Dec 20 2010

fresh pasta making

I am amazed that the recipe for making egg pasta is so deceptively simple. it’s really all about the best ingredients when you have something as simple as this…

  • 2 1/3 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 Tbs. olive oil
  • 4 eggs
  • 2 Tbs. water, plus more as needed

In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds. In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes. Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time. Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours. (williams-sonoma recipe)

Dec 5 2010

maine lobster linguine

heidi ran 25 miles – 2 weeks until the marathon. she deserved a maine lobster dinner for all her intense training…and a pitcher of sangria

Dec 4 2010

tortellini with nutmeg cream and garden sage

bertagni tortellini – the oldest producer in the world with a small amount of cream, fresh grated nutmeg and crispy garden sage…