Tuesday, October 22, 2013

Fresh Cracked Pepper Pasta

I have had a crazy month! I am really sorry that I have not blogged, but I needed a break to get through October. Let me get you caught up with what has been going on with us. 

First: We moved to Pasadena!! I love our little Bungalow in the Bungalow Heaven Historic Neighborhood. We are slowly, but surely settling in. I hope to have it put together in time for Mommasita and Pinkie's visit at Thanksgiving. We will be so excited to host them in our home for the first time!
 I have been to Texas twice this month. I will cover the fist visit in this post. This visit started in Odessa where I was able to stay in my Mom's new house for a whole week! I did a LOT of cooking in her beautiful new kitchen! I am so proud of her new house we will be making lots of memories here.
My CAbi business has kept me so busy this month. After selling a whole bunch of clothes in Odessa, Mommasita and I traveled to Fort Worth were we spent some time with Jeffrey's side of the family. Sweet Mellie came up just to see me and shop my clothes. I was SO happy to be with her and little Thumbellina growing in her belly.
 My college bestie, Katie, came to shop! I LOVE getting to see her more often!
 When I returned from Texas, J and I celebrated our 4 year anniversary. It has been an eventful, loving, exciting 4 years! Love you Hunny!

Fresh Cracked Pepper Pasta in a Velvet Garlic Sauce
For Pasta:
1 cup all purpose flour
1 cup semolina flour
3 eggs
1 tsp salt (I used truffle salt to make it more fun)
1 tsp oil
1/2 Tbsp fresh group pepper
For Sauce:
3 garlic cloves
4 Tbsp butter
1 Tbsp white Wine
juice from 1/2 lemon
salt and pepper
Mix together flours, salt and pepper.
Pour the flour onto your work surface. Make it into a mound. Press a well into the center of the mound.
Crack the eggs into the well. 
Top it off with a tsp of oil.
Use you hands to slowly incorporate the eggs into the flour until it creates a dough.

Kneed the dough for a few minutes.
Place the dough in a bowl and set aside to rest for at least 30 minutes.
After the dough rests, pull apart into walnut sized balls to use for the pasta maker.

Use your pasta maker according to instructions.

You can set aside and allow them to dry and use the pasta later or you can cook it now.

To make the sauce:
Melt butter in a saucepan. Allow it to cook slowly until it forms brown specks, then add minced garlic.
Cook for 1-2 minutes until fragrant.
Add white wine and lemon juice.
Boil pasta for 5 minutes in salted water. It will begin to float to the top when it is ready.
Allow the sauce simmer until it thickens a little. Season sauce with salt and pepper.
Drain pasta and add it straight to the sauce.
Serve immediately. Yum!

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