Mákos Téska
When I met Sarah Copeland's family, I found out her husband Andras was from Hungary. There were a few things I got to try while working with Sarah this fall, that were Hungarian. But, one of those things was not Lasagne ai Semi di Papavero (Italian) or Mákos Tészta (Hungarian) which both translate to Papparadelle with poppy seeds. I remember Sarah telling me about this pasta that Andras grew up eating with sugar, poppy seeds, and cheese and I nearly curled up in a ball. I said something along the lines of "that hurts my Italian heart," because honestly pasta, sugar, and cheese?! It's almost offensive to me. And well, to my greatest surprise the Italians are known for eating it too, but only in Friuli Venezia Giulia. I was so excited to make this and try it too (although I really had my doubts). It's something you must try, at least once. And if I thought I never would ever do it, then you must try Papparadelle with Poppy Seeds and Sugar.
Yield: 6 portions
gather the goods
00 flour 500 gr
5 eggs
butter 100 gr + more if needed
sugar 20 gr
poppy seeds 20 gr + more if needed
salt
make it
1. Make a pasta dough with flour, eggs and salt. Knead until smooth and elastic then wrap in plastic and let it rest 30 minutes.
2.Roll out the pasta 1 mm thick and cut larger and shorter than pappardelle. About 2 inches wide and 6 inches long.
3. Let the pasta dry on a flour dusted wooden board .
6. Crush the poppy seeds and mix them with sugar.
7. Melt butter in a pan until it becomes golden brown. Remove from fire and add the poppy seeds.
8. Bring water to boil, add salt, and cook the pasta to al dente. Mix pasta into the butter and poppy seed mixture .***This dish is good with a sprinkle of cheese like Grana Padano or percorino.
*Recipe adapted from Chef Odette Fada
So Simple Ravioli
So it's not uncommon for me to have a hankering for pasta in some sort of way. In this instance, I decided to go the extra mile and make homemade ravioli. It is not often that I do it at home, but when I do... there are no regrets! This is a simple, yet tasteful filling, because as my mother always says "keep it simple" to really savor the quality of a product. Recipe to follow.
gather the goods
*** Rule of thumb for pasta dough: 1 egg to 1 cup flour. Double the recipe as needed. This ratio makes about 1# of dough.
1 egg
1 Cup All Purpose Flour
1 T Kosher Salt
1 T EVOO
In a mixer with a dough hook attachment add flour and turn on low.
As the mixer works the flour, add the egg, salt, and EVOO.
If the mix is too dry add enough cold water to bring together. This should not be too sticky, however. ***Pasta dough should always be crumbly and dry before the intense kneading begins! It should also appear tough, so as it rests the gluten softens.
Knead the dough for about ten minutes until the texture appears soft.
Let dough rest no less than 25 to 30 minutes before using.
FILLING
2 cups Ricotta
1/2 cup grated Pecorino Romano
1/4 Cup Parmesan Reggiano
Kosher Salt and Cracked Black Pepper to Taste
Mix ingredients together and put into a piping bag.
make it
Egg wash: 1 egg mixed with 1 tsp water
1.When dough and filling are made, begin to portion pieces of the pasta dough. Keep covered with plastic wrap.
2. With a hand roller or Kitchen Aid Attachment, roll pasta dough out in increments of 2. My roller starts on 1 and goes up to 8. I rolled my dough to a thinness of 8.
3. You can pipe filling onto sheets and fold over or you can use a ravioli mold. Make sure you brush egg wash onto all edges and corners.
4. Freeze until ready to use.