In honor of The Bend’s 10th Anniversary Issue, Farm to Table curators Justin and Kayla Butts reminisce over 10 years of shared recipes. Inspired by memories in her grandmother’s kitchen as a child, Kayla’s May 2019 Farm to Table section shared the recipes of not one but three homemade pasta varieties: hand-rolled pasta with her all-time favorite marinara sauce, portobello mushroom ravioli and squid ink fettuccine with seared scallops.
Pasta Dough Recipe
Serves 8 | Prep time: 30 minutes | Cook time: 3-5 minutes
Ingredients:
- 1 cup semolina flour*
- 2 cups 00 flour*
- 1 tsp kosher salt
- 2 whole eggs, plus 3 egg yolks
- 2 tbsp olive oil
- 1/3 – 1/2 cup water
*All-purpose flour is a perfectly acceptable substitute for these Italian flours.
Directions:
In the bowl of your standing mixer, whisk together flour and salt. Fit your standing mixer with the dough hook and stir in eggs (reserve egg whites to use for the ravioli or another use), olive oil, and 1/3 cup water on medium-low speed (if dough remains dry and crumbly, add an additional 1 tbsp of water at a time, until a soft dough forms). Mix for 3 minutes until dough is smooth. Let dough rest at room temperature for at least 20 minutes.
Using a pasta machine or rolling pin, roll pasta out into 1/16” thick sheets. Lay pasta on floured parchment paper and cut as desired. Once cut, hang to dry or use immediately. Cooking time will vary depending on the freshness of the pasta.
If using a pasta machine: Roll out dough on the thickest setting at least 6 times, adding flour to the surface of the dough and your hands if it starts to stick. Cut the dough into manageable lengths using a sharp knife or pizza cutter once it starts to stretch. Note: this job is easier with a second pair of hands. Continue to pass the dough through the pasta machine, folding it in half lengthwise, each time adjusting the side knob to a thinner setting until you reach desired thickness. (All the pasta in recipes call for thinnest pasta machine setting).
If rolling with a pin: Flour a large work surface well. Cut dough into four pieces and roll each out until desired thickness (1/16” for these recipes) is reached. Once you feel that you’ve got the dough thin enough, you’ll likely need to roll it out once more.
For squid ink pasta: Substitute 1 tbsp olive oil for 1 tbsp cuttlefish ink. Whisk eggs, ink, and olive oil together before adding to dry ingredients.
Hand-Rolled Pasta with Kayla’s Favorite Marinara
Serves 6 | Prep time: 45 minutes | Cook time: 25 minutes
Ingredients:
- Prepared pasta dough
- 2 tbsp olive oil
- ½ medium onion, diced
- 2 carrots, peeled and diced
- 3 cloves garlic, minced
- ½ tsp salt
- ¼ tsp red pepper flakes
- Splash of dry, red wine
- 26 oz crushed canned tomatoes
- ½ cup fresh basil, chopped
Directions:
Put 4 quarts of salted water over high heat in a large pot. Roll out pasta dough using a pasta machine or rolling pin to 1/16” thickness. Cut dough into 1”x2” rectangles using a pizza or pasta cutter. Pinch the dough in the center to create bowties, or starting at a long corner, roll the pasta in on itself, making a tubular shape. Have fun experimenting with shapes and boil your favorites for 2-3 minutes.
In a large, deep-sided pan heat olive oil over medium heat. Once hot, add carrots and onion, cooking for 5 minutes, stirring frequently. Add garlic, salt, pepper and red wine. Cook an additional 2 minutes, stirring occasionally, until wine mostly cooks out. Add tomatoes and cook to boiling, then reduce heat and simmer for 10 minutes more, stirring occasionally. Remove from heat and allow sauce to cool slightly. Add sauce and basil to a food processor or blender and blend until large chunks have been broken down.
Spoon sauce over prepared pasta and serve with parmesan shavings.
Portobello Mushroom Ravioli Recipe
Serves 4 | Prep time: 30 minutes | Cook time: 7 minutes
Ingredients:
- Prepared pasta dough
- 1 portobello mushroom, chopped
- ¼ cup ricotta cheese
- 1/8 cup mascarpone cheese
- ½ cup shredded parmigiana reggiano
- 2 tsp packed, fresh mint
- ½ tsp salt
- ¼ tsp black pepper
- 1 ½ cup heavy cream
- 2 tbsp butter
- ¼ cup parmigiana reggiano
- ¼ cup mascarpone cheese
- Garnish with ¼ cup fresh mint
Directions:
In a food processor, combine filling ingredients. Pulse mixture, scraping down the sides, until a smooth paste is formed.
Put 4 quarts of salted water over high heat in a large pot. Roll out pasta dough using a pasta machine or rolling pin to 1/16” thickness. On one sheet of pasta, spoon 1 tbsp filling, leaving a ½” – ¾” border on all sides. Once the sheet is filled, brush a thin layer of egg white on the exposed dough surrounding each tablespoon of filling.
Cover filling with a second sheet of pasta, pressing gently to adhere the pasta around the filling, taking care to remove any air bubbles. Using a knife or pasta cutter, cut out ravioli to desired size. Boil ravioli for 1-2 minutes, until al dente or as desired.
In a saucepan, combine ingredients for sauce over low heat. Cook for 5 minutes, stirring frequently, until sauce begins to thicken. Add pasta to sauce and garnish with mint.
Squid Ink Fettucine with Seared Scallops
Serves 4 | Cook time: 60 minutes | Prep time: 5 minutes
Ingredients:
- 1 pint cherry tomatoes
- Squid ink pasta dough
- 2 tbsp butter
- 2 tbsp olive oil
- 2 lbs sea scallops
- ½ cup dry white wine
- Juice of 1 lemon
- ½ tsp salt
- 8 large leaves fresh basil, chiffonade
Directions:
Cut tomatoes in half and place evenly spaced out on a baking sheet. Cook at 200°F for 60 minutes.
While tomatoes cook, put 4 quarts of salted water over high heat in a large pot. Roll out pasta dough using a pasta machine or rolling pin to 1/16” thickness. Using a pasta roller or pasta machine, cut dough into fettuccine. Hang fettucine on a clean plastic hanger or pasta rack to prevent from sticking to one another. Once water is boiling, cook pasta for 2 minutes, or until desired doneness is reached. Strain and set aside.
In a large sauté pan, melt butter in olive oil over medium-high heat. Once fat is hot, sear scallops for about 1 ½ minutes on each side. Transfer scallops to a clean plate. Reduce heat to medium-low and immediately add white wine. Cook for 2 minutes, add lemon juice and salt. Cook for an additional 3 minutes and add in prepared pasta.
Serve pasta topped with scallops, dehydrated tomatoes, and basil chiffonade.
