1) Don't make fresh pasta the same day you are making two different kinds of dinner rolls and cinnamon rolls, trying to clean the house for brunch the next day, and trying to pay attention to an infant and a toddler.
2) The pasta machine is a total PIA - unless you get the dough rolled out to the correct width. If the pasta isn't cutting correctly, it's probably not the right width. I'll be trying to cut by hand next time to see if I prefer that method.
3) Pasta dough comes together wicked fast. While cutting the first batch of pasta, I realized I didn't have enough for dinner for five people. I put together a second batch in just a few minutes.
4) Cleaning your kitchen floor before making pasta is really pointless.
Fresh Pasta
2 cups AP flour1 tsp salt
3 eggs
hot water if necessary (which it was at first, but I think I might have left out an egg)
Put the flour in a bowl. Make a well in the middle (make it bigger than you think because three eggs are going in there - I blew that the first time) and add the salt. Then crack an egg in the well and beat it in. Do that with the next two eggs too. When it comes together, remove it from the bowl and knead it for a minute. You can roll it out and cut it now or you can store it in the fridge for a while.
Bacon Tomato Sauce
6 slices bacon, chopped
1/4 red onion, sliced thinly
3 cloves garlic, minced
1 28 oz can crushed tomatoes (I actually used diced because I could only get preseasoned tomatoes)
1 1/2 tblsp fresh basil
1 1/2 tblsp fresh oregano
pinch crushed red pepper
salt and pepper
1 cup peas
Cook the chopped bacon and onion over medium high heat until lightly browned, but not crispy. Add remaining ingredients and simmer for 15 minutes. Add peas and cook for a few minutes, just until the peas are warmed through.
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