Pasta Making Class!

Fresh Pasta


1 ¾ cups all-purpose flour

¼ cups semolina

2 large eggs

2 large egg yolks

Sprinkle of course salt

In a bowl, mound flour and semolina, if using.  Make a well in center and add eggs, egg yolks, and a dash of salt. Break up the eggs gently with a fork and slowly incorporate flour from the sides of the bowl into the eggs. When dough starts to come together gather it up and knead for 5-10 minutes. Wrap up the dough in plastic and let rest for 20-30 minutes.

If you are not using a pasta maker, divide dough in half and keep one half tightly wrapped in plastic. Roll out the other half on a floured surface (a floured tablecloth works nicely) until very thin. Cut into strips as wide or thin as you like either with a knife or pizza wheel. Allow the cut strands to dry slightly as you work with the other piece of dough. Allow all the pasta to dry on the floured surface until slightly pliable. Store in plastic in the refrigerator for one to two days or in the freezer two to three months.

To cook, bring a large pot of water to a boil and add a sprinkle of salt. Add pasta and cook for only about three minutes. Taste for doneness.  Drain well and serve with whatever sauce you like.

Variation for Fresh Spinach Pasta:


Add ¼ cup cooked spinach, tightly squeezed dry and finely chopped to the eggs and egg yolks in the well of flour in your mixing bowl. Proceed to combine the flour and egg-spinach mixture as described above.

Filling for Tortellini


½ lb. ground pork or ground chicken thighs (grind in food processer)

¼ lb. prosciutto or good quality ham, chopped

1 small sprig parsley

1-2 leaves of sage

2 cups of grated Romano or Parmigiano cheese

1 large egg

Pinch of nutmeg

Pulse the meat in the processor in batches if necessary so it is finely ground but not paste. Add ham and herbs and pulse until chopped finely and combined. Transfer to a bowl and add cheese, egg and nutmeg and stir to combine.  Store in the refrigerator until ready to use.

To shape tortellini: Cut rolled out pasta into 1 inch to 1 ½ inch squares. For each square place a ¼ teaspoon filling in the center. Fold over square to make a triangle and press out any air around the filling to enclose it. If necessary a little water or beaten egg white can be brush over edges of pasta to seal. Bring opposite points of the triangle together and press to make a tight ring.   Go on with the rest of the filling and pasta until all are used. Tortellini should be stored in a Ziploc bag in the refrigerator and used in 1-2 days. If freezing, place in a single layer on a cookie sheet in the freezer until hard and then transfer to a Ziploc bag. Don’t defrost before using.

To cook tortellini, add to boiling broth or water and cook for  3-5 minutes depending if they were frozen or not.

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