Homemade Stuffed Pasta

INSTRUCTIONS

• 1
  Pour both flours onto a board. 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 firm consistency. Form a ball, wrap it in cling film, and refrigerate for at least 30 minutes.
• 2
  In the meantime, 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 each piece out with a rolling pin into the thinnest possible sheet, 15-16 cm wide. During rolling, dust with additional flour as little as possible.
• 5
  If using a pasta machine, set it to the widest setting. Pass the dough through the machine twice, reduce the setting by one notch, and pass the dough through twice again. Now fold one end of the dough over two-thirds of the way and cover 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 until the seventh setting. My machine has a total of 8 settings.
• 7
  Place the rolled-out sheet on a lightly floured board and place mounds of filling about 0.5 cm from the edge, leaving enough space between them. Brush the sheet around the filling with beaten egg white. Cover the mounds with the other half of the dough and press the dough together between the mounds. Try to avoid leaving empty space around the filling. Use a pastry wheel or knife to cut the dough into individual pieces. Press the edges to prevent them from opening during cooking.
• 8
  Bring approximately 4 liters of water to a boil in a large pot. Add 2 teaspoons of salt and bring to a boil.
• 9
  Once the water for the pasta is boiling, add the pasta to the water, reduce the heat so it gently simmers. Gradually add the pieces to the water, ensuring each has enough space and they do not stick together during cooking. Cook for 8 minutes.
• 10
  Serve on sautéed spinach with ricotta, sprinkled with chives and lemon zest.