Binge watching My Kitchen Rules (MKR) is having a serious effect on me. Last night, instead of admitting we were having leftovers again, I described our meal as the following:
Roast beef with brown gravy and sautéed red capsicum and mushrooms, together with sweet potato mash. For dessert, warm apple cranberry crisp.
So what if the roast had rested in the fridge for 3 days now? It was resting in gravy! So what if the mushrooms were a little wilty when I started? So what if the crisp wasn’t crispy anymore? It sounded more appetizing than leftovers…again!
Last weekend, I decided to learn how to make pasta. I know…me with all the cooking disasters and crime scene photos! But if I can’t travel to Italy this year,( especially after studying the language for the past year)…surely I could learn to cook like a nonna. And I reasoned that my bread baking skills were proof that I could be certain of success! If not success, than a really great blog post on what NOT to do.
I have been waiting to try my new pasta machine since my birthday, which was in April, but with the brutally hot summer that hasn’t given up its grip yet, I’ve had to keep waiting. And I could wait no longer.
Last Saturday was the “Day“! I spent the morning reading an excellent article on the “hows” and “whys” of making perfect pasta. Then I cleared off my dining room table and spread out my grandmother’s pastry mat, still dusted in flour and remnants from the last time she used it. I set out my bowls, my flour, and my eggs. I set up my iPad with step by step instructions (with photos). And then I stood there, holding Nana’s rolling pin and saying a little prayer…
* * *
If you were expecting a long-winded tantrum on my terribly traumatic flop with flour…for once, you will be disappointed! Sorry!
Everything went scarily smoothly. My egg nest blended together. I only broke a slight sweat kneading the dough. Hubby manned the crank on the pasta machine for most of the dough, and boiled it up for supper (60-90 seconds per quarter batch of dough). We even tried all the attachments, so we had options: fettucini and tagliolini.
Next time, I’ll cut the pasta threads in half before boiling so it’s easier to dish it up. Or I’ll take on the challenge of ravioli!
And I’ll make a double batch because this one…didn’t last long!
Buon Appetito e weekend felice!