Pasta Kitchen Helps From Nancy The Finnjin Recipes

FRESH PASTA

Steps:

• Make a flour volcano: Mound the flour in the center of a clean countertop or cutting board. Make a well in the center of the flour 3 to 4 inches wide.
• Scramble the eggs: Crack the eggs into the well and add a pinch of salt. Using a fork, break the yolks and begin to beat the eggs as you would if making scrambled eggs.
• Work the dough: Continue stirring the eggs with a fork in large circles, slowly incorporating the flour. When the eggs form a thick mass and become difficult to stir, about 3 minutes, fold the loose flour from the edges into the pile with a bench scraper or rubber spatula and knead until a smooth dough forms. Discard any excess flour.
• Rest: Shape the dough into a flat disk, wrap tightly with plastic wrap and set aside to rest for 20 minutes before rolling out. If waiting more than 1 hour, refrigerate or freeze the dough. The dough will keep refrigerated for up to 24 hours.

PASTA" KITCHEN HELPS" FROM NANCY-THE FINNJIN

Steps:

• PASTA CHIEF: This is so cute and handy. It hangs on the wall. No more guessing how much pasta to cook. Just fill the hole with the amount of servings you want. Sorta nice to have a guy always hanging around the kitchen and smileing!! He is such a cute littl guy!!!
• POT DRAINER: Easy to drain pasta from the pan No need for a strainer and a seperate bowl.. Hey! it works for me.
• GRANDMAS TIP: To check if the pasta is done. Take 1 strand out of the cooking water. Throw it up to the ceiling. If it sticks...It is done! Try it, you might like it... no more guessing!....LOL
• The PASTA CLAW: This is a great way to serve the cooked pasta. It grabs and holds. TIP: spray oil the utensils,then nothing sticks to it! even spatulas, etc.
• My every day,crockpot,spaghetti Sauce: I made today. 6/12/12
• Kellys great: "MEAT LOVERS TASTE of ITALY SPAGHETTI SAUCE" YUMMY...need I say more! but Thanks Kelly,..... for your recipe & picture.