The project
Pasta made perfect
If you’ve always thought life’s too short for making your own pasta, think again. The whole process is supremely satisfying, and you’ll feel a proud thrill that from such simple ingredients you’ve conjured the most glorious plate of food. Are you ready to roll…?
PHOTOGRAPHS: DAN JONES.
RECIPE: JULES MERCER.
FOOD STYLING: JEN BEDLOE.
STYLING: TONY HUTCHINSON
“We’ve tested a few pasta dough recipes in our time, and this is the ultimate, from our kitchen to yours. Made into ravioli with a herby filling, it’s a winner served with sage and saffron butter – or just drizzle with a good extra-virgin olive oil.”
JULES MERCER, ACTING HEAD OF FOOD
★ COVER RECIPE
Herbed crab and ricotta summer ravioli with sage & saffron butter sauce
Serves 4
Hands-on time 1 hour, plus resting
Simmering
time 10 min
Specialist
kit 6.5cm fluted or smooth-edged cutter (but you can use a knife)
MAKE AHEAD
Make the pasta dough up to 1 day ahead. Wrap well to prevent it drying out, then chill. Bring back to room temperature (at least 1-2 hours) before rolling.
You can also freeze the dough in an airtight container for up to 3 months. Defrost overnight at room temperature before rolling and shaping as per the recipe.
You can make the ravioli shapes in advance. Leave to dry for 3-4 hours on the tea towel, turning over every so often, and
see opposite for freezing info.
KNOW-HOW
You can make the dough
in a stand mixer fitted with a dough hook if you prefer. Sift the flour into the bowl, pour the yolks and whole eggs into the flour, then mix until a dough forms. Knead for 5-10 minutes to a soft dough.