Fresh Penne Train Wreck

“I gotta go get the camera!”

“You’re not going to blog this, are you?”

“Sure, you can blog your failures, too.  Besides, it’s so lame it’s kinda funny.”

“Yeah, it is.”

This was the conversation Mrs. NH and I had as we were peeling apart once beautiful fresh penne (pictured above) that had become stuck together (pictured below) after we failed to separate it and put it on a floured surface.  We’re still trying to perfect the procedure with our new KitchenAid pasta attachment and last night’s attempt was an abject failure.  We salvaged what we could and what we couldn’t turned into more of a spaetzle than a penne.  The sauce was delicious as usual (alla Vodka) but we’ve got a ways to go until we take this pasta maker to prime time.

However, last night’s failure brought back memories of family failures in the kitchen when I was a young kid.  The one that is most memorable was the time the wine bottle fell off the top of the fridge and smashed into the batch of freshly made green tomatillo salsa.  And of course, our numerous attempts at frying stuff always seemed to yield greasy and soggy results.  The failures weren’t terribly numerous but were always a letdown.  But still, we laughed.

Mrs. NH and I laughed last night as well.  This wasn’t our first failure in the kitchen and it won’t be our last.  I’m just glad we didn’t do it in front of company.  Of course, by posting it here, you can laugh but you don’t have to be polite and eat it.  You’re welcome.

Homemade Bucatini all’Amatriciana

I have some old topics I have to clear out.  There’s been a lot of food and travel over the past few months and I haven’t gotten to cover it all.  One of the items I’ve missed is our own homemade Bucatini all’Amatriciana.  The Scampwalker family got us a gift certificate to Williams-Sonoma for our birthdays and we decided to use it on a KitchenAid pasta press.  The thought of making homemade bucatini was pretty exciting to me.  So, a few weeks ago, after receiving the package in the mail, we gave it a shot.

The end result was tasty, if different than I had imagined.  Of course, it was only our first attempt at using the gadget so I’m sure it will get perfected as we go along.  I believe I made the dough a little dense and not quite wet enough.  Running it through the auger in this machine, it’s pretty clear that softer dough is key.

That said, the flavor was great.  This simple pasta covered with the Amatriciana sauce is simple, rustic comfort food at its best.

We’re looking forward to trying this attachment to make all sorts of other pasta.  It will certainly be used at a dinner party coming soon.  We’ll keep you posted.