Pasta is easy to make. If you have never tried to make it you aught to. As a basic rule you're adding 1 egg per 1 cup of flour and a pinch of salt. This pasta base was 1.5 cups flour, 1 egg and 1 egg yolk.
I made this specific pasta the night I flew back to L.A. from a 6 week trip in Vietnam. My traveling companion and I were in the mood for Italian, although we were really just in the mood for anything not south east asian.
A few months ago I had a very good agnolotti del plin from Eatily with ham in it; this was the inspiration for my pasta. I sauted ground pork with spinach, walnuts, and dates.
The pork, spinach, walnut, date saute was processed with ricotta cheese.
The puree has a nice light green texture, it looks like delicious slime.
I rolled the pasta out into strips and filled a zip lock baggie with the slime, cutting a hole in the corner of the bag so as to be able to pipe it out. The picture above illustrates how much filler is too much, this was way too much and I threw that batch of agnolotti out.
This one is more like it (half the amount pictured above).
Using my finger I spaced the pork, spinach goo into "plins" or pinches, then using a ribbon cutter I separated the plins and pinched them shut. Very fresh pasta doesn't need to be boiled for long, 30 or 40 seconds is good (if the water is rolling it will break the pasta up); it will be overcooked if you leave it any longer.
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