The pictures were taken on my new toy: a Nikon D90 which has made me ecstatically happy and takes the most amazing pictures. Unfortunately the pics were taken my an over-zealous fourteen year old who is only starting to learn about composition and the like (you understand when you see them)
Fresh pasta is something that happens often in our house. I've got it to such a fine art that I can make, roll and boil it in under 45 minutes! I haven't had a wedding so I can put a KitchenAid KSM150PSWH Artisan Series 5-Quart Mixer, White
on the registry list so the dough still has to be mixed and kneaded by hand (the fourteen year old is really good at this part so we share the duty when he's feeling cooperative) I bought the pasta roller when I did a pasta making course a few years back but it's only started being used regularly since we got the chickens ;-)The recipe is very simple:
100g flour per egg - use 1 egg per person (I always make extra as there are ALWAYS unexpected guests and if it doesn't get finished on the day it makes for the best lunch or freezer meal) Mix the two together and knead into a dough. If it's too hard, add another egg or water and if it's too sticky then add a little more flour. I divide the dough into manageable balls to knead and roll out or else it's a real challenge...
This time around I decided on Raviolli with butternut and Ricotta and another with spinach and feta.
I will definitely not miss the next dinner invite. It all look amazing, well done.
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