Flour, egg, and edible petals pressed between two thin sheets of dough. What comes out of the pasta machine is something close to a painting. Serve simply. It asks for very little.
From the Bella Cucina Pantry
Bella's Floral Pasta Bundle
$61.90
Everything this recipe calls for — bundled and ready to go.
For the pasta:
4 cups "00" flour or White Lily (3½ cups for the dough, ½ cup for rolling)
4 extra large eggs
¾ tsp of salt
Edible flower petals
For the whipped ricotta:
2 cups whole milk ricotta cheese
1 Tbsp Bella Cucina Lemon Oil + more for drizzling
1 Tbsp Preserved Lemon Cream
½ tsp Wildflower Salt + more for garnish
PREPARATION
To make the pasta dough: Place flour on a clean work surface and make a well in the center. Add the salt and eggs into the well. Beat with a fork, gradually bringing flour in from all sides until the dough holds together. Knead for 10–15 minutes, using the reserved flour as needed. Alternatively, combine flour, salt, and eggs in a food processor and run until dough forms a ball. Cover and rest for 60 minutes at room temperature, or refrigerate up to 2 days.
To roll and layer: Divide dough into four portions and flatten into squares. Using a pasta machine, roll each portion through the widest setting, then continue increasing until you have a thin rectangle. Lay edible flower petals across half of the sheet, fold the dough over, and run through the machine once more to press the petals in.
To cook: Cut pasta into wide square sheets. Boil in well-salted water for 2–3 minutes, until the sheets float. Drain using a colander. Makes approximately 1 lb. pasta.
To make the whipped ricotta: Combine ricotta, Lemon Oil, Preserved Lemon Cream, and Wildflower Salt in a food processor. Blend for 1–2 minutes until light and fluffy.
To assemble: Layer a pasta sheet with 2 Tbsp whipped ricotta. Top with a second sheet. Drizzle with Lemon Oil and finish with a sprinkle of Wildflower Salt to taste.