We are Italiano

For Christmas, I bought Sir Pubert Gladstone a pasta maker. He eats an unusually large amount of the stuff and had mentioned his desire to own a machine so he could make his own. It was an obvious choice for a christmas present but his constant mentioning of this being on his ‘christmas wish list’ to every family member/friend/bearded man who asked was a little annoying considering I had already purchased one and no one needs multiple pasta machines.

Anyway, the purchase has resulted in our four attempts at ‘filled pasta’ – whether that be ravioli, tortellini or pastaloni as our non-traditional shapes would suggest. And clearly we have italian blood seeping through our bodies as we have managed to create some mighty fine pasta-pockets.

pasta machine

Ready to roll.

Our first attempt was on New Year’s Eve where we went for roast pumpkin, stilton and walnut ravioli with a sage button sauce, accompanied by parmesan roasted fennel. Holy guacamole, it was good eating.

pasta

There’s pumpkin in there. And cheese as well.

Sir Pubert then challenged me to create two different fillings as a ‘surprise’ for him (although I suspect it was just his way of tricking me into cooking for him) and I delivered a seriously good spinach and ricotta filling and one with mushrooms with thyme.

pasta

Dough pillows.

While the idea of making your own pasta seems somewhat time consuming at first, it is remarkably quick and easy to do. I think the Italians would agree that simplicity is key so there aren’t many ingredients to worry about. Plus it is much lighter and far more satisfying than buying the dried stuff from the supermarket – knowing you have kneaded the dough means you’ve already worked off most of the calories. More pasta for you!

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