until the cheese melts.
Kelsi, the college student who comes over on Wednesday nights, had a love-hate relationship with making homemade pasta. The beginning of it isn’t easy, but the more you get used to the feel of the dough, the easier it gets. She stuck with it and next thing you know, she was eating her very own handmade pasta. Success, my friends!
Have you made homemade pasta before? Would you try it?