Home made pasta
For some reason, home made pasta has always seemed out of my league. I didn’t have a pasta maker, and I guess I just never stopped to think about what people did in the days before such machines! So when I came upon this recipe from Cooking Light, I had to make it. It turns out, I have had the know how to roll this pasta out since kindergarden when I rolled out my clay into little ‘worms’. Is it bad that I just compared my food to worms? Don’t worry–the shape is the only similarity. The pasta turned out really well. If I had been a little more patient with my water heating up it would have turned out perfectly ;). I think I used up all my patience letting my dough stand for 30 minutes–I was hungry:
I made a simpler sauce than the one featured in the recipe–I just heated up some olive oil and added a minced clove of garlic. When that was golden, I added some leftover roasted portobellos (3 caps), heated that up and added 1/2 cup dry white wine. I tossed in the pasta, added 1/2 cup parmesan cheese, grated some pepper on top, and voila! Dinner is served!