These are gifts for friends!! Though after enough practice I’d love to sell them, but I’m obviously not at that level yet
I’ve made fresh pasta a few times before but here I tried 3 new recipes; semolina and flour for the yellow one, spinach for the green one and beets for the red one!
I really like the appearance of the red and green, and the texture that brings the semolina is great, I’ll always add it going forward. Anyone know if the semolina pasta needs to be cooked longer than just regular flour pasta?
Although the colours are great, the humidity and texture of the doughs were not. Even though I tried to remove as much water from the blanched spinach, the dough was wayy too sitcky compared to the others, which impacted on the final shape of the pasta, they look much rougher than the others. When making the beets one I added a lot more flour while kneading and the result was much better.
For the filling I made a simple leek cooked in butter at low heat, added to mascarpone, cracked black pepper, salt and lemon juice, with finely diced salami. I should’ve blitzed the filling, since it was quite difficult to pipe on the cut pasta
Overall I’m happy with the results, but I need to work on measuring the pasta sheets for a better end product, you can tell I got tired and botched quite a few of them lol
I had some leftover pasta sheets to make some linguini, the beets linguini look especially great!
I’d love to read any advice, tips and comments if you guys have any, cheers
by JPerreault19