Pink Pasta

Happy (belated) Valentines Day to all my lovers out there! Unfortunately mine is across the Atlantic Ocean, but on the other hand I got to spend it with some of my favorite people state-side and make some lovergirl homemade pink ravioli. Homemade pasta - scary I know. Except it’s not at all and I’m going to hold your hand and walk you through it.

The general rule of thumb for making pasta is 1 egg per 100 grams of flour. If you have smaller eggs, add another one in. You just want to create a dough where all of the flour is absorbed, so this rule of thumb isnt set in stone. Another one is about 100 grams of pasta per 1 person eating. This is of course ever changing even for myself depending on my hunger, what kind of shape im making, and so on. However much you think you are going to have, I'd add an extra 100g because its better to have leftovers than to do all this work to still be hungry. For the pink coloring I added beetroot powder. The more you add, the darker your dough will become.

Steps:

1. Weigh out your flour. You WILL need a scale! It is the best way to get the results you want, and since this is more of a percise task, it is important. If you are 2 people, weigh out 200g of flour, add your beetroot powder, and add your two eggs. If you have a kitchen aid, I reccomend to use it. If not, grab a fork and start combining the flour and eggs by whisking the eggs in a well made by a bowl in the flour, and slowly bringing more and more flour in until all combined.

2. Knead the dough. You will want to knead it until it forms a ball and all the flour is absorbed.

3. Let the dough rest in plastic wrap. Very important.

4. Cut your dough into about 4 pieces

5. If you have a pasta kitchen aid attatchment, this is where youll start to use it.

6. Begin flattening out one piece of the dough, while keeping the rest of the dough covered so it does not dry out.

7. Run through the kitchen aid until the dial reaches the thinnest setting. I'd reccomend putting the dough through each setting twice so the gluten doesnt snap back.

8. Dollop your filling in an oderly pattern, making sure there is room for the ravioli stamp to go through.

9. Place a second rolled out pasta sheet on top. If it is too dry, a little bit of water will help the pasta stick to each other.

10. Begin stamping!

11. To cook, boil water and salt it. Add pasta. Take out pasta once the raviolis begin floating.

12. Finish in your sauce of choice and enjoy!