Sunday, 21 April 2013

Pinking shears and pasta = perfect

We have a few shape-shifters for making ravioli but nothing compares to the lift the almost-antique pinking shears can bring to a little square of pasta.  Nothing to do with Marco - but the edges of each little parcel were tatty, and not befitting the produce of a goddess or the table of the WMBM. Solution = pinking shears. The trimmings made a delicious snack and the leftovers are coming to Gallery 159 later today for lunch.

Pasta dough: 200g of Italian OO flour, 2 large eggs, pinch of salt. Knead. Rest. Roll.



Tomato Sauce: Finely chopped onion, tinned chopped tomatoes, garlic, pinch of sugar. Cook, then simmer, lastly add dash of olive oil and torn basil leaves.


Stuffing: ricotta, finely chopped beef + smoked sausage, parsley,  mozzarella, mushrooms, egg - mix together and place on pasta sheet by the teaspoon. Cover. Cut. Cook 15 mins in boiling, salted water.  Sprinkle with Parmesan and rosemary flowers - serve. 

1 comment:

Lisa Quintana said...

It is such a pity you live downunder...I'd be right over. These look yummy.