Jan 7, 2011

 
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Roll your own

I really got into making my own pasta a couple years ago, and I think the only reason I haven't done it in a while (except for that whole pierogi thing) is because my current kitchen is not exactly user friendly. In any case, homemade pasta is an extra special kind of awesome and I highly recommend you give it a try if you haven't already. I have a super easy egg pasta recipe I'd be happy to share with you if it weren't for the fact that it's shoved in a box somewhere in a house in Tempe I'm not moved into yet. So, I promise, when I dig it out, I'll post it. I know, I know, I'm such a recipe tease.

However, all is not lost. I found this Mark Bittman article / video at the NYT today that does a great job of talking you through the process. I don't recall using quite as many eggs, and I mix my dough in a Kitchen Aid mixer rather than a food processor, but beyond that my recipe/process is just about the same. Even for the pesto! Recipe here.

 
 
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