{"id":2390,"date":"2011-08-14T15:58:41","date_gmt":"2011-08-14T19:58:41","guid":{"rendered":"http:\/\/www.beamychron.com\/live\/?p=2390"},"modified":"2011-08-14T16:00:08","modified_gmt":"2011-08-14T20:00:08","slug":"pasta-presto","status":"publish","type":"post","link":"http:\/\/www.beamychron.com\/live\/?p=2390","title":{"rendered":"Pasta presto!"},"content":{"rendered":"

I took a pasta making class at King Arthur Flour today.\u00a0 As with the bread making class I took, I was amazed at how easy it is to make fresh pasta.\u00a0 Just three ingredients: durum wheat, all-purpose flour, and eggs.<\/p>\n

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and you’ve got your dough.\u00a0 Then the magic begins with the pasta roller.<\/p>\n

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You get these very thin sheets and after a few minutes to dry out a bit, the fun begins with cutting into whatever shapes your pasta machine or little hands can make.<\/p>\n

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We made ravioli that we stuffed with a ricotta and zucchini mixture and then cooked, topped with a brown butter and zucchini and zucchini blossom sauce.<\/p>\n

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We made fettuccine which was tossed with a butter and marjoram sauce (we planted marjoram this year and now I know what to do with it!)<\/p>\n

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We also made little rolls of pasta using a gnocchi paddle.\u00a0 Whatever scraps were left will get tossed into broth for a soup.<\/p>\n

Then we ate!<\/p>\n

\"\"<\/a>\"\"<\/a>Manga!<\/em> Now that I’m baking all of our bread and rolls (including delish hamburger buns), adding on another hour to the cooking on Sundays doesn’t really seem to add that much, seeing as how it tastes AMAZING and you can make double\/triple batches and freeze.\u00a0 My plan is to take a Sunday morning and make tons and freeze and when running low, make another big batch.\u00a0 The only thing left to get is a generator to run the fridge\/freezer for when we loose power, which seems to be a lot.\u00a0 Now that we are starting to slowly grow some of our food, it would be worth investing in keeping it chill.<\/p>\n","protected":false},"excerpt":{"rendered":"

I took a pasta making class at King Arthur Flour today.\u00a0 As with the bread making class I took, I was amazed at how easy it is to make fresh pasta.\u00a0 Just three ingredients: durum wheat, all-purpose flour, and eggs.           and you’ve got your dough.\u00a0 Then the magic begins with […]<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=\/wp\/v2\/posts\/2390"}],"collection":[{"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2390"}],"version-history":[{"count":4,"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=\/wp\/v2\/posts\/2390\/revisions"}],"predecessor-version":[{"id":2405,"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=\/wp\/v2\/posts\/2390\/revisions\/2405"}],"wp:attachment":[{"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2390"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2390"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.beamychron.com\/live\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2390"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}