Making fresh pasta on a weeknight just sounds scary and like you won't get to eat until 9 o'clock. But as long as you've got 2 cups flour and 3 large eggs, fresh pasta can be yours in hardly no time at all.
Though many folks do without, I think some sort of pasta maker is necessary -- it makes for much less work and makes thinner noodles than I can make with my rolling pin.
Using the pasta recipe from The New Best Recipe (but there are a million variations for 'fresh egg pasta'), we recently enjoyed Donna Hay's recipe for mushroom ragu pappardelle. Dee-licious!
The goat cheese melted into the warm noodles and mushroom sauce to make for a deliciously creamy dish. And the fresh taste of those noodles? Totally worth the extra effort!
1 comment:
Yum!
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