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Homemade Noodles with Two Sauces

2010 September 19
by Mrs. FoodieLawyer

We are always looking for interesting new cookbooks.  I saw a reference to a book called “The Frankies Spuntino:  Kitchen Companion & Cooking Manual,” and knew Dan would like it.  The authors have a couple of restaurants in Brooklyn, and their book includes all kinds of useful cooking tips.  We were particularly inspired by their suggestion that making fresh pasta if you have a stand mixer “is practically painless and almost entirely automatic.”  So, on a recent weekend when we had family in town, we decided to try homemade pasta using the mixer.  To go along with the pasta, we cooked two different quick pan sauces — one with pancetta, white wine and tomato sauce, and the other with pecorino cheese and pepper.  Everything was amazing.

7 Responses leave one →
  1. September 19, 2010

    This looks AMAZING – particularly the Cacio e Pepe! I’ve always wanted to make homemade pasta, but don’t have a machine to cut it. I guess I ought to get one. I’ve finally acquired a stand mixer, so I’ve got that front covered, at least.

  2. Mom/J permalink
    September 20, 2010

    Both sauces were absolutely wonderful and quick and easy to prepare as was the homemade pasta. Who knew? It truly was an Italian feast!

  3. September 20, 2010

    I should never, ever come by this blog while hungry. Your meal looks exceptional.

  4. September 22, 2010

    freaking heavenly!

  5. September 22, 2010

    This one is amazing and killing me it looks so good. I’m doing that pancetta one this Sunday.

  6. April 4, 2012

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