treat yo’ self…with pasta

My job offers a wellness incentive program.  Using an online app that tracks healthy habits, I earn a small bonus each quarter.  I am a self-proclaimed, champion window shopper.  Shopping Amazon with my bonus $100, I placed several items in my cart, removed them, found more stuff and deleted those before making my final purchase: a 3-Piece Pasta Roller & Cutter Set for our vintage Kitchenaid Mixer.


The pasta attachments are no stranger to my cart.  But I’ve talked myself out of them for two reasons.  One, they’re an expensive toy: coming in at $125 ( I bought the $103 refurbished set).  That’s a big chunk of change.  Two, you can make pasta by hand which we’ve done a few times.

Hand made fettuccini (recipe link below).

I’d love to say I came to my senses…

Instead, Roger and I made pasta this morning using Samin Nosrat’s recipe. I wouldn’t say I regularly crave pasta but this recipe is amazing.  Compared with dried, boxed pasta, there’s no competition and it’s pretty cheap and the *ingredients are usually on hand: 2 cups (300 grams) “00” or all-purpose flour, 2 large eggs, 3 egg yolks, plus more as needed, Semolina flour, for dusting.

Today’s results…

Pasta roller linguini and angel hair pasta. 

I’m calling the new gadgets worth the kitchen space.  We’ll be having Pasta Con Le Sarde tonight.  I ran across the recipe here several years ago and was pleasantly surprised.  Time to try it again.

Bon appetito!

**Good Recipes

*Pasta all’Uovo – SALT FAT ACID HEAT, Samin Nosrat

Sicily Climbing Vacation, Part 2: Pasta Con Le Sarde, Brittany Griffith   | Patagonia – The Cleanest Line  

Marcella Hazan’s Bolognese Sauce Recipe – NYT Cooking


**My criteria for a ‘good recipe’…

  1. above all it has to be yummy
  2. quality, whole food ingredients
  3. clear directions especially with a complicated recipe 
  4. it works 
  5. a bonus, ideally it looks beautiful
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