Apples for the Teacher
with Lemon Ricotta Filling
a homemade pasta recipe
Janette is a self taught pasta enthusiast from Webster, New York. American born but Italian ancestry runs in her veins. Throughout the years trying out different hobbies and cooking techniques pasta was a whirlwind of a love affair. The early days were wildly delicious failures, but with practice and persistence pasta had become an art form all on its own.
A perfect early autumn back to school send off for the whole family.
TIME (ACTIVE) | 35 M
TIME (INACTIVE) | 30 M
TOTAL | 1 H 5 M
2-3 SERVINGS
| 8 oz
SPECIAL EQUIPMENT:
PASTA ROLLER
KNIFE
APPLE COOKIE CUTTER
SPRAY BOTTLE
- On your bench measure out 100g of 00 flour and 60g of semolina flour and pour into your work surface together. Create a medium to large well. Then add 1 tbsp each beets and paprika, with 80g water. Once added to your well begin mixing stirring the water slowly absorbing the color and with small amounts of flour and as that is absorbed continue mixing in more. You will have created a thick pudding like consistency and the liquid portion will not run off the bench if the well is broken, begin chopping and mixing with your bench scraper. Continue to chop until a scrambled egg appearance emerges then begin combining with your hands into a rough shaggy ball. At this point you will start kneading the dough. Knead for approximately 7 minutes, cover/wrap and set aside.
*To make green leaves for your apples cut above recipe in half and swap the beets and paprika for 1/2 tsp matcha powder and 1/2 tsp green spirulina.
Assembling the apples:
- Once rested take and roll out one dough at a time using 1/2 of each dough ball to just setting zero or the thickest setting on your machine. Be sure to roll the dough out enough so the dough width matches the width of the machine rollers. Roll both colors. To a number 6. Flouring your dough if needed while rolling to prevent sticking.
- As you roll them out you will create 2 large sheets approximately 18-20 inches long, shorter for a wider machine . If using a mattarello roll to a rubberband thickness or slightly less.
- With your apple cutter gently make an imprint on one of your sheets of as many apples you can fit on it to guide where your filling will go.
- Load your piping bag with filling and apply approx 1/2 tbsp to 1 tbsp filling to the middle of each outline. Spritz lightly with water and cover the entire sheet with another sheet of dough. Then seal around each bump to remove as much air as possible. With your Apple cutter cut out all apples.
*if you are adding the green leaf roll out your dough the same way but much smaller then press just the leaf portion of the cutter into the dough. Then with a sharp knife free hand cut the other side of the leaf as you feel it would look. Moisten the back of the leaves and apply to all apples.
- Do this with all dough.
Making the filling:
- In a medium sized bowl combine ricotta, parmesan and romano cheeses. Then add 1 to 2 tsp lemon juice powder, start with 1 tsp and add a little more at a time mixing thoroughly to desired taste. The lemon flavor should be on the lighter side not to overpower all the other flavors. Then add pepper if desired.
For the sauce:
- In a food processor combine pecorino cheese, and toasted cracked peppercorns add small amounts of slightly cooled pasta water (to 150 degrees) to the mixture to make an almost ricotta cheese texture in the mixer. Then once pasta has cooked place in a larger bowl add your sauce mixture and a little more pasta water and stir until smooth. Serve immediately.
2-3 days refrigerated.
Flour lightly while rolling and cutting to prevent sticking.
powder
Beetroot powder boasts a vibrant pink hue and a soft, almost velvety consistency which can easily dissolve or mix to color various foodstuffs.
0.25 oz - PORTION$0.50
2 oz - JAR$4
2 oz - REFILL$3
8 oz - REFILL$9
Spanish
powder
This version of Spanish paprika has only a very mild amount of heat, with a slightly sweet and slightly smoky flavor. It is a deep red color with flecks of yellow and has a smooth, fine granular texture.
food grade
powder
Matcha tea is a bright-green, fine-mesh powder. Its vibrant green color can add a nice visual pop to foods.
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$19
juice
powder
Zesty and tangy, this lemon powder lends bakes, marinades, and drinks lemony citrus flavor.
2 oz - JAR$5
2 oz - REFILL$4
8 oz - REFILL$13
vietnamese
whole
Our Vietnamese whole black peppercorns have an intense aroma, but a more mellow taste with flavor notes of wood. Their medium heat is used in everything from salads to steak.
0.35 oz - PORTION$0.50
1.8 oz - JAR$6
1.8 oz - REFILL$5
8 oz - REFILL$13
