My sister and I decided back in August when our parents went away on a trip that it was the perfect time to make homemade pasta, as we would only have to make it for the two of us. Homemade pasta takes a really long time to make, as you have to mix the dough, allow it time to rest, roll the dough through your pasta machine (which can sometimes be really difficult), cut the pasta, and then finally cook it. When we make it for the four of us, we usually make two--three balls of dough, but this time we only had to make one ball. To be perfectly honest, it did still seem to be a lot of work to make just for the two of us, but it was so worth it.
You can find the basic pasta dough recipe here: http://www.italianfoodforever.com/2008/05/spinach-ricotta-ravioli/
One of our favourite pasta sauces is Canadian chef Michael Smith's Tomato Bacon Sauce, so that's exactly what we decided to use for this recipe. It's a very simple sauce to make, using only a can of crushed tomatoes, onion, garlic, bacon, herbs, and salt and pepper, but it makes for a very flavourful sauce. I think anytime bacon is added to something, a dish is brought up a notch, and it's astonishing how much flavour can come from adding a combination of fresh basil, oregano, and thyme from the garden. This recipe created a really lovely, smoky flavoured sauce for our homemade pasta noodles.
If I have one critique at all for this dish, it would be that we may have overcooked the noodles slightly, but it was still one of the best pasta dishes I've eaten.
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