Often during holidays, we cook together as a fun family activity; usually its something we have never tried before. This Thanksgiving we decided to venture past the convenience of store-bought pasta, and I must say that nothing beats the taste of fresh homemade pasta — not even store-bought fresh! While I made the dough, kids enjoyed cutting/shaping the dough and exploring other creative possibilities, while hubby dear was happy tweaking his base recipe of pesto!
The pasta is tender and so satisfying by itself, it doesn’t need any additional frills.
Herbed-Ricotta-Ravioli with a light olive oil drizzle, and fresh basil-mint pesto!
Dough : normal,red (addition of beets) Pappardelle
Kids experimenting with colorful Ravioli
Pasta drying ( 10 min )
Bow Tie pasta boiling
Ingredients (Dough - 2 servings)
1 cup unbleached all-purpose flour
1/2 tablespoon salt
2 large eggs
1/2 tablespoon extra-virgin olive oil
Method:
I used a food processor to combine all the above ( add little bit more flour, water to bring dough to a proper consistency).
Let the dough rest for at least 30 min.
For the red dough, add 1 boiled pureed beet. Add more flour until the consistency is reached
Roll by hand or pasta machine, then cut into desired shapes.
Let dry for at least 10 min before boiling ( only 2-3 min )
