I couldn't take a pasta class and not try to make the pasta at home! Saturday evening after the cookies were finished, I mixed up some pasta dough. Flour, water, oil, and salt into a bowl. Mix, mix, squish. 15 minutes of kneading by hand (surprisingly relaxing and cathartic), and into the fridge until I was ready for it.



Sunday afternoon, I took the dough out of the fridge and allowed it to come up to room temperature. Apparently room temperature is important (according to the instructor), but I can't recall why. An hour or so later, I started shaping.



I decided to make the pici (spaghetti) shape because it was easy that was what the recipe said to do. It took about an hour, but I rolled out around 50ish pasta snakes.

There's another sheet underneath the parchment with the rest of the pasta. I didn't have any semolina, so I just floured it with all-purpose to keep them from sticking.
In the meantime, Kevin (the king of sauces) whipped up a delicious tomato sauce (with hot peppers!) from scratch with no recipe. When the sauce was ready, I dropped the pici into the boiling water.



That's the pasta nearly finished cooking (just takes a couple of minutes) since it is floating to the top of the pot.



Here is the pasta about to the tossed with the sauce.





Two delicious bowls of pasta!!



The pasta and the sauce were absolutely delicious. And we enjoyed it with a white whole wheat baguette.



The entire dinner was hand-made by Kevin and I. How cool is that?!?!





Oh, that pan that the bread is modelling on. Got that from KAF as well. It makes baguettes round and lovely. No more flat baguettes for me!