A New Giveaway and Pappardelle

The winner of last weeks giveaway is: Melodie! Teddy's giveaway this week consists of these three books. With Spring a few weeks away I thought these would be helpful to someone who likes to garden. Each book has a section in the back to record notes. To enter, just leave a comment. If you are not a follower, sign on to follow. The winners name will be drawn on Sunday, March 7th. Good luck!


I forgot to show you this when I posted the Le Creuset the other day. For those of you who love this cookware, they now have a crepe pan. I can't wait to try it out.


And if you ever come across any of these containers grab them.


These are absolutely my most favorite storage containers ever. They are WMF from Germany.


There is a rubber seal around the inside of the lid.


When you put the top on, you pry up the edge of this navy rubber knob to 'burp' the air out and the lid seals. They are terrific!


I made a Bolognese the other day and I just had to make homemade pappardelle. This is the way pasta is made and served in Italy. It is simple but it does take time. You put 1 1/2 cups of flour in a food processor.


Then add 1/3 cup of semolina.


Pulse this to blend.


Then you take 3 whole eggs (one of mine had a double yolk) and 3 egg yolks.



Pour them into a container with a pour spout and whisk them together.


Pour them slowly into the flour mixture as you pulse the food processor.


This mix will be course and sticky.


I put it in my mixer and kneaded it until silky smooth.


This is my beloved magic mill. The best bread maker of all!


The pasta dough gets covered with plastic and sits for 30 minutes.


This is my pasta making attachment for my Kitchenaid. You can also use a hand crank pasta maker.


Basically this consists of two strong rollers and the knob on the front dials the thickness.


A cutting board is floured...


and the dough is dumped out on the flour to keep it from sticking.


After rolling the exterior of the dough in flour, it's cut into sections.


Each one of these pieces is put through the dough rollers starting with the lowest setting and working up to 6. This is why it is time consuming. Each piece had to go through each number 2-3 times.


You end up with long thin pieces of dough like this.


These are all hung to dry overnight.


This is what they look like before they are boiled. Some people cut them in neat little strips. Whenever I have eaten bolognese in Italy, it has always been served in irregular pieces. Tomorrow I will show you the finished dish.


Here is the little Domino sugar shaker I found at the thrift shop the other day. I always have a jar of vanilla sugar in my pantry. I use it in tea and coffee if I want a vanilla flavor. I sprinkle it on cinnamon toast. It is good on oatmeal and basically anything you would use sugar on. It is especially tasty on fresh fruit.


Again, this is very simple to make. Make a big jar of it so you can bake with it. Since I am making this for the shaker, I am cutting the vanilla bean in half. For a larger container leave the beans whole and use more than one bean. I make a superficial slice down the length of the bean.


Just pop them in the jar.


Add sugar to the top.


And in 3-4 days you will have vanilla flavored sugar. It can't be any easier than this!