It's been a year since a gigantic hurricane munched its way through Manhattan. Imagine that! In commemoration, I am going to turn on my heat and cook a meal using all that delightfully uninterrupted electricity.
I've got a little pasta conundrum. Rolling out fresh pasta is an exhausting chore, one for which I would appreciate some mechanical assistance. Unfortunately, the KitchenAid stand mixer pasta attachment is very expensive, but a cheap twenty-to-thirty-dollar pasta roller takes up more room than we have. Time to put some muscle in it.
These pappardelle are not thin enough. Fortunately, they're still tasty with roasted shaved brussels sprouts, anchovy and garlic oil, shaved pecorino, and a squeeze of lemon juice.
I'm a glutton for punishment, sooo... ravioli next week?
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