- Joined
- Aug 18, 2022
- Messages
- 1,000
About as scratch as you can get until I learn to grind my own flour and milk my own cow. Homemade pasta, homemade Alfredo, homemade bread for the garlic bread.
Pasta is just an equal ratio of egg to flour. For instance for the batch I made for the family tonight it was 4 eggs and 4 cups of flour. Make a well in the middle of the flour, scramble the eggs in it, slowly incorporate the flour in then knead. Rest 20 minutes before you cut it, I don’t have anything fancy so pizza cutter to make fettuccini it was.
Sauce is 1/2 cup butter, melt it then mix in 1/2 cup of flour to form your roux. 2 cups milk or cream, dealers choice, stir until it begins to thicken then add 1 cup of shredded mozzarella and 1/2 cup parm. I personally think it’s too thick after that so I add in more milk at that point to get to desired thickness, I’d say it was probably another 1/2-3/4 cup but can’t confirm since I didn’t measure.
Bread is just the basic bread I make every week.