Homemade Pasta

One of my favorite dishes to make when guests come over is homemade pasta. I think people can really tell the difference in taste between pre-packaged and freshly made pasta.

This is definitely a meal that it’s fun to include the guests in making so they understand the authentic process. We often put guests to work flattening out the dough (my brother and husband are pictured below).  Everyone enjoys the food more because they had to work a little harder for it. 🙂

You can dress the meal up or down. Here I am making pasta on a relaxing night in with friends.
Be sure to coat noodles with flour as you go so they don’t stick together.

The best part about fresh pasta is it cooks in 2-3 minutes because the dough doesn’t have additives like pre-packaged pasta. So you can have a couple of people work on the dough while you start the sauce. Alternatively, if you’re making the dish alone, (I often make pasta solo as a relaxing night in with a glass of wine) you can start on the sauce and toppings while the dough rests for 20-30 minutes. Here are some dishes I’ve made before, I’m a huge fan of basil and throw it into anything I make.

bucatini pasta with marinara + spicy italian sausage
bucatini pasta with pesto + turkey meatballs + acorn squash

My favorite pasta is ravioli di zucca o burro e salvia (butternut squash ravioli with sage and brown butter sauce).

the filling: crème fraȋche, roasted squash, sage + olive oil
the assembly
ravioli ready to boil!

And then ta-da! Below is the recipe for my favorite pasta dish from scratch. Chef’s note: the sage will turn bitter if cooked too long, so don’t let the butter sauce overcook.

Ravioli di Zucca o Burro e Salvia

Ingredients

  • 2 cups of semolina flour
  • 1 teaspoon olive oil
  • 1 teaspoon salt
  • 1 egg white
  • 2 eggs

Instructions
Make a flour well, then crack eggs and other ingredients in the middle. Use a fork at first to mix, as the dough gets thicker use your hands. Mix for about 8-10 minutes. Add in flour or (little) water when the dough feels inelastic. Set dough aside and let it rest for 30-40 minutes. Cut into fourths after the dough has rested.

Butternut Squash Filling 
Ingredients

  • 1/2 Butternut Squash
  • 4 garlic cloves
  • 8 sage leaves
  • 2 teaspoons kosher salt
  • 3 tablespoons olive oil
  • 3 tablespoons crème fraȋche (you can also use heavy cream or goat cheese)
  • 1- 2 shallots chopped

Instructions
Roast squash with 2 tablespoons of olive oil, 8 leaves of sage, 2 garlic cloves, and 1 teaspoon of kosher salt at 350 degrees for 1 and a half hours or desired tenderness (should be soft). While the squash roasts sautee 1 garlic clove, 1-2 shallots, 1 tablespoon olive oil and 1 teaspoon salt in a pan. When squash has cooled blend the sauteed shallots, cream, and butternut squash.  Roll out dough and add spoonfuls of puree to the dough, then cut out with ravioli cutter (in our case a large shot glass).  Boil water and add ravioli gently until ravioli floats to the top of the pot (typically 5 minutes for al dente).  When the sauce is finished (below) gently scoop ravioli into the saucepan with butter sauce.

Butter Sage Sauce Ingredients

  • 1 stick of unsalted butter (4 tablespoons)
  • 12 sage leaves

Instructions
Melt butter until it is browned over medium heat. Add sage leaves and remove from heat for 1-2 minutes. Be careful if sage leaves cook too long they loose their flavor.

Buon Appetito!