This weeks topic for Hive top chef is pasta. This was the perfect reason to use the semolina flour that I purchased a while back. I've never used it before. I've heard that it is ideal for pasta.
I was planning to make ravioli for a while so this time I used half all purpose flour, half semolina to see what all the hype was about.
I didn't want to use only semolina in case of failure. I didn't know what to expect. Fast forward. It was definitely worth it and next time I'll try just semolina.
Pasta dough
1 cup all purpose
1 cup semolina
1 plus cup warm water
Pinch of salt
2 tablespoons olive oil
Mix dry ingredients and make a well in the center. I put it on a board but I've done it in a bowl before.
Pour the water and oil into the center.
Slowly drag the flour into the center mixing gently until it can be turned into a dough ball. Add more water if necessary.
Form into a ball then gently knead until it is smooth. Cover and put it aside.
When I started making the dough for the ravioli, I hadn't yet thought of the filling so I looked in my fridge and found some kale that needed to be used. I have used spinach before. I also had some walnuts that I thought would be good to grind up with the kale.
I steamed the kale first enough to soften but not to lose the color which also keeps the flavor. In a blender or processor grind until it's pasty. I added salt, pepper, garlic, olive oil and lemon juice.
After portioning the dough into four pieces it was rolled out as thinly as possible. Then add a spoonful of the kale mixture leaving space around it.
Roll out another sheet and cover pressing down gently on the seams.
Cut around the edges and around each spoon of mixture.
I put it in the freezer while I made a simple tomato sauce.
Tomato sauce
Five tomatoes
3 tablespoons tomato paste
4 cloves garlic minced
1 onion diced
1teaspoon oregano
1 teaspoon thyme
1 teaspoon chili pepper
Salt and pepper
Splash of red wine
Saute onions and garlic in olive oil then add the rest of the ingredients and
let it cook then blend. Keep it warm while you boil water and cook the ravioli until it's tender like you would any other pasta.
The added semolina flour made a much more tender pasta then regular flour. Perhaps it's a different story if it had eggs in it but I wouldn't know.
The last time I made ravioli I used ravioli cutters. I found that this method was much quicker, however you have to be more careful when cutting around the filling to make sure the edges are properly sealed.
It may sound like a pain to make your own pasta but if you can find the time, it is really therapeutic. I look forward to finding the time to do this again.
Have a great day and thanks for stopping by!
design by: @KidSisters
Your ravioli look very delicious, I have never tried them with walnuts.
A hug from the Isla de Margarita.💖
Thank you. The walnuts are ground up so it just acts as a binder instead of the usual cheese. But the flavor of walnuts is there as well.
Hugs from Canada💖
My mouth is watering right now. I wonder where you get your talent from. I wish I have your talents. I hope you win and have a good day.
Thank is very sweet and flattering dear friends. I don't have special talent. If your family has ingredients you all could do much more amazing things. In fact your family has inspired me with their talent and knowledge of cooking!
And that is a great reason to eat Pasta!
Yummm, I'm definitely going to try that!
thank you so much for sharing.
Thank you too! I hope you do try. There are many possibilities for stuffings.
Yes I absolutely will, but I do love the idea of kale and nuts though...mmmm
Can you hear the wheel in my mind turning with ideas now?! 🤣
THANKS!!! 😃
It’s looks delicious again my dear! I never made pasta dough, it’s looks easy to make. I just woke up and saw your dish made me very hungry! ☹️🤤
I have made it a couple of times and this time it was the easiest. I really hope you try it. If you can buy flour you can make it. I would love to see a recipe from you.
Thank you my friend!!!
Thank you for sharing the recipe @carolynstahl. I'd love to try it.
Is there no end to your talent?
Gosh you flatter me. No talent required. Just motivation to do a particular thing haha.
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Cibo delizioso e bellissimo. I'm not typically a fan of Italian food, but this post has me talking Italiano. Beautiful work and awesome photography! I haven't seen kale in ages, definitely a leafy green I miss eating from higher latitudes.
Haha gratzie! I go in and out with different food cultures depending on my mood and what's in the fridge. I had a lot of Italians in my life so there was plenty of pasta and everything parmesean. I also have a love hate relationship with kale. But it's plentiful in the Northland.
At the end of the I prefer highly spiced food haha.
Omg.... This looks amazing! I love ravioli. Since a few weeks we have organic kale from a local farm here. Recipe saved!
Thanks Amy. I didn't know there was kale in Cambodia but when I think about it, it's the kind of thing that grows easily so why not? You could sneak some shrooms in there and fool the hubs.