Pasta dough

Z-Cook said:
Missed that one. Great idea for discard. Must try.
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Oh it's an old post. Yeah you won't regret it. I've got a great sourdough discard waffle recipe I found that's spectacular if you're interested. Tried n true.
Z-Cook said:
Have a butercup squash that needs using - might use some for veg pasta
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Or as a filling for ravioli? I'm honestly not a fan of squashes and pumpkins but most people like it quite well. I've been meaning to make traditional cheese ravioli but I'm lacking in ambition, lol. Maybe now that the weather is getting better...
 
JAS_OH1 said:
Or as a filling for ravioli? I'm honestly not a fan of squashes and pumpkins but most people like it quite well. I've been meaning to make traditional cheese ravioli but I'm lacking in ambition, lol. Maybe now that the weather is getting better...
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In the pasta itself - gives colour and flavour in the same way that spinach does in green pasta. Like the carrot fettuccine I made a while back. I'm a big squash/pumpkin fan. I prefer the slightly sweeter floury nuttier flavoured types like buttercup and kabocha but I like them all.
 
Z-Cook said:
In the pasta itself - gives colour and flavour in the same way that spinach does in green pasta. Like the carrot fettuccine I made a while back. I'm a big squash/pumpkin fan. I prefer the slightly sweeter floury nuttier flavoured types like buttercup and kabocha but I like them all.
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Yeah I was sure that's what you meant, but wasn't sure if ravioli was something you were considering as well. Most people do like pumpkin, squash, and carrot. I'm not sure if that would be a way I could enjoy them or not, but if someone offered it to me I'd eat it. Certainly healthier than regular pasta. I like raw carrot, BTW...
 
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