I tried my hand and some homemade pasta this weekend, and finally got a chance to use the pasta machine we got for our wedding — the process of making pasta seems so daunting at first, but it’s actually amazingly simple, and so worth the effort! I tried two different methods, the first was a classic all-purpose flour and eggs combination, and the second used an egg flour and water. I also tried two different fillings with the dough variations, one was a ricotta, parmesan, and Italian sausage stuffing that I served with a red sauce, and the other was a butternut squash with maple brown sugar that my in-laws brought home to me from Vermont — I served those with brown butter and toasted pine nuts. I preferred the egg flour for a stuffed pasta like this, and think the all-purpose flour works better for a cut pasta like fettucini, but overall: YUM. Luckily I made about a gazillion of each, so I will be enjoying leftovers all week!
It really looks YUM!
These do look great! How did you store the leftovers, in the fridge or freezer? We do fresh pasta and always freeze it, but I’m wondering what others do and whether the recipes make a difference.
I stored the leftovers in the fridge since there weren’t too many, and they certainly won’t last long, but I haven’t tried freezing it yet!
I am DROOLING.
I’m coming over for leftovers tonight, ok? Make room for one more at the table 🙂
Always a spot at the table for you miss Lindsay!
Oh yum yum yum!!! I’m hoping to get the pasta attachment for the Kitchen Aid soon, so I’m definitely going to make my own raviolis!
I am curious how the extension on the Kitchen Aid works — you’ll have to report back 😉
they both look delicious! and nothing bad about leftovers 🙂