Let’s say you’ve made my short rib recipe and are looking for something else to do with it. You know about having it as a taco salad. You have tried it just with rice or other dishes, but you were intrigued by the idea that I talked about having it with noodles. Well, I went and did it!
If someone had told me years ago how easy it was to make your own pasta, I might have been doing this longer! Especially having a pasta maker. After making tagliatelle without a machine, and now making a similar type of pasta in this recipe, I can honestly say the machine is so much better. It takes less time and less grunt work. Using semolina flour to keep the pasta from sticking to itself was also a great idea. I got that idea from a Food and Wine article on making pasta. You don’t notice it in the end product, but it makes the pasta easier to work with.
A bonus to the easy pasta–it also didn’t take very long to make it. The “rest” times were handy for me to work on other tasks, and they were only about 30 minutes each, so no big deal. If nothing else, you have time to clean a bit as you go, or make the sauce during the downtime.
If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!