Friday, February 20, 2009

three eggs, two cups of flour. (one pinch of salt.)

It's about time I used my pasta maker for actual PASTA, and not sugar flowers or leaves or ribbons. And my new drying rack qualifies as one of the top 5 best purchases of 2008. Cheap, simple, elegant. (No more precarious balancing of broom handles between chair backs, which almost always resulted in a pile of noodles on the floor.)

I made a simple sauce using some delicious roasted organic tomatoes (from the lovely and talented Jane Freedman) mixed with a little spicy Italian sausage, housemade by our local butcher. YUM.