Homemade Pasta

Chris, you inspired me to get out my pasta roller and make some homemade pasta Friday.





I looked up a basic dough, and it was too damn dry. As always. So I added a couple more eggs, and wrapped it up and left it overnight in the fridge. It was very easy to handle. Then I made a filling of ricotta, chopped parsley and sundried tomatoes. I even used up some sour cream and threw a block of lowfat cream cheese in there. Maybe about 6 eggs, and salt and pepper.

All I did was spiral up the filling and squish the rolls into 2 and a half pans. If I'm going to make lasagna or any kind of stuffed pasta, I'm going to make it worth the trouble and mess and make a LOT. I didn't dry the pasta sheets. I didn't trim or cut them into special shapes. I didn't pre cook them. And most importantly, I didn't drop the F-bomb, which I do every other time I get out my pasta roller.



I confess I used purchased shredded mozzarella and purchased jarred tomato sauce. I haven't been able to make any kind of tomato sauce I'm impressed with more than my favorite store brand. So I don't bother.



The pasta sheets were nice and velvety. There was probably too much filling (note the solid cake-like block after it was refrigerated) but it was exactly what my carb- and cheese-craving February-weary soul wanted.