My answer’s easy: we had leftover basil from a soup I made on Friday night (a Tuscan bean soup that I’ll tell you about later in the week). I whipped up a quick pesto–garlic, pine nuts, and salt zapped with the basil and then olive oil streamed in through the tube, grated Parmesan added at the end–and, instead of using dried spaghetti as I normally might, I made linguini from scratch:
That might sound incredibly audacious, but it really wasn’t. I used a Lydia Bastianich recipe and it was this simple: put two cups of flour into a bowl, add 2 eggs, 1/4 cup olive oil and 3 Tbs of cold water. That’s it. Stir together with a fork until it comes together into a ball and then knead it in the bowl. Once it’s really together, put on a floured board and need for another few minutes. Wrap in plastic, let rest 30 minutes, and then put through your pasta machine.
Now I won’t lie, my machine was causing me some frustration. Craig heard me yelling a certain word that starts with “F” from the other room, and that’s because: (1) the machine kept hopping around, the clamp that’s supposed to stick it to the table wasn’t working; and (2) mysteriously, the first setting wasn’t flattening the pasta the way it should have, it was making it all dimpled and weird. I resolved this by rolling it out a lot by hand and then feeding it through the machine: once I did that, it was a cinch. I got a big pot of water boiling, cooked the pasta for less than a minute, and then tossed with the pesto. It was fantastic.
But enough about me…what was the best thing you ate this weekend??
P.S. My Next Iron Chef post is up on The Food Network site, check it out here.
P.P.S. Last week I did an interview with Jewcy, a Jewish website, and if you want to read all about my bris and how the mohel botched it, you can click here.
P.P.P.S. You may have noticed my picture quality looks a little funky: that’s because my real camera’s in the shop, so I’ve been using my cellphone camera. Hopefully my camera will be repaired and ready this week. Thank you.