Past few homemade pasta dishes I’ve had a lot of fun making: spinach and ricotta ravioli in fresh cherry tomato and basil sauce, tagliatelle with anchovies, butter, parsley, and lemon, and pasta alla norma with semola trofie.
Past few homemade pasta dishes I’ve had a lot of fun making: spinach and ricotta ravioli in fresh cherry tomato and basil sauce, tagliatelle with anchovies, butter, parsley, and lemon, and pasta alla norma with semola trofie.
by sorrow_and_sufferin
2 Comments
sorrow_and_sufferin
For the fresh egg pasta dishes (ravioli, tagliatelle), I use the common 100g of flour (Molino Grassi “*La Farina per Pasta Fresca*” brand) to 1 egg ratio. The filling for the ravioli included fresh ricotta, parmigianno reggiano, sauteed chopped. spinach, and salt and pepper. The sauce for the tagliatelle includes melted anchovies in a pan on medium-low heat with about 2 tbsp of butter and a tbsp of EVOO. As the tagliatelle is added along with a ladle-full of the pasta water, freshly grated lemon zest and chopped parsley are added with it.
I’m well aware *trofie* is usually not the traditional Siciliian choice for pairing with *alla norma* but I had this hunch they’d work taste wise and they did. I use 500-550g of Caputo brand fine milled Semola and 300ml of water. I mix, knead, allow it to rest for 10-ish min, then roll, shape, and cook. The alla norma sauce is a simple tomato and basil sauce using canned San Marzanos, (I like the La Valle or Rega DOP brand) with fried eggpant and *ricotta salata* mixed into the sauce.
Robbieprimo
Well done, a lot of work. I know i made them yesterday.
2 Comments
For the fresh egg pasta dishes (ravioli, tagliatelle), I use the common 100g of flour (Molino Grassi “*La Farina per Pasta Fresca*” brand) to 1 egg ratio. The filling for the ravioli included fresh ricotta, parmigianno reggiano, sauteed chopped. spinach, and salt and pepper. The sauce for the tagliatelle includes melted anchovies in a pan on medium-low heat with about 2 tbsp of butter and a tbsp of EVOO. As the tagliatelle is added along with a ladle-full of the pasta water, freshly grated lemon zest and chopped parsley are added with it.
I’m well aware *trofie* is usually not the traditional Siciliian choice for pairing with *alla norma* but I had this hunch they’d work taste wise and they did. I use 500-550g of Caputo brand fine milled Semola and 300ml of water. I mix, knead, allow it to rest for 10-ish min, then roll, shape, and cook. The alla norma sauce is a simple tomato and basil sauce using canned San Marzanos, (I like the La Valle or Rega DOP brand) with fried eggpant and *ricotta salata* mixed into the sauce.
Well done, a lot of work. I know i made them yesterday.