PASTA FO YUU

Oh Boy, do We have fun cooking!. We are cooking a corned beef brisket on the barbeque tonight. A couple of accompaniments would be nice. Some beautiful fresh corn was found at our local 'Mega-Wally-Mart'. Some starch would round off this meal. How about making some fresh pasta. No problem at the Mad Meat Genius Kitchen. Flour, eggs, salt, olive oil and a fancy Kitchen-Aide pasta roller will do us just fine.

Another kitchen tool that is nice is a 'Tavolini'. This is a pastry/pasta board given to Italian brides as a wedding present. Chilebrown has never been an Italian bride, but I can swear about the awesome results a designated flour board will give you. When you make pasta on this board, music will fill the air with a flair of romance. 'Ah, cut it out.' This is a wooden board that is only used for flour and liquid manipulation. Nothing else! It has a lip on the edge to grasp your counter for pasta kneading sessions. You never wash this board. You scrape the excess flour away and keep it in a dry place.

1. 4 eggs
2. 4 cups of flour
   
3. 1/2 teaspoon salt
4. 3 tablespoons olive oil

Make a well with the flour. Beat your eggs with salt and olive oil. Place liquids in center of flour volcano and combine. Knead for 10 minutes. You will have a very stiff dough. Wrap in cellophane and refrigerate for 30 minutes. Roll dough into fine sheets and cut into desired shapes.

This pasta cooks very fast. Some boiling salted water and maybe 5 minutes at the most. The pasta will float to the surface when it is done. Watch your pot,taste and remove the pasta before it gets overdone.

Serve this pasta with your favorite sauce. Tonight's pasta is covered with last years harvest of tomato bounty and is chaperoned with a little barbeque corned beef. Oh Yeah, we are having fun!