Dining out in Portland, Oregon and other Food Travels
A photo post… the birth of fettuccine. This pasta recipe comes from F’s grandparents… It’s hand written on notebook paper that we keep in my recipe binder. Ok, that version does not have the Kitchenaid like you see here- we also have the hand crank pasta machine, which we still have in our cabinet just in case. Making pasta the old fashioned way is a workout!
[…] I decided to have the chard simply sauteed with garlic in olive oil, and served tossed with fresh fettuccine. I also made fresh ricotta (I am planning to bake the ricotta with mushrooms but knew I had some […]
Pechluck's Food Adventures
Enjoying deliciousness in Portland & wherever travels may lead me.
My name is Pech, short for Pechluck. I enjoy adventures in eating - dining out and cooking and imbibing for local Portland deliciousness or wherever travels lead.
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there is nothing better than homemade pasta. nothing!
I agree… I admit while I’m waiting for the water to boil I might be taking bites of the pasta dough too.
I love your mint kitchen aid!
I love it too… I admit I don’t use it often because I don’t really bake, and I really got it with the pasta attachment in mind. But I think it will be out soon to make whipped cream for those strawberries in season now!
Homemade pasta is the best! I don’t have a kitchen aide pasta attachment (should really get one) so rolling it out is like a workout at the gym.
That means making it fresh should be a calorie credit towards eating the pasta, right 😉