The art of making fresh pasta ;-)

We love fresh pasta because the taste is so much nicer than the dried ones.

But everytime I make fresh pasta, I have to set my mind mentally to endure the long process of making it.

And having to endure the mistakes I usually make along the way like stacking them together without putting enough flour so they stick like mad!

Aggghhhhhhh!!!!!!!

For me, it is such a tedious process for something you could eat in 10 minutes, hehehehe.

But occasionally, I will forget that the process is tedious and I will take out the flour and the eggs and make fresh pasta…

And then take out the pasta maker and roll them one by one until they become so thin….

 

The leftover semi-dried pasta sheets.

I turned some of the pasta sheets into ravioli filled with ricotta, spinach and chicken mixture.

This step took a lot of time too! Having to cut the sheets into similar sized squares and then filled them with the mixture.

And then came the boiling part which was the easiest step, hehehe.

By the time I had to boil the ravioli, I was a bit tired already so I just used pasta sauce from the jar as the sauce .

A very simple looking dinner belying the fact that it took a long time to make it, hehehe.

Cooked ravioli topped with pasta sauce and sprinkled with grated parmesan cheese and cracked pepper.

chicken breast cooked with spinach and mixed with ricotta cheese.

In the end, the taste is worth all the troubles, hehehe.