|My goodies from Green City Farmers Market|
Finally by Thursday evening after a long day at work and solid progress moving every day this week I came home and attempted to make pasta for the first time because my new pasta machine had arrived earlier in the week. Pasta I find is a fundamental thing that I should not be buying at the store. If it's as easy as they say to make, my home made stuff will be so much better than store bought food.
|New pasta machine!!|
I have been reading Michael Ruelman's book called "Ratio", it's a fantastic book that doesn't use recipes but ratio's of ingredients. I really like this because you can scale the quantity of food you may need to prepare based on the number of people you are cooking for. Armed with the basic pasta ratio of 2 part egg, 3 parts flour and a digital scale, I set out to make some pasta from the awesome eggs I got from Green City. Meanwhile, I had also started working on a variation of a homemade pasta sauce I haven't made in years. I absolutely love home made pasta sauce, it's freshness is beyond anything one can imagine. I like mine with the chunky goodness of broken down tomatoes, not pureed so when all things are done and a hunk of basil towards the end you get something like this.
Back to the pasta. So not really knowing what the heck I'm doing, I whipped out this pasta. Granted, had I read the directions, I would have learned all about that tri-fold technique and decreasing the size of the roller every few passes to get that nice soft thin noodle. Instead what you see here is a few passes on the largest setting and run through the thick noodle attachment. This made for a decent noodle, but it was tough when cooked. Blast.
After reading about how this process worked a little more, and checked out a few video's on the interwebs I figured: Ok, I was close just some minor technicalities. Friday rolled around and by this point in time I'm super tired after my long week. The complexity of this project at work combined with this move has me in zombie mode by the end of Friday. I need good food and lots of it. My friend Kelly and I decided that we'd get together for the first of many team cook offs at the new apartment. While we were at it we kicked things up a notch and went for making Ravioli for the first time. I had stopped by The Chopping Block earlier in the week to get a ravioli stamp because I love love LOVE ravioli.
Armed with the new knowledge about how rolling pasta is really suppose to work, a new bag of all purpose flour and ample wine, what transpired was magic. It took some getting use to, but after the second or third path of pasta we did it got much easier and began to make sense.
With our pasta sheets all rolled out, we made a Asparagus & Ricotta filling and proceeded to make awesome ravioli using a egg wash to seal the little guys up. In the future, I want to figure out how to use all the trimmings a little better, I think the stamp promotes a lot of waste... I do like those crinkly edges however.
The end result, Asparagus & Ricotta ravioli with a homemade tomato sauce and the first group meal in my new apartment. A perfect end to a very long week.
|Asparagus Ricotta Ravioli with Roma Tomato/red wine based sauce comprised of garlic, onion, red pepper sauteed in butter.|