…because man simply doth not live on cake alone.
D. has always had a knack for dough in any form, and for the first time, he tried his hand at egg noodles. Generally an egg noodle pasta “recipe” calls for flour – a pound, fine-milled – and a dozen eggs, period. No milk, water, oil — just flour and eggs is the “traditional” way egg noodles are made. However, a dozen seemed…extreme.
Okay, a dozen to egg-leery T. seemed extreme (It’s sad when your diners are that picky, but there you have it), so D. obligingly fiddled with the recipe. (Well, yes. He was going to do that anyway…) He used four cups of semolina, a cup of finely-milled AP flour, and four eggs, as well as about two tablespoons of freshly minced rosemary, a tablespoon of garlic powder, and onion powder.
We wondered whether it made a difference to have noodles with eggs in them or not. After all, many rich golden pastas that you find in the store are egg free, and made with semolina. Egg noodles just seemed …unnecessary. However! Cooks say that while egg noodles are more delicate — easier to overcook, by far, than plain semolina noodles — their delicacy also enables sauces to absorb into the noodle, instead of just sitting on the surface, ready to splash off and stain your shirt.
(Who knew!)
These were a quick fix for supper, and after about twenty minutes for them to dry over our bamboo clothes airer (which is quite handy, though we someday are going to make screens for this), we boiled a few of them plain for a taste-test. T. admitted that the egg taste is well-hidden.
…and of course, everything tastes better with tomatoes and avocados. Yum.
Those look amazing. Wish I could share in the goodness. BTW Happy Pi Day!
Gorgeous and, I imagine, quite tasty.
Oh yes! Wonderfully appealing looking. And yes, all goes better with avacado… 😆
I’ve been meaning to try my hand at fresh pasta for awhile–it looks so beautiful drying! And mmm avocados, you can’t go wrong.
Haven’t had your fresh rosemary pasta since you guys made it at my house right after I moved in 8 years ago. Sigh.
Looks VERY appetizing. I love the presentation in those bowls.
Paz