Bean Makes Pasta (I Remain Aloof)

Homemade Ravioli

We made the pasta in the same way as before (see a few posts previous), but for some reason this time it was far more rubbery, and thus did not roll out as cooperatively after the waiting period. But! Despite all odds, we managed to roll the pasta dough out into various squares and circles, fill with gloops of ricotta + spinach, and fork-tine the edges together. It required a good deal of arm muscle from Dearest Simon, and a good deal of impatience from me, and finally we were ready to throw them in the pot.

Even with their thickness, they were ready in under five minutes.

Popped it in a bowl with some steamed spinach and tomatoes. Tomatoes! They are so delicous, and so fresh right now. I eat about 3 of them a day...

But anyway, no rave reviews about this here ravioli.

HOMEMADE PASTA!

We watched a few videos to mentally prepare ourselves for the endeavor. Then, ignoring most of the advice, here's what we did. Plop:

1 1/2 c. flour

sprinkle salt

in a pile on the counter. Make a lil' well, and crack two eggs into it. Whisk up the eggs a little with a knife, and slowly mix in flour from the edges until the mess is controlled enough to use your hands. Then, keep adding in and kneading flour until a stiff-and-springy ball is formed. This may not require all of the flour; we had quite a bit left over. Then, knead the ball for about ten minutes. When it's nice and elastic, and a uniform yellowish color, put it in a bag and let it rest away for 20 minutes.

Now the real work starts! With no pasta machine, we rolled out the pasta by hand, and therefore couldn't get it too thin, but it was still under a millimeter. When you're satisfied with the thickness of it, roll it into a loose coil and slice into small strips. This gives you a fettucine-sized pasta. Quite obviously, the pasta can be cut into any shape, length or thickness you see fit!

And then simply stick the pasta in some boiling water; cook it for less time than store-bought pasta of a similar size, because of its freshness.

Rarely has any meal been so satisfying to prepare, and so scrumptious. I mixed the thick (oh-so-thick, but upliftingly un-rubbery) pasta with steamed asparagus, tomato, grated Romano cheese, and pesto, and a rum & coke for good measure.