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.

Maroggia’s Mill Cookbook: Rye Tagliolini with Oil and Sage Emulsion / Ricettario del Mulino di Maroggia: Tagliolini con farina di segale con emulsione di olio e salvia fresca

And it’s Maroggia’s Mill Cookbook time again. And I’m back to making fresh egg pasta a couple of months after my recipe for Pici with sausage, hazelnuts and coffee sauce. I simply love making pasta at home. This time around I chose to use a beautiful rye flour, the same flour I used for my blood orange and onions chutney filled snails. The result is really good and rye, with its rustic quality, gives these tagliolini (as this very narrow pasta is called) a pleasant roughness.

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.