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Making Pasta Attempt #3: New House, New Pasta Maker!

June 4, 2013

So We’ve moved! A little change in plans and we land ourselves smack in downtown Steamboat with great new roommates and a glorious garden. Ok, well…glorious for what we had to work with, which is a short planting season (which we joined way late) and a tiny yard full of pretty gross soil and a ton of weeds. A few hours of work turned most of that around and we have a pretty great garden underway. Unfortunately, we failed to take before pictures, but we did get some after!

After gardening all morning, I managed to get in a nice swim (finally!) in the hot sun, wash and vacuum the car and make some pasta dough before Sunny (one of the aforementioned great new roommates) and I went to a 60min Hot Vinyasa session. Man was that amazing. Goal: hit the yoga studio once a week? Sounds great. When got back from yoga, starving and exhausted, I set to work rolling the pasta through my pasta maker and setting it aside for Sunny to hand cut. Teamwork. Then I mixed together some canned tomatoes (can’t wait for the garden fresh variety!), spinach, onion, olives, artichoke hearts (Sunny’s idea) and fresh basil/parsley for a yummy sauce. IMG_8839

We then parked ourselves infront of the TV for some excellent first season The Office episodes and promptly fell asleep.

Fresh Pasta:

3 eggs

1 1/2 cups flour

Yeh, really.

Directions: Measure flour into mixing bowl, make a well and add eggs. Mix well then turn out onto a flat surface. Knead until it is really smooth and pliable (maybe 20-30min depending on your kneading). You’ll know. Because you just will. Use the dough immediately or wrap in cellophane a fridge for up to three days. This recipe makes about four servings, but you can double the recipe easily. To cook: Put a large pot of water on to boil with a little bit of salt. Meanwhile, turn your pasta through machine or roll as thin as possible. Cut pasta, and add to boiling water a few noodles at a time. Stir to make sure the are separated in the water and boil for 5-8 minutes until done. Drain and serve warm!

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Pseudo Puttanesca Sauce:

2 Tbsp olive oil

1/2 white onion

2 cloves garlic, minced

1 28oz can crushed tomatoes

two cups spinach

a handful of chopped black olives

1/4 cup chopped artichoke hearts

1/4 cup fresh basil, chopped

2 Tbsp fresh parsley, chopped

salt and pepper to taste

Directions: Sautee onions and garlic in a medium pan for 5-10min on medium high heat. Add the rest of the ingredients, stir to combine and turn heat to low and let simmer for ten or so minutes (this is when I rolled out the pasta and boiled it).

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Pasta Verdict: Best and easiest pasta yet…the dough needs a lot of work though. Well worth it. All in all, it was a great meal!

Enjoy the garden!

IMG_8846Waiting on our squash to bloom and maybe our pumpkin and wildflower seeds will appear soon!Only part of our bike fleet is in this shot, we are missing at least two…

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