Soldato
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Done this myself once or twice, surprisingly easy, and surprisingly good fun 
kd
kd
I made my own pasta !
- Thread starter Raymond Lin
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Soldato
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Good stuff, love pancetta! I'd definately recommend getting a pasta roller though if you see one for a good price
Fantastic results from very basic tools. Really impressive stuff.
Can we have the recipe for the sauce you used, Raymond? I've got a fairly good idea of what you made, but it would be nice to get it from the horse's mouth, as it were.
Oh, and you might want to consider picking up a cheap silicone rolling pin and keeping it in the freezer. Works wonders for rolling out fresh pasta.
Can we have the recipe for the sauce you used, Raymond? I've got a fairly good idea of what you made, but it would be nice to get it from the horse's mouth, as it were.
Oh, and you might want to consider picking up a cheap silicone rolling pin and keeping it in the freezer. Works wonders for rolling out fresh pasta.
Totally dependant on the size and contents of said ravioli.
Fillings around the size of your thumb (give or take) will cook fine from frozen, anything larger might require a lot longer than the pasta itself needs and require you to defrost the ravioli first.
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It was just garlic, basil, 300ml of double cream, 200g of pancetta, 200g of mushrooms (I used 3 in that pack).
Garlic first, add pancetta and mushrooms.
Season,
Pick some basil, bruise it and rip it a little
Cook until some of the water from the mushroom gets reduced, I actually drained some away.
Add 300ml double cream.
Then medium heat for a few minutes, careful not burn it.
Now when you add the cream, put the pasta in a pan of salted water, 1litre per 100g of pasta, have that water ready.
Put it in and fresh pasts takes 2 mins, if it's thick it might take 3. So when that's done, literally drain it and put it into the sauce in the pan. The fresh pasta will soak up all that nice sauce.
Then serve.
Garlic first, add pancetta and mushrooms.
Season,
Pick some basil, bruise it and rip it a little
Cook until some of the water from the mushroom gets reduced, I actually drained some away.
Add 300ml double cream.
Then medium heat for a few minutes, careful not burn it.
Now when you add the cream, put the pasta in a pan of salted water, 1litre per 100g of pasta, have that water ready.
Put it in and fresh pasts takes 2 mins, if it's thick it might take 3. So when that's done, literally drain it and put it into the sauce in the pan. The fresh pasta will soak up all that nice sauce.
Then serve.
- Joined
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- Wish i was in a Ramen Shop Counter
100g of pasta would serve more than 1 but less than 2, that bowl is 100g and I couldn't finish it. I'd say 150g would be about right.
Blimey, that's a lot of pancetta and cream for two servings worth - too much for me.
Can't deny it looks absolutely scrumptious though!
- Joined
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- Wish i was in a Ramen Shop Counter
I like pancetta
As for the cream, it was far too much, 300g can make enough for 2 easy, perhaps 4 even, I didn't pour the whole lot into the bowl, more like scooped up the pasta and pancetta leaving the cream behind, what I got was only the sauce absorbed by the pasta
I don't usually like quoting images, but there's a point behind this one.
Instead of rolling the pasta flat and cutting it on your worktop, it's easier to dust it with flour/semolina on both sides and fold it up over itself. Then slice it into your desired thickness and pick it up and 'shake' it out back onto a flour/semolina-dusted worktop.
That way you can be more precise with your slicing and make pretty much anything from Bavette to Papardelle, depending on your knife skills and hand-eye coordination.
