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- Pasta:
- 1.5 c Allpurpose flour
- 0.5 c Semolina flour
- 2 Large eggs
- 2 Large egg yolks
- 3.5 t Salt
- 1 T olive oil
- 1 T hot water
- Filling:
- 1/4 t Nutmeg
- 1 c Ricotta
- 1 c Gruyere cheese (grated)
- 3/4 c Parmesiano-Reggiano cheese (grated)
- 1 Large egg
- 1/2 c Heavy cream
- 1 T Parsley
- Salt & Pepper
- Pasta:
- Put dry ingredients in a large mixing bowl
- Mix the other ingredients in a smallery bowl.
- Make a well in the dry ingredients and mix in the wet ones slowly.
- Knead for 15 by hand or 10 minutes on low in a stand mixer with dough hooks.
- Shape into a 1.5" think disk and cover with a bowl over a clean towel and let sit for 1 hour
- Filling:
- Put the cheeses, nutmeg, parsley in a bowl and mix in the cream and egg with a fork or wide whisk.
- Season with salt and pepper and refridgerate until the dough is ready
- Roll out and fill pasta
- Boil carefully in salted water for 6-10 minutes (Have to go by taste here)
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