Fresh Pasta at the Nonni's

Remember our pasta-making class adventure? Well, I finally got the pasta maker and the boys decided that they wanted to take it to my parents' house to make lunch. Here was the conversation on the phone before I dropped them off...

Me: Mom, they want to make pasta for lunch. Do you have flour and eggs? Or should I bring it over with the machine?
Nonna: Oh, you mean they want to MAKE the pasta?!? Not cook the pasta. Yes, I have flour and eggs.
Me: Perfect.
Nonna: How do you do it?
Me: No, they'll do it.
Nonna: Can they use whole wheat flour? That's all I have.
Me: That's all we have, too. It's fine.

And they were fine...

But they also gave my mom a hard time...here's how that conversation went...

Nonna: So, they made the pasta and it looks really good. I was getting ready to cook it and pulled out a jar of marinara sauce. Riley looked at me in horror and said, 'Nonna, you have to make the sauce!'
Me: Oh...
Nonna: I'm not finished. I started to chop the tomatoes and Dylan said, 'I don't want tomato sauce. Can you make alfredo sauce?'
Me: Oh...did you?
Nonna: No, I gave them the ingredients and made them make it!

Thank goodness for patient Nonni who cater to the boys' snooty palates. And thank goodness the boys can make their own sauces.

Egg Pasta

Recipe from Cucina Bambini

1 C white whole wheat flour
1 egg
water, as needed

Place flour in the center of a mat, making a well in the center. Crack and egg into the well. Gently whisk the egg to blend the yolk and the whites. Begin sprinkling flour from the walls of the well into the egg while whisking. Work all of the flour into the egg until you have a ball of dough and no flour left on your mat.

Split the dough in half and dust with flour, if sticky. Run the dough through the flat roller on setting 1 three times, folding it in half and dusting with flour in between, as needed. Then run the dough through each setting (2, 3, 4, and 5).

Cut the dough in half and run it through the noodle cutter. The boys made fettucine today.

Comments

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy. Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page . We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Culinary Adventures with Camilla

Search This Blog