Steph from Stephfood was our Daring Cooks' July hostess. Steph challenged us to make homemade noodles without the help of a motorized pasta machine. She provided us with recipes for Spätzle and Fresh Egg Pasta as well as a few delicious sauces to pair our noodles with!
I have an Olympia stainless steel hand-crank pasta roller. I don't remember buying it; it was early on in my married life and I was likely in a culinary mood. I've used it fairly often, though I wouldn't say it's a regular item at work in my tiny kitchen. It usually lives up on the shelf by the hand blender, winking at me when I open the cupboard door. When I have time and extra hands to help (the kids love rolling it out!) I do prefer the quick cook time and the taste of fresh, homemade pasta. But I've made broad noodles every time I've used it. So with this challenge, I wanted to try something new and so decided to go with stuffed pasta.
I made the pasta from my usual recipe; 2 eggs, a pinch of salt, 2 t vegetable oil, and 1 1/2 cups of flour. Yup, that's it. It's stirred until it forms a ball, kneaded for about 8 minutes, then rests for 30 minutes in the fridge before getting rolled within an inch of its life on the pasta machine.
For filling I thought on flavours and chose chorizo sausage, goat cheese, and basil. The garden is positively full of it these days and I love its fresh, lemony taste in everything I'm cooking lately. I cut the flat sheets of dough into squares, piled on some filling, put a top piece on, and made it round while sealing the edges with a biscuit cutter. They actually looked pretty good (though A said one, my first attempt, looked "pretty mutated").
|Ready to cook!|
For sauce I made a light mix of tomatoes, olive oil, garlic, and a bunch of herbs from the garden: basil (of course!), thyme, oregano, and some chives. Chicken stock and white wine were added, all simmered away while we made the pasta, and a touch of cream was added at the end. Yum. My three food critics (our teenage and pre-teen daughters) all loved the mix of tastes, but we all agreed that the sausage was too defined a texture for the filling. Next time, prosciutto, perhaps?
|Finished ravioli with tomato cream sauce|
|Broad noodles and pesto|
The one negative? I ate too much. :)