Sometimes we’re too ambitious…

I couldn’t resist the urge to make homemade pasta with our CSA savory (like thyme).20090713-DSC_0250

I followed inspiration from Mario Batali’s pasta-making instructions, adding 2 T wheat gluten to compensate for using all-purpose flour (a great tip) as well as a generous amount of savory as I kneaded the dough.  Jamie Oliver also gave good instructions in the Naked Chef cookbook, suggesting folding over the pasta and running it through the pasta maker several times.  We did this, quite tediously, but successfully rolled out pasta thin enough to make chewy and satisfying savory pasta.  The pasta was so tasty, it was delicious on its own with some butter.  Maybe next time the process will be a bit more efficient though…


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