Craftly Pasta Making Kit Instructions

Craftly Pasta Making Kit

Product Information

Specifications:

• Coloring powders: Spinach, Pumpkin, Beetroot
• Spice blends: Spicy, Classic
• Includes: booklet, cutting wheel, ravioli stamp, rolling pin, invitation card

Product Usage Instructions

What You’ll Need to Make Colored Pasta Dough

Ingredients for Four Servings:

1. Create a well with your flour-salt mixture. Use plenty of flour.
2. Crack eggs into the well and gently combine with dry ingredients until the dough feels soft.
3. Let the dough rest wrapped in plastic for half an hour at room temperature or up to 24 hours refrigerated.

Rolling and Shaping Your Pasta

Tagliatelle:

1. Roll out the dough on a floured surface until thin.
2. Cut into tagliatelle strips with the cutting wheel.

Farfalle:

1. Roll out the dough thinly and cut into rectangles.
2. Pinch the rectangles in the middle to form farfalle shapes.

Filling Your Ravioli

1. Roll out two sheets of dough slightly thicker than a credit card.
2. Moisten the corners of the ravioli stamp with water.
3. Add filling to each ravioli, seal with the second sheet of dough, and avoid air pockets.

FAQ

• Q: Can I use different fillings for the ravioli?
  • A: Yes, you can experiment with various fillings following your preferences or using the provided recipes.
• Q: How thick should the pasta dough be for making tagliatelle?
  • A: Roll the dough out until it’s as thin as a piece of paper for tagliatelle.

PASTA-MAKING-FUN FOR EVERYONE

Get ready to unleash your inner Pasta Picasso with our Pasta Making Kit – where culinary creativity knows no bounds! Dive into a world of vibrant colors and flavors as you knead, twist, and twirl your very own homemade Pasta.

PASTA 101

From then until now

The history of Pasta goes back centuries, but spaghetti experts – yes, they exist – are still in heated debate over the dish‘s origins. Some claim that Pasta was introduced to Italy by Marco Polo, who brought noodles to his neighbors after a trip to Asia. Others believe that Italians discovered the dish through trade in the Mediterranean during the Middle Ages, and macaroni historians are adamant that Pasta‘s history goes back to the Romans, who considered it “a gift from the Gods“. However it came to be, Pasta reached Italy, and for centuries, it was considered a food for the wealthy to eat on special occasions. In those days, ravioli would be stuffed with ingredients we might consider unusual today, like raisins, sugar, and … cow udders (yes, at the same time). It wasn‘t until the 17th century that Pasta reached mainstream popularity; a dramatic economic downturn in Naples, a city in southern Italy, introduced the public to the art of turning flour into dried Pasta at a low cost. For centuries afterwards, Neapolitans became famous for eating massive quantities of spaghetti by the handful – but theirs were simple meals of plain noodles, meant to stop hungry bellies from rumbling. By the 19th century, spaghetti makers were starting to add what was then an “exotic“ ingredient to the dish: tomatoes. As they say, the rest is history. As you‘ll see in this kit, Pasta dough can be rolled into thin slices and then cut into strips to make spaghetti or tagliatelle. Your dough can also be cut into squares and then rolled by hand and filled, making ravioli, agnolotti, or tortellini. It‘s your turn – create your own “Pasta fresca“.

WHAT’S IN THE KIT

What you‘ll additionally need

For the dough: flour, eggs, salt Keep reading to find recipes for the fillings and sauces

WHAT YOU’LL KNEAD

Make your colored Pasta dough

Ingredients Four Servings

• 360 g of all-purpose flour
  ( plus more for rolling the Pasta )

• 1 tsp of salt

• 4 large eggs

• 2 tbsp of the coloring powder of your choice

1. Using a fork, mix in a large bowl the salt, flour, and coloring powder. Creativity starts here! Play around with the Pasta dyes to create your favorite colors. The color of your Pasta might change after cooking, and become lighter. That is normal with natural coloring powders made from vegetables; their color fades when exposed to sunlight and mixed with flour and water.
   Note: Be careful while using the coloring powders, as they can stain hands and clothes. We recommend using gloves and an apron.

2. Using your fingers, create a well with your flour-salt mixture. This should be deep enough to keep the flour walls intact. For an authentic touch, you can do this on your kitchen counter (but be warned: this might get messy!). Make sure to use plenty of flour.

3. Crack the eggs into the center of the well. Using a fork gently break up the eggs. Try to keep the flour walls intact as best as you can!

4. Carefully combine the eggs with the dry ingredients. Take your time and enjoy the process! Continue until the dough feels very soft.

5. Get to kneading. Coat a clean counter-top with a handful or two of flour. Then, pour your dough onto the surface and begin folding and refolding your dough over itself until it becomes firm. At this point, you can start kneading: using your knuckles and the heel of your hand, press, push, punch, and roll your dough until you can’t see any air bubbles (Hint: If you’re not sure, use a knife to slice the dough in half. If there are visible bubbles in the dough, keep kneading). Add more flour to the countertop as necessary. When your dough has formed a smooth and elastic ball, it’s ready to go.

6. Let the dough rest. Wrap the dough in plastic and let it rest in a bowl for half an hour at room temperature, or up to 24 hours (refrigerated). If you let the dough rest in the fridge, you will need to bring it back to room temperature before use.
   Note: It can take up to 2 hours for the dough to be at room temperature.

IT‘S TIME TO ROLL!

Shape your Pasta To roll your dough you can use the rolling pin included in this kit. It will do the job just fine! Also, be patient with the dough. It might return to its original size and shape so you will have to put in the work to get the desired thickness.

TAGLIATELLE

1. On a clean, floured surface, roll out the dough until it‘s a thin sheet, about the thickness of a piece of paper.
2. Using the cutting wheel, cut your tagliatelle. Standard tagliatelle is about 8 mm wide. Craftly Tip: Use a ruler for crisp, straight lines of Pasta.
3. Dust the dough with flour and leave it to dry for at least 15 minutes before cooking, ensuring the Pasta doesn’t stick. Add the Pasta to a large pot of generously salted boiling water for 3–4 minutes.

FARFALLE

1. On a clean, floured surface, roll out the dough as thinly as possible.
2. Using the cutting wheel, cut your sheeted Pasta dough into strips. Cut these strips into about 3×5 cm rectangles.
3. Using your thumb and forefinger, pinch the rectangles in the middle and press /squeeze together.
4. Dust the Pasta with flour and leave to dry for at least 15 minutes. Add the Pasta to a large pot of generously salted boiling water for 3–5 minutes.

RAVIOLI

1. On a clean, floured surface, roll out 2 sheets of dough until they’re a little thicker than a creditcard.
2. Using the ravioli stamp, lightly mark – but don‘t cut! – one of the Pasta sheets. By visualizing where you‘ll cut the dough and how much you‘ll use, you will figure out how much filling you‘ll need later.
3. Dip a pastry brush in water to moisten the corners of each ravioli stamp. You‘ll only need a little bit of water: this will help you seal the ravioli later.
4. Place 1 tablespoon of the ravioli filling into the center of each ravioli. For that you can use a piping bag or a spoon instead. (Find delicious ravioli filling recipes in the chapter: “Fill your ravioli“)
5. Lay the second sheet of Pasta dough on top of the first layer. Make sure your hands are dry and lightly floured before sealing the second sheet of Pasta dough around each ravioli filling and try to avoid air pockets.
6. Dip the ravioli stamp in flour. Punch out the ravioli, saving the excess dough for another batch or other types of Pasta.
7. Using your fingers, make sure that each ravioli is properly sealed shut.
8. Add the ravioli to a large pot of generously salted boiling water for 6–8 minutes

FILL YOUR RAVIOLI

Recipes, from veggie to hearty beef

Below you can find four delicious ravioli filling recipes created by the Craftly team. We carefully tested each filling recipe to ensure you only get chef-quality handmade ravioli! Remember that you can always play around with the recipes and add seasoning to your liking. Consider the filling and sauce recipes below as a great starting point, but don’t be shy and add your personal touch with ingredients/spice quantities of your choice!

MOZZARELLA & SUN-DRIED TOMATOES

Ingredients Four Servings

• 125 g of mozzarella cheese ·
• 125 g of ricotta cheese
• 6 sun-dried tomatoes
• 1 tbsp of the spice blend Keep It Classic

1. Set a medium-sized fine mesh strainer lined with a dish towel over a large mixing bowl.
2. Add the ricotta and leave in the strainer for 5–10 minutes, until there is no more excess liquid. Finely dice or chop the tomatoes and mozzarella. Combine in a small mixing bowl. Add ricotta and spices to the bowl and mix well. Allow the mixture to cool completely.
   Note: Keep in mind that the mozzarella will melt during cooking, which might cause the ravioli to open. We recommend using less filling to ensure the ravioli stays intact, and the cooking water clear

SUMMER VEGETABLE

Ingredients Four Servings

• 1 large red bell pepper, roughly chopped
• 80 g of sun-dried tomatoes ·
• 125 g ricotta cheese
• Salt and freshly ground black pepper, to taste
• ½ tbsp of the spice blend Spice It Up

1. Preheat the oven to 180º C. Line a baking tray with parchment paper. Place chopped red bell pepper on the tray and drizzle with olive oil. Roast for about 20 minutes.
2. Add roasted bell pepper, sun-dried tomatoes, ricotta, Spice it Up, salt, and black pepper to a food processor. Mix until thoroughly combined. Leave the mixture to cool off completely.

RICOTTA & SPINACH

Ingredients Four Servings

• 250 g of ricotta cheese

• 280 g of fresh spinach, cleaned and trimmed
  (or defrosted spinach)

• 1 large egg

• 85 g of grated parmesan cheese

• 1/2 tsp of freshly grated nutmeg

• 1 tbsp of the spice blend Keep It Classic

• a pinch of freshly ground black pepper, to taste

1. Set a medium-sized fine mesh strainer lined with a dish towel over a large mixing bowl. Add the ricotta and leave in the strainer for 5–10 minutes, until there is no more excess liquid
2. As the ricotta is strained, boil a large saucepan of salted water. Add the spinach and blanch for 30 seconds.
3. Drain the spinach and run it under cold tap water to stop the cooking. Allow to cool slightly, squeeze the leaves and chop finely.
4. In a medium bowl, combine the chopped spinach with strained ricotta, egg, parmesan, and nutmeg. Season with Keep It Classic and black pepper, to taste. Leave the mixture to cool off completely.

HEARTY B E E F

Ingredients Four Servings

• 300 g of ground beef
• 1 small onion, diced
• 1 stalk celery, diced
• 1 carrot, chopped
• 1–2 cloves garlic, minced
• 45 g of grated parmesan cheese
• 180 ml of white wine
• 2 tbsp of extra virgin olive oil
• 2 tsp of fresh rosemary, finely chopped
• 1 tsp of fresh thyme, finely chopped
• 2 tsp of the spice blend Spice It Up

1. Preheat a large frying pan. Add some olive oil. When the oil is shiny and hot, add onion, celery, and carrots and cook until the onions are soft and translucent. Add minced garlic, frying under medium-high heat until fragrant.
2. Pour the pan’s contents into a medium mixing bowl. Turn up the heat on the same pan, adding a small amount of olive oil. Once the oil begins to smoke slightly, add ground beef. When the beef begins to brown, use a spoon to break it apart in the pan.
3. Continue to fry until fully cooked, then deglaze the pan with white wine.
4. Add the fried vegetables back in, then toss in the chopped rosemary, thyme, and Spice It Up blend to taste. Simmer the mixture until thickened.
5. Remove the pan from the heat and add grated parmesan cheese. Stir until combined, then leave the mixture to cool off completely.
   Note: Keep in mind that the spiciness kicks in after a few bites. In case you still feel like you need more, add more spice to your liking. Craftly tip: Pair this ravioli recipe with the Spicy Mac & Cheese Sauce for an extra kick. See the instructions “Sauce: the finishing touch”)

SAUCE: THE FINISHING TOUCH

Recipes, from classic to spicy

Below you can find four delicious sauce recipes created by the Craftly team. We carefully tested each recipe to ensure you only get chef-quality handmade sauces for your Pasta!

CLASSIC TOMATO SAUCE

Recommended Pasta pairing: Ravioli

Ingredients Four Servings

• 1 tbsp of olive oil
• 1 clove garlic, crushed
• 1 white onion, sliced
• 1 tbsp of tomato paste
• 2 cans (425 g each) of peeled tomatoes, chopped
• salt and ground black pepper, to taste
• 1 tsp of sugar
• sprigs of fresh basil and flat-leaf parsley, chopped
• 1 tsp of the spice blend Keep It Classic

1. Heat the oil in a large saucepan over medium heat. Add garlic and onion and cook for 3–4 minutes until softened, but not browned.
2. Add the tomato paste and cook and stir constantly for 1 minute. Add the peeled tomatoes, reduce the heat, and simmer until thickened (around 8–10 minutes).
3. Mix in the salt, black pepper, sugar, basil, Keep It Classic, and parsley, adjusting the seasoning as required.
4. Serve over the Pasta. Buon appetito!
   Craftly tip: This is a very basic and classic recipe. Feel free to add your personal touch by adjusting the seasoning to your liking or adding more spices

SPICY TOMATO CREAM SAUCE

Recommended Pasta pairing: Tagliatelle

Ingredients Four Servings

• 2½ tbsps of tomato paste / purée
• 3 cloves garlic, minced
• 1 medium white onion, chopped
• 1 tbsp of the spice blend Spice It Up
• 1 tbsp of smoked paprika powder
• 1 tbsp of the spice blend Keep It Classic
• 1 tbsp of olive oil
• 125 g of cream cheese or heavy cream
• 480 ml of broth or water
• 1 stock cube (optional)

1. Place a pan or pot on the stove over medium heat. Add olive oil.
2. Add and sauté the chopped onions until tender and fragrant and then do the same with the garlic, for another minute.
3. Then add the tomato paste, and the Spice It Up and Keep It Classic. Reduce the heat to low, but keep stirring for another 2 minutes.
4. Add the cream cheese and broth (from 1 stock cube) or water to the spicy sauce. Stir, and continue cooking on low heat for 1–2 minutes.
5. Add cooked Pasta and stir until well combined. Remove from heat, serve, and enjoy.

GREEN SPINACH SAUCE

Recommended Pasta pairing: Farfalle

Ingredients Four Servings

• 80 g of baby spinach leaves
• a handful of fresh basil
• 5 tbsp of olive oil
• 2 large garlic cloves, sliced
• ¼ tsp of red chili flakes
• 40 g of grated parmesan cheese, plus more for serving
• 1½ tbsp of fresh lemon juice
• 1 tbsp of the spice blend Keep It Classic

1. Bring a large pot of salted water to boil.
2. Make an ice bath by filling a large bowl with ice and water.
3. Add spinach and basil to the boiling water and cook for 30 seconds. Using tongs or a slotted spoon, quickly transfer the blanched greens to the ice bath, then set aside.
4. Add the Pasta of your choice to a pot of boiling water and cook. (See chapter “It‘s time to roll,” for how long each Pasta needs to be cooked.)
5. While the Pasta cooks, heat some olive oil in a skillet over low to medium heat. Add sliced garlic and red chili flakes. Cook, stirring occasionally, making sure the garlic does not burn.
6. Combine and add the blanched spinach and basil, sautéed garlic and olive oil, parmesan, lemon juice, and Keep It Classic to a food processor or blender. Blend until completely smooth.
7. Serve over the Pasta of your choice. Buon appetito!

SPICY “ MAC &CHEESE “

Recommended Pasta pairing: Hearty Beef Ravioli

Ingredients Four Servings

• 40 g of unsalted butter
• 25 g of flour
• 480 ml of milk
• 340 g of shredded sharp cheddar cheese
• ½ tsp of ground mustard powder
• 1 tsp of the spice blend Spice It Up
• few sprigs of fresh parsley, chopped, for topping (optional)

1. Melt butter in a large saucepan over medium heat. Whisk in flour to form a roux. Cook for 30 seconds to 1 minute, until fragrant.
2. Pour the milk very slowly into the roux with one hand, constantly whisking with the other. Be sure to whisk out all the clumps so the sauce is smooth.
3. Once the mixture is smooth, continue to cook for about 5 minutes, whisking occasionally until the milk has thickened.
4. Whisk the mustard powder and Spice It Up into the sauce.
5. Turn off the heat. Add 2/3 of the cheddar cheese (saving 1/3 for later) and stir until melted.
6. Stir your cooked Pasta into the sauce.
7. Pour the Pasta into an oven-safe baking dish (we used a cast iron skillet), and top with the remaining cheese.
8. Bake at 180° C for 15–25 minutes or until the cheese has melted and the edges are crispy.
9. Top with chopped parsley and another pinch of Spice It Up (optional). Serve immediately and enjoy!

Here you can find instructions in multiple languages, detailed product insights, and more

• www.craftly.com

References

• craftly: Geschenke mit Stil zum Experimentieren und Probieren! – Craftly EU

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