After hearing about my attempt to make pumpkin ravioli — involving rolling dough with a wine bottle — Laura’s mom loaned her this for-real pasta roller. It’s so authentic, none of the instructions are in English. But it’s so basic no instructions are really needed (except DO NOT WASH which was very clearly marked on the box).
Now, the ravioli worked fine, but this machine made my job much, much easier this time. I’ve watched enough Mario Batali to know to use the well method; I’m using 2/3rd cup flour per egg, the leftover is good as bench flour for the rolling and cutting. The roller has cutters for wide and thin noodles, so we just kept it simple this time and did a linguine. I’m pretty psyched to start stuffing whatever I want into filled pasta though: cheese, potatoes, egg yolks, sardines, green plastic army men.
After making fresh pasta, it seems criminal to call the stuff in a box the same thing. It should be “dried wheat product” or something. There’s absolutely no comparison. I can’t deny the convenience of the store bought stuff, but really, if you have a few spare minutes to prep a meal, look up some pasta recipes. The aforementioned wine bottle works fine to roll it out, but machines like the above are in the $30 range. It will change your entire worldview — about pasta, at least. I know the foodie (hate that word) movement seems to be telling people that they can make tamales and beef Wellington as a quick dinner after work, but that’s not what this is. You really can make your own pasta, and it’s the kind of simple pleasure that cooking at home is all about.
Why put up with bad food when you can make the good stuff? I’m looking forward to a winter full of this: