Look who’s got a new toy!
After toying with the idea of getting a pasta machine for months and months (Damn you Junior Masterchef Australia!), we finally came home with this big boy yesterday. For ages I told myself, “Pfft, I can make this work with a rolling pin! Fancy machines, I scoff at you! If Italian Nonnas in secluded villages can make pasta without a machine, so can I!”
Yes. Delusions of grandeur plus laziness doth not a pasta maker maketh.
Anyway, Titania (Where’s Oberon? Hurhurhur.) is no damsel in distress.
She is one metal lovin’ lady. I might just incorporate her into my workouts just to get my money’s worth.
So of course, dinner tonight was pasta.
Not contented with having freshly made pasta, I traded the water needed in the pasta recipe for tomato paste so we can have some orange-coloured pasta.
I doubled the quantity so we could have fettucini tonight, and I could stuff me some pumpkin ravioli for The Guinea Pig.
Most of the steps were simple. So simple I could cry.
- 1 egg
- ½ teaspoon salt
- 125 g all-purpose flour
- 40 ml tomato puree/pasta sauce (Note that as tomato puree is not as ‘liquid’ as water, you might need a bit more than this.)
- Combine the flour and salt and make a well in the flour.
- Crack the egg and pour half the tomato puree into the well you’ve created. Mix using a fork to beat the egg while bringing in the flour around the sides of the well. The mixture should form a stiff dough. Adjust by adding more puree if you need to.
- On a lightly floured surface, knead dough for about 3 to 4 minutes. Let the dough rest for about 20 minutes.
- Divide the dough into workable portions, then roll out and cute with a pasta machine.
At this point, I covered the dough with a damp cloth to prevent it from drying out and let it rest, and started working on the pumpkin filling.
Now. I checked out this Butternut Squash Ravioli recipe, but ended up seasoning it completely differently because I was going for a sweeter flavour. (Can’t tell you my exact measurements, but for double the portion, I included the shallots, skipped the cheese, replaced nutmeg with cinnamon and put in a tablespoon of palm sugar.) Perhaps one day I’ll follow that one.
The pumpkin filling was simple enough too. I just had to keep tasting it because I was trying (so hard) to replicate the super yummy ones from Huber’s.
What was difficult, surprisingly, was rolling out the dough!
My (over) enthusiastic project mate would rather watch a Youtube instructional video than read the instructions on paper. Hmm. Then the pasta was cranked out too quickly, resulting in some caterpillar-ish squiggly bits. Even then, we pressed on.
May I present to you… Our pasta hanging contraption?
The fettucini done, I started on my ravioli – which was so tiring, ironically, because I tried to use this fancy ravioli cutter.
Wayyy easier with a knife.
Tada! Ravioli, done!
And just for good measure, here’s dinner:
I’d have to say, the pasta was really soft yet had a nice chew to it. I even had a bit of the raw dough (HEH) and it was gooood.
Updates on the pumpkin ravioli later on!