Claire Makes 3 Kinds of Homemade Pasta | From the Home Kitchen | Bon Appétit

Introduction

In this tutorial, you will learn how to make three delicious types of homemade pasta: ravioli, agnolotti, and mezzaluna. Claire Saffitz guides you through the pasta-making process, from preparing the dough to creating flavorful fillings and cooking your pasta. Whether you're a beginner or looking to refine your pasta-making skills, this step-by-step guide will help you create authentic dishes at home.

Step 1: Prepare the Pasta Dough

To make fresh pasta, you need a simple dough made from flour and eggs.

Ingredients

• 2 cups all-purpose flour (plus extra for dusting)
• 3 large eggs
• Pinch of salt

Instructions

1. Create a mound with the flour on a clean surface and make a well in the center.
2. Add the eggs and salt into the well.
3. Using a fork, beat the eggs gently, then gradually incorporate the flour from the edges of the well.
4. Continue until the dough begins to come together.
5. Knead the dough by hand for about 10 minutes until it is smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making it easier to roll out.

Step 2: Make the Ricotta Filling

A flavorful filling is essential for your pasta.

Ingredients

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg yolk
• Salt and pepper to taste
• Optional: Fresh herbs (like basil or parsley)

Instructions

1. In a mixing bowl, combine the ricotta, Parmesan, egg yolk, salt, and pepper.
2. Mix until well combined. If desired, add chopped fresh herbs for extra flavor.
3. Set the filling aside while you roll out the pasta dough.

Step 3: Roll Out the Pasta Dough

This step is crucial for achieving thin, delicate pasta.

Instructions

1. Divide the rested dough into four equal pieces.
2. Using a pasta machine or a rolling pin, roll out one piece at a time, keeping the others covered to prevent drying.
3. Roll the dough to your desired thinness (about 1/16 inch).
4. Dust the rolled dough with flour to prevent sticking.

Step 4: Shape the Pasta

You will create three different types of pasta: ravioli, agnolotti, and mezzaluna.

Ravioli

1. Cut the rolled pasta into squares (about 3 inches on each side).
2. Place a small amount of filling in the center of each square.
3. Moisten the edges with water, fold over, and press to seal.
4. Cut around the edges with a crimping tool or a fork to ensure a tight seal.

Agnolotti

1. Roll out a sheet of dough and cut it into rectangles.
2. Place a dollop of filling on one side of the rectangle.
3. Fold the other side over and pinch to seal, then cut out individual pieces.

Mezzaluna

1. Roll the dough into a thin sheet.
2. Cut half-moon shapes using a cutter or knife.
3. Place filling on one side, fold over, and seal the edges.

Step 5: Cook the Pasta

Cooking your fresh pasta is simple and quick.

Instructions

1. Bring a large pot of salted water to a boil.
2. Gently add the pasta, being careful not to overcrowd the pot.
3. Cook for 2-4 minutes, depending on thickness, until the pasta floats and is al dente.
4. Reserve a cup of pasta water, then drain the pasta.

Conclusion

Making homemade pasta is a rewarding experience that allows you to customize flavors and textures. By following these steps, you can create ravioli, agnolotti, and mezzaluna from scratch. Serve your pasta with your favorite sauce or simply with olive oil and Parmesan. Enjoy the process, and don’t hesitate to experiment with different fillings and flavors!