Ah… the joys of a new kitchen…

After moving in, we found out that our kitchen counters were a millimeter too wide for Victor’s pasta roller. Well… all but one tiny area that – when Victor wanted to make pasta – would mean moving the microwave and the cutting boards and work in a rather awkward position. Doable, yes, but we have been spoiled these past 26+ years. Neither of us want to rearrange the kitchen every time we want fresh pasta.

The solution, of course, was to get another pasta roller.

We have a KitchenAid mixer I bought sometime in the late ’80s, and KitchenAid makes a pasta roller attachment. It seemed like the place to start.

What a game-changer!

First off, it’s motorized! No more hand cranking with one hand while feeding the dough with the other. Second, it’s higher! No more bending over while rolling it out! Total win/win.

For its initial plunge, Victor decided on Ravioli.

And what a difference it made in ease of preparation!

The pasta dough is from Alon Shaya – it’s become Victor’s go-to.

Pasta Dough

adapted from Alon Shaya

• 1 1/4 cup 00 flour
• 1/2 cup semolina
• 2 eggs
• 2 egg yolks
• 2 tsp olive oil

Mix flours. Make a well and add the eggs, egg yolks, and oil. Slowly mix in the flour and knead until smooth. Let rest 30 minutes before rolling to desired shape.

The filling was excellent. No amounts, because it really depends on how much you’re making.

Shrimp Filling

• shrimp
• ricotta
• egg
• parmigiano reggiano
• lemon zest and juice
• salt & pepper

And, finally, a sauce of

Butter Sauce

• butter
• thyme
• lemon

Very simple – and ridiculously flavorful.

Here’s to modern technology!