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Homemade Pasta

Pasta’s.. Definitely our most favorite dish ever! As a kid a grew up with pasta for almost everyday, not strange that I like to prepare it myself as well.  As an Italian girl, it was therefore  quite obvious that I got an pasta machine from my mom.  In my student period, I did not had time to use the machine that often. Now, I really enjoy creating different fresh pasta’s to serve for my friends.

Here you can find the recipe of pumpkin ravioli and a pesto dough pasta.

Ingredients

The Dough

Flower 100gr
Egg 1

Pasta variation: Pumpkin Ravioli 

Pumpkin 1 pumpkin
eggyolk 1
Parmesan Cheese 45 gr
Sage few leaves
Nutmeg 1 spoon
Pepper Few pinches

Preparation Process

Pasta:

Make a small hill from the flower with a gap in the middle. Break the egg in this hole and mix the egg slowly with the flower and knead the dough for 5 minutes. When you have a nice ball of dough, place it under a damping dishcloth for 15 minutes.

Cut the dough in 4 pieces and make it flat. Use your pasta machine to create super thin papers of dough. Use a round figure to make a lot of ravioli rounds

Filling:

Cut the pumpkin in small pieces and put in the oven for 45 minutes. When finished, remove the skin and put in a bowl together with the sage, parmesan, pepper and nutmeg and but it in a blender.

Place little hops of the pumpkin in the middle of the pasta rounds, place some eggyolk around and close it with another pasta round on top.

Cook the pasta for 4 minutes in boiled water.

Tips and variations

A perfect sauce for this one is a simple butter and sage sauce:

Melt 50 grams of butter until it is a little bit brown. Add around 10 leaves of sage and sprinkle the sauce over the pasta.

Other pasta variations:

  • Add some pesto in your dough! Super delicious! It gives and extra  flavor and is nice with some tomato sauce (check our recipe for homemade tomato sauce)

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