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July 14, 2011

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astrofiammante

sei fortunata che ti abito lontano altrimenti questa sera ero seduta al tuo tavolo, questa pasta è una delle mie preferite e a dir il vero confesso che essendo meno brava di te ieri mi son comprata una confezione di ravioli alla ricotta e erbette di Giovanni Rana...
qui invece tutto fatto in casa, saranno buonissimi, slurp (^ _ ^)

Simona Carini

Ciao Marta. Il segreto, per cosi' dire, per me e' cominciare in piccolo. Invece di 4 uova di pasta, ne faccio un uovo e cosi' non sono li' a chiudere ravioli per ore ed ore. Aggiungiamo questo piatto al menu per quando mi vieni a trovare ;)

Ale73

Cavolo Simo mi fai venire fame!!!! Oddio non è che ci voglia molto :D ma la pasta fresca ripiena è una delle cose che amo di più.
bravisssssssssssima
baciusssssss

Duespaghetti

Complimenti! These are simply beautiful. What a lovely color your egg pasta is. Thank you for this post. I have never had wonderful success with homemade pasta, but you've inspired me to try again. I also appreciate the flour tip - I think that has been part of my problem in the past.

Simona Carini

Grazie Ale. Devo dire che concordo: la pasta fresca ripiena e' una bonta'.

Ciao Cara & Stefano. I am lucky to have access to pastured eggs, whose yolks are of an intense color. I hope you give homemade pasta another try :)

Paz

OMG! This looks so good.

Caffettiera

I too remember spending hours with my mother and grandmother shaping tiny tortellini for Christmas - we don't do that any more, you tend to lose motivation after a while :)
These little parcels are wonderful, and with home made ricotta and home grown chard, as good as they can get.

Simona Carini

Thanks, Paz.

Ciao Caffettiera. I am glad to read we have a similar memory. Did you also sneak into your mouth some of the filling from time to time? I did: I saw it as my reward for the labor I was providing.

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