You will not believe what happened to me today.

This morning I was sitting at my desk, minding my own business, answering emails and getting things done.

I was completely in the zone when I felt something on my leg.

After deciding that there really was something on my leg, I looked down and was stunned at what I saw.

What happened after that I had no control over.

I started shrieking like a little girl, launched myself out of my chair and swatted at my leg as I ran flailing like a big fat baby until someone came to save me.

What was it that sent me into such a frenzy?

It was a big, fat, disgusting cockroach. ON. MY. LEG.

Horrifying.

I was traumatized. And probably will be for weeks.

The only way I know how to feel better is to throw myself into my food.

So now it is the perfect time to tell you that I perfected my pasta dough.

I thought I had good dough going until I made a couple tweaks and realized I was flying my flag at half-mast all along.

This is my new and improved pasta dough.

You will need…

2 cups all purpose flour plus extra for dusting

1 cup semolina flour

3 eggs

1 teaspoons fine sea salt

1 tablespoon of olive oil, divided

½ cup warm water

Start by combining your dry ingredients in the bowl of your stand mixer or in a bowl.

One at a time, add in your eggs while mixing at a slow speed.

While mixing on a low speed, add in ½ tablespoon of olive oil.

Then, slowly add in the warm water until the dough is completely combined.

After you have a solid ball of dough, knead the dough for 5 minutes until you have a smooth ball.

Pour the remaining oil on a large piece of plastic wrap and spread it out evenly.

Wrap the dough up in the oiled plastic wrap and let it rest at room temperature for 30 minutes.

After the dough has rested, roll it out to the desired thickness and shape.

Cook the pasta in boiling water for 1 to 2 minutes. If you have used the pasta for ravioli, cook for 3 to 4 minutes in boiling water.

Serve hot with your favorite sauce.

Love and Beer Floats

Angela 

2 cups all purpose flour plus extra for dusting

1 cup semolina flour

3 eggs

1 teaspoons fine sea salt

1 tablespoon of olive oil, divided

½ cup warm water

Start by combining your dry ingredients in the bowl of your stand mixer or in a bowl.

One at a time, add in your eggs while mixing at a slow speed.

While mixing on a low speed, add in ½ tablespoon of olive oil.

Then, slowly add in the warm water until the dough is completely combined.

After you have a solid ball of dough, knead the dough for 5 minutes until you have a smooth ball.

Pour the remaining oil on a large piece of plastic wrap and spread it out evenly.

Wrap the dough up in the oiled plastic wrap and let it rest at room temperature for 30 minutes.

After the dough has rested, roll it out to the desired thickness and shape.

Cook the pasta in boiling water for 1 to 2 minutes. If you have used the pasta for ravioli, cook for 3 to 4 minutes in boiling water.

Serve hot with your favorite sauce. 

 It may look like I eat like a king seven days a week. But looks can be deceiving.

Usually I cook big meals once or twice a week. If I have one of my rare slow weeks, I’ll get wild and cook for a third.

But the other nights of the week I am throwing things together. We are talking serious basics here. The go to dishes are whole wheat pasta with tomato sauce and arugula with baby heirloom tomatoes and balsamic vinegar.

We are talking less than fifteen minutes and no more than five ingredients.

But all the canned tomato sauce got me thinking that I could probably make something even better, fresher, and cheaper on a Sunday and keep it all week long.

So I did.

This simple dish is the perfect way to freshen up my low key meals.

You will need…

3 lbs roma tomatoes, thickly sliced

10 cloves garlic

2 tablespoons freshly chopped thyme

3 tablespoons olive oil

¼ cup white wine

1 teaspoon salt

½ teaspoon pepper

2 cups chicken stock

Start by preheating your oven to 225 degrees F.

Lay the garlic and tomatoes out in a thin layer on a baking sheet.

Sprinkle with salt, pepper and thyme and then drizzle with the white wine and olive oil.

Roast in the oven for 2 hours.

When the tomatoes and garlic are done roasting, pour them in a blender or large food processor and blend, adding the chicken stock a bit at a time until you reached your desired consistency.

Pour over your favorite pasta or save for later in the week.

Love and Beer Floats

Angela  

Slow Roasted Tomato Sauce

3 lbs roma tomatoes, thickly sliced

10 cloves garlic

2 tablespoons freshly chopped thyme

3 tablespoons olive oil

¼ cup white wine

1 teaspoon salt

½ teaspoon pepper

2 cups chicken stock

Start by preheating your oven to 225 degrees F.

Lay the garlic and tomatoes out in a thin layer on a baking sheet.

Sprinkle with salt, pepper and thyme and then drizzle with the white wine and olive oil.

Roast in the oven for 2 hours.

When the tomatoes and garlic are done roasting, pour them in a blender or large food processor and blend, adding the chicken stock a bit at a time until you reached your desired consistency.

Pour over your favorite pasta or save for later in the week.