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How to make pasta at home

My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a stand mixer, or in a food processor. Plus tips on how to roll out your pasta by hand or using a pasta maker.

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.

Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected!

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.

I’m loving it all. And if you also happen to be a fan of really good pasta, I have a feeling this might be your new favorite thing too.

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.


Semolina Flour


Alright, to make 1 pound of classic homemade egg pasta, you will need the following pasta ingredients:

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:

“00” flour: My personal favorite, which makes the texture extra silky.

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.)

All-purpose flour: Also works pretty well if this is the only flour you have on hand.

Eggs: This recipe calls for four large eggs.

Olive oil: This will also help to moisten the dough. (If the dough is still too dry, you can also add in a few teaspoons of water.)

Sea salt: We will add a teaspoon of fine sea salt to the recipe, plus I recommend adding a little extra to your pasta water when cooking the pasta.





The Big Bang Theoryオタの俺から1つ言わせてもらうと、日本アニメを見ている/見ていたことをほのめかす描写は確かにほとんどない。(S10までで俺が気づいた)唯一の例外が以下である

S3Ep03「The Gothowitz Deviation」9分あたりで、「Oshikuru: Demon Samurai」という架空Animeを見ている。前後セリフをみても、Cartoonを否定し、Animeと言ってるあたり日本アニメと考えて良いのではなかろうか。一言だけ、「彼女進化を止めるために」というアニメ台詞(日本語)が聞こえる。TVの画面は見えない。

Penny: What’s this cartoon called again?

Leonard: Oshikuru: Demon Samurai.

Sheldon: And it’s not a cartoon, it’s anime.

Urban Dictionaryによると、このタイトルは「チャーリー・シーンハーパーボーイズ」(原題: Two and a Half Men)というシットコム(未視聴)でも登場しているとのこと。両方ともKing of Sitcomsとも呼ばれるChuck Lorreというライターによるものだそうだ。

なお、日本アニメ関連の話題としては、S5Ep22、S7Ep23等で触れられる、過去コミコンハワードラージが3Pした相手が「200-pound Sailor Moon girlであること(字幕吹替ではキャットウーマンになっている)がある。

1点忘れていた。主人公たちではないが、頻出サブキャラクターであるところのスチュアートJapanese porn cartoonsを見ているという台詞がS9Ep12であった。


Not for children.は何を省略しているか

Introduction (Grammar in Your Pocket Book 1) (English Edition) の一節。

When learning to drive a car,

it helps to learn how the engine works,

the effect of moving the wheel on how the car moves,

and ways to safely handle a 2,000-pound mass of steel (sometimes as powerful as a pound of TNT).

This is not a reasonable task for children.

Similarly, learning the power of words and how to control them will get you the grownup through many a traffic jam (literally) and into safe,

comfortable traveling (literally).

Not for children.

論点は、最後の「Not for children.」の意味



最もありがちな間違いは、Notが直後の「for children」にかかっていると解釈して、「子供向けではない」と読むこと。


This is not a reasonable task for children. (これは子供にとって容易なことではない。)



This is NOT a reasonable task FOR CHILDREN.


Not for children.になってるってこと。




医学】 coitus



get laid

口語》 have sex 《with》

sleep 《with》

make love 《to》 (婉曲的に).


have a relation













knock boots











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