So I have been dying to try homemade pasta. I always found fresh pasta was the best but it was always intimidating to me. So I have been reading Ratios by Michael Ruhlman. I enjoy trying to figure out the mathematics equation in cooking. If I find that if I know the basic recipe, I could grow from there. According to the book, the ratio is 3 parts flour to 2 parts egg. So that is what I did.
3 Cups of Semolina Flour
I mixed the beat the eggs first than poured it into the flour.
I like mixing things by hand so that is what I did :D
Make sure it is in a ball and chill it for 30 minutes, about :D
So this is where it starts to fail, I rolled it out with a rolling pin and I made it too thick. Keep in mind, I do have a pasta maker but I was way to lazy to take it out
I even filled them with portabella mushrooms and ricotta cheese..it looks good right?
It looks good....i don't see why i failed..oh yeah. it was really thick
I also failed with the sauce, I have no idea what I was making. All i know we had ricotta and tomatoes
Any hints I'm totally open to them. I want to make vegetable based pasta so I could get The Daughter to eat all of her veggies and not the few chosen one.