My mom knows I'm into all things healthy {well, mostly, cause I still chow down on m&m's when I have the chance!} and that I like to bake/cook. She gave me this pasta press for a gift. So when I should have been cleaning my house...I decided we'd make pasta!
Farm fresh eggs...
Fresh ground flour...
...and a little water and salt to make this dough...
I thought I would make all small macaroni, but I got impatient because it takes longer for the press to make smaller macaroni and you need to separate it so it doesn't stick together. So I went with the bigger size after messing around with the small stuff.
I also decided to try making some spaghetti with rice flour. It seemed to be dry and a little crumbly. So I used it for the bucatini (bottom picture) instead of thin spaghetti, hoping that it wouldn't break quite so easily.
So now I need to come up with a yummy spaghetti recipe, a green salad, some breadsticks, and ta-da...we can have Olive Garden at home!
Yum! I will have to share Dan's family recipe for what they call Easter macaroni using bucatini. It's hard to find in stores nowadays. As a side note Italians call all pasta macaroni (or at least his Italian family does)so you still made macaroni :o)
ReplyDeleteYUM! (: That looks like so much fun! (: Have me over?! I would love to see how it works someime! <3 you!
ReplyDeleteI just picked up one of those at Goodwill for $3.99!!! I can hardly wait to try it out!
ReplyDeleteJody
here is a pasta recipe...nate and i love it...if there is something in it your family doesn't like, it would be easy to leave it out, or substitute extra veggies... we did it w/out the chicken, but would probably be good with it also...
ReplyDeletePASTA AND BEANS
~1 lb. boneless,skinless chicken breast, cut into 1-inch pieces
~2 14 1/2oz. cans stewed tomatoes(or use fresh)
~1 15 1/2oz. red or white kidney beans, rinsed and drained
~1 15oz. can of tomato sauce
~1 cup of water
~1/4 cup of sliced mushrooms
~1 green bell pepper,chopped
~1/2 cup onion,chopped
~1/2 cup celery,chopped
~4 cloves garlic,minced
~1 tsp. dried italian seasoning
~6 oz. uncooked thin sphaghetti
Place all the ingredients except the spaghetti into the slow cooker. Cover and cook on low for 4 hours, until vegetables are tender. Raise temperature to high, stir in spaghetti. Cover. Stir after 10 minutes. Cover, and cook for 45 minutes, until pasta is tender. Servers 8.
(if you want to do it quick, put all ingredients,(except for the pasta), in a saucepan and cook till veggies are tender....simmer for approximately 20 minutes, (the longer the simmer, the more mixed the flavors will be)....toss in the pasta..cook for 10 minutes, or till pasta is done...ENJOY