1/2 cup ricotta cheese |
1/4 cup grated parmesan |
2 tablespoons chopped spinach |
1 egg |
1/4 teaspoon fresh ground black pepper |
1 pinch freshly grated nutmeg |
fresh pasta, recipe follows |
1 egg mixed with 1/2 teaspoon water |
3 cups all-purpose flour |
2 large eggs |
3 tablespoons water |
1 teaspoon olive oil |
1/2 teaspoon salt |
by hand: on a clean surface make a well with the flour. in a measuring cup mix the eggs, water and oil and salt. pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. do not force the dough to take all of the flour. if you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. place in the refrigerator for 1 hour to rest. if you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. |
in the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. in a liquid measuring cup whisk the eggs, water and oil. while pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. follow directions above for hand rolling or machine. |
yield: 4 to 6 servings |
preparation time: 5 minutes |
cooking time: 3 to 5 minutes in boiling water |
ease of preparation: easy |