I got on a wild pasta kick thanks to rereading Heat by Bill Buford again. Thanks to the fact my eggs are local–and very very good eggs–I decided to wing a pasta based off of the ratios that are described from his stint with the nice Italian lady in her kitchen.
As it has made one of the better sheets of pasta, I’m going to share it with you:
1 etto flour (roughly 7/8 cups)
1 good egg
I cannot overstate how important that good egg is–it should be orange, nearly red, in the yolk and not runny at all. If you have a local farmer who lets his chickens free roam, they will probably have exactly the type of egg you are looking for.
You make a well in the flour, and then you beat the egg with a fork in the center, and slowly incorporate the flour until you get a dough like thing. Then you get to knead for a while, until it’s nice and smooth and elastic.
Anyway, then comes the rolling–I roll mine out by hand with my fabulous rolling pin I’ve blogged about previously. It’s how I get my upper body exercise 😛
Roll and roll and roll until it’s as thin as you can make it–I can see the light through mine and worry constantly about it tearing. That’s a good thing. The nice thing about this ‘recipe’ is that it doesn’t actually need more flour or water when you’re rolling it out. I did mine on a mostly unfloured counter, and it didn’t stick at all.
Pasta rollers can work too.
Then make your little circles!
Aren’t they pretty? I know a lot look more like pacman than circles, but they took up the stuffing just as well.
I made a filling with goat cheese, shredded young gouda from Frisian farms, balsamic vinegar (to bind the ingredients), hungarian paprika, cilantro, majoram, and red pepper flakes.
Then you start filling up your circles. You put some in the center, fold in half (I did not need to use water to get mine closed). Fold again along the flat edge (a valley fold for you origami people), so the circle part stretches out. Press them.
Voila! Belly button!
Do this until all of your circles are done:
Lots of belly buttons! Whee!! Store in plastic until ready to cook. Boil them in water. I’ll be boiling these for dinner tonight, with leftovers for lunch.