Cover of Essentials of Classic Italian Cooking
Another good rainy day activity---making pasta from just flour and eggs. I haven't done this in a few years, so we had to reach deep into the cupboards for the Atlas pasta roller. Ahh, still there.
I dusted of Marcella Hazan's Essentials of Classic Italian Cooking, and checked out her thoughts on pasta. 00 flour good, semolina bad. OK. So, I compromised with 2 cups of 00 (that I got for making pizza's), 1/2 cup of finely ground semolina. Plus 5 whole eggs. That turns out to be the right amount of pasta for about 5 servings. And it was just right because we had only 5 eggs in the house.
All in all, it was a success. Alex and I had a fun time rolling it out, he being my pasta "machine", cranking the Atlas. The poor boy just about wet his pants when we hit "6", and produced a 5 foot long, see through ribbon of pasta. I'll do a demo of that technique soon, which I vaguely recall from a few grueling Saturdays of making pasta at Acquerello ten years ago.
We made some papardelle, longing for some bolegnese, but settling for a liason of butter and parmigiano regiano. Where else can you find that ethereal, melt-in-your mouth quality--only from homemade pasta.
Alex shows off his technique for bow-tie pasta, that he picked up at Steve & Kate's summer camp.

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