Wednesday, August 23, 2006

Sublime, I tell you

This is the time of year when a lot of our (what I considered to be the most NECESSARY) wedding gifts get dusted off and put to use. So, the pasta maker, the food mill and the FoodSaver are now out of their boxes and cluttering up the kitchen.

Last night, I made the most sublime meal of egg pasta with just tomatoes, basil and salt. We had romano beans and purple sprouting broccoli on the side. With this largesse of things like eggs and tomatoes, I have been scrambling to both mix things up enough and use enough stuff up that I am not awash in produce. Alas, it never works, though, so the FoodSaver comes out and in go the processed tomatoes after a trip through the food mill.

Behold, the makeshift tomato fence. Still, when I approached the new fences, I had at least 4 feathered friends cackling away, and I swear they were saying "Brandywine, brandywine, brandywine."


Liz said...

You know, that sounds suspiciously like a meal that would qualify for the One Local Summer challenge. It also sounds delicious.

Wendy said...

Oh, I LOVE your garden ;). It's my goal to someday have mine look so ... put together ;). I have less than a quarter acre to garden and five hungry bellies to fill.

I'd love to get your recipe for egg pasta. I make homemade egg noodles, but without a pasta maker, they're almost dumplings. My family loves them, but they're more like a stew than a pasta dish ;), and as I have some lovely romas, delicious basil and fresh eggs from my "girls", it would be nice to do a "local" pasta dish ;).

El said...

Hey Wendy
The egg pasta is really pretty easy, but you are dead-on about their consistency if you don't have a pasta maker. The pasta maker kind of finishes the kneading work for you from changing them from dumplings to noodles.

1 c flour
1 c semolina flour
3 eggs (2 if they're monsterous store-bought things)
1 t salt
2 t olive oil
water as needed
the following are the non-pasta-maker instructions:
Mix the dry ingredients, and make a well in the center. Lightly whip the eggs and oil in a separate bowl and add the water later if you need it; pour into the well. Slowly fold the dry ingredients into the wet. You will eventually get a blob you can knead into submission, but it will be very dry. (You can add some water to make it more manageable.) Turn it out onto a floured surface and roll it out, folding it back onto itself until the fibers in the flour have sufficiently broken down enough to leave you with an elasticized dough. Separate the dough into smaller palm-sized pieces and roll out as thin as possible (1/8" or thinner) and then cut into pasta shapes. Place on waxed paper or hang to dry until ready for use.