PASTA MAKING sans PASTA MACHINE equals BIG MUSCLES. Sounds like the heading of an Italian gent’s personal ad. Alas, it actually describes our Saturday night. Though great fun, pasta making can really be a workout.
Our first attempt to make the pasta dough was memorable at the very least. I was leaving for what I hoped would be the last ‘ingredient run’ as Ryan started making the dough. But instead of a puffed chest beaming with pride, I returned to a furled brow and a shaking head. He picked up the ball of dough and let it fall to the counter. Cement. It turns out I bought whole wheat flour (uck!) and when the recipe was converted from metric to standard something went awry. Too much flour, too few eggs. We could have bowled with that ball.
Back to the store.
Our second attempt was a success – though dear Lord, it took some muscle to get the elasticity into that sucker.
From there we had great fun. We made three different types of ravioli: wild mushroom prosciutto with basil pesto, ricotta and mozzarella fried ravioli, and a berry mascarpone dessert ravioli.
We also made the recipe that kicked off Mission: Jamie Oliver Warm Bread Salad of Crispy Pancetta, Parmesan, and Poached Egg. I will post the recipe soon.
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