Canterbury Baking School

Vicky’s Bellissimo Ravioli

Posted on June 15th, 2017

Summer is perfect for a light pasta dish. Here at Canterbury Baking School we made the perfect pasta recipe by milling our own kamut grains to create our own Italian feast!

While studying under an Italian master chef, I learned how to make my own fresh pasta by milling my own heritage grains. We would like to share with you an authentic Italian summer speciale! Everything we produce here is inspired by those teachings, and now we can help you bring that authenticity to your dinner table!

Tagliatelle time!

Home-Made Healthy Tips

We used our heritage kamut grains to make our fresh pasta. Kamut is an ancient grain that originated in the Middle East and was used by the Egyptians. It is high in protein and can even be eaten by some people who are sensitive to wheat! It is also packed with minerals like manganese and selenium.

Most of the minerals and vitamins are present in the germ. Once milled, the germ oxidises and becomes rancid, so you should use your flour within 48 hours to get the maximum health benefits from the wheat.

Filling our ravioli with spinach, ricotta and wild garlic!

Hand-made fresh pasta coming along nicely!

Here’s how to make your own fresh pasta:

300g freshly milled Kamut flour

(I often lightly sieve the flour to gain a more silky texture)

3 eggs

large pinch of salt

1 tbsp rapeseed or virgin olive oil

A few drops of water if required

(Always remember; the rule is 100g of flour to one egg!)

Make a well!

Make a well in your flour and break the eggs into the middle

Gently use your fingers to mix the flour and beaten eggs, then roll and stretch out the dough

Knead the dough to begin developing the gluten

(Salt and oil optional)

Wrap the dough in clingfilm and allow to relax for 15 minutes

Pass the dough through the pasta press on the widest setting (usually 0)

Fold into three and press it through three more times, reducing the setting each time until it’s thin enough for you to see your fingers through the dough

Your pasta is now ready to become ravioli!