Tonight we finally tried out our brand new pasta maker, which I'm very excited about because I kind of love playing with dough. Now, I've always been impressed when competitors on Top Chef or Iron Chef make their own pasta, but now I'm calling their bluff: any pasta recipe I've seen says that you need to let the dough set by refrigerating for an hour, so how, on a show like Iron Chef where there is only an hour to cook, does anyone make their own pasta?? That doesn't even seem possible unless there are a ton of pasta-making secrets being kept from the public - I'm on to you, Food Network!
In honour of making pasta from scratch, we decided to go all the way with the home-made rustic theme, and my boyfriend made as rustic a sauce as you can get: the base of the sauce was made by cutting tomatoes in half, putting them "face down" in a pan with oil, and just letting them...well, just letting them become liquid (neither render nor reduce seem like the right word, but I suppose there must be a more technical term for this...anyone?).
Fresh fettuccine and home-made tomato sauce with garlic, basil, rosemary, pork sausage, kalamata olives, and grated parmesean cheese