Last week,
I made homemade pasta dough,
making my rendition of a lasagna,
and I took another crack at making "mozzarella."
Today, I put both together
to make Moreover* Ravioli of sorts.
I have to say,
if you've never eaten homemade pasta
you're in for a treat.
It's nothing like store bought.
How to compare homemade and store bought?
There is no comparison.
Store bought tastes like cardboard.
Homemade tastes fresh.
I know this isn't the neatest of ravioli
but it's some of the best I've eaten.
I doctored my mozzarella cheese
with flavorings,
stuffed my little pockets with the mozzarella mixture,
cooked them,
covered them with a tomato sauce,
and grated Parmesan cheese over top.
When I made my lasagna last week,
I had some dough left over,
which I had sealed well and refrigerated.
I kneaded my dough
and formed it into 4 small balls.
Using my pasta machine
I rolled out 4 sheets of pasta,
while Dixie watched from her beach towel
and Junior from the sofa.
When I roll out pasta,
I go through each setting
about 3-4 times
each time in a different direction.
I usually get up to setting #5 and stop.
(My machine goes up to #7.)
I went out on my deck and picked
some scallions, chives, and basil.
Got about 1/2 red onion and some Parmesan pieces.
I had 1/2 bag of spinach leftover
from my Eggs Benedict last week.
I steamed it then squeezed out
as much water as I could,
leaving a sad unappetizing little green ball
which I chopped up.
And cut.
Yes, I know they're horribly sloppy looking.
Perhaps I should invest in a ravioli attachment
for my pasta maker.
On to my basil tomato sauce.
Sweat the onions for a minute or two.
Then add in the tomatoes,
washing everything out of the can with a little water.
Mr. Hawthorne called this "outstanding."
He says I have ruined him for store bought pasta.
Now I need to find out how to make
whole wheat pasta, Kathy.
I want you to be happy with my healthy choices.
Small steps, dear.
I had seconds.
Mr. Hawthorne had thirds.
And Youngest Hawthorne finished the rest.
No leftovers.
Imagine that.
*In case you've just tuned in to my blog,
Rosie doesn't do "leftovers."
She does "moreovers."
From a previous post:
Nothing goes to waste in the Hawthorne Household.
And I don't refer to the remnants as leftovers.
Immediately after writing the word "leftovers,"
I knew I needed another word
that was more real, more definitive, and positive.
First I thought of the word re-do's.
But that implies it wasn't done right
the first time around
when it certainly was.
Then I considered do-overs.
But, of course,
that, too, has a negative connotation.
I've put a lot of thought into this
trying to come up with just the right word which describes
the process of what I do
in the life chain of the produce and viande
I prepare and serve and consume.
And my word is moreovers.
Think about it:
You've already produced and served
a wonderful, satisfying, convivial repast.
So, what's next?
MORE is next.
When you say "Moreover,"
you're likely going to top what you previously said,
put an exclamation point there,
and/or put it in bold or italics.
So, I have no leftovers.
I have MOREOVERS!
4 comments:
Rosie Darlin', the slopioli looks perfect. Did I bring you a bag of white whole wheat flour? I doubt you would tell the difference between it and regular AP, and it's still 100% whole wheat. Win-win! (Even my nasty Food Lion has it)
I have never wanted to make my own pasta, until you started writing about your experiences with it. I may have to buy a pasta machine one of these days and give it a go.
Looks awesome. I have just started making my own pasta and you are right, there is nothing like it. I love the idea of the mozzarella filling. My family are not huge ricotta fans. I am going to try this idea.
Hi, Mommatwin. Welcome to my blog world. Try this: http://www.kitchensaremonkeybusiness.com/2008/10/rosie-cooks-from-french-laundry.html
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