2/16/2011
notes taken from a joanne weir cooking class pasta episode,
but i didn't get the exact measurements


spaghetti
1 1/2 c? flour
1/2 c? semolina
salt
(food process the above to further grind the semolina)
two eggs
1 tbsp water
(while the machine is on, add the liquid until it comes together)
pat into form, then cover in saran wrap and refrigerate for 1/2 hour
take it out, cut it with pasta cutter into 2 or 4 pieces so it's easier to work with
roll it on 1 a few times to continue kneading process
roll it on 3
roll it on 5
run it through the spaghetti attachment, cut in half
toss with flour, set aside on floured towel on a tray
cooks in 3 minutes.

sauce
olive oil
garlic
(sautee garlic until fragrant)
add mussels, stir, cover and cook until mussels open, then remove mussels from pan as they open.
remove mussels from 1/2 of the shells, leave the other half.
meanwhile, continue simmering liquid to reduce a bit.
run tomatoes through food mill
salt (not too much, mussels are salty)
add tomatoes to pan, stir

add 1 tbsp salt and pasta to boiling water
cook 3 minutes
strain, add to sauce
toss with arugula to wilt arugula a bit

pappardelli with herbs and browned butter

same pasta dough as above
fresh herbs (oregano, parsley, mint, sage, etc.)
make sure no stems on herbs
knead on 1,
roll it on 3,
roll it on 5,
lay it out on table
lay out herbs on half of pasta sheet
fold in half, run through on 5 one or two more times. (but be consistent between batches, so pasta cooks evenly)
use crinkled pasta roller to cut into 1-1 1/2" wide strips
toss with flour and set aside on towel.

sauce

butter (about 1/2 c?)
sautee until butter browned
salt
(other ingredients?)
cook pasta
add to sauce