Pork Bellies. Wat do? | Page 2 | Food Production and Preservation | Forums

so I had bought a pasta maker a couple months ago, figured it was time to use it

it actually mounts on my island well

let's begin

I took four cups of flour

and dumped 4 eggs in the middle

I whisked them up, but figured it was gonna be to dry so I added two more

I don't worry if there is flour left in the bowl, I just want a good dough ball

I set that aside to rest and grabbed a onion, garlic, lemon and tomatoes 

I chopped up some pancentta 

some onion

and the garlic

and dumped it into a pan

and added some butter and started rendering it down

I dumped the dough out

and cut it into 6 small portions

I squashed a piece flat

and started feeding it through the pasta maker, working the dough thinner and thinner

I did the same with the rest of the pieces 

and started feeding them through th larger cutters

mmm, fresh pasta

so I threw that into a pot of boiling water

the pancetta had rendered down nice and the onions were carmelized

I measured out a cup and a half of wine

and added that and some more butter 

and squeezed in a whole lemon as well

the noodles were done 

as was the saute 

so I drained the noodles and dumped them back into the pot and then poured the pancetta saute into it, I cracked two eggs onto the top

and mixed it well (and quick so the egs don't scramble)

I added some parm cheese and mixed well

and served with some diced tomatoes, was good