I see that many of you liked those pics of cakes I made. Especially you freaky, but now I am going to go towards a bit of a different direction. Like I said it is not just cakes, breads, and pastries I make. I can cook too. Thanks to my Grandma, Ma', school, and of course Chef Lidia. Now everyone knows that one of the main stables to an Italian meal is pasta or spaghetti. My Grandma doesn't usually make her own pasta, except manicotti or man-a-gott as my Grandma calls it. When I was in high school we learned how to make homemade pasta, but it was really just egg noodles. Then I watched an episode of Lidia's Italian Table and she explained that really good pasta needs to be made with equal parts flour and semolina flour, a very course durum flour. It can be found in almost any Italian deli or market. Some supermarkets even carry it.  I made the recipe once and once I tasted it with my Ma's tomato sauce I was in heaven, it was almost as good as sex not gonna lie. You can taste the difference between the store bought and homemade. Ma and me did a test. She thought there wasn't going to be enough for the three of us: Me, Her and my Pop. So she threw in a separate pot some of the Barilla Angel Hair Pasta. Mine looked a little thinner than angel hair, but the instant that it boiled in the water it thickened up a bit and then was ready to be served. And so here is what you will need to make this wonderful pasta recipe:

                     Food processor
                     Measuring cups
                     (If available) Pasta machine
                     Pasta blade setting for machine
                     Measuring spoons
                     (If available) Pasta rack
                     
     Now we have our small list of ingredients, and let me just say in these hard economic times it is best to save as much money as we can and the cost of pasta is somewhat expensive and sometimes you don't always get what you pay for. This recipe makes 1 lb of pasta and it is a very versatile recipe Ill be using it through out my blogs on things like ravioli and lasagna so keep your eyes out and save the link to this blog to always refer back to it.

          Dry:
          1 cup all-purpose flour
          1 cup semolina flour

           Wet:
           2 large whole eggs
           1/2 cup olive oil (I use Colavita 100% pure)
           3 tablespoons water


     First place the flours directly into the bowl of the processor, fitted with the steel sharp blade. Process the flours to let some air flow through it. Next using a liquid measuring cup drop the eggs in and using a fork break them up then adding oil and water add them in and process for about a 1 minute and a half or until everything comes together. Then turn the dough out onto a lightly floured surface and knead the dough till it is smooth, soft and stretchy. Then wrap and rest the dough at room temperature for a 1/2 hour. 
      To roll out your dough using the pasta machine, make sure your rested dough is cut into four equal pieces. If you don't have a pasta rack have two sheet pans sprinkled with flour nearby. Set the knob to the pasta machine to the widest setting, you'll be using this setting for a little while. With your first piece of dough shape it by hand into a circle or rectangle and fold in half and roll it through the machine two times. It may break or have tears DO NOT WORRY! Just fold again and roll it through the wide setting about 6 more times. This will strengthen the dough and make it easier to work with. Then lay it on the pan sprinkled with flour and sprinkle the top with more flour then cover with a towel. Repeat the same way with the 3 other remaining pieces of dough. Now set the machine to the next narrower setting and run the dough through. This will lengthen and stretch the dough. Then either set it to the next setting or skip to the third. Lidia says she usually goes every other setting. Do not push or pull the dough otherwise it will tear and at this point you do not want to over roll it. Make sure you catch each piece with your hand and if the dough sticks to the rollers sprinkle a little flour. Once you get to the 5th setting cut the strips in half otherwise it will be harder to handle. Now you are ready to roll the strips through the pasta blades. Attach the pasta blade setting to your machine and insert the handle into the hole. Carefully roll the strips through the blades and if nervous use the handle of a wooden spoon to catch each strand. Lay them in a small pile sprinkled with flour until ready to place in a pot to boil and then your done! Hope this recipe isn't too complicated!

        
Homemade pasta                                     Chicken cutlet with a side of spaghetti