Warm & Fresh
We had some locally grown eggs today for breakfast. The yolks are quite orange. Tonight we’ll try some fresh pasta with them and then perhaps some cookies or other egg-based desert. I’m hoping to repost some findings as to how they are to cook with. So far, looking really good.
They eggs look excellent. I am curious about the fresh pasta. I was bored this weekend and tried out my own. I think all purpose flour was the problem. It was tough. And too thick. I had something sort of like pasta on the outside with uncooked doughy centers. It could be the next episode of my semi-weekly show called “Mediocre Eats”. Are you using special flour?
I use semolina/durham flour. I’ve had best luck buying the flour in package form that comes with a recipe. Did you roll out the pasta and cut it with a knife? I did raviolis once and the only way I could get the dough thin enough that it didn’t taste raw was to use the Alton Brown “rubber bands on rolling pin” trick to get pasta a little under 1/8th inch thick. For spaghetti, I use a Kitchen-Aide attachment (extruder) that often makes “spaghetti logs” because the extruded pasta immediately sticks to itself.