Homemade Stuffed Pasta

INSTRUCTIONS

• 1
  Sprinkle both flours onto a work surface. Make a well in the center, crack the eggs into it, and add the oil. First, whisk the eggs with a little flour using a fork, then start working the dough with your hands. Knead until the dough comes together. The dough should have a stiffer consistency. Form a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
• 2
  Meanwhile, prepare the filling. Finely chop the smoked salmon and mix it with ricotta, egg yolk, and chopped chives. Season with salt and ground pepper.
• 3
  Also, prepare the sautéed spinach. Wash the spinach leaves and sauté them in a pan. Add ricotta, season with salt, pepper, and crushed garlic.
• 4
  Divide the dough into 2 pieces. Roll out each piece with a rolling pin into the thinnest possible sheet, about 15-16 cm wide. When rolling, use as little extra flour as possible for dusting.
• 5
  If using a pasta machine, set it to the widest setting. Pass the dough through the machine twice, then reduce the setting by one notch and pass the dough through twice again. Now, fold the dough by bringing one end two-thirds of the way and covering it with the other end.
• 6
  Repeat the entire process with the machine: twice on the first setting and once on the second setting. Then continue reducing the setting down to the seventh setting. My machine has a total of 8 settings.
• 7
  Place the rolled-out sheet onto a lightly floured work surface and, about 0.5 cm from the edge, place spoonfuls of filling with sufficient spacing. Brush the dough around the filling with beaten egg white. Cover the spoonfuls of filling with the other half of the dough and press the dough together between the spoonfuls. Try to avoid creating empty spaces around the filling. Using a pastry wheel or knife, divide the dough into individual pieces. Press the edges firmly to prevent them from opening during cooking.
• 8
  Bring approximately 4 liters of water to a boil in a wide pot. Add 2 teaspoons of salt.
• 9
  Once the water for the pasta boils, add the pasta to the water, reduce the heat so it simmers gently. Gradually add individual pieces to the water, only adding as many pieces as can fit comfortably without sticking together during cooking. Cook them for 8 minutes.
• 10
  Serve on sautéed spinach with ricotta, sprinkled with chives and lemon zest.