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Step 1
in a skillet fry the Italian sausage, onion and if desired garlic
Step 2
once cooked pour the sausage mixture into the food processor and puree
Step 3
in a bowl mix the ricotta, Parmesan, parsley, spices and the pureed sausage mixture
Step 4
pour the flour on the counter and create a well in the flour
Step 5
add the eggs, salt and olive oil in to the well
Step 6
using a fork beat the eggs adding flour in while your mixing
Step 7
keep going until it's turned into a thick paste and knead in the rest of the flour
Step 8
keep kneading for about 10 mins until it's smooth but not sticky - add more flour as needed
Step 9
divide the dough into 4 pieces and wrap in plastic - let it rest for 30 mins
Step 10
set the pasta machine at the widest level and run through once
Step 11
fold the dough into thirds and run through the machine again and repeat one more time
Step 12
keep passing through the machine getting thinner every other time
Step 13
after a few passes I overlap the ends together and create a tube that just repeats making it easier to run the machine solo
Step 14
run through the machine until it's between 1/32 and 1/64 inches thin (remember it's going to be doubled up so thinner than normal)
Step 15
cut the long strip into two pieces of close to equal length, using a medium cookie scoop, about 1 1/2 Tbsp, add scoops of the filling in two rows down the strip - I got 16 scoops for each 1/4 of the dough I rolled out
Step 16
beat the extra egg and brush it onto the dough between the filling
Step 17
place the second strip of dough on top of the first and press the dough together around the filling - trying your best to press out as much air as you can.
Step 18
using a cutter or pastry wheel cut the pasta apart
Step 19
let the pasta dry for an hour or freeze (I prefer freezing on parchment paper - so the pasta doesn't stick to anything)
Step 20
heat up the sauce
Step 21
bring a pot of water to a boil and boil the pasta for 3-4 mins (3 mins for dry pasta 4 mins for frozen pasta)
Step 22
serve with sauce and add Parmesan and parsley and enjoy!