It was my first attempt in making pasta from scratch, I invited friends over to have an interactive cooking experience.
The pleasure of eating fresh pasta is worth making the dough.
We made spaghetti, beet fettuccine and ravioli filled with pumpkin.
The dough we made by hand and then we used a pasta machine to roll it out.
The pasta in the drying rack, we did several batches of pasta. At a moment every thing looked like a chinese laundry. I loved it. Pasta everywhere!
I try it later on my own to make more pasta for a dinner and I found it to be a bit hard labour. Definitely It's something I will be doing with friends surrounded by music with a glass of wine.
We started with the basic recipe with 3 eggs and 2 1/4 cups of unbleached all purpose flour. Then we continued by mixing the flour with semolina, my idea was to experiment with other kinds of flours like coconut flour, rice flour, flaxseed meal and spelt.
For the pumpkin ravioli I made a puree by roasting the pumpkin with olive oil and thyme. Mashed it with a fork adding butter, salt, pepper and pinch of grated nutmeg. For the sauce I melted butter with sage and served it with Parmigiano Reggiano. This is alway one of my favorites tortelli di zucca, pumpkin + butter + sage + parmigiano .
I found a recipe which I want to try it is by adding to the pumpkin puree amaretti cookies, nutmeg, Grana Padano and mostarda mantovana (spicy sauce made of candied fruits syrup and mustard essence)
For the beet fettuccine we made the dough adding beet juice. The color came out beautiful, but for my disappointment after boiling the pasta the intense color tends to fade away.
So I try the second time boiling it into beet juice in stead of water which helped a little better to retain more of the color.
At the end were so hungry that we made the sauces fast and easy, for the spaghetti we just sautradicchio with dry chili, garlic and olive oil.
Mi piace la pasta!