August 4th, 2008 - Storing homemade pasta
It occurred to me today that there might be an easier way to make homemade pasta than doing it the afternoon we want it for dinner: Maybe you can store it! So I looked online, and sure enough, eHow.com provides the answer. I feel pretty silly for not thinking of this before. We love the homemade pasta, but in order to eat it on weekdays, I’d have to start it as soon as I got home. On the weekends…well, Saturday’s my “day off” (meaning I usually run a lot of errands and do home projects, then don’t want to work for dinner) and Sundays often Eric isn’t home (he goes out to dinner and a movie with the guys). So we have only made pasta a couple times since I bought the machine back in the late spring.
But now…I can make it Saturday morning or one night AFTER dinner and store it. Woohoo!
The timings great as I just made my first batch of pesto for the year. I’ve been putting it off, although there’s been plenty of basil and we got the cheese a couple weeks ago. Last year, I did it all at once, taking 3 hours! I just didn’t want to spend 3 hours making pesto just now. Then it occurred to me (aren’t I just brilliant today?) that I didn’t have to do it all, I could just make one double batch. A cinch to complete, and I have about 1.5 cups of pesto in the freezer. (The other 1/2c is in the fridge awaiting pasta.)
August 7th, 2008 at 9:52 am EDT
Holy cow, AnnMarie, you just made my day! I’ve been trying to figure out how to do this for the longest time! I have yet to make homemade pasta for guests, although I’d really love to. I was introduced to the whole homemade pasta thing back when a group of SDSU friends and I would have pasta making dinners at our philosophy prof’s house. I’ll do that at some point, but sometimes it’s just nice to have the kitchen in relative order when dinner guests arrive. I’ll try this out soon!