I’m going to mentally return to my first batch of homemade pasta–the bowties that turned out to be such a success. You see, revisiting the successful moments in my mind is what keeps a girl like me sane. Otherwise, I’m left to dwell on my second (and failed) attempt at homemade pasta.
The goal of round two was to make basil-and-thyme fettuccine noodles. In the beginning, all seemed perfect.
I did struggle a little cutting the dough; who has the patience to cut perfect, even fettuccine noodles by hand? (Hint: not me.) Cutting the noodles so they were the same length and width was a challenge. They still looked pretty good when I was finished, considering!
And that’s the last hopeful photo you’ll ever see of my basil-and-thyme fettuccine. Since it would be a couple of days before I’d need the pasta, I followed the recipe’s instructions to store the noodles in an airtight container in the fridge. My guess is that my container wasn’t quite airtight enough, because when I opened it, this is what I saw:
Gray. Gray. Gray.
They smelled funky, too. Not “bad,” just not “good.” Not like fresh pasta. My fettuccine joined my Cream-Filled Cake Roll in food heaven.
Tonight I’m going to make some ravioli. Somehow crossed fingers just don’t seem like enough.
Oh, before you move on from reading this: does anyone else see the resemblance between this egg, soy sauce, and garlic mixture, and a big ol’ puddle of vomit?