Master of Take Out
July 5th
Inspired by Master of None, I borrowed a friend’s Kitchenaid pasta maker attachment the other day with the high hopes of making J ravioli. Several hours later, we ordered takeout.
The process:
The sauce was great. My trick is to use ground beef and ground pork, and to cook it all day with diced vegetables and a large handful of basil from the garden.
The pasta was under cooked and gross. The ravioli weren’t pinched tightly enough, so a lot of the filling escaped, and I didn’t roll the dough thin enough. Sadly, I am not the master of homemade pasta.
Yet.
~K
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- Domestic Art, Heirloom Hacienda, June Cleaver, Kitchen Talk
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Not the master of homemade pasta YET! Was the filling too wet?
Dang, that show just wrapped its little fingers around my heart and I watched it nonstop for like 3 days!!
Well bummer!