Tuesday, February 1, 2011

Fresh pasta is awesome.

Recipe: http://www.gourmet.com/recipes/2000s/2009/01/fresh-egg-fettuccine

-I threw in a generous amount of basil. 
-Semolina flour makes pasta even more difficult to knead.  This was my second pasta-making attempt, and first using the semolina.
-The yield for this is ridiculous.  I froze the majority of the pasta (after boiling it), but I would like to try dehydrating it to keep it for even longer.
-It still tastes good after spending several weeks in the freezer.

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