Wednesday, March 23, 2011

Homemade pasta reloaded


Second time I made some pasta... this time I tried to roll it out a bit thinner but I guess I need a machine to get it to the right thickness.

After fillin the the first time with some salmon-cheese-cream I decided to take mushrooms this time... a mixture of champignons, onions, garlic and prosciutto...

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All cut into small pieces

I fried the mix in the pan and topped it off with some Grappa which has been stored in Sherry casks... sounded like a good combo for me....

Pimpin it with some Grappa

After the experience I made last time with the dough being too thick I tried to roll it out as thin as possible but it still was to thick... I definetly need a machine with which I can make it much thinner...



Waitin to be cooked....

Unfortunately I found out that we have now Parmesan in the house to eat with those Ravioli, so I needed some compensation...

I decided to melt some butter, put some dried sage leafs into it... added with a bunch of tomatos cut in to small pieces it should be a good sauce...

The sauce smelled awesome...

The boilin water with the pasta

The result was not perfect but it gettin better. The main issue is the thickness, so the cooking time is a bit longer than I expected... I think that I can solve this problem when using a machine to create a thin dough.... But the fillin and the sauce, which I made spontanously, where both very tasty...

Dinner is served, please enjoy

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