This is the second time I've made fresh pasta and I have to say its really fairly easy. Granted I have a secret weapon that makes it a little easier for me. Before I was born my parents were given a pasta maker, which rolls the dough thinner and thinner and if I wanted to has a setting to cut it into one of two different spaghetti thicknesses. I have actually had this in my possession for years, but never got up the guts to try it. The idea of making your own pasta sounds so laborious and I was so scared I was going to mess it up. Finally a few weeks ago I decided I was going to try it. I bought some semolina flour and found that it was shockingly easy. I'm sure similar results could be obtained with a rolling pin and a little more diligence than what was require from the pasta maker, but I promise you, its worth it!
I was cooking for 3-4, but I like to have leftovers so I made a little extra. In a food processor combine 2 1/4 cup semolina flour and 3 eggs. If when you are done blending it it is still a little stiff and dry add the tiniest amount of water. You are looking for it to be no longer crumbly when you fold it and just the slightest bit sticky (too sticky and you won't be able to work with it). Roll the dough out in sheets. As thin as you feel comfortable with because remember it will expand when you cook it so if you start fairly thick it will end up being chewier once its cooked. Use a glass or a round cookie cutter to cut the dough into circles.
In a bowl mix about (I guesstimated this so thats why I say "about") 1 cup ricotta cheese, 1/4-1/2 cup cream cheese (I used the whipped kind because I wanted to keep them on the lighter and fluffier side) and 1/4 cup shredded mozzarella. Mix them thoroughly together. Depending on the size of your circles put 1-2 tsb of filling in a line in the middle of each circle, leaving room around the edges. Have a cup of water handy because you need to wet all around the edge of each circle. Once wetted slightly fold the circles in half, pinching the two edges together. Place your pinkie finger in the middle of the pillow you have just created and fold the corners around your finger and pinch them together. Set each one aside in a way that will not leave them touching each other.
Note! If your pasta at any point while you are trying to fold it has dried out and is trying to crack while you are trying to fold it, moisten towels and leave them over your pasta for about 15 min to soften them up.
You can leave these like this for a bit while you get the rest of the meal going. Get your salmon fillets out and lay them on a plate and sprinkle olive oil over them and give them a change to absorb a little bit of it while you make your sauce.
For the sauce first you want to melt 1/2 cup butter. Leave it to the side to cool a little because you don't want it curdling your eggs. In a blender mix 3 egg yolks, 1/2 tsp salt, 1/2 tsp dry mustard and 1 tbs lemon juice. Once the butter is cooled and while it is blending slowly drizzle in the butter. The sauce will thicken up and you have a traditional hollandaise base. Chop up about 2 cups of basil and throw in the blender along with 1/4 cup grated Parmesan and 1/4 cup pine nuts. Blend away until it is all thoroughly chopped and mixed. It is supposed to be a thick sauce, but if it is too thick for your liking melt some more butter, LET IT COOL, and add more.
Start a pot of water going and sprinkle in a little bit of salt. If you ever wondered why recipes say to do this its not just for the flavor. It also raises the boiling temperature so by the time it boils and you're ready to use the water it is at a hotter temperature. At the same time while you're starting that start up your grill. Keep in mind that once you add the pasta it will only take a few minutes. Fresh pasta does NOT take as long as dried pasta.
Grill the salmon until you get nice char marks and it is cooked in the middle. Drop the tortellini in the water and boil for just a few minutes until it is at the texture you prefer. Plate the pasta and the salmon side by side and drizzle your sauce over both, dusting the pasta with a little more Parmesan. I also chopped up a little tomato on the side and tossed it with a sweet and sour poppy seed dressing that I had. I apologize that only have a picture of the pasta and not the salmon. It got eaten a little too quickly. :) I hope you all enjoy it as much as I do!
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