September 19 & 20.
For pasta, we made fresh dough using olive oil, flour, eggs, salt and water. It went okay, far better than the one i made ages ago using old school method ( that is, rolling pin kneading.) We used pasta maker:
It made kneading easier and faster. I was actually thinking of buying myself one before but 1. i can buy instant noodles, saves time. 2. it's heavy! 3. It's added expense! And of course, since i'm currently spending ( A LOT) more than i'm earning (NA-DA!), i'll settle for the old school way of doing it for now.
Puttanesca!
Carbonara. ( something new right?)
This is also one funky friend of the pasta, starches, etc,. We made a mixture / batter and chilled it for about 45minutes. Used a strainer to form ( lack thereof) the spaetzle and let if fall onto boiling water until the spaetzle floats and once it does, it means its cooked already! We served it with butter, finely chopped parsley and S&P. Funky, funky spaetzle!
This, i love!
This is also the same somehow with spaetzle except we added potatoes to the mixture, formed it into a small oval shape and used a fork to form the pasta.
Gyoza.
Cheers! Until the next! :)
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