The Homemade Pasta Experiment

I've wanted to make fresh pasta for awhile. In honor of the Cutthroat Kitchen Superstar Sabotage finale (airing tonight), I attempted to make ravioli tonight with neither a pasta maker nor a rolling point.

Yep, things got interesting. Luckily for you, I live-snapchatted the whole thing! 

Pictures below, compliments of my excellent sous chef, Trevor.

To explain the process, the dough was flour, salt and eggs. I mixed it and rolled it out flat with a bottle of barbecue sauce. I cut out circles, put ricotta in the center, and sealed the raviolis with egg wash. In the spirit of full disclosure, I gave up after 25 raviolis, and made the rest into linguini. Then cooked the pasta in small batches in boiling water and topped with a creamy tomato sauce that I whipped up.

I think the experiment was a mixed success. The flavor of the pasta was good, but the whole process was very labor intensive and took about two hours.  It was also difficult to gauge done-ness on the ravioli.

Next time, I think I'll be investing in a rolling pin or a pasta roller (maybe both) and I'll stick to noodles rather than filled ravioli.