Teen Camp Week in Mentor
Rainbow Veggie Pasta
Last week I worked with teenagers in my cooking camp. The kids were great and very creative. They made pizzas, pasta and ravioli, cupcakes, blueberry blintzes, quesadillas and a lot more. Here is a sampling of the pics from last week and some of the recipes.
Basic Homemade Pasta
3 c. flour, more if using electric pasta machine. See note.
1 1/2 t. salt
4 eggs
Water, if needed
Mix flour and salt and stir in eggs, kneading until dough is smooth and elastic. Dough will be very stiff. Add a little water if needed to hold dough together. You may wish to mix the dough in a mixer or food processor. Cover dough and let rest 15-20 minutes before rolling. Under kneading your dough will result in coarse, crumbly pasta. This batch makes about 1 pound. Serves 4-6.
Roll dough out on well floured board or in pasta machine (non-electric) until desired thickness in reached. Add flour as needed to prevent sticking. Cut into strips or whatever shapes are desired. Pasta can be hung to dry or separated and allowed to dry flat on a table. When pasta is not hanging to dry it must be turned occasionally to dry evenly. Although you may hear otherwise, homemade pasta, even when dried, should be frozen for long term storage. Storing at room temperature can lead to spoilage. Fresh pasta can also be stored in the refrigerator for a day or two.
Note: All electric pasta machines vary slightly and you should use their recipes as much as possible. Still, for most models, adding 1/4 c. flour for each cup in a hand rolled recipe works the best. Also recipes that contain seeds and vegetables may clog an electric pasta maker. Follow your manufacturer’s instructions.
These are smaller batches which can be mixed in a processor or by hand. If you want to mix a vegetable based pasta by hand, puree the vegetables first.
Carrot Pasta
1 c. flour
1/2 t. dried dill
1/3 c. carrot puree
1-2 T. water, if needed
Beet Pasta
1 c. flour
1/2 t. dill
1/3 c. beet puree
1-2 T. water, if needed
Spinach Pasta
2 c. flour
1 10 oz. package frozen spinach, cooked, drained, reserving some of the liquid
Mix this dough as for other pastas, but don’t be too quick to add reserved liquid. While kneading you’ll get water out of the spinach. May require more kneading and rolling than other pasta doughs. Be patient, it’s worth the work.
Cheese Ravioli Filling
4 oz. cream cheese, softened
2/3 c. shredded mozzarella cheese
2/3 c. ricotta or cream cheese
1/3 c. grated Parmesan or Romano cheese
Combine all ingredients well and chill until needed.
Roll a batch of dough into a rectangle, 18×12 inches and 1/16 inch thick. Arrange well rounded teaspoonfuls of the cheese filling two inches apart on the pasta sheet. Roll out additional dough into an 18×12 inch rectangle. With a pastry brush moisten bottom sheet of pasta around edges with water. Place second sheet of pasta on top, using fingers to seal the dough around the edges of the filling. With a pastry wheel or sharp knife, cut between the ravioli to separate them. You should have 24 ravioli.
