Yesterday, after dinner, Victor noted we had a goodly amount of sauce left from the cioppino, but very little seafood – definitely not enough for another meal. His solution was to make sure there were no shells left – and then he took an immersion blender to it and made a tomato seafood sauce. It looked to be the perfect sauce for a pasta dish – and a really good base for a soup.
First thing this morning, Victor said he had dinner covered, tonight – he had a pasta plan. I definitely wasn’t going to argue with him – Mrs Dineen did not raise a fool!
He had a bit of homemade pasta dough in the freezer, and with a sauce that only needed tweaking, he had a stupendous dinner on the table with relatively little effort – he has pasta rolling and cutting down to a science.
- 1 cup tipo ’00’ flour
- 1/3 cup semolina flour
- 2 eggs
- pinch salt
- 1 tbsp water – maybe
Mix flour, salt, and eggs until fully combined. Knead on a floured board until smooth, adding a drop or two of additional water, if needed.
Let the dough rest for 30 minutes, and then roll out using pasta machine. You can roll this with a rolling pin, but a pasta roller is so much easier!
Lightly dust and then fold the pasta strips.
And then cut to desired width.
Unfold and place on a floured sheet pan.
Cook in lightly boiling salted water for about 3 minutes. Then add to sauce and cook an additional 2 minutes.
He cooked up some roasted red pepper sausage and more garlic and added it to the sauce for a bit more pizzazz, and cut the pasta into a thin fettuccine.
I think I’m going to take the rest of the sauce and make some soup, tomorrow. We’ll never replicate any of this but it doesn’t matter – we’re eating well and waste not, want not!