A work-in-progress recipe for New Years dinner.

pasta

• 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. 

filling

1. Pasta: pull out your eggs and let them come to room temperature, say 30 min. It makes the mixing that much easier.
2. Mix the flours and salt together, making a hole in the middle for the wet ingredients.
3. Crack egg in glass, make sure no shell is there, then pour in, followed by the olive oil.
4. 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’.
5. 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.
6. 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”.
7. 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.
8. 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)
9. Bake squash if at 425 until soft (30 min)
10. Mince garlic and chop onion and chop sage.
11. Cook onion and sage over medium heat with 1T of butter until onion is golden (5 min), then add garlic for 1 min.
12. Add onion mixture to squash and goat cheese. Add salt and pepper to taste.
13. Make ravioles.
14. Make brown butter with hazelnuts inside. They say 3 min, then pull off to make sure hazelnuts don’t overcook.