More and more people are daring to make pasta at home every day. You choose the ingredients you use, you enjoy making it, it's fresh and tastes better. Although I think the best part is something else: the surprise you get the first day you try to make it, discovering it's much easier than it seems.
This time it's Beatriz, author of the blog To Be Gourmet (and author of the newly published book To Be Gourmet, style for your table), who has dared to make it using the Imperia machine. The results were exquisite, don't miss the recipe!
I've been wanting to start making homemade pasta for weeks; September arrived, back to routine and with more time to cook at home.
I had acquired what they say is the best pasta machine, the "Imperia", but I must admit that deep down, despite having bought it with great excitement, I felt a bit lazy: the assembly, the instructions, I was sure they would steal my time and for one reason or another I kept putting it off.
Yesterday I decided and pulled it out of the cupboard where I had it stored; the truth is it doesn't take up space. And look — in five minutes I had it installed. And in another five I skimmed the instructions, which I didn't really need, because the assembly is absolutely intuitive and there's not much more to do than feed the pasta through the slot and, if necessary, cut it with a second accessory that snaps on in no time.
I didn't get to that, because I made smooth sheets for ravioli, but I confess I'm looking forward to it, because it seems like the most fun and I have no doubt about the result.
Imperia pasta machine and Pallarès carbon iron knife
Ingredients
- A bag of mixed salad that contains lollo rosso
- 3 tablespoons of extra virgin olive oil (aove)
- 1 tablespoon of Modena balsamic vinegar.
- 1 tablespoon of honey
- Salt
For the pasta:
- 300 g of flour
- 3 eggs
- 1 teaspoon of aove
For the filling:
- A handful of black trumpet mushrooms
- ¼ onion
- ¼ apple
- A little aove
Preparation
First we make the pasta for our ravioli. We sift the flour and place it on a smooth surface. We make a well in the center and place the beaten eggs and the aove. The amount of flour is approximate, because depending on the size of the eggs we will need more or less. We gradually incorporate, mix and knead until we obtain a firm but manageable ball, that doesn't stick but isn't too hard.
We wrap it in plastic wrap and leave it in the fridge for approximately an hour.
Meanwhile we prepare the filling. In a pan with a splash of oil we sauté the mushrooms and set them aside. We add a bit more oil and sweat the onion with the apple cut very finely. We mix it with the mushrooms and leave it in a bowl. Lightly salt.
We take the pasta out of the fridge, divide it into four parts, take the first and roll it out with the help of a rolling pin until it is thin enough to fit through the opening of the Imperia machine at its widest setting.
We pass the pasta several times, each time using a narrower setting so it gets thinner and thinner.
In this post it is explained perfectly how to carry out this process.
We do the same with the other portions, until we have 4 sheets. Once we have the sheets, we place little mounds of filling with enough separation, then cover them with another sheet. With our fingers we press around the filling to mark and define it, and then cut the ravioli into squares.
With the special ravioli accessory that exists for the Imperia machine it would have been faster. So if you want the complete kit know that option exists.
I did it with a knife. The Pallarès ones I always keep on hand in the kitchen because they work very well. You get used to them and don't want others, besides being ideal and acquiring over time a beautiful, very vintage look.
Once the ravioli are cut, we make sure to press the edges well with our fingers so they don't open and let them dry for about half an hour.
Meanwhile, we prepare the salad dressing by whisking the oil with the vinegar, salt and honey.
Then we boil the ravioli in salted water. In 5 minutes they're ready since they're fresh pasta.
Place the salad leaves on the plate, the ravioli (2 or 3) and drizzle with the dressing.
A warm salad with seasonal ingredients. Black trumpet mushrooms are delicate and very tasty; they appear from late summer to early autumn, and with the taste of honey they are a delight. When you cut the ravioli and the filling comes out it mixes with the rest of the salad and blends with the lollo rosso. A luxurious salad that couldn't be easier.
Beatriz
