Pasta

Today I attended a Pasta Making Workshop, which was a lot of fun. It was interesting making the pasta dough and then using a pasta machine to “roll” it out and also cut it into tagliatelle and spaghetti, as well as using some to make ravioli.  We also made ricotta and combined it with quickly cooked spinach, grated Parmesan and an egg to make a filling for the ravioli.  Making the ravioli was an exercise in concentration, but well worth the effort. Tonight we had the ravioli for supper with a sage and butter sauce and grated Parmesan on top.  For a first attempt I have to say it wasn’t too bad at all.

The blip shows me having fun rolling out the pasta, the three different shapes laid out on the worktop, the goodies I brought home, and the cooked ravioli with the butter and sage sauce.

Over the last two days there have been 8,638 new community cases, and the seven-day rolling average is 4,737 compared to 5,154 last Saturday. The number of people in hospital is 316, including 4 in ICU. Another 24 deaths have been reported, bringing the total number of deaths to 1,455 and the seven-day rolling average to 12.