The Spring issue of Edible Portland Magazine is out,
and on page 21, you can find a delicious pasta recipe
courtesy of The Farmer’s Feast!
Here is a link to the recipe online –
Goat Cheese-Filled Pappardelle with Leek & Sausage Sauce
Also included in the magazine this month is a write-up on homemade pasta. I wholeheartedly agree that there is a certain undeniable pleasure that comes from working pantry staples into something so divine. Here is a recipe I use for pasta dough that is particularly suited to stuffed pastas, such as ravioli or the aforementioned filled pappardelle.
Pasta Dough for Filled Pastas
1 3/4 cups unbleached all-purpose flour
a pinch of salt
2 tsp. heavy cream
Place the flour and pinch of salt in the bowl of the food processor. Beat together the eggs and the cream and add them to the flour. Pulse to combine, allowing the mixture to come together into a stiff mass. The dough should be neither too dry nor too sticky. If it is crumbly and dry, add a teaspoonful of cream, if too sticky, a tablespoon of flour. You want the dough to be moist and workable, but it should not stick to your fingers. Remove the dough from the bowl of the processor onto a floured surface. Dust the ball with flour and knead for about 5 minutes, until it is resilient and pliable. Dust the dough with flour, wrap it in plastic wrap, and set it aside to allow it to rest for 1 hour.
For a more on homemade pasta, check out the post: