Saturday Dinner

I finally deployed the new pasta maker and did Curried Pasta (from FStoS). Once I figured out to use plenty of extra flour, I really got a big kick out of the whole pasta making thing. I did, of course, get flour all over the kitchen, but that's not the end of the world. Drying the noodles (linguine) on our laundry rack worked, but it would be nice to find some solution that allows the half-dried noodles to be removed without breaking them (either that or I should make the noodles longer so that they can be nice and long after they are broken).

I served the pasta with a sauce of peas, garlic, cubed country ham and butter/cream. The basic sauce recipe is from the Williams and Sonoma Pasta cookbook (gift from the parents), but I added the ham (also a gift from the parents!). I'm sure this recipe is good without it, but almost anything is better when you add some country ham. :-)

With this we had sauteed vegetables (eggplant, turnip, mushroom, onion, garlic) and a salad.