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.