Rain and snow homemade pasta and meatballs
It had been raining and snowing for several days. The resort was closed and then Tom had a day off so we had plenty of time and space. I’m part Italian so home made pasta runs through my veins.
This meal was for like 4-5 people because we had it twice.
I found out that Tom likes raw pasta (actually, I think I knew it)
400 grams flour (I think I used high grade)
Mix the flour with salt in a bowl (more in the bigger side)
Batter the eggs in a different bowl.
Make a crater with the flour and put the eggs in the middle.
Get your hands dirty and mix it until it’s a batter that you can get out of the bowl.
Knead it for a bit, until it looks beautiful.
Extend the dough on a wooden table with a bit of flour (not too much!). You can cut it in 2 or 3 and that can be easier. We used a rolling pin because we don’t have a pasta machine up here. I ended up with sore shoulders. Ah! Also, start from the middle to the ends otherwise you will have a think center and thin borders. And try to make it rectangular.
Once it’s like 2 mm roll it gently so it doesn’t stick and cut the width that you want.
After that let it rest and dry for at least 15 minutes.
Cook on boiling water (1 litre per 100 grams of pasta) for about 6 minutes until al dente.
4 to 6 stripes of bacon (we love bacon so the more the merrier)
1 or 2 onions chopped small
Half a capsicum (pepper for most of the people) each color
1 can of tomatoes (way better with real tomatoes but we didn’t have because we live here)
Heat the oil and drop the bacon, garlic and onion. Let it cook until looks nice and golden, add some paprika (I forgot to mention). Add the rest of the veggies and let the pot regain heat. Add the tomatoes, and a bit of sugar to cut the acidity. Once us boiling add salt and pepper. You can cook it for as long as you want, but keep an eye and add water if you need (you’ll notice).
2 cloves of garlic chopped
2 slices of bread (and some breadcrumbs)
We have Tom’s favorite cooking tool: the hand blender with a food processor, so we putted the bread and the garlic on it.
Mix the meat with the egg for a bit, when you are comfortable with the stickiness of it, add the bread and mix well.
After that, make some golf size balls (I covered them with breadcrumbs).
Heat some olive oil on a pan and cook them until crispy, roll them from time to time so the entire thing has a crust.
And since we are pigs we used cream and cheese with it. Lots of cheese.
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