1.21.2010

MLK Day of Cooking, starring homemade Pasta and Kim Chi

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There's a story with us and homemade pasta. It goes back a couple of years. We were traumatized by a pasta machine, although we never got to use it, and swore off pasta for a while. But this Christmas we got a new pasta machine. A fancier one. It even came with a booklet that had a pretty girl on the cover, with no clothes on, just pasta drapped over her breasts. It made us rethink fresh pasta.

So on Monday, we went for it. And although the pasta machine inspired us, we didn't use it. We did use the new pasta book we picked up in Ojai. And cut the pasta by hand.
The husband made the dough, but I ended up finishing the rolling.
I used my favorite, hungarian bacon, for the sauce. The pasta was good, a solid B, but we could have rolled the dough thinner.
We even had a fancy salad on the side, with artichokes, heart of palm, radishes and kidney beans.

So the husband has also been on a kim chi making kick. And on Monday tried a new, traditional recipe after watching some funny Korean lady on YouTube.
It came out beautiful. Hence I took pictures, despite my lack of interest in kim chi making. I'm only interested in eating it. But. It was so very salty. I couldn't eat more than a bite the next day. For me kim chi is best left to be made by Koreans. For only they know about its delicious mysteries. And that's fine by me.

Two-Egg Pasta
3-4 servings
1 1/2 cups all-purpose flour
2 eggs
1/2 tsp salt
3/4 tbsp olive oil
3/4 tbsp lukewarm water

The rest is pretty much common sense. Make a well with the flour, add eggs, and the other ingredients, beat the eggs in to form paste. With your hands make a ball with the dough, add more flour if necessary throughout the process. Knead for about 7 minutes. Cover and let it rest for about 15 minutes.

Roll your dough out. Then cut it based on the type of pasta you are making. We made fettuccine. We rolled our doguh sheet then cut it into 1/4 inch widths.

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