That looks wonderful! Yum...

I want that.

prill and wolf: I will email address...we have enough for tomorrow too...DH made 56 of them :) how much cheese should I grate ? c

It is great to see your kitchen in action! I'm consoling myself about last night's killing frost with plans for winter cooking. Time to dig out the pasta machine!

mabel: ha...I was in the pool today !! We are having 80 degree days and the roses are in bloom. Fall Flush we call it.

You post pics of your pasta you hear ?? ! c

You are killing me. Will you please adopt me? Or, make me an underling in your kitchen? I am an excellent dishwasher, and will do any other odd jobs, prep, etc. as asked. Would welcome and enjoy any leftovers you cared to share :-)

Love your food porn.

jmc: you are a sweet one ! DH would LOVE to feed you in exchange for cleanup duties. So you come on down :) c

Do you rent or loan out your DH? That looks delicious!

Can't get enough of "your" porn! Looks delicious, although you lost me a bit on the "how-to-make" part. Doesn't matter, I'm not much of a cook, anyway. My talent is in the eating part.

As far as husbands go, me and mine will be married thirty years at the end of this month. He can do a ton of things, but cooking is not one of them. I've often said when this gig is up, my next husband will be a chef/chiropractor......my dream man!

Thanks for sharing the porn,
pup

Are you kidding me here!! As if the eggplant lasagna wan't enough to make me swoon. Still haven't tried to make homemade pasta yet but it is on my must do soon list! I hate shopping and don't have the darn machine yet :( I did make your wonderful torta cornbread with a chicken chili. Thank you so much!

Recipes MUST be included, if he is willing to share...Please. I second that motion to rent, loan, raffle your dh. I think I'm too old for adoption.

I've got a booze theme dinner in the makes for tonight. Cognac beef stroganoff. And for dessert...Guinness chocolate cake with a frothy Bailey's cream cheese frosting.

Holly he is very cheap...you get him a plane ticket and he will be on the way :)

pup: you are so funny !!

The part about the broth is the only thing that might be confusing. I have posted it before but it was about chicken broth. Essentially what you do is sear a good roast. Season with onion and garlic and add some carrot and celery. Cook as usual. Save out a part of the broth. Strain and freeze. Next time you cook a roast, use the frozen broth to cook it in. Add more vegs/and lightly season...donot want to use much salt though as the broth would get too salty over time and it masks the flavor. save out part of the broth. Each time you use the broth you are enriching it and saving it out and freezing it. You get this super starter broth that you use each time to cook the next and the next roast. Works for chickens too. Hope this clears it up.

celt: haha !! I want that dinner tonight that YOU are making. I sure hope you are going to post pics !!!! I want that cake !! You didn't post cornbread and chili pics :(

The pasta recipe is from Romagnoli's Table. This makes a softer dough for the agnolotti . You want it a little softer so you can do the shapes like this and ravioli etc...it needs to be wetter to drape over the filling.

3 large eggs and 2 cups of flour. 1/4 tsp salt. DH substituted 1 c semolina for 1 c of the flour. You can see the details of how to make a well in the center of the flour and add the eggs/salt and gradually work it all together on the counter. It really is pretty easy. You then wrap it up tight and leave on the counter for 15 min. The use the pasta machine to roll it out/knead it. Keep putting it through successively smaller rollers. 5 was the last for these. He uses 5 for everything.

There are some good You tube videos out there to see how all of this is done.

If you are going to make long pasta...spaghetti or fettucine then use the classic 3/4 c flour for every large egg and a good pinch of salt. Slightly dryer.

Really, watch some videos and then you will be good to go. It isn't hard. Just don't let the dough dry out as you are working...keep the balls covered till you are ready to do them.

Now you need to post pics :) c