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Home-cooking with B #2
Not having food in the fridge isn’t always a bad thing you know… You know why? Because it allows one to get really creative, and think about how one can truly satisfy one’s hunger with close to limited ingredients *thinking deeply*. This happened to me a couple days ago. I was starving, and all I had in my fridge were a couple tomatoes, half a cucumber, and some shrimp; I could’ve easily had a tomato/cucumber salad topped with garlic shrimp, but I was craving something else… I was kinda leaning towards pasta, but not out-the-box pasta… fresh, make-roll-and cut the-dough pasta…mmm.Gourmet shrimp pasta…I had my first experience with fresh pasta during my training at Le Cordon Bleu, and have been hooked ever since! The pasta has a great texture and the flavour is about a million times better than out the box pasta! (also very filling!)
Now, because of my injury, I wasn’t able to do any groceries, as I soon became to loathe it after one unsuccessful attempt…There’s nothing fun nor cute about being on crutches and manoeuvring a grocery cart, so fresh pasta was an automatic choice that day… that, and I kinda dig the whole process of making it.
I took a slow stroll to my cabinet, worried that I didn’t have any flour and that my culinary dreams would be shattered lol; so you can imagine my joy when I discovered a brand new bag of flour! The rest as they say, is history…
Try it out! All you need: Flour and eggs! (I add salt to the cooking water rather than having it in the dough)love gettin my hands dirty!I like to let the dough rest in the fridge for about 30 minTrim edges, fold dough like you’re making a paper fan 🙂Cut, fluff, COOK for 10 minutes, toss in butter or olive oil, whatever you want!♥Bella♥