Homemade pasta

When Lucia makes homemade pasta she makes it rustic, only with her hands and a rolling a pin. No pasta machine. The steps for this pasta are easy, but you need time. So relax, call for your Italian soul and welcome Lucia’s way to make a wonderful homemade meal.

You can easy make this pasta vegetarian. Add one more mushroom to the filling and some spices to the tomato sauce to depend the flavours, as a bay leaf, a pinch of dried chili or thyme.

Let me guide you through the main steps:

  1. Cook the potato for the filling.
  2. Make the tomato sauce. Let simmer.
  3. Make the pasta dough. Let rest.
  4. Make the filling for the ravioli.
  5. Make the ravioli.
  6. Make the beef ready and add to the tomato sauce.
  7. Cook the ravioli.
  8. Have the ravioli in the beef & tomato sauce.

 

For the beef and tomato sauce you need:

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic
  • 1 tin (400 ml) whole tomatoes
  • salt and pepper
  • 1 teaspoon sugar
  • 100 g beef meat
  • parmesan, grated

This is how you make tomato sauce with beef:

  • Put the garlic cloves in a large pan with 3 tablespoons of extra virgin olive oil. Heat gently.
tomato sauce with garlic annasfoodstories
Tomato and garlic simmering.
  • Add the tin of whole tomatoes into the pan. Stir and turn down the heat. Put the lid on and cook on low heat for 20 minutes.
  • Crush the tomatoes with a fork.
  • Add salt, pepper and 1 teaspoon sugar.
  • When the sauce is cooked, remove the garlic. Or, if you love garlic, leave them in, as garlic-heaven surprise.
  • Pound the beef flat and tender.
et stykke oksekjøtt annasfoodstories
A nice thin piece of beef meat.
banke oksekjøtt annasfoodstories
Lucia pounds the beef.
  • Make thin shreds of the meat and add to the sauce.

For the filling you need:

  •  1 potato
  • 1/2 onion
  • 3 champignon mushrooms
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons white vine (2 lemon juice)
  • salt and pepper
  • 1 tablespoon mascarpone
  • 3 slices (30 gram) cured ham

This is how you make the filling:

  • Boil the potato and let cool down. Mash it and have in a bowl.
  • Add mascarpone, salt and pepper and blend gently.
most potet og mascarpone annasfoodstories
Mashed potato and mascarpone.
  • Finely slice mushrooms and onion.
mushrooms and onion annasfoodstories
Finely sliced mushrooms and onion.
  • Remove the fat on the cured ham and slice it.
cured ham annasfoodstories
Remove the fat from the edges on the cured ham.
  • Heat a pan, add olive oil, onion, mushrooms and cured ham. Cook gently for some minutes.
onion, mushrooms, cured ham annafoodstories
Onion, mushrooms and cured meat in the pan.
  • Add white vine and let simmer for 5 minutes.
  • Mix the fried onions, mushrooms and cured meat in to the mashed potato and mascarpone with a fork.
  • Taste the filling and add with salt and pepper if needed.

For the pasta you need:

  • 2 eggs
  • 1 egg yolk
  • 200 g flour, plus a little extra
  • 1 pinch of salt
  • 1/2 tablespoon extra virgin olive oil
  • 1 egg, beaten for brushing

This is how you make the pasta:

  • Pour the flour into a bowl.
  • Add the eggs and mix together with a fork.
Lucia makes pasta dough annasfoodstories
Mix the flour and eggs.
  • Add a pinch of salt and olive oil. When the dove is soft, firm it as a ball. Divide it in 2 parts and knead for a while with your hands.
  • If the dove is sticking to your hands add a little more flour, but be careful to stop adding flour as soon as it stops sticking.
knead pasta dough annasfoodstories
Knead the dough until smooth and even.
  • Leave the pasta to rest for at least 20 minutes under a kitchen towel or cling film. At this point the dove can rest up to 1 day in wrapped cling film.
Let the pasta dough rest under a kitchen towel.

This is how you make the filled ravioli:

  • Dust the work surface with flour and divide the pasta dough in 3.
Roll the dough into thin sheets.
  • With a rolling pin roll the pasta doughs out to 3 thin sheets.
pasta sheets fresh pasta annasfoodtories
3 rustic made pasta sheets.
  • Put small dots of the filling in a line on the pasta sheet, spacing them 1 inch apart.
filling in a line on fresh pasta annasfoodstories
Filling in a line on a pasta sheet.
  • Brush with beated egg round the dots of filling.
  • Lay the second layer of pasta sheet on top. Press around the filling to expel air.
  • Cut around the fillings with a cup, a knife or a wheel.
cut fresh pasta ravioli annafoodstories
Ravioli cuted with a pastry cutter
  • Press the edges of the ravioli to seal well.
cut and seal fresh pasta ravioli annafoodstories
Press and seal the ends of the ravioli.
  • Seal the edges of the ravioli with a fork.
seal the fresh pasta ravioli annasfoodstories
Seal the edges with a fork.
  • Stick a hole with a toothpick on the top of the ravioli to expel air.
homemade ravioli stikk pastaputer annasfoodstories
Stick a hole with a tooth pick.
  • Gather up all the trimmings. Re-roll and repeat together with the 3 pasta sheet.
  • When you have made the ravioli, save the trimmings and let them cook as pasta with the ravioli.
  • Bring a large pan with salted water to boil.
  • Drop in the ravioli and the excess trimmings.
  • Boil for 4 minutes.
  • Meanwhile warm the beef- and tomato sauce.
  • Drain the pasta and add to the sauce.
  • Reserve 1/2 cup pasta water, and add to the sauce.

ha pastaputer i tomatsaus annasfoodstories

  • Blend and let simmer for 2 minutes.
  • Garnish with a generous amount of grated parmesan.

 

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