BA (Hons) Fine Art

Elizabeth and I recreate great works of art to educate ourselves and the wider community.

The Creation of Adam 
Michelangelo 
c. 1511

THIRTY BEES: Making ravioli. Making friends.

Well friends we’ve had quite the carby week. We find ourselves at week 7 of our tenancy and we really are putting the time into our training to become the next Carluccio and Contaldo. Liz is Antonio. I am Gennaro. There have been homemade spaghetti and bread rolls, Paul and MaryBerry and wine and wine. Yesterday we done ravioli. Liz’s first time. Not mine. I am an apprentice-not-yet-master but yesterday we both came across pastas new; a pasta machine wot I got Liz for Christmas*. We were a-rolling and a-folding the whole way to a delicious lunch.

*Lakeland RRP: £21.99. Friends with former employee Greg: £21.49. 

HOW TO MAKE YOUR OWN RAVIOLI

Firstly make your pasta dough. 100g flour, 1 egg and a pinch of salt. In the middle of your flour, create a well with a finger and plop in the egg. DO NOT try to recreate Tracy Island with multiple wells, pools and lagoons. This will end in tears whilst your floury levees break. 

Continue to incorporate the egg into the flour. TOP TIP ALERT: Use just one hand to mix your dough leaving you a spare hand to write your dissertation or to fix a cocktail.  

Once you have incorporated all the egg into the flour, begin to knead the dough to get the gluten working in the flour which will make it nice 'n' stretchy like Beth Tweddle.  

Now it's important to let your dough rest, so cover it with some cling film. (Or 'food wrap' if you're poor like us and can't afford such luxuries). In the interim make a snack put your pasta machine together. 

Liz prepares

Once yo dough has rested for about 20 minutes and you've deciphered which handle goes where, cut the dough into quarters and SHOVE IT IN. Gently. 

Here it comes. 

Ta-da.

And then blah blah blah make a filling of ricotta, spinach, nutmeg and garlic, cut the pasta into rectangles blah blah blah fold them over and crimp them with a bit o' egg. More egg. And...

Just kidding. We made a bunch.

* Liz measures in at roughly 5'6" not the 4'8" as seen above.

We made two sauces to accompany. A tomato one and a stilton one, which were both yum. Here is guest Stef going wild for his lunch, whilst Liz grates. Cheese.

Such fun. We need little more than flour, eggs and mojito for an enjoyable afternoon. Stay tuned for more fun soon.