The Power of Creation

Oh My God, I DID IT!

I took half a pack of flour, a couple of raw eggs, a bunch of tomatoes, and turned it into lunch! I'll never go hungry again. It might be a bit over the top, but I got such a sense of pride from making fresh noodles by hand, and taking ripe tomatoes and turning them into home-made sauce. Yes, it did take slightly more effort than opening a jar of Ragu and throwing in the Barilla, but simple enough any one can do it.

Fettuccine for 2

- pasta maker

- 300 grams of "00" flour

- 2 medium eggs

- pinch of salt

100 grams of flour and 1 egg per person with salt to taste, best kneaded on marble by hand. Use extra flour to keep pasta from sticking to hands and surfaces.

Once Mixture is evenly combined separate in to 3 balls, dust pasta maker with flour to prevent sticking and roll dough through pasta maker on largest setting (1). When pasta is flattened change setting to fettuccine size (4) roll pasta through to reach the right thickness, then roll through serrated setting to create fettuccine. Place on cloth with flour

Fettuccine is now ready to be cooked. It can also be stored in the freezer, refrigerator, or if left out, will dry in 3 days and can be cooked as hard pasta.

Bring water to a boil, add a pinch of salt, Tbsp of olive oil (to prevent sticking) and add pasta. 7min. - al dente 8min. - slightly softer. Drain add sauce and serve

I made that :)

Tomato Mushroom Sauce for 2

- 8 medium tomatoes

- 1 clove garlic

- 3/4 cup olive oil

- 1/4 cup dried porcini mushrooms

- pinch of salt

Skin and core tomatoes, squeeze out juice and chop into small chunks.

To re-hydrate mushrooms soak in hot water for 15 minutes, drain the cut in thick slices (fresh mushrooms can be used in season). Cover a deep, large skillet twice over with olive oil, med heat, add finely chopped garlic. Do not overcook garlic, as soon as you can smell it add mushrooms, 5 minutes until mushrooms are brown. Add tomatoes, salt to taste, cover and simmer on low for 20 to 30 minutes stirring occasionally.

These recipes makes a large portion for two people. Perfect if it is the full meal, but, I would use about half if pasta is too be eaten with other courses. Mix fettuccine directly into the sauce and add parmesean cheese.

Buon Appetito