Making pasta from scratch

I’ve been wanting to try my hand at pasta making for a while. Mostly because the options for different filling in ravioli in Norwegian stores is not very good.

I got a pasta roller, and with the help of the enthusiastic sister, set to work.

We started with the seven-yolk pasta recipe from The Smitten Kitchen. There might have been a slight wonder about how many yolks were needed. (We did notice that the Silver Spoon, the Italian cookbook, only went for two eggs… Might try that next time.)  Also the amount of flour seemed absurdly small compared to the amount of liquid.

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But in the end, it turned out to be the perfect pasta dough.

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It was easy to get through the pasta roller – and produced some wonderful long pasta sheets.

The sister made the stuffing – she cooked half an onion and some chopped mushroom in a pan, added some spinach – stirred it for a bit. Then she added that, plus some ricotta, basil and salt and pepper to the food processor. Presto – filling.

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I’m very sloppy, so naturally, I overfilled the ravioli. (I don’t know why she lets me do these things… she knows me.) But, the taste was fantastic at any rate.

Once the pasta dough was made – it did not take long to put together at all. And it cooked much quicker than the pasta you buy in stores.

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