I've decided automatic Pasta Machines are just

[NMDemDist2]

Play Doh machines for big kids



:rofl:

[hippywife]

1. Are you having that much fun with it?

Have you made animal shapes or anything yet? LOL

Did you get that pipe dug up and capped today?

[NMDemDist2]

2. no, I have that section's water shut off so it's not a geyser out there and

the wind was blowing 30-50 MPH and it was almost 80 degrees

tomorrow it's due to be 60 and calm, I'll get on it then....

I've made fetticini and tonight I made tomato spaghetti with a wonderful sauce (who knew anchovies are the secret ingredient to take a basic tomato sauce to sublime??) and since my Christmas Chia herbs are doing great, I had fresh basil and parsley :bounce:

PASTA PUTTANESCA

1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste

Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.

In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.

Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.

When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.

Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.

Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.

In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).

Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.

Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.

[Stinky The Clown]

3. 'chovies ........... shhhhhhh ......... *never* mention anchovies

They're a secret ingredient in lotsa stuff. If people know they were in there, they'd never try it.

Talk about a much maligned food item ..... pooooooor little 'chovies.

:)

[NMDemDist2]

4. it's thanks to you dear, I had the jar quietly hiding on the spice rack

and I snuck some capers into the house the other day too

:rofl:

[Stinky The Clown]

5. Mr K will soon be transformed into Monsieur Sauce Americaine

[NMDemDist2]

6. shhhhhh you'll spook him

but he's coming around........

:rofl: