Speaking of Italian cuisine is not easy. The richness and vastness of this tasty food is such as to render virtually any incomplete definition or description. However, on the other side, the main characteristic of Italian cooking is its extreme simplicity, such as la pasta. Pasta is probably the most famous dish and one that is universally associated with Italian cuisine. There is a variety of pasta and I’m pretty sure that most Italians can’t even memorize them all.
The fun part of pasta is not also the variety of forms, but also the possibility to vary its basic recipe. You can do coloured pasta, with or without eggs, or pasta with filling. I already tried a lot of things and I’m sharing my recent experiment with ravioli of tomato concentrate.
- 200 grams of organic flour (type 00 as it is used in Bologna for fresh pasta, it is however also possible to use any other flour, but the more processed the flour the more gluten molecules it has)
- 1 egg/ 60ml water
- 60g tomato concentrate
Not all of the eggs (as we have seen here) are equal but an egg is, on average format by 30 g egg white and 20 g of yolk. For coloured pasta, one egg (or the substituted amount of water) can be replaced by 60 grams of vegetables or cooked fruit. Cooked vegetables can be pureed. If it’s blended finely it creates a homogeneous colour, though little pureed or vegetables chopped with a knife will give a colour in patches.
For the filling I used:
- mix of cheese (leftovers in the fridge)
- chilli powder