fresh pasta with favas and ricotta
quadrotti ai porri, fave e ricotta salata
TOTAL TIME: 1 hour, 20 minutes
MAKES: 4 to 6 servings
- 2 cups unbleached all-purpose flour
- 2 large eggs
- 2 large egg yolks
- VEGETABLES AND SAUCE
- 2 cups shelled fresh fava beans (2 to 2 1/4 pounds in pods)
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 2 cups thinly sliced leeks (about
- 2 medium, white and pale green parts only), rinsed and patted dry
- Scant 1/2 cup finely chopped carrot
- Fine sea salt
- 1/2 pound ricotta salata cheese, grated on the small holes of a box grater
- 1 1/2 tablespoons unsalted butter
- 1/4 cup plus 2 tablespoons whole milk
- 1 tablespoon finely chopped marjoram
- Freshly ground black pepper
FOR PASTA: On a clean work surface, mound flour and form a well in the center. Add eggs and egg yolks to the well. Using a fork, gently break up yolks and slowly incorporate flour from inside rim of well. Continue until liquid is absorbed, then
knead for 10 minutes. Wrap dough tightly in plastic and let rest for 30 minutes. While pasta is resting, prepare vegetables and sauce.
FOR VEGETABLES AND SAUCE: Bring a medium saucepan of water to a boil. Add beans and cook for 1 minute; immediately transfer with slotted spoon to a bowl of ice water to stop cooking (reserve cooking liquid). Drain beans, then gently peel and discard skins.
Return beans to their cooking liquid and simmer until tender, 5 to 7 minutes. Drain beans; set aside.
Divide pasta dough into 3 pieces. Cover 2 pieces with plastic wrap. Flatten remaining dough piece so that it will fit through the rollers of a pasta machine.
Set rollers of pasta machine at the widest setting, then feed pasta through rollers 3 or 4 times, folding and turning pasta until it is smooth and the width of the machine.
Roll pasta through machine, decreasing the setting one notch at a time (do not fold or turn pasta), until pasta sheet is 1/16-inch thick and the width of the rollers.
Cut sheet in thirds crosswise; dust both sides of sheets with flour. Layer sheets between floured pieces of parchment or wax paper. Cover with paper and repeat with remaining dough. Cut pasta into approximately 1-inch squares.
In a medium skillet, heat 2 tablespoons oil over medium heat. Add leek, carrot and generous pinch salt; reduce heat to low and cook, stirring occasionally, until tender, about 20 minutes. Add beans and stir to combine.
Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserving about 3/4 cup pasta cooking liquid, drain pasta. Transfer pasta to a bowl; add 1/2 cup of the vegetable mixture, 1 tablespoon pasta cooking liquid, remaining tablespoon oil and 1/4 teaspoon salt; toss to combine.
In a large skillet, combine cheese, butter, milk and 1/4 cup plus 2 tablespoons pasta cooking liquid. Cook over low heat, stirring constantly, until sauce is combined and heated through. Spread sauce onto serving plates; top with pasta. Sprinkle with vegetable mixture, marjoram and pepper. Drizzle with oil. Serve immediately.
Photo by Ellen Silverman
Food styling by Maggie Ruggiero; prop styling by Amy Wilson
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