Fettucine Exploits
J and I made our inaugural home-made pasta. The final result was a creamy salmon, dill, champagne sauce. We used light evaporated milk with a splash of normal milk, with corn flour to thicken it - to avoid using full cream.
I cannot begin to explain how fantastic homemade pasta it is. The texture and its flavour - rather than being the thing underneath the sauce, it plays off it. I made a quick healthier pasta dish which was quick and simple...minced three cloves of garlic and half an onion, fried in olive oil with a sprinkling of salt, threw 5 sliced mushrooms through it, diced 3 tomatoes, a handful of italian continental parsely and a handful of chives.
Filled pasta will be attempted end of this week!!!