Homemade Pasta Take 2!

The first time I attempted homemade pasta I encountered quite a few difficulties. Subsequently, I took a technique class for my KA pasta attachment at WS and learned lots of helpful tips. I finally put those tips to use yesterday and had my second attempt at homemade pasta. This time I used Giada's basic pasta recipe. It couldn't have been simpler to make this dough and it rolled beautifully through my pasta maker. For this round of pasta I decided to make Giada's Corn Tortelli with Tarragon Butter. I'm not really a big corn fan but something about this recipe intrigued me and seemed like it would be perfect for summer. I was right, it was delicious! The sweet corn was a wonderful juxtaposition to the tangy goat cheese. I used fresh basil instead of tarragon and I liked the combination. Next time, I would consider adding some cherry tomatoes for a little color! I'm now hooked on fresh pasta. I can't wait to make more. First, I'm off to WS to get a pasta drying rack, a most necessary accessory for this project!

Corn Tortelli with Tarragon Butter
As Adapted from Everyday Pasta by Giada de Laurentis

Corn Tortelli:
1 recipe fresh pasta, recipe follows
1/4 cup cornmeal, for storing pasta
2 (14.75-ounce) cans creamed corn, drained well (about 1 1/2 cups total)
1/2 cup mascarpone cheese (4 ounces)
1/4 cup goat cheese (2 ounces)
1/2 teaspoon minced fresh tarragon leaves (I used basil)
1/4 teaspoon freshly ground black pepper
1 egg, for egg wash

Special equipment: pasta roller, scalloped pasta cutter

Tarragon Butter:
1/2 cup butter (1 stick), room temperature
1/3 cup corn (canned or fresh)
1 teaspoon chopped fresh tarragon leaves (I used basil)
1/2 teaspoon lemon zest
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1/4 cup grated Parmesan, for garnish

To make the Corn Tortelli: Begin by rolling out the pasta dough. Sprinkle a baking sheet with cornmeal and set aside. Cut a piece of the dough off the ball and shape into a rectangle about the size of a deck of cards. Cover the remaining dough with plastic wrap until you are ready to use it. Roll the rectangle of dough through the widest setting of the pasta machine a few times until it is smooth. Then roll it through the remaining settings to the thinnest setting. Sprinkle the sheet lightly with cornmeal, gently fold, place on the cornmeal-lined baking sheet and cover with plastic wrap. Continue rolling out the rest of the pasta.

Next, in a medium bowl mix together the drained creamed corn, mascarpone cheese, goat cheese, tarragon, and pepper. Stir to combine and set aside. In a small bowl, beat the egg with 1 tablespoon of water and set aside.

To form the tortelli, place a sheet of pasta on a dry work surface. Using a pastry brush dipped in the egg wash, brush the entire sheet of fresh pasta. Place rounded teaspoons (about 1 ounce) of the corn filling on the pasta sheet, about 2 inches apart. Carefully place another sheet of pasta over the mounds, smoothing out any air pockets and firmly sealing the pasta around the filling. Using a scalloped pasta cutter (or a sharp knife) cut the pasta into small squares. Transfer the Tortelli to the cornmeal-lined baking sheet. Continue forming the remaining tortelli.

To make the Tarragon Butter: In a medium bowl, gently mix together all the ingredients.

To serve, place the Tarragon Butter in a large serving bowl. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until they float, about 2 minutes. Drain pasta, using a large mesh strainer or slotted spoon, into the bowl with the Tarragon Butter. Toss to coat. Sprinkle with Parmesan and serve immediately.

Fresh Pasta:
3 cups all-purpose flour
4 eggs
1 tablespoon kosher salt
1 tablespoon olive oil

Place the flour in a food processor. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.

Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth. Cover with plastic wrap and let rest for 30 minutes.

Roll out the dough to your desired shape.

Yield: 4 to 6 servings (about 22 ounces)