Home made Pasta

We eat a lot of pasta at home. It's easy to finish 6 boxes of 500g of pasta in a month, sometimes more even. I've tried making pasta a couple of times but never left me wanting to do more.

I was reading an old magazine and came across a simple recipe.

600 g high gluten flour

5 medium eggs


Mix and knead.


Allow to rest for at least 25 minutes.



Roll flat and wide.

Roll them together and cut to the size required.


Nicely falls over the knife when lifted up.

Nice pile of Fettuccini.

Made some Lasagna sheets too.

Freshly cooked Fettuccine. Fresh pasta took less than 5 minutes to cook till al dante.


Can't wait to try the Lasagna sheets!

Nothing tastes better than fresh pasta!
I think Barilla just lost a loyal customer.

Paella

Since I was still on a Spanish or Hispanic (from #2) dish experimental journey, I tried my hand at Paella. I Googled for Paella and found this recipe.

It looked simple enough and I did have a Paella pan which I had not broken into yet.

To break into the Paella pan, I first washed with soapy water and then dried it. Heated it over medium fire. After that I poured in some oil and rubbed it in. Heated it through for about 5-7 minutes and allowed it to cool down, then washed off the oil with warm soapy water. Ta-da! Paella pan ready for use.

Saute-ing the onions.


In went the red and green peppers.

The chicken cubes with salt and pepper.

In went the rice and liquids.


Added the prawns and crab meat (I improvised a little).

Okay truth be told, it wasn't as great as it should have been. Being first time doing this I thought that I had to cook it the way I cook our local 'one pot rice' and so I ended up with a little burnt bottom. BUT...it tasted pretty good or so from the feedback from my husband and #2. #1 wasn't very excited about it and opted to eat the optional white rice I cooked for 'just in case'.

Next time round I won't worry about 'cooking down' the liquids! I would also add more seafood and meats because my paella pan had 2 cups of rice and had a wee bit too little seafood and meats. One more thing, I like my peppers with a little crunch, perhaps they should also go into the pan later and with less saute-ing time. Till the next attempt...Buen provecho! (Bon Apetite!)