|Photo by Meg McCluskey|
This was my first experience with homemade pasta, and let me tell you something: making your own pasta is not the labor intensive, unattainable task that it is sometimes thought to be. It probably took an extra 30 minutes to make it myself and next time I'm sure it will be faster since I know what I'm doing. The nice part is that you can make the ravioli and freeze it to cut down on the day of prep time. Long story short, you really need to try this recipe. You won't regret it one bit!
Ingredients for the pasta (Source: Annies Eats)
Combine the flours and salt in a bowl of an electric mixer fitted with the dough hook attachment, creating a well in the center. Crack the eggs into the well. Using a mixer or by hand, slowly mix, incorporating the flour into the egg mixture a little bit at a time.
Once you have a dry, shaggy dough, mix in the olive oil and water and knead by hand until the dough is fairly smooth and homogenous. Divide the dough into four portions and cover with a damp towel. Let rest for 20 minutes (you can prepare your stuffing during this 20 minutes). At this point, proceed with thinning and cutting as desired, depending on equipment available. I used a hand crank pasta roller. Set roller on the next to thinnest setting, flattened each ball of dough just enough to run it through the roller (keep all dough covered with a moist towel when not working with it directly). Run the dough through the roller twice, folding it in thirds lengthwise between each thinning. Then change the roller to its thinnest setting and run the dough through once more.
Cook the noodles in a large pot of boiling water for 3-5 minutes. Drain well coat with sauce (see below) and serve immediately.
To make the sauce, in a food processor add basil, pine nuts, and garlic and process until finely chopped. Add the olive oil and process until smooth. Mix in ½ of the parmesan (you can put pesto in a jar and store for 2-3 days at this point). In a saucepan, add whipping cream and bring to a boil, stirring to avoid scalding. Add in pesto preparation and whisk to combine. Add remaining ½ cup of parmesan and coat pasta immediately.