Philotic Web

I'm so bad at recipes. Even when I simmer down the tomatoes for homemade spaghetti sauce, I say "cook them until they are done" and I can never explain what I mean.

I did a couple weeks ago, and i'm now just getting to put the pics up! I got a pasta roller for my KitchenAid!







This was also the my first time using semolina. It turned out amazing : )

YES!!!!

I successfully made pasta tonight! I failed to take any pictures though. The pasta was a little thicker than it probably should have been, but thick noodles work well in chicken noodle soup so that worked out okay. I think I have a new kitchen hobby.

I got pasta-happy a few years ago, there's so much you can do with it. Boyfriend really liked the batch when I put curry and fresh ginger in the dough. I'm a big fan of putting chives in mine.

I made pasta tonight! Scratch another item from my Life List! It was pretty exhausting to roll out, so I doubt I'll do it again any time soon, unless someone gives me a pasta roller, but it tasted amazing.

We made ravioli - pea and ricotta, and four cheese. The pea and ricotta filling was "some ricotta", "some sorta minced petit pois", "a bit of salt", "eh, that's about the right amount of pepper", and "maybe some lime juice?". The four cheese was roughly equal amounts of feta, cheddar, ricotta, and a mild creamy blue cheese, because that's what we had in the fridge. They were both amazing, and we just dressed them with fresh basil, olive oil, garlic oil, pepper, and some fresh parmesan. Didn't want to overwhelm the delicious fillings.


















We afterward decided that some bacon would have been perfect with.

EL, you read my mind! I was just contemplating how to go about making ravioli. Did you have any problems with them opening up, or did your pinching them close suffice? How long did they take to cook?

Also, it looks delicious.

Oh that looks great! We use our pasta roller but not enough, it's so easy and fast not to mention cheap. Any leftover meat (almost any) is great wrapped in a little pasta with some cheese, and maybe a little fresh spinach and basil and on and on. I go ravioli crazy in the fall with wild mushrooms,

Not a single one opened up! We pinched them shut using egg white as a binder. They cooke really fast - just a couple minutes per batch! When they float to the top, they're done!

That looks really yummy.

So, anyone who's made pasta, question for you. I really enjoyed the result, but rolling by hand was hella hard on my wrists. If I were thinking about a pasta roller, what would you suggest I consider when choosing one?

As for a pasta roller, we have the old, metal kind and it worked just fine. I would prefer a wider one, though, since I want to be able to roll my pasta in big enough sheets to have a single noodle on a layer of lasagna. I don't know if they make them that wide. I'll have to research that.

I actually just recommended that my mom try a pasta roller for crackers, since she had a hard time rolling them out thin and even.