I made pasta, from scratch, it was delicious! We actually received a voucher for an Italian cooking class from our friends for our engagement party and part of that class was to make pasta. We made a roast pumpkin and parmesan ravioli and a beetroot ravioli during the class and the clear winner for us was the roast pumpkin. So, one sunny Sunday I decided to crank up the Kitchen Aid and pasta my way into a delicious Sunday meal.
We used the recipe from the cooking school, however all pasta recipes are virtually the same and a similar one can be found at Taste.com.au but be sure to knead the dough until it is not sticky, then it needs to be left under a bowl for 30 minutes or so.
Once it is ready to go, you can put on your daggiest clothes and a lovely pink apron and flatten that dough out to a big lasagne sheet.
Fill the pasta with your roast pumpkin mixture, we used roast pumpkin, parmesan and a little salt and mushed it together to make pumpkin mash consistency. Be sure to remove all air pockets when making the ravioli.
Allow it to air dry, cook it up in a big pot...
Add some sage butter sauce and sit back and realise that it just took you 5 hours to make 2 bowls of pasta. Pretend it is totally better than the supermarket stuff that takes 10 minutes.