My new toy....Atlas pasta maker straight from Italy.
Mixing double zero flour with some eggs....hopefully I get a little better at the mixing part
Made pappardelle out of the dough, served with one of our favorites....vodka cream sauce with shrimp and fresh basil....yum yum.
Had a great Tuscan Sangiovese to complement this dish (a crisp, lightly oaked white would also have been an excellent pairing)
Appetizer was an aged parm that I drizzled with a little balsamic reduction
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