In Thailand when my boyfriend and I had first moved into our house, our kitchen left much to be desired. Why? Because we didn’t have one. It was an empty room of only possibilities with the occasional gecko on the wall. We did, however, have a little electric wok that was leftover from me living in an apartment.
As two people from western countries, we don’t always jump at the chance to eat Thai food. Sometimes we just needed a break. In that case, we ate pasta. The ingredients were easy to get our hands on and didn’t require a ton of effort in the heat. More importantly, it wasn’t rice. And just like that, our little wok found it’s purpose. I made cream sauces, tomato sauces, butter sauces, curry sauces, I did it all. When we finally got around to making a proper kitchen we could barely say the word ‘pasta’ without a long tiresome sigh of disinterest.
Time went by and we eventually began to refamiliarize ourselves with the pasta section in our grocery store. To be honest, it was mainly because we had discovered they started selling lasagna sheets during our absence. When you live in a foreign country and something familiar hits the shelves, it might as well be Christmas. Slowly but surely, we made amends…and lasagna.
After all that you’d think I would’ve abandoned pasta entirely. Nope. Eating endless pasta was one of the first memories the two of us ever made together in our little Thai house. As a result, pasta still touches my plate from time to time.
So, this post is my ode pasta. May our love-hate relationship forever burn in my memory. The good news is that making pasta this fresh breathes a new life into it. I already feel better about it. Give it a try.
1/2 c. pumpkin puree
1 T. olive oil
3 c. flour
- Measure the flour first and put into a mixer bowl.
- Make a well in the center and pour the other ingredients in the middle.
- Mix (by hand or mixer) until it has combined and turn it onto a floured surface.
- Knead for 3-5 minutes until the dough becomes smooth and almost shiny.
- Chill for at least 1 hour to rest the dough.
- Once the dough is chilled, remove the dough and cut into quarters. Using a rolling pin, roll it out into a 1/4 inch thick rectangle. Lightly flour both sides and then move to the roll setting on the pasta machine. Start on one of the higher settings like 6 or 7 and move down until you reach your desired thickness. I ended up happy going from setting 7 to setting 5, and stopping at setting 3.
- Optional: If you are making spaghetti or fettuccine, follow the same process, but then run the dough through the spaghetti/fettuccine attachment once you’ve reached your desired thickness and move to step 10.
- For ravioli, roll two identical size sheets out and place teaspoon size spoonfuls of filling across the dough about 1 inch apart.
- Lay the second layer over the top and pat around the lumps of filling, making sure to push the air out.
- Using a pasta cutter or a cookie cutter (any shape) cut out the ravioli making sure to leave enough space around the filling. If not totally sealed, pat it down with your fingers.
- Either boil right away for 1-2 minutes and put in your favorite sauce or refrigerate in an airtight container for later use. It’s best used within a week of making.
***After about 12 raviolis, I used the rest of my dough to make spaghetti and fettuccine noodles. If you do the same, cut the filling recipe below in half.
7 oz. Ricotta
1/4-1/2 c. fresh grated parmesan cheese
2 t. dried sage
1/4 t. salt
1/4 t. pepper
- Combine all ingredients and use as filling for ravioli.