Fresh pasta 7 egg yolks 4 whole eggs 700g of 00 flour
Knead until all the flour is incorporated (even if it seems too much, sooner or later it will be incorporated, the reason for forcing it to be incorporated is to lower the hydration so that you can roll out the pastry without using dusting flour). Let the dough rest nice and smooth for at least a couple of hours (if you need more time, for example, you want to roll it out the next day, put it in the fridge), cover it well with cling film so that it does not dry out. Divide it into parts, leaving the unused parts in the cling film. Roll out the pastry by hand or with a pasta machine.
Cut into pieces, blanch them for 30 seconds, put them in cold water, dry them (if you don’t blanch them, they risk absorbing too much water from the sauce and the pasta will overcook) if you don’t want to use it immediately, don’t blanch and freeze the sheets of pasta separated by a sheet of baking paper, when frozen, put them in a food bag also in contact with each other (once frozen they will no longer stick together).
Smart Béchamel recipe 1 liter of milk 100g of flour 100g of butter
Dissolve the flour in the cold milk with a whisk breaking up the lumps with your fingers. Put the butter in pieces in the milk. Heat the milk over low heat stirring continuously. When it comes to the boil you will have the béchamel in the meantime the butter will have melted and incorporated and the mixture will have become nice and creamy.
Mix two portions of ragù (I used the one I made at home, the recipe I already posted cooked for 5 hours that I had frozen in portions) with the béchamel and a couple of portions of tomato sauce more or less the same size.
Of course use also grated Parmigiano on top.
I also added a few pieces of buffalo mozzarella (drained and squeezed for half a day, otherwise it would release too much liquid).
You can leave it in the fridge for a few days before “cooking” it (all the ingredients are actually already cooked), cooking 180 ° C static or ventilated indifferent. More or less 20-25 minutes or in any case until a nice crust has formed on top.
2 Comments
Fresh pasta
7 egg yolks
4 whole eggs
700g of 00 flour
Knead until all the flour is incorporated (even if it seems too much, sooner or later it will be incorporated, the reason for forcing it to be incorporated is to lower the hydration so that you can roll out the pastry without using dusting flour).
Let the dough rest nice and smooth for at least a couple of hours (if you need more time, for example, you want to roll it out the next day, put it in the fridge), cover it well with cling film so that it does not dry out. Divide it into parts, leaving the unused parts in the cling film.
Roll out the pastry by hand or with a pasta machine.
Cut into pieces, blanch them for 30 seconds, put them in cold water, dry them (if you don’t blanch them, they risk absorbing too much water from the sauce and the pasta will overcook) if you don’t want to use it immediately, don’t blanch and freeze the sheets of pasta separated by a sheet of baking paper, when frozen, put them in a food bag also in contact with each other (once frozen they will no longer stick together).
Smart Béchamel recipe
1 liter of milk
100g of flour
100g of butter
Dissolve the flour in the cold milk with a whisk breaking up the lumps with your fingers.
Put the butter in pieces in the milk.
Heat the milk over low heat stirring continuously.
When it comes to the boil you will have the béchamel in the meantime the butter will have melted and incorporated and the mixture will have become nice and creamy.
Mix two portions of ragù (I used the one I made at home, the recipe I already posted cooked for 5 hours that I had frozen in portions) with the béchamel and a couple of portions of tomato sauce more or less the same size.
Of course use also grated Parmigiano on top.
I also added a few pieces of buffalo mozzarella (drained and squeezed for half a day, otherwise it would release too much liquid).
You can leave it in the fridge for a few days before “cooking” it (all the ingredients are actually already cooked), cooking 180 ° C static or ventilated indifferent. More or less 20-25 minutes or in any case until a nice crust has formed on top.
Merry Christmas!
Looks pretty good to me