I’ve loved my pasta machine for about a year and a half now, having received it for my 26th birthday thanks to my Queensmill Road flatmates. A year later and, using the clever little device next to it (again thanks to my Queensmill Road flatmates), I can now make perfect ravioli with a slightly more regular appearance than previous attempts.
Method: Lay a sheet of pasta on the metal bit, press the white bit down on top bumpy side down, put a teaspoon-sized dollop of chosen filling in each indentation, then lay a second sheet on top and press down with the white bit again, this side bumpy side up. Et Voila!
Here, for the filling I used a whole dressed crab from a tiny little fish shop on Roman Road that, incidentally, Micky and I stumbled upon whilst on the lookout for a saw and some methylated spirit for the Chilli-con-Camping episode. With the crab, I just mixed a load of red chilli, lime zest and juice, parsley and coriander and a glug of cream.
We also bought a “pint ‘o’ brown shrimp” for 50p from the fish stall. Peeling these wasn’t much fun, but boiling the shells together with the crab shell made a perfect base for the sauce, finished off with finely diced red pepper and tomato, more parsley and plenty of pepper. Oh and a handful of the peeled shrimp.
*Thanks to Laura for helping me make a slideshow out of 3 pictures!*