Show Information – Dec. 16, 2013
Egg Pasta
1000 grams - All-purpose flour
300 grams- Egg yolks
175*-Water
Combine all ingredients in the work bowl of a mixer- mix on medium speed with a paddle until uniform ball comes together, then turn to low and continue to mix until uniform and elastic- Usually 10 minutes or so.
Home-Made Ricotta Cheese
85 grams - White distilled vinegar
1 gallon- Whole milk
Add milk to large pot, heat over medium high heat- Whisking vigorously, add white distilled vinegar. Continue to whisk milk every few minutes to be sure the bottom does not scorch.
Heat milk to 190 degrees, then turn the heat off and allow the milk to sit for 30 minutes. The ricotta will make a floating raft of itself on top of the whey in the pot- Use a mesh strainer with a handle to scoop the ricotta out and land it on top a colander with a layer of cheesecloth over it (a clean thin piece of woven cotton fabric will work as well) Allow to drain until desired consistency is reached then place in a container to cool in the refrigerator. Fresh ricotta will stay good for 4-5 days, but tastes best soon after being made.