13 Jun '18 — a house favorite
Since my husband and I were away for several weeks, we hadn’t had our homemade food in a while. I was excited to cook and have some of the meals we regularly prepare at home. Yesterday’s lunch was tagliatelle with a reduced cream and white wine sauce.
I’ve made pasta before but I came across new instructions from other cooking websites. While thinning the pasta dough, I let the dough rest one to two minutes in between changing levels on the pasta maker. Then it took several hours to completely dry. Normally I cook the pasta right after I cut it but I’m glad I tried these new steps–it tasted way better with drying involved. Pasta is technically slow food but I’d never thought of it that way.
Physically, I felt so much better eating my own food. Traveling is somehow becoming less and less enticing each day.