13 January 2009

Wide pasta and pancetta

On Sunday afternoon, my youngest daughter and I made a batch of pasta. I love how her hands already know how to hold the sheets as they're rolled out. She has a light touch and steady hand. We have a good rhythm for putting the dough through the machine and a four-egg batch took only an hour to complete.
When the dough was as thin as we wanted it, we cut it by hand so we could have the width my wife was in the mood for: she likes broad noodles so we cut them an inch or so wide. We let the noodles dry and they curled like wisps of smoke.
Yesterday was just a quick dinner; I sautéed some pancetta, added a bit of butter and a few peas. A good grating of cheese and that was it. The bite of fresh pasta can't be beat, and its silkiness is heightened next to the salty chew of good pancetta.

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