Rosemarried

vegetarian Archive

Eggs in a Nest.

So, call me a little bit crazy but I’ve added one more commitment to my slightly over-committed life: I joined a book club.

I’ve joined book clubs in the past and it seems that they always disband before anyone ever finishes the first book. We always have the best of intentions, but life gets in the way. But this particular book club is shaping up to be the real deal. This club consists of 3 ladies (myself included), and we meet twice a month(ish), depending on schedules. We drink wine, eat food, and we actually discuss the contents of the ‘assigned’ book! We’ve only been a club for a few months now, and we are just finishing our second book: Barbara Kingsolver’s ‘Animal Vegetable Miracle’.

Overall, I really enjoyed the book. I’ve read a lot of food books in my day, so the ideas presented in the book weren’t necessarily new to me. I’ve already committed to eating seasonally and locally – to the best of my ability and with the resources that I have available. With that being said, my one critique of the book would be that most of us aren’t in a position to do what Barbara Kingsolver and her family did. We aren’t famous writers who inherit a large family farm; nor do we have the freedom to drop our lives, move to a farm, and live off the land for a year.

So while I applaud Kingsolver for her locavore ways (and the awareness she brings to national food issues), my committment to the local food movement will look quite a bit different. I may not have a farm, but I have a little duplex with a side yard…and I will grow as much food as I can in that little yard! I will shop at my local farmer’s market. I won’t buy fresh tomatoes in December (partially for environmental reasons…mostly because they taste awful!).

Really, at the end of the day, I think responsible eating is about doing the best that you can with the resources you’ve been given. I know that I’ve been blessed with a lot of resources, and I am grateful for that. I am so fortunate to live in Portland – the mecca of all things local, sustainable, organic, etc. I know that not everyone has these resources at their fingertips and so I would encourage you to just do the best you can. Start small and just see where it goes.

Two years ago, my husband and I made the decision to stop eating fast food. I can honestly say that one decision changed everything. We didn’t eat much fast food to begin with, but this one decision forced us to be much more thoughtful about our meals. We had revelations about why a taco at Por Que No? (a local taqueria, known for their sustainable practices) costs so much more than a taco at Taco Bell. It was suddenly so evident: This is how much real food costs. Since that time, our eating and shopping habits have changed a lot. It all started with that one decision. And I know we still have a long way to go, but this is a process. You just do the best you can.

So, while most of us may not have the resources of Barbara Kingsolver, many of her suggestions are still applicable to the average American. I absolutely love that she includes recipes in the book (written by her 19 year old daughter!) and I’ve made quite a few of them. My favorite recipe from the book is one called Eggs in a Nest. The name of the recipe is quite literal: the eggs are poached in a ‘nest’ of wilted greens and are served over a bed of brown rice. This is a wonderful way to showcase hearty winter greens, and it makes for a quick, satisfying, and cheap (!) midweek meal.

**Oh, and before I forget, I’ve been meaning to post a link to this lovely seasonal produce calendar from Cottage Industrialist. I printed one off and hung it on my fridge, and it serves as a wonderful reminder as to what is in season!

EGGS IN A NEST
Adapted from Animal, Vegetable, Miracle

1 large bunch of greens, roughly chopped (Chard, kale, mustard greens, etc.)
4-6 large eggs (1 per person)
1 small can fire roasted tomatoes (*Note: in the winter, when fresh tomatoes are terrible, I live by Muir Glen Organic canned tomatoes. They are amazing. For this recipe, I used their Fire Roasted Tomatoes with Green Chilies.)
2 cloves garlic, minced
1 small yellow onion, diced
Salt & pepper, to taste
Dash of red chili flakes
1.5 cups brown or wild rice

Method:
Cook rice according to package directions.

Meanwhile, in a large pot or skillet over medium heat, sautee the onions until translucent. Add in garlic, cook for a couple minutes more. Add in canned tomatoes and juices, mix to combine and bring to a simmer. Add in salt, pepper, and chili flakes (to taste).

Add in all of the greens and cover the pot with a lid. Keep heat at medium or medium-low and stir occasionally, to make sure all the greens are cooking down & wilting.

Once the greens are tender (5-10 minutes), turn the heat down to low/med-low. Using a spoon or spatula, create small round indents (aka “nests”) in the greens. Gently crack an egg into each “nest”, being careful not to break the yolk (I usually crack an egg into a small bowl or cup and then gently lower the egg onto its ‘nest’). Cover the pot/skillet and let the eggs poach in the greens & juices until the whites have turned clear (about 5-6 minutes).

Gently scoop out a healthy serving of greens & one egg per person. Serve over rice.

Shakshuka

So, a few days ago I posted a random compilation of thoughts and goals for 2011. I didn’t think long and hard about it, but just threw out some ideas that I’d been thinking about, recipes I’d wanted to try, and things along these lines.

So, here I am, just a few days later: and I can already cross one of these things off my list. I made Shakshuka!

OK, so many of you are probably wondering what in the world shakshuka is. I only recently learned of this dish, when my friend Cait announced that she was going to make it for our weekly girl’s night dinner. When I heard she was making shakshuka, I had a “What the…?” moment. I had never heard of such a thing. But after a quick wiki-ing, I learned that it is a mediterreanean tomato and pepper stew with poached eggs. (Cait said that growing up, her family called it “Eggs in Hell”, which I think is a rather fitting description.)

So, I had my very first taste of skakshuka at Cait’s house and it was wonderful. And then, literally the next day I started seeing shakshuka everywhere. All of the sudden, shakshuka was all the rage in Portland. You see, all the Portland papers started announcing their 2010 Best Restaurant lists and a new place called Tasty N Sons was at the top every list. And what did they all say was the dish to get at Tasty N Sons? That’s right: shakshuka.

So, Nich and I decided to see what all the fuss was about. We waited an hour for a table (at 11:00am on a Thursday!) and eagerly awaited our shakshuka. It did not disappoint. I can’t say I was as thrilled with all the other Tasty N Sons dishes (sorry, it was good, but not BEST restaurant in Portland good.), but the shakshuka was astonishingly delicious. We were impressed with the depth of flavors that a mere tomato and pepper stew could bring to the table. The dish was hearty, filling, and comforting. It was so delicious, in fact, that Nich and I vowed to make our own.

Flash forward to a few nights later, and Nich and I were at home without much in the way of plans for the evening. I had just baked a fresh loaf of bread, there was a Blazers game on, and we needed to figure out something to make for dinner. After flipping through The New Book of Middle Eastern Food – a wedding present and one of my favorite cookbooks – we saw a recipe for authentic shakshuka and decided to go for it. The recipe doesn’t take a lot of speciality ingredients, it isn’t complicated, and it’s relatively quick to make. Plus, I had just bought really wonderful local eggs (from the Urban Farm Store) and we were thrilled to poach them in such a worthy sauce.

Even though it was our first attempt, I would venture to say that our shakshuka rivals the only other two I’ve tried (Cait’s and Tasty N Sons). It was thick, rich, and flavorful – and we looooooooooved it. I can already tell that this will be a staple in our household.

SHAKSHUKA
(Adapted from The New Book of Middle Eastern Food – which is a wonderful cookbook and I highly recommend it!)
Serves 4-6
(*Note: many add sausage to their shakshuka. The Tasty N Sons version had lamb merguez sausage and it was wonderful. We didn’t have any sausage, so we made ours vegetarian).

2 large (28oz) cans whole tomatoes
3-4 cloves of garlic, minced
1/2 white or yellow onion, sliced thin
1 green bell pepper
1 red bell pepper
1.5 tsps Harissa paste
1 pinch saffron (*optional)
2 tsps ground cumin
Dash of red chili flakes
1.5 tsps smoked paprika
Salt & pepper, to taste
4-6 farm fresh eggs

Garnishes:
Crusty bread and/or warm pita
Crumbled feta
Fresh parsley

Method:

1. First, you must roast the bell peppers (you can use store bought roasted peppers, but roasting your own is really the best). There are a couple different ways you can go about this. If you have a gas stovetop, you can turn on a burner and roast the peppers (use metal tongs!) over the open flame. Rotate the pepper often, until the skin is blackened on all sides. If you do not have a gas stove, you can roast your peppers by broiling them in your oven, making sure to turn often so the skin blackens on all sides. Once the skin has blackened, place peppers in a bowl and cover with plastic wrap. Let sit for at least 10 minutes. Once they have cooled enough to handle, remove the skin (it should come off easily at this point) and then thinly slice the roasted peppers.

Put a generous amount (2 Tbl) olive oil in a heavy pan, dutch oven, or cast iron skillet and heat over med-high heat. Add in sliced onions and cook until nearly translucent. Lower the heat slightly and add in minced garlic and roasted peppers, stir and cook for 2-3 minutes. Add in the tomatoes (and juices), harissa, and spices. (If using whole canned tomatoes, crush with your hands, a potato masher, etc.) Heat on Med until the mixture comes to a simmer. Reduce heat to low and allow to simmer for at least a half hour.

Once the mixture has thickened and some of the liquid has reduced, taste and season to your preference (I like it a little spicy!). When the tomato sauce is ready, crack 4 (or 6, depending on how many people you are feeding) eggs on top of the tomato sauce. For ease, I recommend cracking the eggs into small individual bowls and lowering the bowls into the tomato mixture, and letting the egg slide out of the bowl gently onto the sauce. Cover the pan and let the eggs cook in the liquid until the whites are opaque (about 6 minutes).

Gently ladle into shallow bowls (1 egg per person) and serve with crusty bread or pita. Garnish with fresh parsley and crumbled feta.

avocado mashed potatoes.

I really can’t bring myself to write out an actual recipe for mashed potatoes. I’m going to take a stab in the dark and guess that all of you have made mashed potatoes at one point or another. If you haven’t, its simple: peel the potatoes (or not), cube, and boil in water until soft. Mash and add fatty goodness to them (butter, sour cream, milk, etc). There you go: mashed potatoes.

So then, this is not a mashed potato recipe, per se. Rather, this is a mashed potato suggestion.

Add avocado to your mashed potatoes. Just do it. I promise, its ridiculously delicious. And, it makes your mashed potatoes a delightful shade of green!

For a ‘family sized’ portion of mashed potatoes, I suggest adding in 2 diced (ripe) avocados. After you have cooked & drained the potatoes, add in the avocados and mash/blend until creamy. I also recommend a healthy dollop of creme fraiche (or sour cream) – along with a bit of butter, salt, and pepper. Garnish with fresh herbs if you so desire! Honestly, the addition of avocado makes them perfect, perfect, perfect. The avocado adds color, texture, flavor, and fat. I don’t know why I’ve only recently discovered this trick!

All that to say: I’ve never had tastier (or creamier) mashed potatoes. Try it out, and see if you agree!

Lemon Thyme Bruschetta

And now, I would like to present to you: the easiest (homemade) appetizer on the planet.

Once again, the lovely folks at The Kitchn posted a recipe that I couldn’t live without making. The day they posted this recipe, I promptly went home and made it for dinner. I just had to have it! And, as usual, The Kitchn did not fail me and the bruschetta was fantastic. I don’t mean to belabor the point, but sometimes I think the editors at The Kitchn are inside of my brain. I want to make everything they post! If you don’t check The Kitchn often, you really should. Especially during this time of year, they have great gift ideas, holiday meal plans, stories, tips, tricks, and recipes. I just love it.

But, back to the task at hand.

So this lemon thyme bruschetta – aka the easiest appetizer on the planet – also happens to be really tasty and works nicely as a holiday appetizer. The ingredients are simple, fresh and elegant – and the preparation is minimal. And since this time of year tends to be hectic, I welcome a quick and delicious appetizer that will impress the masses at the various holiday parties I’m supposed to attend. Or you can skip sharing it with others altogether and just have it for dinner one cold winter evening? Not that I would ever do such a thing. :)

All that to say, lemon + ricotta + thyme + honey + bread = perfection. Happy munching!

Lemon-Thyme Bruschetta
(Adapted from The Kitchn)

Ingredients:
1 baguette; thinly sliced
8 ounces ricotta cheese
1 lemon; zested
2 tsps lemon juice
Salt (*A smoky or black Hawaiian seat salt is best, but if you don’t have any regular salt will do!)
Freshly cracked black pepper
Honey
1.5 tablespoons fresh thyme, finely chopped

Preheat the oven to 425 degrees F.

Mix together ricotta, lemon zest, lemon juice, and 1/2 of the thyme. Season with salt and pepper to taste. Set aside.

Toast baguette slices in the oven for 5-7 minutes until slightly browned and warm. Spread liberally with seasoned ricotta. Drizzle with honey, sprinkle with thyme. To make it extra pretty, grate a small amount of lemon zest over the top. Serve warm.

Spiced Cranberry and Pear Compote

This time of year is just so lovely. I am a sucker for all that the Fall brings: the cold weather, the pumpkin goodies, the colorful leaves, and gigantic holiday meals. But beyond that, this is a time of celebration, of thankfulness, and of family. I think my specific love for the Thanksgiving holiday originated during the years I lived far away from my family. No matter how crazy life got or how distant I may have felt, Thanksgiving was the light at the end of the tunnel: it held the promise of seeing my family. It didn’t matter where my parents lived or what city we celebrated Thanksgiving in, somehow it always felt like home. Candyce would spend hours drawing woodland creatures on Thanksgiving placecards, Danielle and my dad would argue over watching the Macy’s parade vs. watching football, while my mom and I would race about the kitchen to get dinner on the table.

These days, Thanksgiving looks a little bit different. I now live in the same city as my parents (and both of my sisters), and I see them all the time. Thanksgiving is no longer an escape from my crazy life; rather, it is a celebration of all that my life has become! My life is really wonderful, and my family seems to be getting larger by the day. In the last couple of years I have gained a (wonderful) husband, an (adorable) niece, two brothers (in-law), and two sets of in-laws. I have a lot to be thankful for.

That being said, for any remaining posts from now until Thanksgiving, I want to share one thing I am thankful for. Tis the season, right? And if you couldn’t tell from everything I just wrote, the first thing I want to say that I am thankful for is my ever-growing family. I am a very lucky gal, to be surrounded by so much love. (Oh, and this is the part where I am supposed to post a recipe, right? I’m getting to it, I promise! Sometimes a gal just needs to let her true colors show. I’m just feeling a little sentimental today. :) )

As for this recipe, it is a simple and elegant twist on the classic Thanksgiving Cranberry Sauce. Over the years, I’ve made many variations of cranberry sauce (compotes, chutneys, etc.) Cranberry sauce is delicious in many forms, and thus I try to switch it up every year. I will admit, this is one of the best cranberry sauces I’ve made to date. It is the perfect blend of winter fruits and flavors, it is low in sugar, and is made from whole fresh fruit. And, this cranberry sauce makes the perfect turkey cranberry sandwich. Let’s be honest: cranberry sauce isn’t so much a Thanksgiving dinner necessity as it is a leftover turkey sandwich necessity. For me, nothing beats the a turkey cranberry sandwich the day after Thanksgiving.

So, if you’re looking for a twist on the ole cranberry sauce, I highly suggest you give this one a try. (And did I mention how stinking easy it is to make? And that you can make it ahead of time and freeze it? Yes, this recipe is a winner.)

Spiced Cranberry and Pear Compote

1 12 oz. bag fresh cranberries (3 cups)
1 ripe pear, peeled and diced
2 sticks cinnamon bark
1/4 cup water
1/4 – 1/2 cup brown or muscovado sugar
Zest of one orange
5-6 whole cloves (or 1/4 tsp ground cloves)
1/2 tsp ground nutmeg
Place the cranberries, water, and sugar in a small pot over medium heat. As the water and cranberry mixture heats up, stir occasionally (you’ll hear the cranberries start to pop). As the cranberries break down, the mixture will thicken.

Once the mixture starts to thicken (5+ minutes), add in pears, cinnamon, orange zest, nutmeg and cloves. Reduce the heat and allow the mixture to simmer gently until it reaches the desired consistency (another 5-10 minutes).

Allow to cool before serving or freezing. Be sure to remove whole cloves or cinnamon sticks before consumption!

This compote pairs well with a variety of meats, its fantastic on a turkey sandwich, and it is wonderful on its own (by the spoonful). With a little extra sugar added into the recipe, this also worked really nicely as a filling for mini hand pies (like these mini turnovers I made a while back).

Harissa Deviled Eggs

As promised, I am posting another recipe from my sister’s African wedding reception. Disclaimer: this recipe is not authentic or African in any way. Deviled eggs are obviously known for being a kitschy American dish, but I gave them a slight African twist by adding a big dollop of Harissa to them. If you aren’t familiar, Harissa is a North African spice paste. I keep a tube of Harissa onhand at all times, and like to add it to marinades, tomato sauces, pizzas, etc. It has this spicy and smoky flavor that I just adore. (p.s. I’ve been told how to make my own Harissa, but I still haven’t tried it! I use this stuff, and think its great!).

If you didn’t know this about me already: I’m a bit obsessive about deviled eggs. I love them. I own not one – but two – deviled egg platters (vintage, of course). I think they are the perfect party food, and can be made in a variety of fun and interesting ways. You must put aside your visions of bland, retro, mayo-soaked deviled eggs, however. I want nothing to do with that version of deviled eggs. Rather, I strive to make a more modern and gourmet deviled egg. I’ve made various versions in the past: Deviled Eggs with Goat Cheese and Scallions, Herbed Deviled eggs with Cilantro and Parsley, Deviled Eggs with Lemon and Dill, etc.

So, you get the idea. I make a lot of deviled eggs. And I don’t ever use a recipe. I just add various ingredients until I think they taste good. But, I do understand that “just add things until it tastes good” doesn’t exactly translate to a food blog, so I will do my best to write up a real recipe for my newest deviled egg creation: The Harissa Deviled egg.

HARISSA DEVILED EGGS
Makes 24 deviled eggs

12 cage free eggs (*It is best if they are room temperature)
1 Tablespoon Harissa Paste
4-5 stems of flat leaf parsley, minced
1 small shallot, minced
2 Tablespoons Greek Yogurt (or Mayo will also work)
1 Tablespoon Dijon or Spicy Brown Mustard
1/2 Tsp smoked paprika
Salt & Pepper to taste

*Please note, these measurements are all estimates. Feel free to add more or less of anything you so desire!

Cook the eggs: Put all the eggs into a large pot. Cover with cold water, no more than one inch above the eggs. Put the pot on the stove and bring the water just to a boil. Remove from heat, and cover with a lid. Let the eggs sit in the hot water for 15-17 minutes. Then, rinse the eggs with cold water to stop the cooking process.

Once cooled, gently peel the eggs (and try to keep them as pretty as possible). Cut the eggs in half (lengthwise) and scoop out the cooked yolks into a small bowl. Set the cooked egg whites aside.

Mix the greek yogurt (or may), mustard, and harissa into the yolk mixture (start with half the amount called for, and add in more as needed). Use a fork to break apart the yolks, and stir until the mixture is creamy and fluffy. Stir in the shallots, 1/2 of the minced parsley, smoked paprika and salt and pepper. When you are pleased with the taste, scoop the mixture back into the egg whites. Garnish with green onions and a dash of smoked paprika.

potato gnocchi & rustic tomato sauce

Photos by Randall P. Jenkins, Department Three

I must start off by saying that I am rather proud of myself. Why, you ask? I am proud of myself because I made potato gnocchi from scratch (!). I have never attempted to make any sort of pasta from scratch – it always seemed so terrifying and impossible! But, a few weeks ago the fine folks at The Kitchn posted a recipe for gnocchi that didn’t look quite so daunting. In fact, the recipe looked quite do-able.

Later that same week, my friend (and old co-worker from The Militia Group days) Randall was in town from LA, and he graciously took Nich and I out to an incredible dinner at Beaker & Flask. I offered to repay his generosity with a fabulous home-cooked meal. I then found out that one of his favorite foods on the planet is gnocchi and immediately I knew what I had to do. I offered to make him gnocchi from scratch, of course!

My friend (an extremely talented poet and also an old co-worker from TMG) Paul Maziar offered to be sous chef for the night. I was grateful for the help, as I assumed that making gnocchi wouldn’t be a cake walk. So while Randall and Nich nerded out over football and played ‘Stump Nikipedia’, Paul and I cracked open a bottle of wine, got some tomato sauce simmering on the stove, and then set about making gnocci from scratch. It was an involved process, and my kitchen was absolutely covered in flour afterwards – but the great gnocci experiment was a success! So, if you would like to try your hand at gnocchi (or pasta sauce from scratch), see the recipe below!

POTATO GNOCCHI WITH RUSTIC TOMATO SAUCE
(Gnocchi adapted from The Kitchn, Tomato Sauce adapted from Jam it, Pickle it, Cure It)

For the tomato sauce:
(Serves 4)
1 large (28 oz) can of Italian tomatoes, with juice
1/4 cup olive oil
1 medium yellow onion, sliced thinly
1 cup dry red table wine
3 anchovy fillets (optional – but so good!)
3-4 cloves garlic, smashed
1/2 cup fresh basil, roughly chopped
1 tsp red chili flakes
2 tsp salt
Fresh ground black pepper

For the gnocchi:
Ingredients
3 pounds all-purpose potatoes
1 egg
2 teaspoons salt
1 to 2 cups flour

To make the sauce:

Heat a saute pan or dutch oven over medium heat. Add the olive oil and sliced onion and cook until onion is soft & translucent. 6- 8 minutes. Add garlic, anchovies, and red chili flakes. Stir occasionally, and cook another 2-3 minutes.

Pour in the wine. While the wine is simmering, add in the tomatoes one at a time. Use your hands to crush and break up each tomato over the pan, dropping the tomato pieces in as you crush it. (Warning: wear an apron, this is messy!). I found that my hands didn’t quite crush them to my liking, so I used a potato masher. Add any remaining juice from the can.

Once all the tomatoes and juice have been added, let simmer for at least 15 minutes (or until thickened). The longer you let it simmer, the better the flavor will be! Season with salt and pepper, and stir in fresh basil right before serving.

To Make the Gnocchi:

1. Fill a medium/large pot with water, and stir in 1 tablespoon salt. Add the potatoes (leave them whole, don’t bother to cut!). Boil the potatoes, in their skins, until they are nearly falling apart (30 minutes to an hour).

2. Drain the potatoes and let them cool just until they can be handled (5 to10 minutes).

3. Use a towel, a paper towel, or a spoon to rub or scrape the skin off the potatoes.

4. Mash the potatoes as finely as you can into a large bowl. I did not have a ricer or a food mill, and so I simply mashed the potatoes with a masher and a fork. (It’s OK if your potatoes aren’t perfectly mashed; you’ll end up with a more rustic, lumpy dough, but they’ll still be delicious.)

5. Stir the salt and egg into the mashed potatoes.

6. Spread the flour out on a kneading surface and turn the potato mixture out on top. Knead it together with your hands, adding more flour as you go, if necessary.

7. Depending on how much moisture was in your potatoes, you may need to add up to a cup of flour.

8. There is a lot of variability in potatoes, so simply add until the dough feels mostly smooth, and just slightly sticky.

9. Cut the dough into quarters, and then divide each quarter into four pieces. Roll each piece into a long, 1-inch-wide rope.

10. Cut the rope into walnut-sized pillows. You can leave the pieces as is, or you can roll them over the back of a fork to create ridges. (*Note: the original recipe called for these “walnut sized pillows” which I think is confusing and led to me to make overly large gnocchi. Just cut them to whatever size you think looks right for standard gnocci.)

11. Note about step 11: I tried making ridges on my gnocci and I thought they looked weird. I took a fork to one side of each gnocci to give a slight ridge on one edge. But if you want to make ridges, here is what The Kitchn recommends: To form the ridges on the gnocchi, take a bite-sized pillow of dough, and roll it down and off the tines of a fork. Don’t worry if they look lumpy or rustic! These are not meant to look perfectly shaped; they are usually a little uneven (at least, ours always are). Place the finished gnocchi on a baking pan dusted with flour, and sprinkle a little flour over top.

12. To cook the gnocchi, heat a saucepan of salted water to boiling. Add the gnocchi and cook. They will float to the top of the pan as they cook. Cook for about 2 minutes after they float to the top. (About 4 minutes cooking time total, depending on their size.) Using a slotted spoon, remove the gnocci and let cool (on a towel, in a bowl, on wax paper, etc) for a few minutes before serving.

Further comments and notes: The trick with gnocci is getting the right consistency. Every potato is different, so every batch of gnocchi will be different. Some of my gnocci fell apart in the boiling water, and some turned out beautifully. For my first few attempts, the gnocchi seemed too sticky and were falling apart, so I added more flour to the dough, as I found that it helped keep the gnocci together. Also, The Kitchn’s original recipe did not say anything about what to do with the gnocci once they’ve boiled, so I made my best guess. I scooped them out of the water, and let them cool/drain on a towel. The gnocchi tend to be mushy when they first come out of the water, but they reached the right consistency after a few minutes of cooling.

Overall, I was happy with the end result. The gnocchi tasted fantastic. They looked a little funny, and were quite a bit of work – but I was so glad that I made them. Next time around, I’d love to make them with someone who actually knows what they are doing! I felt that the original recipe left out a few tips/tricks, and so I was left to guess on a few things. But, even with all the guesswork – they turned out well! I was so pleased. My first attempt at pasta from scratch wasn’t a total failure (!).