This was sort of a "its spring, glorious spring" kind of dish. Lots of picky and time-consuming prepping (artichokes, fava beans, leeks, and fennel) are braised together in a bit of water. Its sort of interesting to see the bright green of the artichokes and the favas fade to a more respectable muted gray-green in their cooked form.After being inspired by Tom's "isn't this easy, even you can do it" homemade pasta postings, I decided to pull down the pasta machine and make homemade wide egg noodles to go with the ragu. It really was easy (although I got tired wrists kneading the dry pasta dough for ten minutes per my recipe's instructions). The noodles had great flavor and texture. I didn't run them through the thinnest setting of my machine which left them pretty hefty - I might do that next time. Which should be soon!
1 comment:
i think if you give it a good whiz in the food processor, you dont really need to kneed your dough nearly as much. i usually only do it for a couple minutes and it works out just swell... As a matter of fact i saw old friend jamie oliver go straight from the food processor to the pasta machine... he said its not ideal but it works.
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