It got off to a rough start. My flour well wasn’t deep enough to fit all the eggs so, as I added the third and scrambled, egg white ran onto the counter below and was lost. While I had chosen a recipe that didn’t include water, I decided to add a little to make up for this lost moisture. Eventually, it came together enough to be kneaded.
After about 2 minutes of working the whole mass of dough I realized that this would be more of an arm workout than I had in months. A few more minutes and I wised up to divide the dough. It took about another 8 minutes for each half to reach the Baby’s bottom goal. Much longer than all of the recipes I read advised.
Next time I won’t forget a pinch of salt with the flour for taste. And there will definitely be a next time. I have to improve the taste, texture, and learn how to make it with less exhaustion.
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Tomato Sauce
I first made pasta sauce from scratch for Giada’s Pasta Shells Arrabiata recipe when I was in high school. I’ve made it a lot of ways, but here is the lightest flavored of them all. It is a good base for more complicated sauces and meat or vegetables can be added before the tomatoes to make a hearty spaghetti sauce. I served the sauce over the noodles with chopped parsley.
In a medium pot, heat 2 tablespoons of olive oil over medium heat. Slice the hard, dry end off of 4 garlic cloves and give them a good whack with the flat side of a chef’s knife. [This will help loosen the skin.] Peel the garlic and holding the flat side of the knife against each clove, punch the knife to crush the garlic. Add to the olive oil with half a chopped onion and a little bit of crushed red pepper flakes.
Once the onion is just translucent, add a large can of tomatoes. [Use crushed, diced, or cut whole tomatoes yourself to get the right size for your dish]. Season with Oregano/Marjoram, thyme, basil, rosemary and salt & pepper to taste. Lower the heat to low and simmer for 20-30 minutes, stirring occasionally and tasting regularly to make adjustments to the seasonings.
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