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Pasta & Gnocchi Recipes


Ingredients:
2 servings:
1 Cup/155g fine Semolina Flour
100ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in-1in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable
Using the tabletop or any tool with texture(like a garlic press as shown), form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Garlic Press Gnocchetti Sardi

Ingredients for two servings:
1 Cup Fine Semolina Flour
2 Cooked Beets
2 Tbsp Warm Water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Using a blender or food processor, combine cooked beets & water and blend until you get a puree 
Add Beet Puree into your well & Pull flour into your well a little at a time until it resembles a batter 
Once puree is fully mix into flour & it starts to look flaky, press together until it all starts forming one solid flaky piece (move to a flat surface if using a bowl)
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in-1in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable
Using the tabletop or any tool with texture, form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water. Add to your favorite sauce & enjoy!
If storing for later, freeze for 1 week or more by adding to freezer to harden & transferring to freezer bag - takes slightly longer to cook from frozen. Once floating, test & drain once pasta is cooked through, add to your favorite sauce & enjoy!


Beet Semolina Pasta

Gluten Free Ravioli 

Fresh Homemade Gluten Free Pasta made with Gluten Free Flour & water. Gluten Free Dough is Rolled out by hand using a rolling pin & shaped into a ricotta filled ravioli. 
Makes 8-12 Ravioli depending on how thin you roll your pasta sheet 

Ingredients:
Pasta
1 Cup Gluten Free Flour
100ml warm water

Filling
1/2 cup ricotta
1/4 cup parm
1/2 cup spinach, blanched & chopped


To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl (recommended using a bowl for beginners)
Add water & gently mix within the well with a fork
**Be careful that the water does not escape your well - GF flour does not hold the liquid as well as regular
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once flour & water are fully incorporated, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead until fully incorporated, adding flour a little at a time until no longer sticky
*Dough does not contain gluten so kneading time is only to fully combine ingredients
Dough is ready when it is nice and smooth and can shape into a ball 


To Make Ravioli: 
Start rolling dough with rolling pin from top to bottom - add flour if needed
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness
*The thinner you get the sheet, the more ravioli it will make! 
Flour under your pasta sheet to keep from sticking to your board, keeping top of sheet unfloured
Add ricotta dollops across the middle of your pasta sheet(s)
Fold one side of the sheet over the ricotta, lengthwise & press gently around the ricotta to remove any air between the sheets.
Cut out squares using a pasta cutter about 2.5in x 2.5in.

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water (depends on thickness of sheet)
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Gluten Free Pasta Tips:
Knead until fully combined, no need to rest prior to rolling out & cutting (there’s no Gluten to be activated/rest)
Without the Gluten, there’s no elasticity, so be extra careful when handling the rolled out GF dough - it tends to rip instead of stretch
Be sure to flour the sheets well so they don’t stick to the board, rolling pin or machine



Gluten & Egg Free Ravioli

**Use Semolina & '00' Egg Dough Recipe for Shaped Pasta

Garganelli Shaping

Ingredients:
½ Cup Fine Semolina Flour
½ Cup “00” Flour
2 Large Whole Eggs
½ Tsp Salt (optional)

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Stop at level 6 & do not flour after last level

To Roll Out with a Rolling Pin
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Shape Garganelli:
Cut out 2in x 2in squares with a Pasta or Pizza Cutter
Take a square and lay it on your garganelli board (gnocchi board with wooden cylinder) in a diamond shape with points at top and bottom, left and right. Lay cylinder across pasta towards the top of the diamond. Using your finger, fold top or bottom of point over cylinder and continue rolling through the opposite side so that ridges form and hold pasta in shape

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water

Garganelli

Sweet Potato Gnocchi

The most light & fluffy homemade sweet potato gnocchi from scratch- like pillowy clouds of sweet potato deliciousness!

2 servings

Ingredients:
2 large sweet potatoes, pierced with fork 
1 ½ cups '00' or all-purpose flour, plus more for kneading
1 large egg
½ teaspoon kosher salt

To Make the Dough:
Bake the potatoes at 400°F for 1 hour. 
Once cool enough to touch, peel off the skin and pass through a potato ricer. 
Add flour to a flat surface, make a well and add riced potatoes inside. 
Make another well with fingers in sweet potato, crack egg in the well, and sprinkle salt over the egg. 
Scramble the egg into the sweet potato until fully mixed and start bringing the flour into the sweet potato mixture. 


To Make the Gnocchi:
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. 
Coat the outside of each rope in flour and keep the inside wet, to avoid sticking.
Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board if it’s not too sticky!

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once Gnocchi begin to float, cook for 1 more minute, remove from water & add to your favorite sauce or pan fry in olive oil & butter
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Sweet Potato Gnocchi

Hand Cut Linguine
2 servings

Ingredients:
1 Cup “00” Flour
2 Large Whole Eggs

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Rolling Pin & Ravioli Cutter:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, about 4 millimeters
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour if your pasta is sticky!

To Cook/Store Fresh Pasta:
Cook for 1-2+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until ready!


Hand Cut Linguine

Ingredients:
1 Cup/155g fine Semolina Flour
100ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness (~1/2in-1in) & flour your pasta
Cut into small cubes the same thickness as your rope
Using the tabletop or any tool with texture, form your gnocchetti/cavatelli by applying pressure with your thumb and rolling thru your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on the thickness of pasta - will begin to float when pasta is just about ready. 
Test pasta once floating and remove when it is perfectly al dente


Sardinian Gnocchi

Ricotta Filled Tortellini

Ingredients:
1/4 Cup Fine Semolina Flour
1/4 Cup “00” Flour
1 Large Whole Egg

Herb Ricotta Filling(makes more than enough, use extra as a topper!):
¼ cup Ricotta 
2 tbsp Parm
1 Tbsp fresh parsley, minced
1 Tbsp fresh basil, minced
Salt & Pepper to taste

To Make the Filling:
Add all ingredients & mix until fully incorporated 
Set aside until ready to use

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Stop at level 6 & do not flour after last level

To Roll Out with a Rolling Pin
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Make the Tortellini:
Using a pizza cutter, pasta cutter or even a knife, cut out squares into the pasta sheet
Add dollops of filling in the center of each circle
Seal tortellini by making bringing the opposite corners together and seal alleges to make a triangle 
Next, bring two bottom corners of the triangle and cross them over each other, pinching to seal together to make a tortellini
If making for later, freeze until ready to cook. Cook for 5 minutes.

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Tortellini

Blue Butterfly Pea Flower Semolina Pasta Dough

Fresh Homemade Butterfly Pea Flower Semolina Pasta Dough from scratch made with Extra Fine semola rimacinata durum wheat Flour, Butterfly Pea Flower & warm water. Semolina Dough is Rolled into ropes by hand, cut into small cubes & hand formed into cavatelli or gnocchetti sardi using various pasta tools & everyday kitchen items

Ingredients:
1 Cup Fine Semolina Flour
100ml Warm Water
1 Tsp Butterfly Pea Flower Powder

Make a well with your flour on a clean, flat surface or in a bowl
Combine butterfly pea flower powder & warm water and mix until fully incorporated 
Add Butterfly Pea Flower water into your well & pull flour into your well a little at a time until it resembles a batter
Once water is fully mix into flour & it starts to look flaky, press together until it all starts forming one solid flaky piece (move to a flat surface if using a bowl)
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in-1in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable

Using the tabletop or any tool with texture, form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water. Add to your favorite sauce & enjoy!
If storing for later, freeze for 1 week or more by adding to freezer to harden & transferring to freezer bag - takes slightly longer to cook from frozen. Once floating, test & drain once pasta is cooked through, add to your favorite sauce & enjoy!


Butterfly Pea Flower Pasta

Ingredients:
1/2 Cup(90)g fine Semolina Flour
50ml warm water
3/4 tsp beet root powder
1/2 tsp turmeric
Pepitas or Sunflower seeds (for pumpkin stems)
*Toothpicks for forming

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Mix warm water with turmeric & beet root powder until fully mixed
Pour into your well & Pull flour in a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form Pumpkins by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness & then flour your ropes - for the pumpkins, you want them a tad larger so you can see the detail, about 1 in ropes
Cut into small cubes the same thickness as your ropes
Toss with flour & roll each cube into a round ball
Using a toothpick, form pumpkin shape as shown by applying pressure with the toothpick to the top of the ball 4 times
Add a pepita or sunflower seed into the top of the pumpkin to resemble the stem

To Cook/Store Fresh Pasta:
Ready to cook immediately for 2 or more mins(depending on size of pumpkins) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Add pumpkin pasta into desired sauce - recommended with my Brown Butter Pumpkin sauce on my recipes page!

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on the thickness of pasta - will begin to float when pasta is just about ready. 


Orange Pumpkin Shaped Pasta

Purple Potato Gnocchi
    
4 servings

Ingredients:
700g(1.5lb) Purple Potatoes, pierced with fork
3/4 cup '00' or all purpose flour, plus more for kneading/rolling into ropes
1 large egg
½ teaspoon kosher salt

To Make the Gnocchi Dough:
Bake the potatoes at 400°F for 1 hour.
Once cool enough to touch, peel off the skin and pass through a potato ricer.
Add riced potatoes to a flat surface and sprinkle flour over the top.
Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.
Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).


To Make the Gnocchi:
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. 
Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board. 

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once gnocchi begin to float, cook for an additional minute
Using a slotted spoon, gently add cooked gnocchi to your favorite sauce

If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
You want to add just enough flour so that your dough is able to handle, but still should be a little sticky
The less flour you use the lighter and fluffier the gnocchi will be


Purple Potato Gnocchi

Ingredients:
1 Cup fine Semolina Flour
100ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness (~1/2in-1in) & flour your pasta
Cut into small cubes the same thickness as your rope
Using the tabletop or any tool with texture, form your gnocchetti/cavatelli by applying pressure with your thumb and rolling thru your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on the thickness of pasta - will begin to float when pasta is just about ready. 
Test pasta once floating and remove when it is perfectly al dente


Gnocchetti Sardi

Orange Aleppo Pepper Semolina Pasta Dough

Fresh Homemade Spicy Aleppo Pepper Semolina Pasta Dough from scratch made with Extra Fine semola rimacinata durum wheat Flour, Aleppo Pepper & hot water. Semolina Dough is Rolled into ropes by hand, cut into small cubes & hand formed into cavatelli or gnocchetti sardi using various pasta tools & everyday kitchen items

Ingredients:
1 Cup Fine Semolina Flour
100ml Hot Water
½ Tbsp Aleppo Pepper

To Make the Pasta Dough:
Combine Aleppo Pepper with hot water & let steep for 10-15 minutes until fully combined. Let cool a bit before adding to flour
Make a well with your flour on a clean, flat surface or in a bowl
Pour Aleppo Pepper mixture into well & pull flour into your well a little at a time until it resembles a batter
Once water is fully mix into flour & it starts to look flaky, press together until it all starts forming one solid flaky piece (move to a flat surface if using a bowl)
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in-1in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable
Using the tabletop or any tool with texture, form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water. Add to your favorite sauce & enjoy!
If storing for later, freeze for 1 week or more by adding to freezer to harden & transferring to freezer bag - takes slightly longer to cook from frozen. Once floating, test & drain once pasta is cooked through, add to your favorite sauce & enjoy!



Aleppo Pepper Pasta

Lemon Ricotta Gnocchi
Fresh Homemade Ricotta Gnocchi from scratch made with Extra Fine Unbleached Tipo "00" White Flour, Ricotta, Whole Large Egg & Kosher Salt. Ricotta Dough is Rolled out into ropes by hand & cut into gnocchi & hand formed with grooves using a gnocchi board.

Ingredients:
1 cup ricotta
1 egg
½ cup parmesan
½ tsp Salt
3/4 cup “00” or all purpose flour, or more
Zest of 1 Lemon

To Make the Gnocchi Dough:
Combine ricotta, egg, parmesan & salt together & mixed until fully combined. 
Add flour to ricotta egg mixture until fully incorporated. 
Move mixture to flat table & knead until fully combined, adding as little extra flour as possible (You’ll just want enough flour that you can work the dough without it sticking). 
No need to rest your dough, you can start rolling your ropes immediately after you knead into a ball

To Make the Gnocchi:
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. 
Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board. 

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once gnocchi begin to float, cook for an additional minute
Using a slotted spoon, gently add cooked gnocchi to your favorite sauce

If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
If your ricotta has a lot of moisture, add to a cheesecloth or thin towel and squeeze out the excess moisture, you also may need more flour if this is the case!
The less flour you use the lighter and fluffier the gnocchi will be



Lemon Ricotta Gnocchi

Ingredients:
2 cups '00' (caputo) or all-purpose flour, plus more for kneading
4 large eggs
1 teaspoon kosher salt (optional)
1 cup whole milk ricotta
1/2 cup freshly grated parmigiano reggiano

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Cut dough ball in quarters, and keep rest of dough covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)
Add ricotta dollops across the middle of your pasta sheet.
Fold one side of the sheet over the ricotta, lengthwise & press gently around the ricotta to remove any air between the sheets.
Cut out squares using a pasta cutter about 2.5in x 2.5in.

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Ricotta Ravioli

Here's the full kneading process! Knead for 5-7 minutes until smooth and bouncy :)
Let rest for 30 minutes before rolling out and cutting, shaping or filling!

Full kneading process

Orecchiette

Did you know orecchiette means little ears because they resemble an ear shape👂

Orecchiette is usually made with semolina dough - see my Semolina Dough video for the full dough making & rolling into ropes process! 

There’s a few ways to make orecchiette- you can either press your thumb into the little piece of dough or you can use a tool to press down & almost scrape the dough to become rough on the outside, making it easier to create the rounded shape

I like to use a knife when shaping orecchiette, I find it easier to do it with a tool that has a sharper edge to get that nice scrape that you want to be able to hand form your pasta into orecchiette 

Dough Recipe:
1 cup fine semolina flour, plus more for kneading
100ml warm water 

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness (~1/2in-1in) & flour your pasta
Cut into small cubes the same thickness as your rope
From here you can keep as is (little pillows) or roll into a rounded ball
Using a knife, start at one edge of the dough & apply medium pressure (not too soft and not too hard) so that there’s a small amount of dough under your knife, and drag it from one end to the other
Your dough should be a shell shape
Turn the dough inside out & shape it around the tip of your thumb to create the rounded shape


Orecchiette

Dough Recipe:
1/2 cup fine semolina flour, plus more for kneading
50ml warm water 

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half - if your dough is super sticky at this point, add more flour and knead into your dough
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness - for trofie I like to do smaller ropes, about 1/2in - and flour outside of ropes well
Cut into small cubes the same thickness as your rope
From here you rub each dough pillow between your hands to make a cylinder
Using the edge of your hand - or a dough scraper also works well for this - apply pressure from the edge of the cylinder, dragging down towards the other end of the cylinder - it takes a bit of practice and time to get it just right, but once you get the hang of it just replicate with each dough pillow! 
PS if you just can’t get it down this time, feel free to just roll your dough pillow into cylinders with pointed ends - these can also pass as trofie-like pasta and will be delicious!



Trofie

Extruded Semolina Macaroni

Ingredients:
1/2 Cup [90g] fine Semolina Flour
35 - 40 ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Extrude your Dough:
Cut dough into 3 inch balls and roll in flour to coat. One at a time, add into top of running extruder until it catches, adding the next once it’s caught. With macaroni, it’s very short pasta so be ready to cut! Using the cutter supplied, or a knife if you don’t have the cutter attahment, cut the pasta once it’s at the length you want - I usually go about a half an inch for the small macaroni. 

Once they’re cut, be sure to move aside so that the next round of macaroni doesn't stick to the last. Toss with flour if needed. Cut remaining macaroni until dough is all through your extruder.

To Cook/Store Fresh Pasta:
Cook 1-2 min in boiling salted water until floating
If storing for later, freeze for weeks by adding to freezer to harden & transferring to freezer bag


Macaroni

Ricotta filled Caramelle

Ingredients:
¼ cup '00' or all-purpose flour, plus more for kneading
¼ cup fine semolina flour
1 large egg
1/4 cup whole milk ricotta
1/4 cup freshly grated parmigiano reggiano

To Make Your Caramelle filling:
Mix ricotta and parmigiano reggiano until fully combined.
Transfer the mixture to a piping bag or a ziplock bag with a small hole cut in one corner.


To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Cut dough ball in quarters, and keep rest of dough covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Shape Your Caramelle
Use a pasta cutter, pizza cutter or just a knife to cut out squares
Small: 1.5 in. squares, Medium: 2 in. squares, Large: 3+ in. squares
Cover the section of your pasta that you are not working with to keep your squares from drying out (plastic wrap or tea towel)
Add dollops of filling to each square - you want dollop to be about 1/4 size of your square, if you add too much just remove a little
Fold top 1/3 of the pasta over the filling & roll through to make a tube. Press down both sides of tube to seal.
Pinch the sides of the flattened pasta to create a candy like shape. 
Press finger gently on top to round out the Caramelle


Caramelle "Candies"

Ingredients & Instructions can be found in the link!

Kitchenaid Mixer & Attachments Tutorial

Gluten Free Egg Pasta Dough

Fresh Homemade Whole Egg Gluten Free Pasta Dough from scratch made with Cup4Cup Gluten Free Flour, Whole Large Eggs & kosher Salt. Gluten Free Dough is Rolled out by hand using a rolling pin & hand cut into Fresh Gluten Free Fettuccine Pasta with just a knife!

Ingredients:
1 Cup Gluten Free Flour
2 Large Whole Eggs (or 100ml warm water)
½ Tsp Salt

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead until fully incorporated, adding flour a little at a time until no longer sticky. Dough does not contain gluten so kneading time is much less & is only to fully combine ingredients


To Roll Out & Cut with a Machine...
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness
Flour both sides of your pasta sheets & be careful to not tear pasta sheet
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Ready to Cook Immediately or Freeze until ready to cook


To Roll Out & Cut with a Rolling Pin & Knife...
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness 
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour


To Cook/Store Fresh Pasta...
Cook for 3-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Gluten Free Pasta Tips:
Knead until fully combined, no need to rest prior to rolling out & cutting (there’s no Gluten to be activated/rest)
Without the Gluten, there’s no elasticity, so be extra careful when handling the rolled out GF dough - it tends to rip instead of stretch
Be sure to flour the sheets well so they don’t stick to the board, rolling pin or machine
Cook Time is dependent on thickness of sheet - test a noodle after 3 minutes and keep testing until perfectly al dente!




Gluten Free Tagliatelle

2-3 Servings

Ingredients:
1 Cup “00” Flour (can also use All Purpose)
2 Large Whole Eggs

1/2 cup Ricotta
1/4 cup Parm
(sprinkle of salt & pepper optional)

To Make the Pasta Dough by Hand:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Rolling Pin:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)

To Make the Cappelletti:
Using a cookie cutter or ravioli circle cutter, cut out circles into the pasta sheet
Add dollops of filling(made by mixing together both cheeses until smooth) in the center of each circle
Seal cappelletti by making a half moon first and bringing corners to meet around the cappelletti
If making for later, freeze until ready to cook. Cook for 5 minutes.

Ricotta Filled Cappelletti

Spelt Pasta

Ingredients:
1 Large Egg
3/4 cup Spelt Flour + more for kneading
1/4 tsp Salt

Fresh Homemade Whole Egg Spelt Pasta Dough from scratch made with Spelt Flour, whole large eggs & kosher salt, rolled and cut into fresh fettuccine

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta
Flour both sides of your pasta sheets
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Ready to cook immediately or freeze until ready to cook

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Spelt Tagliatelle

Hand Cut Mafalda
2 servings

Ingredients:
1 Cup “00” Flour
2 Large Whole Eggs

Need: wavy ravioli cutter

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Rolling Pin & Ravioli Cutter:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Using the ravioli cutter, cut equal strips lengthwise to replicate the Mafalda scalloped edges
Mafalda can be as narrow or wide as you'd like!

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until ready!


Hand Cut Mafalda

Ingredients for two servings:
1 Cup “00” Flour
2 Large Whole Eggs

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Rolling Pin:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets

To Cut with a Knife:
Make sure both sides of your sheet are WELL FLOURED!! This is especially important for such narrow strips of pasta
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even ribbons around 1-2 inch width - or as wide as you'd like!
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour - you most likely will need to toss with flour since this width often sticks!

To Cook/Store Fresh Pasta:
Cook for 1-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!




Hand Cut Pappardelle

Fresh Homemade Pasta Dough from scratch made with Extra Fine Unbleached Tipo "00" White Flour & water. 

1 serving
Ingredients:
1/2 cup “00” flour
50 ml warm water

Make a well with your flour on a clean, flat surface or in a bowl
Add water into your well & mix gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 2-3+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Hand Cut 00 & Water Fettuccine (No Egg)

Yellow Turmeric Semolina Pasta Dough

Fresh Homemade Turmeric Semolina Pasta Dough from scratch made with Extra Fine semola rimacinata durum wheat Flour, Turmeric & warm water. Semolina Dough is Rolled into ropes by hand, cut into small cubes & hand formed into cavatelli or gnocchetti sardi using various pasta tools & everyday kitchen items

Ingredients:
1 Cup Fine Semolina Flour
100ml Warm Water
1 Tsp Turmeric

To Make Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Combine Turmeric with warm water & mix together until fully combined. 
Pour Turmeric mixture into well & pull flour into your well a little at a time until it resembles a batter
Continue to bring flour into well until Turmeric mixture is fully mixed into flour & it starts to look flaky
Press together until it all starts forming one solid flaky piece & move to a flat surface if using a bowl (TIP: Without a bowl, dough scraper can be very helpful with initial kneading)
Once it starts forming into a ball, start hand kneading
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in-1in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable
Using the tabletop or any tool with texture, form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag



Turmeric Pasta


Ingredients for 2 servings:
2 servings:
1 Cup/180g fine Semolina Flour
100ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in - 3/4in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable
Using the tabletop or any flat surface form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Cavatelli

Ingredients & Instruction can be found in the link to my YouTube :)

Manual Pasta Machine Tutorial

Ingredients:
1 Large Whole Egg
½ Cup “00” Flour
¼ Tsp Salt (optional)

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Stop at level 6 & do not flour after last level

To Roll Out with a Rolling Pin
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Shape Mini Farfalle:
Cut small rectangles (1/2in x 3/4in) in you pasta sheet.
Cover half of your rectangles with plastic wrap to keep them from drying out - you need them to be able to stick together when pinched
Pinch the center of each rectangle to make little bow ties or keep flat on the table and pinch the center with your thumb and middle finger, while holding the middle of the rectangle down with your index finger]

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Keep pasta sheet covered while you shape your farfalle to keep them from drying out
You can also make these using my Shaping Pasta Dough (‘00 & Semolina) but since they are so tiny, they will keep their shape either way!


Farfalline (mini farfalle)

Ingredients:
1 cup ricotta
1 egg
½ cup parmesan
½ tsp Salt
1 cup “00” or all purpose flour

To Make the Gnocchi Dough:
Combine ricotta, egg, parmesan & salt together & mixed until fully combined. 
Add flour to ricotta egg mixture until fully incorporated. 
Move mixture to flat table & knead until fully incorporated, adding as little extra flour as possible (You’ll just want enough flour that you can work the dough without it sticking). 
No need to rest your dough, you can start rolling your ropes immediately after you knead into a ball

To Make the Gnocchi:
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. 
Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board. 

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once gnocchi begin to float, cook for an additional minute
Using a slotted spoon, gently add cooked gnocchi to your favorite sauce

If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
If your ricotta has a lot of moisture, add to a cheesecloth or thin towel and squeeze out the excess moisture, you also may need more flour if this is the case!
The less flour you use the lighter and fluffier the gnocchi will be


Ricotta Gnocchi

COOKIE CUTTER EASTER RAVIOLI

Ingredients:
Pasta:
2 cups '00' (caputo) or all-purpose flour, plus more for kneading
4 large eggs
1 teaspoon kosher salt

Filling:
16oz cup whole milk ricotta
1 cup freshly grated parmigiano reggiano
1/4c fresh chopped parsley

To Make Your Ravioli filling:
Mix cheeses & parsley in a bowl until fully combined. Set aside.

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Cut dough ball in quarters, and keep rest of dough covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Try to keep sheet about 4-5 inches wide
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Make Cookie Cutter Ravioli:
And one end of your pasta sheet, using a spoon, add a dollop of ricotta (about 2in dollop) a couple inches from the edge
Fold the end of the sheet over the ricotta so that the pasta covers the dollop and an inch of the pasta
Press down around the ricotta to make a half moon so there is about an inch of pasta around the rounded edge
Press all the air out and seal the pasta sheets together
Cut the ravioli out using a cookie cutter & seal the rounded edges with a fork
Continue to do this method until pasta sheet is used up
With any scraps leftover, add to a bowl and cover
Repeat with rest of pasta sheets, adding each set of scraps to your bowl

To Make Spaghetti with Pasta Scraps:
(TUTORIAL COMING SOON!)
Uncover your scraps & knead together into a solid ball
Roll out using a machine(preferred) or a rolling pin
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)
Flour both sides of your sheets well
If cutting by hand, you will want to cut your pasta into wider pieces(fettuccine) to avoid sticking together
If cutting with a machine, run sheets through spaghetti cutter & toss with flour if needed
Lay out on a flat surface & set aside until reach to cook
If not cooking for over an hour, add to freezer or lay out in a thin layer on a drying rack or sheet pan

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water
If storing for later, freeze by adding to freezer to harden & transferring to freezer bag


Cookie Cutter Ravioli

Whole Wheat Pasta

Ingredients:
1 Large Egg or 55g warm water
1/2 cup Whole Wheat Flour + more for kneading
1/4 tsp Salt

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs/water & salt into your well & scramble gently within the well
Pull flour in a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta
Flour both sides of your pasta sheets
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Ready to cook immediately or freeze until ready to cook

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 3-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water or olive oil (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Whole Wheat Pasta

Food Processor Pasta Dough Tutorial

Fresh Homemade Buckwheat Pasta Dough from scratch made with Buckwheat Flour, whole large eggs & kosher salt, rolled and cut into fresh fettuccine

Buckwheat is actually not a wheat at all, it’s gluten & grain free with a very earthy taste, adding a nutty flavor to the pasta. Because it does not have gluten, it has the same characteristics as GF pasta. It does not stretch, and rather rips when pulled, so be careful as you roll out and cut your fresh buckwheat pasta, adding plenty of flour to coat your sheets & pasta after you cut!

Ingredients:
1 Large Egg
3/4 cup Buckwheat Flour + more for kneading
1/4 tsp Salt

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead until fully incorporated, adding flour a little at a time until no longer sticky. Dough does not contain gluten so kneading time is much less & is only to fully combine ingredients


To Roll Out & Cut with a Machine...
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness
Flour both sides of your pasta sheets & be careful to not tear pasta sheet
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Ready to Cook Immediately or Freeze until ready to cook


To Roll Out & Cut with a Rolling Pin & Knife...
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness 
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour


To Cook/Store Fresh Pasta...
Cook for 3-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Gluten Free Pasta Tips:
Knead until fully combined, no need to rest prior to rolling out & cutting (there’s no Gluten to be activated/rest)
Without the Gluten, there’s no elasticity, so be extra careful when handling the rolled out GF dough - it tends to rip instead of stretch
Be sure to flour the sheets well so they don’t stick to the board, rolling pin or machine
Cook Time is dependent on thickness of sheet - test a noodle after 3 minutes and keep testing until perfectly al dente!



Buckwheat Tagliatelle

Mini Potato Gnocchi

4 servings

Ingredients:
2 (1 1/2 pound/700g) large russet potatoes, pierced with fork
1 ¼ cups '00' or all purpose flour, plus more for kneading
1 large egg


To Make the Gnocchi Dough:
Bake the potatoes at 400°F for 1 hour.
Once cool enough to touch, peel off the skin and pass through a potato ricer.
Add riced potatoes to a flat surface and sprinkle flour over the top.
Make a well in the potato/flour mixture, add egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.
Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).


To Make the Gnocchi:
Two options:
Roll gnocchi dough with a rolling pin until dough is ½-¾ inch thickness.
Using a pasta roller, pizza roller or knife, cut ½-¾ inch strips the same thickness as your gnocchi sheet
Carefully roll each strip into a round rope, dusting outside of rope with flour as needed
Cut ropes lengthwise into 1/2-inch cubes - option to add ridges with a fork or gnocchi board. 
or
Halve the dough and roll each piece into 1/2-inch ropes, dusting with flour to keep from sticking. 
Cut lengthwise into 1/2-inch cubes - option to add ridges with a fork or gnocchi board. 
*View Potato Gnocchi video to see this method

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once gnocchi begin to float, cook for an additional minute
Using a slotted spoon, gently add cooked gnocchi to your favorite sauce

If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
You want to add just enough flour so that your dough is able to handle, but still should be a little sticky
The less flour you use the lighter and fluffier the gnocchi will be


Mini Potato Gnocchi

Red Beet & Turmeric Orange Pasta Dough
1/2 cup Semolina Flour
3/4 Teaspoon Beet Root Powder
1/2 Teaspoon Turmeric Powder
50ml warm water

Charcoal Black Pasta Dough
1/2 cup Semolina Flour
1 Teaspoon Charcoal Powder
50ml warm water

Semolina Dough
1/2 cup Semolina Flour
50ml warm water

Need: Gnocchi board or textured flat tool/surface + dough scraper

To Make Pasta Dough:
You can make one of the colors or all colored dough!
One at a time & keeping the finished dough covered until ready to roll out...
Make a well with your flour on a clean, flat surface or in a bowl
For the colored dough, combine powder(charcoal, turmeric, beet) with the warm water for each dough & mix together until fully combined. You should have clear water, a dark orange water and a black water(you'll do each dough separately).
Pour water into well & gently pull flour into your well a little at a time until it resembles a batter
Continue to bring flour into well until mixture is fully mixed into flour & it starts to look flaky
Press together until it all starts forming one solid flaky piece & move to a flat surface if using a bowl (TIP: Without a bowl, dough scraper can be very helpful with initial kneading)
Once it starts forming into a ball, start hand kneading
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature
Work on each dough if making all, keeping the finished doughs covered.

To Roll Out & Form by Hand:
Keep dough you aren't working on covered until ready to roll out so they don't dry.
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner and thinner - these will be much thinner than regular gnocchetti - cutting in half again if needed, until your desired thickness (1/4 inch), and add flour to all sides of ropes
Line up ropes of each dough and cut into desired length of crawlies - you can make them as short or as long as you want! Video is about 3 inches long. 
Using a gnocchi board or any tool with texture, form your creepy crawlies by laying a pasta rope across your gnocchi board so that the lines or the board are perpendicular to your rope. 
Apply pressure with your dough scraper and drag it through your pasta dough
Repeat for all pasta ropes until all your creepy crawlies are made
Flour your formed pasta and lay on a sheet pan or table until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Creepy Crawly Pasta

Red & Pink Beet Heart Shaped Ravioli


1 whole large egg
1/2 cup flour
1 tbsp beetroot powder
1/4 tsp salt

1 whole large egg
1/2 cup flour
1 tsp beetroot powder
1/4 tsp salt

To Make the Pasta Dough:
Repeat this for each dough…
Make a well with your flour on a clean, flat surface or in a bowl
Add beet powder to your well before adding your egg, followed by your salt
Start to scramble your egg as normal, but mixing fully into beet to become a deep red/pink. Pull flour into your well a little at a time until it resembles a red batter 
Continue adding flour into your well until fully incorporated
One mixture looks flaky, with no extra flour, start your hand kneading
TIP: A Dough scraper can be very helpful with initial kneading
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out:
Cut ¾ of one dough ball and ¼ of the other dough ball to start rolling out (keep other dough covered - you are going to swap colors for the 2nd half)
Prep sheet by rolling with a rolling pin to get ready to feed into machine, keeping both sides well floured
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get to level 5
Cut out mini hearts from the ¼ dough ball and place on top of the 3/4 dough ball
Flatten with a rolling pin fully or just to prep & finish off with a machine 
Add ricotta hearts evenly across half of sheet and fold other half overtop [make sure when you fold over the mini hearts are facing the right way :)]
Press sheet down around ricotta hearts from middle to outer sides to get as much air out as you can
Cut ravioli hearts out with your cutter and transfer to a board to continue the other half - you can freeze them if you are cooking up later 
Ready to cook immediately in salted boiling water for 4-5+ mins depending on thickness of sheet


Beet Dyed Heart Shaped Ravioli

**Use Semolina & '00' Egg Dough Recipe for Shaped Pasta

Ingredients:
½ Cup Fine Semolina Flour
½ Cup “00” Flour
2 Large Whole Eggs
½ Tsp Salt (optional)

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Stop at level 6 & do not flour after last level

To Roll Out with a Rolling Pin
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)

To Shape Farfalle using Pizza Cutter:
Cut out 1 ½ in x 2 in Rectangles with a Pizza Cutter
Shape Farfalle by taking a rectangle with tall sides top to bottom. Using index fingers, pinch together the center towards you & then pinch back away from you, making a bow tie shape 

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Farfalle

Spinach dough 
1 cup flour
1 egg
1 cup packed spinach, blanched 
Blend together egg & blanched spinach until fully incorporated
Make a well with your flour on a clean, flat surface or in a bowl
Add spinach egg mixture to well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta
Flour both sides of your pasta sheets
Pass flattened pasta sheet into the desired spaghetti or fettuccine cutter
Gently catch your cut pasta & lay on a cutting board/baking sheet
Ready to cook immediately or freeze until ready to cook

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
From here, either cut, shape or fill your pasta of choice
To cut, fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Spinach Pasta Dough

Pansy Laminated Pasta

Make your egg pasta dough & roll out as usual until level 6 on the machine, and until you can see through your sheet by hand.

Remove each petal from the flower & place it back together on bottom half of the sheet without the stem/center of the flower. (add flour under the sheet, between the table and sheet so that it picks up easy)

Press down so it flattens into the bottom of the sheet

Do this for the remaining flowers until you add flowers to the entire half of the sheet - it will spread out a bit when flattened so don't be afraid to add a lot of flowers, they can be super close to each other

Place bottom half of sheet over top of the flowers and press down

Roll over the sheet with a rolling pin to put it into place. If using a rolling pin for the entire process, roll until thin enough that the flowers are coming through

Option to roll through with a machine (highly recommended if you have one!)

Cut, shape or fill the pasta however you'd like! In the video I cut the pasta into tagliatelle :)


Pansy Laminated Pasta

Half Moon Ravioli

4 servings

Pasta Dough:
1 Cup “00” Flour
2 Large Whole Eggs
1/2 Tsp Salt

Ravioli Filling:
(feel free to use any filling in the Recipes section!)
1 Cup Ricotta
½ Stick Butter, Melted & Browned
¼ cup parmigiano reggiano, grated
2 tbsp mascarpone cheese
Pinch of sea salt

To Make Pasta Dough:
Make a well with your flour and add eggs & salt into your well & mix fully. 
Bring flour into the well until egg mixture and flour are fully incorporated and then start your kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover for 30 minutes (with plastic wrap or bowl)
Roll pasta dough out with either a rolling pin or pasta machine

To Make Ravioli:
Combine all filling ingredients & mix well until creamy
Add to a piping bag or ziplock bag with hole cut from one corner
Refrigerate until ready to use
To make Ravioli:
Using either a circular pasta cutter or cookie cutter, cut circles out of each pasta sheet, one at a time (Keep rest of pasta dough or sheet covered so it doesn’t dry out)
Add a dollop of brown butter ricotta mixture to the center of each circle
Close each ravioli by joining opposite sides and pressing the remaining opening with your fingers, removing any air within the pocket
Add to a sheet pan until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 3-5 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze by adding to freezer to harden & transferring to freezer bag for up to a week



Half Moon Ravioli

Fresh Homemade Semolina Pasta Dough from scratch made with Extra Fine semola rimacinata durum wheat Flour and warm water. Semolina Dough is usually rolled into ropes by & hand formed into cavatelli but this one has been rolled flat and cut into strips to make semolina & eggless fettuccine/tagliatelle!

Ingredients:
1 Cup/155g fine Semolina Flour
100ml warm water

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness - you don't want the sheet to be too thin since semolina & doesn't stretch and come back as easy as when it has egg.
Flour both sides of your pasta sheets very well
Fold each end over itself 2-3 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 1 minute or less if your sheet is thin in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag or dry for 6 months to a year

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 30 seconds and keep testing until perfectly cooked - cooks up much faster than egg pasta!



Semolina & Water Tagliatelle

Hand Cut Capellini
2 servings

Ingredients:
1 Cup “00” Flour
2 Large Whole Eggs

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Rolling Pin & Ravioli Cutter:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, as narrow as you can make it since you're going for angel hair!
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour to ensure your pasta is not sticky!

To Cook/Store Fresh Pasta:
Cook for 1-2+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until ready!


Hand Cut Capellini

Ingredients:
1 Cup/155g fine Semolina Flour
100ml warm water
Pepitas (for pumpkin stems)
*Toothpicks for forming

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add warm water into your well & Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke. Form into a round ball & cover (with plastic wrap or bowl)

To Roll Out & Form Pumpkins by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness & then flour your ropes - for the pumpkins, you want them a tad larger so you can see the detail, about 1 in ropes
Cut into small cubes the same thickness as your ropes
Toss with flour & roll each cube into a round ball
Using a toothpick, form pumpkin shape as shown by applying pressure with the toothpick to the top of the ball 4 times
Add a pepita into the top of the pumpkin to resemble the stem

To Cook/Store Fresh Pasta:
Ready to cook immediately for 2 or more mins(depending on size of pumpkins) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Add pumpkin pasta into desired sauce - recommended with my Brown Butter Pumpkin sauce on my recipes page!

Tips:
Dough Consistency is dependent on: humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on the thickness of pasta - will begin to float when pasta is just about ready. 


Pumpkin Shaped Pasta

Egg Pasta Dough & Hand Cut Fettuccine Tagliolini
4 servings

Ingredients:
1/2 Cup “00” Flour
1 Large Whole Egg

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half, and keep other half covered
Prep sheet by rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta
Flour both sides of your pasta sheets

To Roll Out with a Rolling Pin:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets

To Cut with a Knife:
Make sure both sides of your sheet are WELL FLOURED!! This is especially important for such narrow strips of pasta
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths as thin as you can make them to resemble spaghetti width
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour - you most likely will need to toss with flour since this width often sticks!

To Cook/Store Fresh Pasta:
Cook for 1-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!



Hand Cut Tagliolini

Gluten Free Vegan Potato Gnocchi

Fresh Homemade Gluten Free Vegan Gnocchi from scratch made with Brown Rice Flour, Tapioca Flour, Potatoes & Olive Oil. Potato Gnocchi Dough is Rolled out into ropes by hand & cut into bite sized gnocchi.

Ingredients:
2 (1 ½ pound/700g) large russet potatoes, pierced with fork 
⅓ cup brown rice flour, plus more for kneading
¼ cup tapioca flour
2 tbsp olive oil

To Make the Gnocchi Dough:
Bake the potatoes at 400°F for 1 hour. 
Once cool enough to touch, peel off the skin and pass through a potato ricer. 
Add riced potatoes to a flat surface and sprinkle both flours over the top.
Drizzle olive oil throughout the potato and flour mixture.
Combine all ingredients and knead until fully incorporated, adding as little brown rice flour as possible (You’ll just want enough flour that you can work the dough without it sticking). 

To Make the Gnocchi:
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking.
Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board.

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once gnocchi begin to float, cook for an additional minute
Using a slotted spoon, gently add cooked gnocchi to your favorite sauce
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Gluten Free & Vegan Gnocchi

Charcoal Black Pasta Dough

1/2 cup Semolina Flour
1 Teaspoon Charcoal Powder
50ml warm water

To Make Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Either combine charcoal with the warm water & mix together and add to well or add powder and then pour in water to well. 
Gently pull flour into your well a little at a time until it resembles a batter
Continue to bring flour into well until mixture is fully mixed into flour & it starts to look flaky
Press together until it all starts forming one solid flaky piece & move to a flat surface if using a bowl (TIP: Without a bowl, dough scraper can be very helpful with initial kneading)
Once it starts forming into a ball, start hand kneading
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature
Work on each dough at a time, keeping the finished dough covered.

To Roll Out & Form by Hand:
Cut dough ball in half
Roll each half (without flour) into a thick rope, cutting in half again if needed
Roll until your desired thickness (~1/2in-1in) & flour your pasta
Cut into small cubes the same thickness as your rope
Using the tabletop or any tool with texture, form your gnocchetti/cavatelli by applying pressure with your thumb and rolling thru your pasta dough
Flour your formed pasta until ready to cook or freeze


To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Charcoal Pasta Dough

Mashed Filled Cappelletti

4 servings

Cappelletti Ingredients:
2 Eggs
1 cup flour

Filling Ingredients
(Feel free to use any filling in the Recipes section!)
½ tsp Salt
1 Russet Potato
1/4 c Parm
3 Tbsp Butter
1/4 c Milk
2 Green Onions, diced

To Make the Mashed Potato filling:
Bake potato at 400F for 1 hour & let cool
In a saute pan, add butter and green onion whites and let saute until soft and translucent
Pass cooled baked potato through potato ricer to get all the clumps out and add to butter green onion mixture
Add milk & parmesan and mix into potato. Add more butter if needed
Season with salt and pepper and let cool before adding to piping bag or freezer bag with hole cut in the corner

To Make the Cappelletti:
Make pasta dough & let rest for 30 minutes (recipe & instructions can be found in Dough highlight)
Once dough has rested, roll out into a thin sheet
Using a cookie cutter or ravioli circle cutter, cut out circles into the pasta sheet
Add dollops of mashed potato filling in the center of each circle
Seal cappelletti by making a half moon first and bringing corners to meet around the cappelletti
If making for later, freeze until ready to cook. Cook for 5 minutes.


Mashed Potato filled Cappelletti

Two Servings

Ingredients:
1 Cup “00” Flour (can also use All Purpose)
2 Large Whole Eggs

To Make the Pasta Dough by Hand:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs into your well & scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter [move to a flat surface if using a bowl]
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Cut with a Rolling Pin & Knife:
Cut dough ball in half, and keep other half covered
Flour Dough on all sides
Press dough - cut side down - with hand to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should see woodgrain of table through pasta sheet)
Flour both sides of your pasta sheets
Fold each end over itself 1-2 inches & continue rolling over itself until meeting in middle
Cut into even widths, depending on desired pasta (fettuccine to pappardelle)
Slide Blunt edge of Knife under half of the sheet & turn blunt side up to let pasta fall
Toss with additional flour

To Cook/Store Fresh Pasta:
Cook for 2-5+ mins(depending on thickness of pasta sheet) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
Dough Consistency is dependent on: egg size, humidity, location, etc.
If dough is too wet, add flour (a sprinkle at a time)
If dough is too dry, add water (1/4 tsp at a time)
Cook Time is dependent on thickness of sheet - test pasta after 3 minutes and keep testing until perfectly al dente!


Egg Pasta Rolled & Cut By Hand

Potato Gnocchi

4 servings

Ingredients:
2 (1 1/2 pound/700g) large russet potatoes, pierced with fork
1 ¼ cups '00' or all purpose flour, plus more for kneading
1 large egg
½ teaspoon kosher salt

To Make the Gnocchi Dough:
Bake the potatoes at 400°F for 1 hour.
Once cool enough to touch, peel off the skin and pass through a potato ricer.
Add riced potatoes to a flat surface and sprinkle flour over the top.
Make a well in the potato/flour mixture, add egg, and sprinkle salt over the egg. Scramble the egg in the well until fully mixed and start bringing the potato/flour mixture into the well.
Combine all ingredients and knead until fully incorporated, adding as little flour as possible (You’ll just want enough flour that you can work the dough without it sticking).


To Make the Gnocchi:
Quarter the dough and roll each piece into 1-inch ropes, dusting with flour to keep from sticking. 
Cut lengthwise into 1-inch cubes - option to add ridges with a fork or gnocchi board. 

To Cook/Store Fresh Gnocchi:
Ready to cook immediately in boiling salted water
Gnocchi will start to float when they are almost ready
Once gnocchi begin to float, cook for an additional minute
Using a slotted spoon, gently add cooked gnocchi to your favorite sauce

If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag

Tips:
You want to add just enough flour so that your dough is able to handle, but still should be a little sticky
The less flour you use the lighter and fluffier the gnocchi will be


Potato Gnocchi

Oat Pasta

1/3 cup oat flour 
2 tbsp tapioca flour
40 ml warm water 

To Make the Pasta Dough:
Mix the two flours together & Make a well on a clean, flat surface or in a bowl
Add water into your well & mix gently with a fork
Pull flour into your well a little at a time until it resembles a batter
Continue to bring flour in until it becomes flaky or starts to form into one piece (at this point move to a flat surface if using a bowl)
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead until fully incorporated, adding flour a little at a time until no longer sticky. Dough does not contain gluten so kneading time is much less & is only to fully combine ingredients until it becomes a solid piece


To Roll Out & Cut with a Rolling Pin & Knife...
Flour Dough on all sides
Press dough with hand to prep dough to start rolling out
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Flour both sides of your pasta sheets throughout this process so it does not stick to your board (GF flour tends to rip instead of stretch)
Continue rolling out until flat & adding flour until you get your ideal thickness 
Cut into even widths with a pizza cutter, pasta cutter or a knife
The thinner you cut, the more careful you need to be to ensure your pasta doesn’t rip
Gently move pasta into salted boiling water to cook for 2-3 minutes
Pasta will resemble thicker glass noodles, similar to rice noodles

Gluten Free Pasta Tips:
Knead until fully combined, no need to rest prior to rolling out & cutting (there’s no Gluten to be activated/rest)
Without the Gluten, there’s no elasticity, so be extra careful when handling the rolled out GF dough - it tends to rip instead of stretch
Be sure to flour the sheets well so they don’t stick to the board, rolling pin or machine
Cook Time is dependent on thickness of sheet - test a noodle after 2-3 minutes and keep testing until perfectly cooked!


Oat Flour Pasta

Green Basil Semolina Pasta Dough

Fresh Homemade Basil Semolina Pasta Dough from scratch made with Extra Fine semola rimacinata durum wheat Flour and Basil Puree made using Basil blended with warm water. Semolina Dough is Rolled into ropes by hand, cut into small cubes & hand formed into cavatelli or gnocchetti sardi using various pasta tools & everyday kitchen items

Ingredients:
1 Cup Fine Semolina Flour
Basil, Blanched 
100ml Warm Water

To Make Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Using a blender or food processor, combine blanched basil & warm water and blend until you get a puree
Add Basil Puree into your well & pull flour into your well a little at a time until it resembles a batter, continue to bring flour into well until it starts to look flaky
Press together until it all starts forming one solid flaky piece & move to a flat surface if using a bowl (TIP: Without a bowl, dough scraper can be very helpful with initial kneading)
Once it starts forming into a ball, start hand kneading
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky.
Dough will be ready when it is smooth & bounces back with a gentle finger poke. 
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out & Form by Hand:
Cut dough ball in half and cover other half until ready to use (to avoid drying out)
Without adding flour, using the tips of your hands/fingers, apply just enough pressure on the dough and roll back and forth while simultaneously pulling away from one another to lengthen the pasta into a thick rope.
Continue rolling your rope out thinner, cutting in half again if needed, until your desired thickness (~1/2in-1in), and add flour to all sides of ropes
Cut into small cubes the same thickness as your rope & toss with flour
Repeat this method to other half of dough, if applicable
Using the tabletop or any tool with texture, form your pasta by applying pressure with your thumb and rolling through your pasta dough
Flour your formed pasta until ready to cook or freeze

To Cook/Store Fresh Pasta:
Ready to cook immediately for 1-2 mins(depending on size of pasta) in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag


Basil Semolina Pasta

Ricotta Filled Farfalle

Pasta Dough:
1 cups '00' flour, plus more for kneading
2 large eggs

Ricotta Filling:
1/2 cup whole milk ricotta
1/2 cup freshly grated parmigiano reggiano

To Make Your Ravioli filling:
Mix ricotta and parmigiano reggiano until fully combined.
Transfer the mixture to a piping bag or a ziplock bag with a small hole cut in one corner.

To Make the Pasta Dough:
Make a well with your flour on a clean, flat surface or in a bowl
Add eggs & salt into your well & Scramble eggs gently within the well
Pull flour into your well a little at a time until it resembles a batter & move to a flat surface if using a bowl
Once it starts forming into a ball, start hand kneading (TIP: A Dough scraper can be very helpful with initial kneading)
Kneading motion is folding top over itself, pressing down with heel of hand & then rotating at 90 degrees, repeating this pattern throughout the process
Knead for 5-8 minutes, adding flour a little at a time until no longer sticky. Dough will be ready when it is smooth & bounces back with a gentle finger poke
Form into a round ball & cover (with plastic wrap or bowl) for 30 mins at room temperature

To Roll Out with a Machine:
Cut dough ball in half
Prep each half by flouring well and rolling with a rolling pin to get ready to feed into machine
Start with widest setting, moving thru each level & keeping sheet well floured
Flatten until you get your ideal thickness - I go to level 6 for most pasta

To Roll Out with a Rolling Pin:
Flour and press dough with palm to prep dough to start rolling out 
Start rolling dough from top to bottom
Turn sideways & roll with rolling pin to begin squaring off sheet
Repeat this process until until you get your ideal thickness (should be able to see woodgrain of table through pasta sheet)
You’ll want your sheet long and narrow or wide enough to cut in half for two equal sheets

To Make Ricotta Filled Farfalle:
Add long ricotta dollops down one of the sheets with an inch in between each dollop and an inch on each end
Add the 2nd sheet directly over the ricotta, & press gently around the ricotta to remove any air between the sheets.
Cut out rectangles using a pasta cutter
Gently poke down the middle of each long ravioli and gently pinch the center to create the farfalle shape

To Cook/Store Fresh Pasta:
Ready to cook immediately for 4-5 mins in boiling salted water
If storing for later, freeze for 1-2 weeks by adding to freezer to harden & transferring to freezer bag



buonapastaclub

Pasta & Gnocchi Recipes

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