1 pound homemade Ricotta cheese, recipe follows
Salt, to taste
1 pound ditaloni or tubetti
Freshly ground pepper, to taste
1/4 cup roasted and ground blanched almonds
1/4 cup ground blanched pistachios
4 quarts whole cow's milk
2 cups goat's milk
2 cups heavy cream (preferably not ultra-pasteurized)
5 tablespoons fresh lemon juice
Pass the Ricotta through a fine mesh sieve and salt lightly. Check the taste. Bring a large pot of water to a roiling boil, salt abundantly, and add the pasta. Drain when al dente, saving 1/4 cup of the cooking water. Stir the water into the Ricotta until well blended. Toss the pasta and Ricotta together with a grinding of pepper and serve the almonds and pistachios on the side, allowing each diner to sprinkle the top of his serving alternatively, toss the nuts with the pasta, then serve.
Put both milks, the cream, and the lemon juice into a large nonreactive saucepan or stew pot. Turn the heat to low and bring to 194 degrees using a candy thermometer, making sure it does not touch the bottom or sides of the saucepan or pot. This will take about 2 hours. Line strainer or small colander with cheese cloth. When curds form on the surface of the liquid, remove them with a skimmer or slotted spoon and transfer to the strainer. Increase the heat to medium and after 8 minutes, skim some more, until all the curds are removed and only milky liquid remains. Leave the curds to drain for 1 hour, then transfer them to container and refrigerate. Fresh homemade ricotta will stay fresh for about 4 days in the refrigerator and may be used in recipes.
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