I loved making pasta. It really was so fun and not hard, just a little time consuming. You have to let the dough rest after its mixed and the rolling out the pasta (and filling) took up some time, but all in all it’s not near as intense as I imagined. My chef gave us a ratio to use for pasta anytime anywhere– 1 c. flour (we used 1/2 semolina flour, 1/2 ap flour), 1 whole egg, 1 oz warm liquid.
We filled our tortellini with ricotta, mozerall, parmesan reggiano, an egg lemon zest, parsley, and thyme.
We also made a basil pesto that was delicious, packed with flavor. I brought the leftovers home to use in a goat cheese pasta with grilled vegetables tonight. Bo is allergic to pine nuts so he passed on the pesto and settled for a tomato base for his goat cheese pasta. As much as I appreciate the art of making pasta, it’s just not practical for every night supper. So here’s my shortcut recipe to an easy pasta recipe using summer vegetables and goat cheese.
Goat Cheese Pasta with Basil Pesto & Grilled Vegetables
What you need:
1 zucchini, sliced lengthwise into 1/4 in pieces
2 squash (same as above)
bunch of basil
pesto (recipe above)
What you do:
Grill vegetables, warm pesto, add pasta (we used rigatoni), goat cheese, toss and add torn basil
Basil Pesto Recipe: