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| 1 egg |
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| 3 teaspoons tomato paste |
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| 1/4 teaspoon salt |
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| 3T olive oil |
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| 60 ml water |
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| blend altogether |
Then add 1 cup Semolina Flour and 1 1/2 cup All Purpose Flour
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| knead into a ball, cover with plastic wrap and chill inside the fridge for 20-30 mins |
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while waiting, mix together cream cheese, sharp cheddar, & parmigiano reggiano. I have no measurements for these
since I only found these scraps inside the fridge |
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roll out the dough and get creative. doesn't matter what shape you do,
as long as you seal them tight! |
and here is the finished product. drizzled with olive oil and sprinkled with some dried basil leaves.
After tasting, I realized two things. One, I should have included the dried basil into the pasta dough. Two, this needs sauce. Oh well. I only worked with items I could find. maybe next time :)
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