- 1C semolina Durum flour
- 1C “00” flour, but AP flour will do
- pinch of salt
- 3 eggs at room temperature
- 2T olive oil
maybe with white wine? From one blog they say it makes the pasta lighter tasting.
- 1.5# delicata squash (want about a pound or more after)
- 1 medium onion
- 1.5T fresh sage or 1.5t dry sage
- 1T butter
- 1 garlic clove
- 3 ounces aged goat cheese, grated
- 1/2 C (1 stick) butter
- 1/3 C hazelnuts
- Pasta: pull out your eggs and let them come to room temperature, say 30 min. It makes the mixing that much easier.
- Mix the flours and salt together, making a hole in the middle for the wet ingredients.
- Crack egg in glass, make sure no shell is there, then pour in, followed by the olive oil.
- Slowly mix wet ingredients together with a fork, slowly incorporating the flours. This part is critical since you could mix it quickly and then spend an inordinate amount of time getting it to pull into one mass. Just sayin’.
- There comes a point when you can no longer mix with the fork. Now move it around with your hand to incorporate the rest of the flour until it is a shaggy mess.
- Knead 5-10 min until it feels smooth like the proverbial baby’s bottom. Maybe “right after you have changed them and dried them off”.
- Wrap in plastic wrap and stick in a plastic bag if you are so inclined, and let it hang in the ‘fridge for a few hours. See the Feb ’13 notes.
- Sauce: Roast hazelnuts at 350° 10-15 min or until colored lightly and skins blister. Wrap in towel to rub off skins, not worrying about those that do not flake off. (Epicurious source)
- Bake squash if at 425 until soft (30 min)
- Mince garlic and chop onion and chop sage.
- Cook onion and sage over medium heat with 1T of butter until onion is golden (5 min), then add garlic for 1 min.
- Add onion mixture to squash and goat cheese. Add salt and pepper to taste.
- Make ravioles.
- Make brown butter with hazelnuts inside. They say 3 min, then pull off to make sure hazelnuts don’t overcook.
adapted from: Epicurious
Feb 2, 2013
Made a 4 egg pasta and it was WAY too much for about 1# of a new squash with some delicotta. The delicotta flavor comes out so much better. Mixed in “Swiss Sbrinz”, which was a semi hard cheese from Rainbow. Very tasty. Used about 1oz of soft goat cheese and the rest came from that nub. Added parsley and a squeeze of lemon to brighten the flavors, but may have done a bit much since the delicotta started to get muted. I just realized I forgot to add butter to the onion mix. Drat.
The pasta was made with semolina and 00 flour
I let the pasta rest 6-8 hours in the fridge, wrapped in plastic. Oh man, was that the trick. No dry edges, just happy, happy dough. And very easy to work with.