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noodling around
make your own fresh pasta noodles
1 2 3 4
continued from page 1

egg pasta
(serves 4-6)
Just flour, eggs, and salt. Simple, inexpensive, and very very good.

2 cups flour, plus more as needed
1 tsp salt
3 eggs

spinach pasta (serves 6)
One of the classic flavored pastas Ė beautiful and flavorful.

Ĺ packed cup cooked spinach, minced as finely as humanly possible*
2 ľ cups flour, plus more as needed
3 eggs
1 tsp salt
Youíll need one good-sized bunch of spinach, leaves only. Here's how I cook spinach: Wash well but donít dry; place in a pot with ľ cup of water. Cover and bring to a boil. Lower heat and steam for a few minutes until the leaves are soft and wilty. Drain in a wire-mesh strainer, pushing on the spinach with the back of a spoon to make sure you get as much liquid out as possible. 

making the dough
Traditionally, fresh pasta dough is made directly on the countertop, the flour mounded in a soft pile and a well pushed into the center. The eggs are then broken into the well, and gradually whisked into the flour with a fork. Frankly, Iím too much of a spaz to keep the kitchen clean using that method, and prefer to start my dough in a mixing bowl instead.

1 In a mixing bowl, add the flour and mix in the salt.
2 Make a well in the center of the mound, then gently break in the eggs Carefully begin beating the eggs with a fork, incorporating the flour from the sides of the well little by little. (If youíre making the spinach pasta, gradually add the spinach now as well). As you slowly work more and more of the liquidy egg into the dry flour mixture, youíll begin to form a sort of loose dough.
3 When the fork action seems like itís no longer doing anything, itís time to dive into the mixture with your hands. (Naturally, these should be clean.) Gather up the bits of dough between your fingers until you have the beginnings of a cohesive ball.

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