Red Pappardelle Ripiena

Equipment Needed

• Pasta Roller

• Fluted Pasta Cutter

• Pot

• Cheesecloth

INGREDIENTS LIST

For The Pasta

• 150g “00” flour

• 125g egg yolks

• 10g Beetroot Powder

For The Filling

• 5 oz spinach, blanched and drained

• 1 Pound Ricotta Cheese

• 1 cup grated Parmeggiano Reggiano

• Salt and Pepper to taste

METHOD

For The Filling

Start by bringing a pot of water to a boil and season heavily with salt. With and Ice Bath ready to shock, start blanching the spinach in small batches. Once cooked, transfer to an ice bath and allow to chill. Once chilled, squeeze all the excess moisture out using cheesecloth. Roughly chop and combine with the Ricotta Cheese, Parmesan, Salt and Pepper.

For The Pasta

Start by spreading the flour onto a clean work table. Create a well in the flour and add in the eggs. Stir in the eggs and combine well. Knead for 8-10 minutes, or until dough is well hydrated and the egg mixture is evenly distributed. Sheet on 7 (each pasta machine has different settings, mine going from 0-9). Cut the pasta into 2.5 inch wide by 11 inch strips. Evenly pipe the filling into the center of the pasta. Fold the pasta in on itself and seal. Trim the tops with the fluted pasta cutter, leaving about 3/4 inch between the top of the dough and the filling and the sides as well. Use a 2.5 inch ring mold to wrap the pasta around and seal the sides together. Use the fluted pasta cutter to trims the ends together.