Ricotta stuffed pasta coils
Makes
4
Level
Grown-up leads
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Ingredients
00 flour: 2 1/2 cups, about 300 g, plus more for dusting
Large eggs: 3
Whole milk ricotta: 1 1/2 cups, well drained
Parmigiano Reggiano: 1/2 cup grated
Fresh parsley: 1/4 cup finely chopped
Fresh basil: 1/4 cup finely chopped
Salt: 1 teaspoon, plus more for the pasta water
Black pepper: 1/4 teaspoon
Butter: 4 tablespoons, for serving
Method
Pile the flour on a wooden board and make a well. Crack the eggs into the well and whisk them with a fork, pulling in flour little by little.
Knead the dough 8 to 10 minutes until smooth. Wrap it and rest 30 minutes.
Mix the ricotta, Parmigiano, parsley, basil, salt and pepper. Spoon the filling into a piping bag.
Roll the dough into a long sheet as thin as you can, then trim it into a strip about 5 inches wide.
Pipe a thin line of filling down the middle of the strip, from one end to the other.
Brush the edge of the dough with water. Fold one side over the filling and press the edges together to seal.
Trim the sealed edge with a fluted pasta wheel for a zigzag edge.
Lift the filled tube and coil it loosely into a spiral. Set each coil on a floured plate.
Boil the coils in salted water for 4 to 5 minutes, until tender. A grown-up handles the hot pot.
Melt the butter in a pan, toss in the coils gently and serve with more grated cheese.
