Sometimes I want pasta. Really want pasta. And creaminess, and chicken. This recipe from the Pioneer woman hit the spot.
Since I am trying (well, sometimes) to be healthier – it is whole wheat pasta instead of regular.
It’s the illusion that counts.
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.
Continue reading “Making pasta from scratch”