#005

"AIR CHITARRA."


WHEN THE WIFEY AND I MOVED IN TOGETHER A LITTLE OVER A YEAR AGO, WE HAD NEXT TO NOTHING. THE FRIDGE AND PANTRY WERE BASICALLY BARE, THE WALLS AND FLOORS WERE PRETTY MUCH EMPTY. SAVE THE BED AND A CHAIR OR TWO, IT WAS STANDING ROOM ONLY.


ALL THE "POVERTY" MADE IT VERY EXCITING WHEN WE BROUGHT HOME OUR COMMUNAL TABLE, HOLIDAY PLACE SETTINGS, A COUCH TO LOUNGE ON TOGETHER...


THAT EXCITEMENT RETURNED TO OUR HOME LAST NIGHT IN A BOX CONTAINING THIS BAD MOTHER FUC*ER:

*CHITARRA TAGLIAPASTA*

THE WIFEY'S MOM WAS BEYOND KIND THIS SEASON. SHE DECIDED TO SEND HER LITTLE DUTCH BABY DOWN TO SUR LA TABLE TO FIND HER MAN SOMETHING NICE FOR THE KITCHEN...  

MILLE GRAZIE!

SEEMS FITTING WE SHARE A PASTA RECIPE TO WELCOME THE NEWEST MEMBER OF OUR FAMILY. THIS ONE CAME FROM OUR FRIEND GREG PERRAULT AT "JUNE" IN PORTLAND, OREGON.

DOUGH:

2C. FLOUR ("00," PREFERRED)

2C. SEMOLINA

4 WHOLE EGGS

4 YOLKS

1-1 1/2 T. WATER

*SPARE FLOUR, FOR DUSTING

METHOD:

1. BUILD A WELL ON YOUR WORK SURFACE FROM THE FLOUR/SEMOLINA. 

2. ADD WHOLE EGGS, YOLKS AND WATER TO THE WELL.

3. WITH A FORK, WHISK THE EGGS AND WATER UNTIL THEY ARE SMOOTH.

4. GRADUALLY COMBINE THE FLOUR, EGG AND WATER WITH YOUR FINGERTIPS.

5. WORK THE FLOUR AND EGG UNTIL IT FORMS A RAGGED DOUGH.

6. WITH STRONG HANDS, KNEAD THE DOUGH UNTIL SILKY AND ELASTIC.

7. WHEN FINISHED, WRAP DOUGH TIGHTLY IN CLING WRAP AND LET IT REST IN A COOL PLACE FOR AROUND 30 MINUTES.

THE CUT-UP:

1. BRING THE DOUGH, SPARE FLOUR AND A ROLLING PIN.

2. DUST YOUR WORK SURFACE WITH SOME OF THE SPARE FLOUR.

3. WITH THE PIN, IN SMOOTH AND EVEN MOTIONS, ROLL OUT YOUR DOUGH. FOR PASTA CHITARRA, ROLL THE DOUGH INTO A SHEET ABOUT 1/8-1/4" THICK.

4. CUT THE SHEET INTO CHITARRA-SIZED PIECES.

5. ONE AT A TIME, PLACE THE PIECES ONTO THE CHITARRA.

6. ROLL YOUR PIN OVER THE SHEET, PRESSING THE PASTA ALMOST THROUGH.

7. PLUCK THE STRINGS LIKE A HARP OR GUITAR, THE PASTA WILL FALL.

8. DUST THE PASTA WITH SEMOLINA AND GATHER INTO PORTIONS.

9. SERVE FRESH OR FREEZE. 

THE COOK-UP:

1. FILL A LARGE POT WITH COLD WATER AND BRING IT TO A BOIL.

2. SALT THE WATER. MAKE IT, "TASTE LIKE THE OCEAN."

3. ADD PASTA, COOK TO AL DENTE. (3-4 MINUTES)

4. STRAIN/REMOVE PASTA.

5. SERVE STRAIGHT WITH GOOD OIL, CRACKED PEPPER, SHAVED CHEESE AND MAYBE SOME HERBS. YOU CAN ALSO ADD THE PASTA TO A SAUCE AND COOK ANOTHER MINUTE-ISH, UNTIL THE NOODLES ARE COATED AND GLISTENING.

MANGIARE!

-PETE