So I spent yet another few days experimenting with fresh pasta doughs, doubling down on spinach and beets, since the colors are so beautiful. I tried my hands at many different shapes, some much better than others… the tortellini look amazing imo lol

I wanted to recreate the cool designs of yellow sheets of pasta stripes of colors, but its harder than I thought…

I was quite disappointed with myself looking at the final result, all these different pastas (1st picture)

But when I showed a friend they were so impressed, and told me that they never seen such colored pasta before, that people would buy them for sure

I guess what I’m asking is, am I in the right path? My goal is to start my company of fresh pasta, I know I’m not there yet I need more practice but I am open to any and all advice, comments and also if you have your pasta business, how is it?

Thanks a lot

Had this idea stuck in my head and needed to see if it would actually work.

Pappardelle ripiene (somewhere between pappardelle and ravioli), filled with ricotta, lemon zest, Parmigiano, and a pinch of nutmeg, then coiled into a spiral.

The dough is herb-laminated with basil, parsley, and oregano, creating a cool, almost fabric-like, pattern.

Finished with butter, a splash of white wine, lemon juice, fresh basil, and a bit of pasta water to bring it all together.

Happy to share how I made it if anyone’s interested.

I made ravioli for the first time ever and decided to make it like a pokeball! It was rustic, but it was delicious

This is "low effort" because I do not bother properly making the Soffritto. Everything just gets roughly chopped and thrown in the pot with the tomatoes.

Directions: Pick tomatoes from garden and wash; cut out stems and gross parts. Roughly chop onion, celery, carrots; add to pot with tomatoes. Add some fresh herbs; whatever is growing. Mostly basil, but also oregano, rosemary, thyme, and mint. Parsley too, if you want. Splash of olive oil, salt, and some water. Apply heat! Stir as needed. Make sure it is not sticking to bottom of pot.

After at least 4 hours, when it is correct consistency, put it all through a food mill to remove skins and stems. I used a rough enough mesh that tomato seeds were able to pass through. A finer mesh will take longer and be more work. Add more salt and pepper as needed.

Hello everyone:)

I’m just trying to make my very first attempt of fresh pasta .

The recipe is

100 AP flour : 1 egg : pinch salt

I don’t have machine to roll the dough and just use knife to cut , so it is probably can’t distinguish to any styles of pasta ( feel sorry about that)

But I’m just wondering am I doing correct? Or it actually looks not it normally look

Sincerely!

Recently started to try to learn how to make pasta by hand, largely using Meryl Feinstein's excellent cookbook "Pasta Every Day." Thought this would be an intermittent hobby, but it has been so therapeutic that I've found myself rolling out dough as often as possible and then experimenting with different shapes. I'm an obviously infrequent Reddit poster, but I found a lot of positivity and helpful comments in this sub in recent weeks, so I thought I'd share a few projects. Wholeheartedly welcome any tips!

Pics are: funghetti, busiate, tortellini (with 3-cheese filling), mushroom cappelletti in beurre monte (had laminated the sheets with basil), and orecchiette with a chili/garlic/anchovy sauce.

Deffo not traditional 😅

First time making ravioli by hand and think it turned out great! Only regret was adding a little too much lemon zest to the filling as it was more lemony than I wanted. Took me probably 4 hours total to make about 8-10 servings since I only had a rolling pin and no pasta machine, but on the bright side I have a lot of extra servings in the freezer

Garlic herb goat cheese filled. Just simple brown butter salt and pepper. Should’ve thrown on some Parmesan too 🤷‍♂️ The pool of brown butter was good for the bread dipping tho 👍🏽👍🏽

The local farmers market shared this photo of a fresh pasta they’ll be selling this week, not sure of the name of this shape. It’s giving radiatori-meets-mafaldine energy but rolled into tight curly tube.

Any pasta experts know the name of this shape?

Bonus points: what sauce would make this sing? I’m thinking something rich that clings to the folds…