My Next Culinary Attempt: Fresh Egg Pasta
I love pasta. And as a dancer, I eat it a lot. And as most things that are homemade taste better, I am about 10000% positive that fresh handmade pasta (using MY eggs) would be divine.
Attached is a link from Bon Appetit, my handy-dandy resource. So try it out, and let me know, and when I finally get around to making some (whenever there’s a lull in school) I’ll rant and rave about my exquisite creation.
Armfuls of fresh basil is a perfect excuse to put some pesto in the freezer for winter.
Follow Marcella Hazan’s recipe. Actually just but her book, it’s fantastic.
pesto the Italian way
Blend 2 cups tightly packed basil with 1/2 cup good quality olive oil and 3 tablespoons pine nuts. Add a pinch of salt.
Put into a freezer proof container or what I prefer is muffin tins— that way you don’t need to defrost huge quantities.
Will keep in freezer for up to 6 months
** apparently the color may turn brown— don’t worry it still tastes fine***
Scrambled Eggs 