Q1: What is the absolute, number one secret to my pasta present falling apart?

The most important secret is the final rest. By letting your hot pasta present rest for a full 15 minutes after it comes out of the oven, you are allowing all the hot, cheesy, and saucy layers to cool slightly and to set up. This is the non-negotiable key that will allow your beautiful creation to hold its perfect, gift-box shape when you release the springform.

Q2: Can I make this ahead of time for a Christmas party?

Yes, this is a perfect make-ahead centerpiece! You can fully assemble the unbaked present a day in advance, cover it, and keep it in the refrigerator. On the day of your party, you can simply pop it in the oven to bake.

Q3: Can I make this vegetarian?

Yes, absolutely! To make a delicious and hearty vegetarian version, simply substitute the ground beef meatballs with about 1 1/2 cups of your favorite, sautéed mushroom and ricotta filling.

Q4: Can I make this with store-bought pasta sheets?

You can, but you will lose the beautiful, festive red and green colors. If you are short on time, you can use fresh, store-bought pasta sheets for the "wrapping paper" and you could create a simple "ribbon" out of some blanched leek greens or some long, fresh chives.

Q5: What is "00" flour?

"00" flour is a classic Italian flour that has been milled to a very fine, powdery texture. It has a moderate protein content, and it is the secret weapon of Italian nonnas and professional chefs for creating a fresh pasta dough that is incredibly silky, smooth, and tender.

Pasta Christmas Present (A Holiday Showstopper!)

An elaborate and festive recipe for a ‘Pasta Christmas Present,’ a showstopper savory ‘cake’ perfect for a holiday centerpiece. This multi-layered dish is constructed in a square springform pan using homemade, fresh pasta sheets colored red with beets and green with parsley. The ‘present’ is filled with three distinct layers: a creamy cheese penne, a spinach-mozzarella mixture, and savory meatballs in marinara sauce. The entire structure is enclosed in the colored pasta sheets and decorated with a pasta ‘bow’ before being baked.

Author: Grace

Ingredients

For the Pasta Doughs:
1 pound 00 flour
1 bunch fresh parsley
1 medium red beet
5 large eggs
Kosher salt & olive oil
For the Fillings:
8 ounces ground beef
2 tablespoons breadcrumbs
2 tablespoons milk
3/4 cup grated Parmesan cheese, divided
3 cloves garlic, grated
1 cup marinara sauce
One 10-ounce box frozen chopped spinach
One 8-ounce package shredded mozzarella (about 2 cups), divided
3 ounces penne pasta
1/4 cup heavy cream

Instructions

Make the Pasta Doughs: In a blender, puree the parsley with 2 eggs. In a separate process, puree the beets with 3 eggs. Create two separate bowls of flour (6 oz and 10 oz). Make a well in each and add the purees to create a green dough and a red dough. Knead each until smooth, wrap, and let rest for 30 minutes.
Make the Fillings: Combine the ground beef, breadcrumbs, milk, 1/4 cup Parmesan, two-thirds of the garlic, and 1 egg. Form into 12 meatballs. Simmer the meatballs in the marinara sauce with 1 cup of water for about 20 minutes until cooked through.
Cook the spinach according to package directions, then mix with the remaining garlic, 1 cup of mozzarella, and 1/4 cup of Parmesan.
Cook the penne pasta. Combine the cooked penne with the heavy cream, the remaining mozzarella, and the remaining 1/4 cup of Parmesan.
Roll and Cook Pasta Sheets: Roll both doughs through a pasta roller to setting #4. Cut the green dough into long 1-inch strips and 5-inch squares. Cut the red dough into two 20×5-inch pieces. Briefly cook all pasta pieces in boiling water for about 30 seconds, then shock in ice water.
Assemble the ‘Present’: Preheat the oven to 300°F. Line a 7-inch square springform pan with two long green pasta strips, crossing them in the center to look like ribbons. Line the pan with the red pasta sheets, leaving an overhang.
Layer the fillings inside: first the penne mixture, then two green pasta squares, then the spinach mixture, then the remaining green pasta squares, and finally the meatball mixture.
Fold the overhanging pasta sheets to enclose the filling. Use the final green pasta strip to create a bow for the top.
Bake and Serve: Bake for about 30 minutes until hot throughout. Let it rest for 15 minutes before unmolding, slicing, and serving.

Notes

Special Equipment: This is an advanced project requiring a high-powered blender, a pasta maker, and a 7-inch square springform pan.
This is a showstopper dish that is a labor of love, perfect for a special holiday meal like Christmas dinner.
The fillings and pasta dough can be prepared in advance to break up the process.
Resting the finished ‘present’ for 15 minutes is crucial to allow the layers to set before slicing.
The article references a ‘Cook’s Note’ that is not provided in the text.

Find it online: https://www.eatswithsoul.com/pasta-christmas-present/