Pasta Scraps with Garlic, Pumpkin Seeds, and Fresh Sage

A great way to use up leftover pieces of pasta dough

A few years ago we stopped buying boxed pasta altogether. After finding an unused pasta mill in one of our parents’ house, we decided to work on perfecting a method for quickly making fresh pasta (we’ll write a post about this soon). With practice, we’ve found that the dough isn’t particularly difficult to make (and in fact is usually finished in the time it takes us to make the sauce), and the results are way better than store-bought pasta. The other added benefit is that when we undertake a pasta shape like tortellini (as we did the other night) we end up with extra pasta scraps from trimming the pasta sheets and cutting the shapes. Rather than throw those scraps out, we simply dry them and make lunch.

See more photos and view the full recipe for Pasta Scraps with Garlic, Pumpkin Seeds, and Fresh Sage.