So I had the family over for my mother’s extremely belated birthday dinner. Per her request I made homemade pasta, which is not all that hard.
3 cups sifted flour
1 tsp salt
1 tbsp olive oil
2 tbsp water
Put the sifted flour and salt in the food processor and gradually add one egg at a time. Add the olive oil and water, and pulse until the mixture forms a dough. Wrap in plastic wrap and put in the fridge for at least an hour.
Cut the dough into four quarters which will make it easier to work with. Take one quarter and using flour to make it more pliable run it through the pasta machine until the dough is somewhat translucent and almost like a really soft piece of leather. Then use whatever die on the machine to form the pasta you want (mine only does spaghetti and linguine).
(If you don’t have a pasta machine, you can still do this. Roll out the dough by hand. You are still looking for the same qualities you’d get above. When you’re happy with the thickness, roll up the dough as you would a jellyroll. Slice into whatever thickness you want. Unroll and you have pasta!)
Cook in boiling salted water for about 3 minutes.
I served this with Giada DeLaurentiis’ Basic Marinara sauce and some sauteed zucchini and garlic, along with a salad.
But, reader, the dessert! A friend recommended making a pavlova, which involves a meringue shell that is then filled with whipped cream and fresh fruit. It is named after Anna Pavlova, the ballerina. Apparently it was created and served in her honor in New Zealand.
So here’s the recipe I used (I have got to get my hands on the Silver Palate Cookbook from whence this came).
The meringue came together quite well and I had high hopes when it came out of the oven.
Getting it out of the springform pan was more of a task. I will be more liberal with the butter on the inside of the pan next time.
I’m afraid I’m not much of a decorator when it comes to desserts, but no one seemed to mind.
Everyone had seconds and thirds! So this one is a keeper.