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Home made pasta

March 21, 2009

pasta in pan

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:

letting dough set

 

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!

homemade mushroom pasta

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