BASTA PASTA

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January 15, 2013 by culinarysavant

My one true love. Why don’t we make this every day? I just threw an egg and 3/4c of flour in the Cuisinart whirled for 30 seconds and 15 minutes later I’m eating tender ribbons of fettuccine. I ate my first bite of homemade pasta that a college friend made for dinner and will never forget the alarms of excitement that went off in my mouth. I had no idea, having been raised on spaghetti from golden grain.

One of my first and most used cookbooks is Pasta Tecnica, by Pasquale Bruno, Jr. His pasta making recipes are easy, shown step-by-step and easy to follow. The cookbook also has recipes for filled pasta dishes and many others as well as sauce recipes.

I only use organic eggs because not only are they good for you, but the yolk produced typically has a much richer color and better flavor creating the most beautiful brightly colored pasta. Using 00 flour also plays a hand in the finesse of pasta making. The 00 flour provides a finer milled flour, almost like a talcum powder, making the pasta more supple and malleable. The machine I use is an Atlas and I’ve had it for over 20 years.

I must make pasta more often.

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