I’m still working on refining my pasta making skills. They don’t seem to be improving, but I guess they’re not getting worse either. Despite my mediocre pasta, the filling for this ravioli was delicious. Once again I went and retrieved some mushrooms from my mushroom growing friend, (all legal, I assure you) and was delighted to find that he had some shiitakes, oysters and lion’s mane ready for me. Wicked! My ravioli filling was practically made for me with a spread like that. All I had to add was a little butter, garlic, onion, peppercorn bacon, (bacon makes everything better) and white wine. Then came the tricky part of trying to actually get my pasta to look like nicely shaped ravioli. That never happens. They’re always a multitude of sizes and shapes and if I’m lucky, one or two of them might actually look like ravioli. I still have no problem eating them all, but I know they could be much, much better. Perhaps having better flour would help, maybe this “00” flour I keep hearing about for pasta making. I’m not sure exactly where I could procure this flour, but I will have to look into it. I’m certain I could order some online, you can find everything on the internet. Everything.
Part of my obsession with pasta lately might have something to do with the fact that I just finished reading Heat by Bill Buford. I’ve been waiting about 6 months to get this book from the library and I feel like I’m the last person on earth to have read it, (that, and The Omnivores Dilemma, I’m still waiting on it). What I’ve learned from the book is that I really can’t learn proper pasta making without going to
As I keep trying to improve my dismal pasta, I recall the words of the great Julia Child: "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." So what the hell! I’ll keep making thick, tough, oddly shaped pasta. At least my sauces have been good, but that’s only because I haven’t been to