Yesterday I experienced an unnatural urge to exercise. But, before risking serious injury by going to the gym, salvation came in the form of fettuccini.
Pasta is deceptively easy to make. It uses flour but, unlike baking, it’s wonderfully imprecise. It’s also very relaxing, taking about half an hour to knead and then roll out the dough. Kneading and rolling count as exercise too, right? Continue reading
This is a real in-the-moment kind of dish. It’s made fast, with heat and timing, and get’s your mind off whatever happened during the no-good-very-rotten very bad day that you may have had. The trick’s to have all of your ingredients prepped in small bowls within easy reach so that you can cycle everything into the pan.
If you haven’t made this before it can be a bit stressful on the first few tries. But once you learn the rhythm it’ll be like riding a bike – smooth, comforting and relaxing. And you’ll never forget.
It’s also a technique that allows you to play with different flavors, like bacon or pancetta, and come up with completely different tastes. Or, in this case, using truffle instead of mushroom. The truffle was a gift from some dear friends in Italy, and not something I normally keep around. But, boy, was it fun to use.
Fast and Fancy