SIMPLE 4-EGG PASTA
|Deb, excited to begin, mounds her pasta on the counter.|
3 cups flour
1 tsp. salt
1/2 cup (more or less) water-You most likely will not use it all, but keep it handy.
2 Tbsp. olive oil
Mound 3 cups of flour on a clean surface. Add 1 tsp. of salt to the flour evenly. Make a large well and drop eggs into the well. With your hands start to slowly incorporate the flour into the eggs.
|I use a Roma. Deb has a Marcato. My Mom used Weston Brand.|
All excellent machines and cutters are interchangeable.
|I love the simplicity of this machine. |
And here it is with cutter attached.
Before the main feast Steve made
one of my favorites: Steak Tartare!
And I made the same Shrimp Louis we had at Christmas.
It was a fabulous night filled with lots of
laughs, love, feasting and good cheer!
Next time I will share the Butter Pecan Ice Cream we made
along with some of my other favorite ice cream recipes.
|6 inches of snow greeted us right after New Years!|
Very unusual for the sunny, southwestern desert!