So after mastering the art of making pizza dough and sausages Mr Blue-eyes has moved onto pasta. As much as we wanted to get the pasta attachments for our Kitchenaid we werent quite willing to spend almost the cost of the mixer for the attachments and a quick trip to Victoria's Basement scored us a basic pasta maker in a matching red enamel even.
A couple of trials ensued and it wasnt long before the right blend of pasta flour and semolina was discovered. Some digging in the utensil drawer unearthed a long lost ravioli wheel and the technique was perfected.
One of the more successful dinners was a Prawn, pinenut & fetta ravioli with a tomato and cream sauce with garden fresh basil.
The filling laid out on the pasta ready for the top layer
Once the an egg wash is brushed on the bottom layer, the top layer of pasta is laid on top and smoothed down around the filling.
The edges are then trimmed off using the wheel tool.
and then cut into individual pieces.
lots of flour is used to make sure they dont stick together as they're being prepared. Whilst they were in a pot of salted boiling water the sauce was created with cherry tomatoes, garlic, basil and a splash of cream.
We just managed to snap this shot because minutes later there was nothing left in that bowl - a real plate licker...