The girlfriend and I like to cook. I've been meaning to post up some pictures of us in action before, but I always forget to grab the camera. Last night we decided to make homemade pasta, and about halfway through the process I remembered to grab the camera.

Pretend the first pictures are of:

Me making meatballs from scratch
Defrosting/reheating frozen marinara that was originally made from scratch
The girlfriend mixing and kneading some pasta dough

So I present to you: "The Second Half of Last Nights Dinner!"


55 year old pasta sheeter made in Italy, passed down to us via Vicki's (the girlfriend) grandparents.



JGordon showing off the manliest apron ever made.



Ball of pasta dough, made of 4 ingredients: Flour, eggs, olive oil, and salt. This was pasta dough attempt #2, as the first attempt failed disastrously due to measurement error.



Rolling dough through the pasta sheeter.



More rolling of the dough.



Letting pasta sheets rest a bit. We ended up with about 4 sheets of this size.



Sending pasta sheets through the fettucine-sized cutter.



Hey, that actually looks like pasta!



Into boiling water for 2-3 minutes




Homemade meatballs and marinara simmering on the stove.

 

Every time I've ever made handmade pasta, it's always been a disaster h:

edit: where are the pictures of the finished product?! This post delivers NO payoff!

 

Vicki saucing up some noodles.



Mmmm.... could have used a little more marinara, but this was all we had left in the freezer.



Bon Appetit!!!


This was actually suprisingly easy. Vicki and I have been making Gnocchi for quite some time, but this was our first attempt at pasta. The dough was suprisingly sturdy, and even though it took us a while to figure out the best way to send it through the sheeter the dough was none the worse for wear. The noodles were very good, though the flavor was very similar to store-bought dried noodles, they tasted much "fresher" and had a far superior texture. Took us about an hour and fifteen minutes from when we started mixing dough to when we were ready to eat -- with practice we should be able to go from raw ingredients to table in about 45 minutes. We'll definitely be doing this again in the future.

 

Can only attach 10 pictures at a time. h:

 

gotta show me how you guys did the marinara sauce
more pics of everythign on plate?

nvm...seee them now
great dish!!!

 

try it with wheat flour and report back

 

My mom and I make ~150 homemade ravioli's every Easter. It's a time staking process but certainly rewarding!

Congrats on the first successful roll through!

 

That's definitely on the agenda, as well as spinach- and roasted red pepper-flavored pastas. But for this first attempt we wanted to keep it as simple as possible -- from what I've read it looks like the whole wheat flour makes the dough a little trickier to handle.


What do you use as filling for the ravioli? We definitely want to try some stuffed pastas as well.

 

Ricotta, romano, mozzarella, egg, and I think a hint of basil...My mom usually makes the filling and I do the pasta.

 

Looks good. I'd eat both (you know what I'm sayin)