I eat my words…
Actually, fresh pasta does taste fantastic. But I’m not going to knock dried pasta. There’s just not enough time to mix up a fresh batch every time. It’s not just the flavor of the fresh pasta, but the fact that it’s something made by you! A bit like making bread, you start from scratch and mix, knead, roll and mold until you eventually get to enjoy it on your fork. It’s a labor of love, but that’s how cooking is sometimes. From a gumbo to a coq au vin and even the Thanksgiving turkey, we take the extra time cook like this because this kind of flavor can’t be repeated from a box.
How To Enter- Leave a comment below. For additional separate chances to win, click on each follow. The giveaway will end at 10 pm PST on Sunday February 10. One winner will be picked at random and notified by email. If they do not respond within 24 hours another participant will be chosen. This giveaway will only be shipped inside the U.S.
Follow King Arthur Flour on Twitter
Follow King Arthur Flour on Facebook
Follow Foodness Gracious on Facebook
Recipe for homemade pasta-
1 1/2 cups Perfect Pasta flour blend
2 large eggs
3-4 Tablespoons water
3 Tablespoons or more extra virgin olive oil
1 cup small mozzarella balls
1/2 cup kalamata olives
1/2 cup cherry tomatoes, cut in half and squashed gently
1/2 cup fresh basil, ripped or chopped
4 ounces fresh pecorino romano
Salt and black pepper
Lay your flour in a mound on a large cutting board or clean table. Using your fingers make a well in the middle so it looks like a volcano.
Crack the eggs into the center of the flour and mix gently into the flour. You can use the dough whisk or your fingers for this part. As the dough gets stiffer, add some of the water until it all comes together in a ball.
Pat it into a disc and wrap in a zip lock bag. Let it rest in the refrigerator for 30 minutes. After it rests follow the instructions for your pasta machine.
Once you have used all of the dough, let the pasta strands dry for about 30 minutes. You can cook it now or cover it with plastic wrap and keep in the fridge.
I cooked about half the pasta I made and added the rest of the ingredients after it had cooled (about 10 minutes) Toss well and grate lots of fresh pecorino romano cheese over the dish, serve at once.
King Arthur Flour provided me with a bag of Perfect Pasta blend and other accessories. All opinions and ideas are my own.
True Random Number Generator 21Powered by RANDOM.ORG