After reading Adam Roberts go on and on about pasta, how delicious it is, how easy it is, I decided to make my own. After reading about his spring vegetables pasta, I ventured out to make a carnivorous and less cheesy (in the literal sense) pasta. So I decided to start off with the base of many great things, an onion.
As I started writing this post I suddenly realized how far behind I am in these posts! You see February is a big birthday month and to celebrate my brother turning 31 we went to Carrabba’s Italian Grill. I was curious since I’ve had a couple good comments about it and I wanted to see how much of it was true. We started off the evening with a Sangria. I wouldn’t say that it was something that would compel me to rush back but it was a decent enough accompaniment to our meal.
I should probably start this off with a warning: this is not the quickest recipe in the world but is great for those times when you really want to put together an amazing meal that takes more time than effort.
So today I learned a few things about making pasta. First of all, it’s not all that complicated. second it will come out much better if you have a rolling pin or pasta machine. But we’ll get into that later.First let’s take a step by step view of how this goes.
As I mentioned in a previous post, some friends and I went to Chateau DeFay, a few kilometers outside of Antigua Guatemala.