It's Amore. We had an impromptu family reunion of sorts yesterday and the occasion called for pasta. Let it be known that I am one of few people in this world that did not survive let alone thrive on this starchy staple in college. In my humble opinion, pasta should be one of those foods that you hold out for; Italian restaurants and your Sicilian grandmother's house are good options. I decided to go right to the source and make it myself.

Basil Ravioli with Ricotta Filling

First things first. Let's discuss the the soul of pasta for a hot moment. It's never going to be an exact recipe, so although I provide the guidelines I followed, it's important that you trust yourself to trust the pasta. Is it too wet? Add more flour. Is it too dry? Add some water. Avoid the latter by slowly adding flour the first time.

Make a well with your flour and salt (I added cracked black pepper) and crack your eggs into the center. What you can't see in this picture is how my third egg totally went AWOL and had to be scooped back into the volcano. Rude. Mix the eggs into the flour with a fork until it absorbs most of the flour.

At this point, flour your work surface and use a pastry blade to bring the rest of the dough together, adding flour as needed. The dough should still have some moisture but should also have good elasticity. Don't have a pastry blade? That's fine, just use a...just kidding. They're five dollars. Buy one. 

To chiffonade your basil, stack the leaves one on top of another and roll them up horizontally. Thinly slice the leaves, making sure not to bruise them by applying too much pressure. You should always have a sharp blade in the kitchen and the streets. 

 

We goin old school. This belonged to my mother's Sicilian grandmother. At this point, add the basil to the dough and allow it to rest for fifteen minutes.

Most hand cranks are easy to assemble and use. Make sure you tightly secure the base as you will need to use a good bit of force to turn the crank. You know what's painful? A pasta maker falling on your foot. 

Flour the machine and begin working the dough through on the widest setting. You want to decrease the width with every pass. You may have to repeat a width if the dough seems to become sticky. If this happens, repeat said width and add flour directly to the dough before cranking. It's a good idea to flour the dough with every pass in any case, but some of us hustlers don't have time for such luxuries. Must be nice. 

For the filling, I sauteed a tablespoon of garlic with three cups of spinach and salt and pepper to taste. I then added this to one cup of ricotta and one cup of shredded mozzarella. Once mixed, use salt and pepper to taste. 

Cut the ravioli into the shape of your choosing and dollop some filling into the middle. I would give an exact amount, but you may be making baby ravs so I have no right in influencing you otherwise. Make sure to wet one perimeter of the dough so that when you seal the edges, they fuse together. Make sure there are no air pockets in the finished product.

This is Gerri. She isn't Sicilian, but she's really good at helping me make dinner. 

Cook the pasta for no more than five minutes in salted, boiling water. I put butter and parmesan cheese on mine in the least artful way possible in order to shove it in my face faster. The rest of the house ate theirs with marinara and sausage. There's no wrong way to live your life. 

Pasta Recipe

(Adapted from "The Kitchn")

2 c flour plus more for dusting

3 eggs

1/2 tsp salt