With all that pesto made, I got to work on fresh pasta. Last night we had a dinner for six and we were going to serve the maltagliati pasta with pesto, and the fresh sheep ricotta ravioli with salsa alla noci. While I was rolling, Gabriella prepared the noci, so I'll work on adding that subtle sauce soon...
All this was made possible due to my purchase from the street market on Thursday; my new, extra long polling pin! 
Just a reminder, for fresh egg pasta, 100g of durum wheat pasta, one egg, and a touch of salt. Rule of thumb, 400 g flour with 4 eggs will serve 6 portions of fresh pasta and 8 portions of filled pasta.
5 comments:
Yum! I haven't made pasta in years, but you're inspiring me!
I bet your meal was delicious. You make it all look so easy! Love your new intro picture!! Are those RED peppers or tomatoes?
MUM
Pasta looks great and I love your new pin.
i am dying to try my hand at making fresh ricotta this year! we already love, love, love fresh pasta.
looks great. thanks for the links btw, reading that makes me realize why Italy started the Slow Food movement. it's slowly catching on over here.
Laurie, bring out your pasta machine or rolling pin! You will be happy you did.. :) Antonello brought me home a thin metal roller for my macaroni, as I forgot to bring it here to Genova. So, soon I'll be making up a batch of them to enjoy!
Mum, it was!! The new photo happens to be the tomatoes from this summer...
The Food Hunter, thank you! I think I might go back and get the extra, extra long one!! :)
underthebigbluesky,impressive! Making your own ricotta. Will you be making it with sheep's milk?
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