The Farmer’s Feast Recipe in Edible Portland Magazine

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
3 eggs
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:
Pasta Primer


About Kathryn LaSusa Yeomans

By offering Sage Culinary Advice, The Farmer's Feast assists Farmers' Market shoppers in making the most of their purchases, and helps vendors realize the culinary possibilities of their products. We create culinary education programs at Farmers' Markets. Through food preparation and cooking demonstrations, recipes focusing on technique, samples, stories and free advice, we're encouraging people to cook more often, from scratch, with market-fresh ingredients. Our goal? To cultivate domestic culinary arts. Once you've tasted the Farmer's Feast - glistening local produce, pastured meats, artisan cheese, wild seafood, rich nuts, grains and legumes - and see how easy cooking this bounty can be, you'll be hungry for fresh. Visit The Farmer's Feast on Facebook / E-mail
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2 Responses to The Farmer’s Feast Recipe in Edible Portland Magazine

  1. Pingback: Pasta Primer – Forming the Dough | The Farmer's Feast

  2. Pingback: Stinging Nettles | The Farmer's Feast

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