[Sca-cooks] Pasta Carbonara and Eggs Benedict

[Ratt]

Ok having recently done this... Stefan if you are going to go "All Out" 
and make this dish I would suggest doing it with real Pasta...

           
1 1/3   c            All purpose flour
1       c            Semolina flour)
2       lg           Eggs
1       tb           Olive oil
1/2   ts           Salt
1/3   c            Water
 
   Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
   in the center Mix eggs, olive oil and water and pour into well. Stir flour
   into egg mixture until dough forms into a ball. Turn out onto floured
   surface and kneed for about 10 minutes, adding extra flour if too moist.
   Kneed until dough is smooth and elastic. Cover with towel and rest for 30
   minutes. Cut into 4 portions, keep pieces covered until used.
   

Using a rolling pin roll it out super thin. Cut it into shapes or strips 
or whatever you want...
Drop it in small amounts into boiling salty water.  When the pasta rises 
to the top it is done...

 Believe me my friend you have never had pasta until you have had fresh 
pasta.  The Texture is fabulous there is a beautiful taste and it is 
like nothing you have ever had. Once you have done this then try adding 
things... We have done Beet Pasta, Spinach Pasta, Basil Pasta, Garlic 
Pasta....
Last Year we gave ourselves a Cuisinart Mixer and a Pasta Attachment.... 
So I cheated after that... But WE Have made pasta via the Roll it Out 
Method... So it can be done just reserve the time...
Nichola


Stefan li Rous wrote:
>
> I thought on restaurant menus in lower-end "Italian" restaurants. Also 
> perhaps on frozen dinners.
>
> Thanks for the recipe/directions, Adamantius. That doesn't sound too 
> difficult and I often have the ingredients around. Most likely the 
> thing I'd have to go the store for would be the pasta. :-)
>
> Stefan
> --------
> THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
>    Mark S. Harris           Austin, Texas          
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
>
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