Crafting Altura's Stuffed Pastas

by Caitlin Collins

Pasta-making is an art requiring patience and practice, but stuffed pastas can be especially challenging. Luckily, our pasta expert Tim Stewart is great at crafting stuffed pastas such as ravioli.

Altura currently has two stuffed pastas on the menu -- foraged mushroom ravioli and squab mezzaluna. Watch Tim as he carefully makes our house pastas!

FORAGED MUSHROOM RAVIOLI
Stinging Nettle, Hedgehog Mushrooms, Wild Onion Oil

The foraged mushroom ravioli is currently being served in a stinging nettle dough. The nettles are chosen mostly for their vivid green color, but you can also smell them in the dough. Nettle flavor also comes through more strongly than other greens such as spinach, though it is still fairly faint.

Tim takes the rolled-out dough made of nettles, egg yolks, and flour, and feeds it through the pasta machine. "The first thing I'm trying to do is get my dough in one solid sheet, and the second thing is to get it all the same width, about the width of the pasta maker. Once my sheets are together, my next task is to make it uniform," he says.