SND Recipes
Basic Pasta
After testing a few different recipes using Semolina or some combo of semolina and all purpose, we settled on this recipe. Its also so fucking easy.
- 3.5 cups All-Purpose Flour
- 4 Eggs
- 1/2 tsp Salt
- ~3tbsp Water
NOTE: This makes enough pasta for the squash and goat cheese recipe below with ~25% of the dough left as scraps.
Add all ingredients to mixing bowl of kitchenaid. Blend with flat mixer for 1 min on #2 setting. Add water a 1/2tbsp at a time if ingredients are too dry. When ingredients are incorporated, switch to dough hook and blend for 2 min on #2setting. Remove from bowl and hand knead for 2 minutes on floured surface. Rest, uncovered for 30seconds. Run through pasta press while slowly decreasing thickness of pasta sheet. We typically run it through the thickest setting 6–8 times, then reduce thickness as needed. Reduce to 6 for ravioli, 5 for strands (Linguini).
Other recipes we’ve used freeze very well, but we haven’t tried with this one. To freeze: Double wrap, tightly, with plastic wrap and freeze. Defrost in fridge for at least 4-6hrs before use.
Butternut Squash and Goat Cheese Ravioli
makes approximately 60 ravioli
- 32 oz Diced Squash
- 1/2 cup Parmesean Cheese
- 8oz Goat Cheese
- 1 egg
- Olive Oil
- Pinch of nutmeg
- salt + pepper to taste
Toss Squash with olive oil and salt and pepper and roast in oven at 400 degrees for ~35 minutes or until softened. Transfer squash to food processor and add cheeses, nutmeg, and egg. Spoon onto sheets of fresh pasta and cut ravioli using a pastry cutter wheel OR cut with pizza wheel and secure edges by pressing with a fork. Add to salted boiling water and cook until floating (~2-3min).
Serve with brown butter sage sauce.
Vegan Chocolate Lava Cake
