March 21, 2013
Since my initial introduction to making pasta, I've started to experiment with flavored and stuffed varieties. In the last two weeks, I've made spinach angel hair, and roasted red pepper ravioli (stuffed with spinach, goat cheese, ricotta, garlic, and wild chives).
I love the vibrant colors (and nutrients) that these plants add. I love that I'm starting to gain an intuitive feel for how different ingredients are going to affect the elasticity and texture of the finished product. I love seeing the tiniest of streaks in the dough - or any other imperfections that say "homemade." And I really love having leftover pasta in the freezer – I usually use about half of each batch that day, then freeze the rest for future easy-but-impressive meals.