David has found wild food inspiration in a blog called Fat of the Land by Langdon Cook of Seattle WA. The following recipe was time-intensive but delicious and well worth the extra time it takes to make your own pasta. I think it would make a good 2nd course or side to a meat or protein dish. David changed a few things in the recipe, as he usually does. He omitted the egg in the filling, used black pepper instead of white, and didn't whip the 1/4 cup of cream cheese. Also, he used the pasta recipe found in our Herbfarm Cookbook. I'll include the pasta recipe below but direct you to Fat of the Land for the rest. It's an interesting site!
Fresh Egg Pasta
by Jerry Traunfeld's Herbfarm Cookbook
Makes 1 pound
2 c. unbleached bread flour
2 large eggs
1/4 tsp salt
2 tsp olive oil
about 2 Tbs water
Rice flour for dusting
1. Dough. Pulse the flour,eggs, salt, and live oil together in a food processor until the mixtre looks like cornmeal. Add 2 TBS water and process briefly. Take small piece of the doug and squeeze it. If it stays together in a firm dough that feels like an earlobe, you've added enough water. If it barely comes together and seems crumbly, add another teaspoon of water. Continue to process the dough until it spins itself into a ball that bounces around the workbowl, about 1 minute. If it doesn't come together, add more water 1 tsp at a time. Wrap dough ball in plastic wrap Let rest or at least 15 minutes at room temp. ***We haven't done it this way but I'm sure you can do all this in a bowl with your hands, you know, old school.
2. Rolling. ** We don't have a pasta machine so I'll skip that part.** Divide the dough in half, keeping one half in plastic while rolling the other. Shape it into a rectangle roughly 5x4 inches,dust it lightly with bread flour and roll in all directions until it is about the thinness of a CD(everyone has one of these to compare). You'll need to dust a few more times as you roll.
3. Cutting. For ravioli, cut into strips of your desired width.
4. Filling. David put about 1 tsp filling every couple inches along the strip. See Langdon Cook's Fat of the Land Blog for filling recipe.