Rustic Ricotta Pasta

Yes, I am obsessed with ricotta! I love this stuff! I had some left over ricotta cheese and eggs in the fridge and was thinking what to make out of it because I will be leaving for my trip tomorrow and I know that Michael will not start using it. It would be such a waste and I hate wasting food.

I remembered a dish that my grandmother used to make. She started making this rustic pasta-style dish when my mom was still a little girl right after WW II. The family didn’t have a lot of money and 4 kids to feed. What were the basic available ingredents those days? Correct, eggs and flour. So she made a simple thick pasta-style dough and formed the pasta with a spoon. Originally, the pasta would be put in a casserole of butter and topped with scrambled eggs.

Grandma also cooked this dish when I was a little girl. I loved it because it’s so simple and you could feel the love that went into it.
So today it’s my turn on grandma’s rustic pasta adding some ricotta to the list of ingredients.

This is grandma and me. Michael took this pic a couple of years ago. Unfortunately, we don’t see each other often as my folks live in Northern germany near Hamburg and Michael and I live in the South in Bavaria. But I am looking forward to seeing them this year for Christmas. It will also be Grandma’s 89th bday this year. She’s such a lovely old lady and a great cook!

For two servings

2 organic eggs
1,5 cups of flour
2-3 tablespoons of ricotta cheese
generous pinch of salt
pinch of nutmeg

Add all ingredients to a mixing bowl and mix them together. The dough will have a creamy consistancy and will stick to your spoon. It should not be too liquid. If you have the feeling it’s too moist you can just add some more flour.

In a medium pot bring salted water to a boil. when boiling reduce the heat. Take a teaspoon and take some dough on it forming a round gnocci like shape. Let it glide into the water. Do a test run first. The pasta might stick to the bottom of the pan for a little bit but it should come loose and float on the water’s surface. Let it cook for about 3 minutes.
Now form & cook your pasta. You can serve it with a sauce of your choice or dress it up with some pesto, olive oil and balsamic reduction and add some ricotta.

2 comments to Rustic Ricotta Pasta

  • They tasted really clean and simple. It was just nice dipping them into the olive oil, balsamic and some ricotta. I’ll have some leftovers now for dinner :-) The Malfatti also sounds very nice.

  • Love this recipe! I have leftover ricotta in my fridge as well and was planning to make Malfatti, very similar to this dish but with greens in it. These little pasta dumplings are beautiful! Hope you have a great trip!!!!

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