Last Updated on October 16, 2019 by Slow The Cook Down
I’ve been coveting a pasta maker for a while now, and this week I finally got one. My work colleagues did not understand my excitement when it arrived at my desk on Monday afternoon, why put in all that time and effort when it’s really not needed?!
I spotted a Daniel Galmiche recipe a while back, in his Revolutionary French Cooking book, ‘Crushed peas and mint tortellini with pea shoots’. Om nom nom!
On Sunday afternoon, I knuckled down to attempt my homemade pasta…first of all, I wasn’t convinced by the consistency of the dough, it was barely holding together. After another half glass of Shiraz, I decided the best thing to do was to whack a couple more eggs into the mix. Success!
After an hour in the fridge, the dough was ready to roll out. It was a bit tricky at first, but after a few goes, and a sturdy hand from my ever patient husband, I had totally mastered how to make pasta from scratch!
Ok…that’s a lie…
But, it wasn’t as disastrous as it could be! It was paper-thin and even, though maybe a little rough around the edges.
The trickiest bit was the filling – the circles I cut out were too small and everything oozed out of the sides. After a few goes though it all worked out and I ended up with about 30 mini tortellini’s. It was a proud moment, even the cats were impressed.
To serve, I followed Daniel Galmiche’s recipe and placed them on a pea puree and sprinkled with goats cheese (I left out the pea shoot salad this time…cos I just made PASTA FROM SCRATCH! ).
Such a great recipe, really tasty and the goats cheese adds a really nice creaminess to the dish.
I also made my own ravioli recipe, which you need to check out!
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