We have had a pasta maker loitering in the far kitchen cupboard for as long as I can remember, nestled among old cake stands and mismatched crockery it had never seen the light of day. I have watched so many TV chefs churn out their own beautiful tortellini and tagliatelle so this Saturday I cracked out this stainless steel beauty in a quest to make-my-own. I discarded a couple of bits of metal that were in the pasta maker box as useless. Only when I had spent an hour wrestling with the machine and wondering how people made pasta without 3 hands did I realise that one of these “useless’ pieces was a clamp to hold it to the work surface, definitely would have been very useful.
Good job that my mother was out as things got rather messy on her prized polished granite worktops!
Making your own pasta is so satisfying, watching a hard lump of dough turn into beautifully even and slightly translucent reams of pasta is very therapeutic. Is there such a thing as food therapy? Like art therapy or music therapy but you just make depressed people cook a giant apple strudel? Anyway if you don’t have time to make your own pasta I discovered loads of recipes online for people using wonton wrappers to make their own ravioli. These are thin ready cut sheets of dough used in Chinese cooking and when cooked for a few minutes in boiling water come out exactly like pasta.Such a great idea, i’m going to buy a whole stack and make up loads of crazy ravioli recipes.
In the seasonal spirit I’ve made these roasted butternut squash ravioli the filling also includes delicious rich parma ham and a tiny bit of ricotta to add that creaminess that I love. I was really pleased with the results, none of my ravioli burst open despite me definitely over-stuffing them! If I make it again I would roll my pasta a bit thinner though, as in ravioli it is effectively doubled up and this makes it very filling.