I forgot to tell you what I put in my pasta last night

I went with a roasted veggie mix. I had this cooking in the oven while I made my pasta.

Roasted Veggie Mix Ingredients
1 sweet potato
Approx 250 g Kent pumpkin
3 small onions
2 large carrots
2 cloves of garlic
¼ c olive oil
2 Tablespoons Balsamic Vinegar
A dash of salt
A dash of pepper
3 sprigs of thyme (I used three different varieties, but that’s only because I’m a freak with a thyme garden of about a gazillion varieties, last night I used the normal thyme, BBQ thyme and tabor thyme)
1 sage leaf
A small bunch of mushroom herb

Method
Put the oil, balsamic vinegar, salt and pepper into a large bowl. Then I mashed the herbs and garlic in my trusty old mortor and pestle and added that to the oil. Gave that a bit of a mix.

Chop the veggies up into largish pieces (to a size where they cook through in about 30 minutes). Put into bowl and toss with oil mix.

Place veggies into a lined baking tray (I usually use baking paper).

Cook at 180 degrees for approximately 30-40 minutes.

Remove from oven and allow to cool the put all the veggies (and oil and all the yummy crunchy herby bits) back into the original oil bowl. Mash with a potato masher (could probably use a food processor too).

Cut pasta sheet into rectangles about 10cm X 5cm. Place a ‘dollop’ of veggie mix in the middle of each rectangle. Wet edges of rectangle and fold in half pressing to secure the edges.

Then you can cook the pasta straight away or freeze for later use…or both!


Kirsten - hehehe made it big and a different colour so you'd notice it down here at the bottom

yeah, about half an hour give or take. It seems to be different each time I do it. Sometimes I wonder if the humidity of the day has anything to do with it. I had a friend who's mother was from Sicly and she taught me how to make pasta. She did it all by hand....even the rolling

I rest the dough in the fridge. But you have to make sure it's completely wrapped up, or it goes crusty around the edges and doesn't roll properly.