Pasta is a versatile food whether served hot or cold, plain or flavored, flat or filled. And for home cooks, a basic pasta dough recipe can create many dishes, such as herb-infused linguine and seafood-filled tortellini.
Handmade pasta, which is more tender than store-bought, is best served with a light sauce such as The Culinary Institute of America’s sweet and tangy tomato-basil coulis. Paired in the following recipe with chorizo-stuffed ravioli, the result is an intriguing balance of robust flavors and textures.
Making pasta at home affords flexibility and rewards creativity. While all-purpose flour and bread flour work well, you may substitute a portion of flour with another type to give your pasta a unique twist. For variation, choose from whole-wheat, semolina, cornmeal, buckwheat, rye or chickpea flour. Fresh herbs and pureed vegetables can also be included for an added dimension.
Although a food processor can be used to prepare pasta dough, smaller batches are best mixed by hand. When you are blending ingredients, you may need to adjust the mixture’s consistency with additional flour or a few drops of water. The water compensates for the variations in ingredients, humidity and temperature.
As you knead the dough, don’t rush the process; otherwise, the texture of the finished pasta will suffer. Chef Mark Ainsworth, associate professor in culinary arts at The Culinary Institute of America, suggests: “Let the dough rest for at least one hour after kneading to allow the gluten to relax. The pliable dough will roll more easily into thin sheets.”
For the sake of consistency, use a pasta machine when rolling the dough. Store fresh pasta in the refrigerator for up to two days.
The following recipes are from “Cooking at Home with The Culinary Institute of America.”
Chorizo ravioli with tomato-basil coulis
2teaspoons vegetable oil
6cloves garlic, minced
1teaspoon minced jalapeno
6ounces chorizo sausage, coarsely chopped
1teaspoon chili powder
1/2teaspoon coarsely chopped fresh oregano, plus more for garnish
1/4teaspoon ground cayenne pepper
Salt
1pound fresh pasta dough (recipe follows)
1 1/2cups warmed tomato coulis (recipe follows)
Heat the oil in a skillet over medium heat. Add the garlic and jalapeno and saute until aromatic, 1 minute. Add the chorizo, the chili powder, the 1/2-teaspoon oregano and the cayenne, and saute until aromatic, about 2 minutes more. Transfer to a bowl to cool.
Roll out the dough into thin sheets. Cut the sheets into 32 two-inch circles and cover with plastic wrap until they are ready to be filled. Brush the edge of a pasta circle lightly with water. Place 2 teaspoons of chorizo filling in the center of the circle. Place another circle on top of the filling, keeping the edges of the dough lined up. Lightly press the edges of the dough together. Crimp the edges with the tines of a fork to seal them. Repeat with the remaining pasta circles.
Bring a large, wide pot of salted water to a boil. Reduce the heat, add the ravioli, and simmer until tender, about 5 minutes. Drain. Serve the ravioli over hot tomato sauce garnished with oregano.
Makes 4 servings. Per serving: 750 cal., 26 g pro., 73 g carbo., 40 g fat, 1,050 mg sodium, 195 mg chol., 6 g fiber.
Fresh pasta dough
2cups all-purpose flour, plus more as needed
1/2teaspoon salt
3large eggs
1teaspoon olive oil
Combine the flour and salt in a large bowl and whisk to blend. Make a well in the center. Place the eggs, olive oil and 1 tablespoon of water in the well. Working as rapidly as possible, gradually pull the flour from the edges of the well into the liquid ingredients with a fork and stir until a coarse-textured mass forms. As the dough is mixed, adjust the consistency with additional flour or water so that it is pliable but not sticky. (The dough can be mixed in a food processor. Add liquid until the dough just holds together when pressed; it should not form a ball on the blade.)
Turn the dough out onto a floured work surface and knead until the texture becomes smooth and elastic, about 10 to 12 minutes. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.
In batches, roll the pasta dough into thin sheets, let dry for 15 to 20 minutes, and cut into the desired shapes by hand or machine. The pasta is ready to cook now, or it can be refrigerated, covered, for up to 2 days.
Makes 1 pound dough, 4 to 6 servings.
3tablespoons olive oil
2yellow onions, finely diced
8cloves garlic, minced
21/2 pounds plum (Roma) tomatoes, peeled, seeded and chopped
1tablespoon chopped fresh basil
Salt and freshly ground pepper
Heat the olive oil in a large saucepan over medium-high heat. Add the onions and saute until fragrant, about 1 minute. Add the tomatoes, bring the sauce to a boil, reduce the heat, and simmer for 20 to 25 minutes. Add the basil and simmer for 5 minutes more. Taste and season with salt and pepper.
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