Weddings are awesome. Have I told you that? We’re still getting to use new and fun kitchen gadgets and serving items that we either got from people directly, or used their money to buy. And we almost finished addressing thank you notes, which took a long-ass time on account of I never made a central database with peoples’ addresses, meaning each and every one had to be sought out of various emails, cards, and (on more occasions than I’m comfortable admitting) whitepages.com. I’m pretty excited to get rid of the stress of having those looming. Every day I’ve gotten more anxious, like “what if they think I didn’t appreciate their handmade pottery?” It’s like a tiny guilt potluck in my heart.
Hard to feel guilty when you get to use such incredibly cool machines like the Kitchenaid pasta roller. This one came without a card attached, leading us to try and use the process of elimination on who gave us presents and who was missing from the gift list. But then you don’t want to ask somebody “did you get me this” when maybe they hadn’t gotten a gift and it’ll get all awkward. I think we’ve figured it out, via our friend Max saying, “I think I remember someone buying it while I was at the store with them” and us figuring out who he was at the store with. And I still could be wrong.
The pasta roller, though. It defies traditional pasta-making, which I’ve done my fair share of but always thought was rather laborious for pasta that worked, but honestly I preferred the texture of dried. Culinary sin? Probably. But I like the slippery, neat al dente finish to dried pasta. Fresh has kind of a chewy quality that, while delicious, doesn’t work so well for spaghetti. The pasta roller has changed all this. Something about kneading it quickly through the “1” setting changes the texture in a way hand-crank rollers can’t. Or maybe I’m pseudo-stoned from lack of sleep (THANK YOU neighbor’s barking dog!).
Our first test run of the machine was a simple saffron fettucine. I made the dough in the Kitchenaid itself (we have a brand new cobalt blue machine, so whichever family member wants to call dibs on my lovely old white one may certainly do so at any time). Basically I just steeped a pinch of saffron in warm water, then added the whole thing to a simple conglomeration of flour, egg, salt, and a touch of water. Perfect.
The pasta was flavorful, texturally perfect, and didn’t look half-bad either. We’ll be seeing a lot more homemade pasta in the house, I think, now that I don’t have to pump my arm until a tricep falls out just to get the sheets rolled. Speaking of triceps, I have to run to my sadistic Booty Camp class. Fridays are a bitch. Later!