KitchenAid meets Pasta: Fresh spaghetti with ricotta and tomato pesto #minimoments
When you think of pasta, most people probably think spaghetti. At least that's the way it is, and I say that many think of Spaghetti Bolognese first. You can already find a Ragù Bolognese recipe for Marcella Hazan in the blog. Today it's the spaghetti's turn. I serve them here with a creamy pesto of dried tomatoes and ricotta. For me, this is real soul food and a little moment of luck, just #minimoments.
For the spaghetti I use again my super simple but very good basic recipe for pasta. It simply consists of 1 egg per 100 g of flour. Here I use Italian durum wheat semolina for pasta, so Semola di Grano Duro . That makes for a great bite. Alternatively, you can just mix wheat flour Type 405 and simple durum wheat semolina in the ratio 1: 1 and use. Salt does not come to my pasta dough, but first into the cooking water. And then in a ratio of 1 tsp to 1 liter of water. For 4-6 servings, I use 400 g Semola Grano Duro and 4 fresh eggs in size M. Both are simply put into the bowl of the KitchenAid and kneaded for 10 minutes at the lowest level with the dough hook.
The pesto is made quickly and consists of few but good components. A creamy ricotta, sun-dried tomatoes, good olive oil, freshly grated Parmesan and a few herbs and spices. You can prepare the pesto well and store it in the fridge for a few days. So that the pasta does not cool off so quickly during serving, it should be removed from the refrigerator at least half an hour before serving and served at room temperature.
To make the spaghetti with the roll mounts - and most of all for about 4-6 servings - you actually need some time. Including photography and a relatively slow procedure, I needed about 1 hour. So you should plan some time for the court. The duration is worthwhile, but the preparation itself is child's play and fun. First, the dough pieces are rolled over the normal roller, then cut with the spaghetti attachment. You can easily prepare the spaghetti a few hours in advance and let it dry a bit. For this you should pull them apart well and spread loosely on one or two dishcloths and cover with more towels. They are allowed to dry, but do not stick together. If they are very wet, you can sprinkle them with some semolina. The cooking time can be extended by a few minutes.
Have fun trying and copying.Also chop the walnuts, peeled garlic clove and basil leaves as finely as possible or puree everything with the hand blender. Gradually mix in the oil and tomato paste with the hand blender and then stir in the ricotta. Season with salt and pepper and mix thoroughly again to a smooth cream. Store in the refrigerator until use, then serve to the ready-cooked pasta.
FOR THE SPAGHETTI:
Divide the dough into 6 pieces and shape into balls. Place a ball on the work surface and cover the rest with the foil so that the dough does not dry out.
Roll out the first dough ball with the rolling pin about 2 cm thick. Feed the dough piece on level 1 through the pasta roller. Fold the pages inwards and roll the dough against the running direction again with the rolling pin about 1 cm thick. Pass the noodle roller twice at level 1, turning the dough after the first pass. Gradually do the dough rolling twice from level 2 to step 6. Divide the dough strand in the middle and place both pieces on a clean dishcloth and cover with another cloth. Do the same with the other 5 dough balls.
Change the pasta roll attachment to the spaghetti attachment and cut all the dough pieces into spaghetti. Spread the spaghetti loosely on 2 dishcloths so they do not stick together.
Spaghetti distribute immediately after pouring on preheated plates. Drizzle with a little good olive oil. Put the pesto on top of the spaghetti and arrange with some basil leaves and parmesan shavings. Serve immediately.
Semola di Grano Duro is Italian durum wheat semolina, which is particularly suitable for pasta. You can get it either in the well-stocked supermarket with the baking ingredients or pasta or in Italian supermarkets or delicatessen.