We compared linguine made with flour to one with flour and semolina. We then added spinach to the dough, again making a linguine with flour only and one with flour and semolina. The show stopper was the comparison of spinach/flour ravioli stuffed with squash puree to spinach/flour/semolina ravioli stuffed with squash puree. Chef Spouse took the lead. Mad Kitchen Scientist kept ingredients moving and pots of water boiling (MKS notes: kitchen clogs on feet would be ideal for performing latter task, birks and socks not so much). Elizabeth harvested spinach, parsley, and sage from garden to kitchen. The Empress deftly made bowtie pasta with her tiny little fingers using plain linguine dough. Indoctrination has begun. The rest of us pretty much ate and drank.
Linguine – Plain
¾ cup King Arthur All Purpose flour
1 egg beaten
Pinch of salt dissolved in beaten egg
1 Tbsp olive oil
Blend all ingredients together with a fork until consistency looks like couscous. This ratio was too wet, so we added 1 tbsp of flour. Use hands to meld dough.
Rolling technique [used on all pasta variations we made]: First, use wooden roller to press dough into an oblong disk shape of about a ¼ inch thick. Next, run disk of dough through Kitchen Aid pasta roller twice on level 1. Take dough and trifold it, then turn 90 degrees. Flatten with wooden roller to about ¼ inch thick. Roll dough through Kitchen Aid roller on level 1. Repeat this last step until edges smooth. To make linguine, run dough through one time on each level of Kitchen Aid pasta roller all the way up to level 6. You will have a pretty piece of dough. Cut this into 10 inch segments. Change pasta roller attachment to linguine cutter attachment. Pass each dough segment through cutter to make pasta noodles.
Resting technique: We initially rested the noodles clumped on plate that had been sprinkled with semolina, but realized that layering noodles on plate with semolina between layers is preferable. Another option is to hang noodles to dry on kitchen cabinet doors or other ingenious spot. We were putting ours into boiling water pretty quickly, so we weren’t too concerned about drying time.
Boiled linguine for 3 minutes, drained, and tossed with warm blended concoction of 4 tbsp butter, 2 minced garlic cloves, and 1 tbsp chopped fresh parsley. Salt to taste.
Texture and taste: Before and after boiling, noodles were smooth. When compared with the linguine that had semolina (see next recipe), this pasta was more al dente. Definitely calling for red tomato sauces, with our without meat.
Linguine - Semolina
½ cup King Arthur All Purpose flour
¼ cup Semolina flour
1 egg beaten
Pinch of salt dissolved in beaten egg
1 Tbsp olive oil
Blend all ingredients together with a fork until consistency looks like couscous. This ratio was also too wet, so we added 1 tbsp of flour. Use hands to meld dough.
Rolling Technique: Follow technique as directed above.
Resting Technique: Sprinkle plate with semolina, layer noodles on plate with semolina sprinkled between layers.
Boiled linguine for 3 minutes, drained, and tossed with warm blended concoction of 4 tbsp butter, 2 minced garlic cloves, and 1 tbsp chopped fresh parsley. Salt to taste.
Texture and taste: Before boiling, pasta was grainer and a little drier than flour only linguine. After boiling, the noodles were softer than the flour only linguine, but still had a little graininess. Perhaps best with light creamy sauces or al fresco veggie interpretation.
Spinach Linguine
1+ cup King Arthur All Purpose flour
1 egg beaten
3/8 tsp salt dissolved in beaten egg
4.5 oz of fresh spinach wilted in pan, water squeezed out, pulse down in food processor and add 1 egg
There is no oil in this version.
Blend all ingredients together with a fork until consistency looks like couscous. Use hands to meld dough.
Rolling Technique: Follow technique as directed above. Need to dust flour on dough between feeds through Kitchen Aid pasta roller due to wetness. After we cut into segments, but BEFORE cutting into linguine, dry dough segments by stacking them on a cooling rack, with semolina between each layer.
Boiled linguine for 3 minutes, drained, and tossed with warm meaty tomato sauce. Salt to taste.
Spinach Linguine – with Semolina
1 cup King Arthur All Purpose flour
1/3 cup Semolina flour
1 egg beaten
3/8 tsp salt dissolved in beaten egg
4.5 oz of fresh spinach wilted in pan, water squeezed out, pulse down in food processor and add 1 egg
Again, no oil in this version.
Blend all ingredients together with a fork until consistency looks like couscous. Use hands to meld dough.
Rolling Technique: Follow technique as directed above. Need to dust flour on dough between feeds through Kitchen Aid pasta roller due to wetness. After we cut into segments, but BEFORE cutting into linguine, dry dough segments by stacking them on a cooling rack, with semolina between each layer.
Boiled linguine for 3 minutes, drained, and tossed with warm meaty tomato sauce. Salt to taste.
Spinach Ravioli (with and without semolina), filled with Squash puree
For the ravioli dough, we made the recipes above for the spinach linguine with and without semolina. Instead of making final cut into linguine, however, Chef Spouse cut dough lengthwise in 55/45 ratio so that one length is slightly wider than the other. He then spooned teaspoons of puree onto narrower strip about every 3 inches, leaving at least an inch at top and bottom of strip. The wider strip was placed over the pureed strip and he used a ravioli roller to crimp edges all around and evenly between dollops. He cut the ravioli into equal squares.
Boiled for 3 minutes, then tossed with brown butter and sage sauce (20 sage leaves chopped, 1 stick of butter sautéed until lightly browned).
Nirvana.
Written by The Executive Committee
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