Posts
A few weeks ago the usual crew, (Laura, Scott, Barb and I) plus Megan, went to Lawrence to check out the new Oread Hotel, which was very cool with great views from their 9th floor terrace bar.
For dinner we dined at Genovese and I had their Pappardelle with Italian Sausage, Chilli Flakes, Garlic, Parsley & Tomato Sauce. It was a pretty good dish and I loved the pasta type.
Fast forward and last Saturday I made my tomato sauce and pasta dough. For the dough I use a recipe from James Beard's, Beard on Pasta. It's his basic egg pasta recipe:
1 1/2 cup all-purpose flour
1/2 teaspoon salt
2 large eggs
This recipe serves 3 for a main course so I ended up doubling the recipe. I pulled a trick out of my bread dough making bag, that is allowing the dough to rest for about 5-7 minutes between kneading. So I mixed the dough on a cutting board by forming a well in the center of the flour/salt mixture and adding the eggs to the well, then beat the eggs with one hand while shoring up the well with the other hand. Once the eggs were mixed, I worked the flour into the eggs and eventually formed a ball. I kneaded the ball for 5 or so minutes until it got really stiff, then covered it and let it rest. I repeated this for 3 cycles and then put the dough to rest in the fridge for 2 hours. The final dough rolled out beautifully.
