Homemade Pasta
Let's face it, we eat too quickly in America. We settle for stuff in a box, dried, preserved, frozen because it's fast and easy. It's full of preservatives. It's over salted. It's over sugared. It't just not that great. But we settle, because we don't make the time to enjoy preparing food, cooking food, and eating food as a family. Are your kids spending too much time on Snapchat or Instagram? Have them start making dinner with you from scratch. There are few things better in life than preparing food from scratch, turning it into something delicious, and enjoying it together. Pasta is simple. Fresh pasta is divine. These two dough recipes can be used to make all sorts of different pastas from Ravioli to Fettuccine to Pappardelle to Spaghetti. Pair it with my marinara sauce and watch people smile as they rediscover the simplest of dishes in a fresh and delicious way.
Ingredients
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Wheat Pasta
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Ingredients
The other rule is to use fresh eggs. So go get a chicken, a rooster, and make it happen. |
Italian Pasta (Egg pasta dough - pasta all'uovo)
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Ravioli
Ravioli always seemed so exotic and fancy to me that I never tried making it. That is until one Thanksgiving when I was making fresh pasta and decided to just put some leftover sweet potato casserole on some dough and ravioli it. Turns out, ravioli is stupid simple, and you can just be creative and put what you want in it. Take some ricotta cheese, parmesan, some gruyere, and now you have cheesy ravioli. (For those who like precision: 1/2 cup ricotta, 1/4 cup fontina or gruyere, 1/4 cup parmigiano, a dash of nutmeg, a bit of salt and pepper). The combinations are endless and easy to make. Experimenting in the kitchen is super fun and a great way to keep your kids engaged!