Friday, August 20, 2010
Pasta, pasta everywhere! I tried two recipes, one with three eggs and no oil, the other with five eggs and a little oil. One I cut tagliatelle and the other fettuccine. The recipe with oil was easier to work with (or maybe I was just getting the process down a little better). I felt like Lucille Ball in the candy factory...up to my elbows in flour, rolling dough like a madwoman, strands of pasta piling up all around. I cooked a small portion of each batch separately and, not wanting to disguise any difference in taste, dressed the pasta with just butter, oil, and garlic. Dang, that's good stuff! I couldn't discern any appreciable difference in the flavor of the two noodles, but there is little similarity between store-bought and homemade. The homemade has substance, more "tooth," and even a small plate is much more satisfying. The problem now, of course, is that I have a mountain of noodles drying, piles waiting in the fridge...and I want to keep making more! Christmas is coming...hmmm.