What a long fun-filled day! Circle K of UCLA went to Santa Monica to flier for the LA Marathon. The LA marathon is going to start in a few hours, and I will be at the finish line volunteering by handing out more fliers about the marathon.
On a side note ... I went to Chinatown today because my friend, Luke, wanted to get some Chinatown food ><. He was nice to get me, Nguyet, and Nhat some skewers. Though that was nice, the meat was not fresh and tasted rancid. I guess that is Chinatown food for ya ... cheap at the expense of quality. Now onto the main topic: pasta... All of winter quarter, I have been dying to make fresh pasta. Noodles that are fresh have a nice springy texture when you eat them, and their dried, boxed counterpart is always bland and falls apart easily.
Homemade Pasta (adapted from Essential of Italian: Michele Scicolone)
2 1/2 cups Flour (380 g)
4 Large eggs
1 Tbs Olive oil
Directions (Several notes to follow)
1. Measure the flour carefully
2. Mix all the wet ingredients in a bowl
3. Make a well in the flour and pour in the mix
4. Now is the hard part ... Incorporating the wet and dry together. In order to do this consistently, you must slowly use chopsticks, a fork, or a spoon to slowly stir slowly along the edges of the well and slowly make the flour come into the egg mixture.
5. Once you start getting gooey consistency, start moving more flour in until you form dough that is similar to bread dough. At this point, start kneading the dough and add more flour and folding it in half and pressing your palm forward and rotate. Do this until the dough feels firm and can stretch without breaking.
6. Cover with plastic wrap and let the dough sit for an hour.
7. Take the dough out and flatten with a rolling pin and split into two parts
8. Run the dough through the pasta machine to flatten it out some more.
9. Run it through the pasta cutting mechanism
10. Cook the pasta in salted boiling water until done.
11. Enjoy with your favorite sauce!
Simple olive oil pasta!