Maroggia’s Mill Cookbook: Pumpkin, Pears and Walnut Ravioli in Vegetable Broth / Il Ricettario del Mulino di Maroggia: Tortelli di zucca, pere e noci in brodo vegetale

I haven’t posted a fresh pasta recipe for Maroggia’s Mill Cookbook in a while http://www.mulinomaroggia.ch and the opportunity now comes along with the new packaging for pasta and pizza flour which has been available in stores since November. Alessandro gave me some samples and I decided to try out a tortelli recipe, since I’ve never had the chance to make them myself. I highly recommend you to try making them on a Sunday afternoon, preferably with some family members who can help you out and with whom you can spend some good times with. Making the dough is a long process and requires some patience but the result repays with a fresh product which is also easily customizable.

Garganelli and Ragù alla Mamma / Garganelli del riciclo pasquale e ragù alla mamma

I still remember the day when I virtually met Michela, aka Menta e Rosmarino, on Facebook’s group Panissimo. She had just published a recipe for a very nice bread. As absurd as it sounds I vaguely remember the loaf but remember very well the main colors of the photo, white and red, which I later discovered to be her “signature colors”. A sort of White Stripe of baking my friend, the third missing element who I imagine playing the pans using woden spoons. No time for digression, let’s get on with my story.