It was my first attempt at making homemade pasta from scratch. I invited friends over and what an 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 one moment every thing looked like a chinese laundry — I loved it. Pasta everywhere!
I tried it later on my own to make more pasta for a dinner and I found it to be a bit of hard labor to do alone. It’s definitely something I will be doing with friends surrounded by music with a glass of wine.
We started with the basic recipe of 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 that I want to try it’s adding amaretti cookies, nutmeg, Grana Padano and mostarda mantovana (spicy sauce made of candied fruits syrup and mustard essence) to the pumpkin puree.
For the beet fettuccine we made the dough by adding beet juice. The color came out beautiful, but to my disappointment after boiling the pasta the intense color tends to fade away.
So I tried a second time boiling it in beet juice instead of water which helped retain more of the color.
At the end we were so hungry that we made the sauces fast and easy. For the spaghetti we just sautéed radicchio with dry chili, garlic, and olive oil.