I have a confession. There is a steak house I’ve eaten at twice, and I’ve had the best pasta primavera in my life there, twice. What was so great about this pasta? Sure, it was a steak house, but it was also a restaurant that serves high-quality dishes, so the pasta, vegetables, and sauce were all fresh. I wonder if anyone else even orders this delicious dish, but they still put together a good meal. Maybe people who are trying to save a buck order it; at $20, it’s the cheapest dish on the menu. (I am trying to save a buck. The first time was during restaurant week, and the second time was after I had purchased a gift certificate at a discount.)
Homemade pasta with eggplant and tomato sauce, and broccoli.
I love pasta, and fresh pasta is much better than dried noodles. This was my second attempt at making my own fresh pasta, and it came out really well. I can certainly see that my practice is paying off, and it can only get better from here. I feel like I should put this gifted pasta roller attachment for my mixer to work more often.
Cut noodles drying. Not the prettiest arrangement, but I’m happy I had so many good noodles.
I used a recipe from Vegan Dad that is simply semolina, white flour, oil, and water. Most homemade pasta recipes include eggs, so what I liked about this one is that it simply omits them rather than trying to replace them. If you have the right equipment, this isn’t too difficult and is certainly a nice switch from dried pasta.
I’m putting more fresh pasta on my ever-growing, unwritten list of things to make again. Ravoli, maybe?