CHEF UKHONAYE’S PASTA DOUGH & RICOTTA RECIPE
Ingredients:
Pasta Dough:
- 3 Cups Flour
- 3 Large Eggs
- 1 Egg Yolk
- 1 Teaspoon Salt
- 1 Tablespoon Olive Oil
Ricotta:
- 500ml Buttermilk/Amasi
- 250ml Milk
- Juice from ¼ Lemon
- Salt and Pepper to Taste
Method:
Pasta Dough:
- On a clean surface, pour your flour and make a well in the centre.
- Add the rest of the ingredients, making sure they do not seep out.
- Gently add flour from the sides of your well into the wet ingredients using your hands.
- Once everything is incorporated, knead the dough till smooth and slightly elastic. This should take about 8 minutes.
- Study the texture; if it is still crumbly, add small amounts of water. If it is too wet, add flour.
- Wrap it and let it chill for 35 minutes.
- Then, you can shape it as desired.
Ricotta:
- Pour the Buttermilk and milk into a pot, heat up this mixture on medium heat, then add your lemon juice.
- After 30 seconds, you should be able to see it split or curdle.
- Once the whey (light grey liquid) rises to the top and the milk solids
- start forming little curds, you are on the right track. In 3 minutes, it is done.
- Get an empty pot, colander and cheesecloth ready.
- Layer the cheesecloth twice in the colander, pour your curd onto the cheesecloth, tie it tightly, and let it drip in the refrigerator for at least an hour.
- Season after drying.