Home Cookin'

I've haven't had much to write about lately. Works been keeping me pretty busy and the weather hasn't been great to want to be outside. So, in some of this down time, I've been doing a bit more home cooking.

The greatest revelation I've had is that homemade pasta us so much better than dried or even the frozen fresh at the grocery store. It definitely takes a bit more effort but it is so worth it. I'm by no means a pro but what's great is that it seems like homemade pasta is pretty forgiving. My last few attempts have been a but wet on the dough but working through adding a bit more flour seems to come out. I think I'd have ether luck if there were two other people helping me roll the pasta out, but doing smaller sheets and making sure the machine is well floured seems to work ok.

Then it's a scant two to three minutes in boiling salted water and directly into the pan with the sauce and you're set. It seems like a 3 to 2 ratio of flor to egg seems to work with a well floured surface.

I need to work a bit on the presentation, but it tasted pretty good with a slow wet roasted lamb ragu and a Tasmanian Pinot.



I think I'll be eating the ragu for a while (I still don't know how to cook a proper portion for one person) so I threw some in top of a creamy polenta. Which worked out quite well.



Plus, cooking at home allows me to dig into my growing wine collection I've picked up through my travels.