"Tch! Nosy bitch...!"
"I have awoken!"
The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen. Stat. So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true.
First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker. (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or sauces.) Mostly, though, we’ve just enjoyed eating fresh pasta. It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta recipes up a mega notch. (Here’s lookin’ at you, cacio e pepe!)
Also fun? Inviting a group of girlfriends over on a Friday night to share a bottle of rosé as we roll out a batch of homemade pasta together. And having leftover linigune in the fridge to pull out for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by our sunny living room window.
So to continue with Italian Week here on the blog today, I am sharing everything I’ve learned so far about the art of making some seriously delicious homemade pasta. I’ve tried to include lots of different methods and options to work with whatever you have in your kitchen. So please poke around and find whatever method works best for you — and report back if you give homemade pasta a try! I would love to hear how it goes.
Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with this recipe:
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolina is also my favorite flour to sprinkle on the cutting board and pasta, while you are in the process of rolling out the dough.)
英語版 文字起こし (自動生成）のコピペを、英語として読める文章にした。いくつか聞き取れていないところがあるので、わかる人がいたらトラバで教えてほしい。聞き取れていないところは「(inaudible01)」みたいに番号をふって記載してあるので、
I was very concerned of the number of the people who got infected with the COVID-19 disease infections. Then I was wondering why this is[sic](was)*2 happening. I wanted to enter into the cruise ship and wanted to be useful in helping to containing infection there.
I spoke with several people and finally one officer at working for Ministry of Health and Labor called me yesterday, saying that well you can come and enter into a cruise ship and do the infection control works.
On the way to go to Yokohama I got another call from the same officer, saying, "Somebody didn't like me. So you can't get into the cruise ship." He was not able to say who, and he was not able to say why, but certainly some power over him affected his decision and I was blocked from entering into the ship.
Then after several discussions he found another way that if you could come as a DMAT member, you can come into the the cruise ship. DMAT is the disaster management medical team in Japan and usually deals with a disaster not infectious diseases, but because of the lack of the people who could help people inside a cruise ship to get out of the ship, or the managing of people, and so on, DMAT was requested to enter into the cruise ship.
Additionally, I got another call that some people didn't like me getting into the cruise ship present even as a DMAT member. So another discussion happened then the I waited about one hour in Shin Yokohama Station, and finally the officer find a way. [He said] that "If you work for DMAT not as an infection prevention specialist but as an ordinary routine DMAT officer working under (inaudible01) DMAT doctor doing a routine job, then you could come into the cruise ship."
I entered the ship. Then I found the chief officer of the DMAT and spoke with him. I said, "Well I was assigned to the DMAT members (inaudible02) out whatever you want to say." Then he said, "Well, you don't have to work DMAT work because that's not your specialty. You are an infection prevention specialist, so why don't you do the infection control." Then I said, "Fine, I spoke with the superior of him who is[sic](was) in charge of the all the DMAT operations, and he also said, "You are an infection control person, so you should do infection control." I said, "Fine." But he said, "Well, you shouldn't be here as a DMAT member. You should come as (inaudible03) infection control specialist." He was not very happy about that while I was inside the DMAT. But because that was not my decision, there was no other way. So I said, "Well I have to do it."
So the people could come and go, (inaudible04) a PPE, off PPE. Crews were just walking around, the officers of the Ministry Health and Labor were walking around, DMAT people were walking around, psychiatrists were walking around.
Anyways I (have) dealt with a lots of infections (for) more than twenty years. I was in Africa dealing with the Ebola outbreak. I was in another country dealing with the cholera outbreak. I was in China in 2003 to deal with the SARS, and I saw many febrile patients there. I never had fear of getting infection myself for Ebola, SARS, (and) cholera, because I know[sic](knew) how to protect myself and how to protect others, and how the infection control should be. So I could do the adequate infection control; protect myself, and protect others.
But inside (the) Princess Diamond, I was so scared. I was so scared of getting COVID-19 because there was no way to tell where the virus is. No Green Zone, no Red Zone. Everywhere could have the virus and everybody was not careful about it.
I spoke with the head officer of the Ministry of Health and Labor and he was very unhappy with my suggestion of protecting DMAT people and other staffs so that no other secondary transmission would occur.
Then after several hours of talking to people and finding problems, I found a lot of issues there. For example, informed consent of getting a PCR from the people in the ship whereas(? inaudible05) on a paper, and that paper was going back and forth, back and forth with the room of the infection from the paper, by touching there[sic](it). So I suggested that maybe it's better to abandon the paper-type informed consent but rather getting the informed consent verbally would be more protective, and so on and so on.
I think I was reasonable. I never yell at anybody, I never criticize anybody personally, but I was trying to be constructive that we try to seek the constructive but immediate improvement to protect everybody inside the ship.
Then about five o'clock, the person from the quarantine office came in and approaced. (He) said, "Well you have to be out because you'll not be allowed inside the ship." Because I was inside the ship as a temporary officer of the quarantine. Apparently my bank(? inaudible06) was removed by somebody, and nobody said who, and then I was out.
The officer who offered me the job of infection control said he was sorry. Then I asked him, "So what do you wanna do? Do you want to infect everybody in the ship? It will be thousands of people who could potentially get COVID-19.
I don't criticize DMAT people. They were infection control specialists. Society of Infection Prevention entered, a lot of specialists came in, but they spent only a few days and they left. And they said they were fearful of getting infections themwelves.
I'll be out of my medical services at Kobe University Hospital for maybe next two weeks to avoid further infections to occur. That is very likely to occur if you keep zero infection control inside the ship, the Diamond Princess, like this.
You might know that there is no CDC*3 in Japan, but I thought there must be some specialists called on and was[sic](were) in charge of infection control in ship. It's not expecting[sic](expected) (that) nobody was a professional infection control specialist, and (that) only the bureaucrats were doing the jobs, completely layman's work, violatiing all the infection control principles and risking people inside (of*4) further infections, so I'm not very surprised to see many new positive PCR to be broadcasted every day.
Hundreds of people got infected and a lot of people from outside Japan decided to take the people away from the ship and bring them to their home countries by airplane and offered them another 14 days of quarantine. I hope this will be an opportunity to raise a question (about) what is happening inside the ship.
I wish all the international bodies to request Japan to change. I wish everybody to call for the protection of people inside the Diamond Princess. Otherwise there'll be far more infections for passengers, for crews, for DMAT members, for psychiatrists, for officer(s) of the Ministry of Health and Labor. DMAT members consist of nurses and doctors and that they will go back to the hospital they work routinely and they might infect their patients further to spread the disease. I can't bear with it. I can't bear with it.
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