Saturday, November 19, 2011

#280: Perfect Pasta

My Sous Chef is teaching his sister
to make pasta.
Start with a pile of semolina,
crack two eggs into a well in the middle,
mix with your hands until you have a stiff dough,
then roll a ball of dough through the pasta press:
And again, until it's thin and smooth...
And as long as a proper beard:
Once more through for slicing:
Add to boiling, salted water for a minute.
And dinner's ready.
We're fond of topping with grated parmesan, chopped herbs
and veggies.
And a cabernet sauvignon to toast,
hence the corkscrew.
Enjoying God's good gifts of food and fellowship,
with thanks.
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