Experiment 1 conclusions:
1. The reason you chill pasta dough is to stop it going weird and bobbly when you put it through the machine (how did they do that before fridges?)
2. Sometimes when you combine random ingredients it works! Some times it does not. Jury's out on raspberry and butternut squash.
Raspberry goes with ricotta... Butternut squash goes with ricotta... Put all of them on a plate? Yes! Why not!
I decided to experiment with flavour - raspberry can be acidic, and I wanted to do homemade pasta with butternut squash, but wanted something that still tasted fresh. (I love the process of making pasta, but I need longer work surfaces. I saw on masterchef that there are motor powered pasta machines. That feels like cheating -its not pasta making without dropping the handle a few times)
So, essentially what I ended up with was some form of open ravioli butternut squash 3 ways layered thing. I need to work on the name, but I think I might be on to something...
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