As much as I’ve grown to love cooking, I didn’t miss it one bit while I was on my–wait for it–HONEYMOON! After the most incredible week in San Diego with my husband, I half-assedly opened the bridal edition of my BH&G cookbook and struggled to find motivation to cook anything. Following the excitement of our honeymoon–Seaworld, the San Diego Zoo, Mission Beach, zip lining over the Safari Park, and surviving rush hour traffic in a city three times the size of my own–standing over the stove felt like the equivalent of watching paint dry.
I’d flipped through half the cookbook with a peculiar absence of interest when I stumbled upon the chapter about handmade pasta. Suddenly, my mojo was back. Time for Two Week Technique: Handmade Pasta Edition!
The biggest reserve I had about attempting handmade pasta was that I’d be doing it without a pasta press. But hell, what would I be learning if I did things the easy way?
Surprisingly, rolling out the dough wasn’t nearly as difficult as I’d thought it would be. Back in the day when I didn’t know a cheese grater from a garlic press, I couldn’t properly operate my rolling pin to save my life. I’d primarily used it while trying to roll out sugar cookie dough, which resulted in a trip to the grocery store to purchase a tube of Pillsbury cookie dough because my own batch had stuck to the rolling pin like paste.
After I rolled out the dough, I cut it into a rectangle and then cut that rectangle into many rectangles.
At that point, I took each rectangle and squeezed together the top and the bottom to make bowtie shapes. After the first of four batches, my stepson wanted to help and we busted out a whole tuxedo shop’s worth of pasta bowties.
The recipe stated the bowties could be dried for up to two hours. At the two-hour mark, many of them were still pretty doughy and flexible, but I really wanted to follow the rules on this one. I transferred them to a Pyrex container and crossed my fingers.
The bowties sat in my fridge for a night and tonight, I whipped up some turkey meatballs with spaghetti sauce to serve with the pasta.
Although I do feel I made the bowties just a smidge too big, the taste and texture were just what I had hoped for! I’m definitely ready to take on more handmade pasta–next time, with a little bit of pizazz. 🙂