Welcome to my blog. My blogging journey began about in August 2009 as a photo-a-day blog which has since transitioned to combine my love of good food and photography. Today, using as many local and fresh ingredients as we can, my boyfriend and myself spend time researching recipes, making our own adaptations, cooking, taking photos, eating, and finally reflecting on all or part of the above listed process here. I hope you take the time to not only read and look at our photos, but please cook some of the recipes yourself. You are invited and encourage to leave feedback as we continue our culinary journey!

Sunday, June 6, 2010

5 Hour Cooking Experiment Part 1 and 2: Tagliatelle and Pesto Sauce

Yesterday there were supposed to be thunderstorms all day, so instead of attempting our original plans D and I decided to spend the day making some tasty food. Of course, the weather turned out not to be as bad as expected, but we still had a good time.

We made three things: tagilatelle (egg noodles), gnocchi, and pesto sauce.

Eggs (approximately 1 egg per person)
100 grams of flour per egg

In a bowl, place the amount of flour you are using. Create a crater in the flour for the eggs, and place the egg whites and yolks in the crater (make a "volcano" as D likes to say). Mix the flour and eggs together until they are of one consistency. Then, roll very thin so that you can see through the dough (this is the hard part!). The thinner the noodles are, the better. I admit in our photos below, the noodles are too thick; although they are still tasty they would be much better if we had been a little bit more patient while rolling the dough. After the dough is rolled, fold the dough using a sort of "trifold" method (see photo below) and cut into strips. Unfold and place on a baking sheet. If you make extra pasta, it should keep for approximately a week in your fridge.

1 cup olive oil
1 teaspoon salt
handful pine nuts
1/2 handful walnuts
parmesian cheese
pecorino cheese
40-50 large basil leaves
2 cloves garlic

Making homemade pesto sauce is super easy. Place the olive oil, garlic cloves, basil leaves, and a handful of pine nuts in the blender and mix until one consistency. Add walnuts and mix again. If the sauce seems too thin or thick to you, add a bit more olive oil (if too thick) or pine nuts (if too thin). Also add the salt. Grate 4 spoonfuls of Parmesan cheese and 2 spoonfuls of pecorino cheese (large spoonfuls). Pour the pesto sauce into a large bowl, add the cheese, and stir. Presto, you have pesto! If you make extra pesto sauce, you can easily freeze the sauce until you are ready to use it.

To Be Continued with our 5 hour cooking experiment part 3: gnochhi

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