Main Dishes, Pasta & Risottos, Recipes

October Unprocessed: Fresh Pasta

Last Christmas I got the pasta roller and cutter attachments for my KitchenAid mixer. And the Ravioli attachment. And yes, it too me until now, until Unprocessed October, to actually get the stuff out of the box. First, I want to warn everyone. People think having a KitchenAid makes everything so easy. Well it does, for baking at least. Not so much with pasta. There’s a lot of steps and pieces to connect, and even though the KitchenAid “kneads” the dough for you, you still have to do it again…MANUALLY. Sure it might be easier than making pasta by hand, from scratch–I’ve never tried. But for some reason, I always thought my KitchenAid was magic. Like a microwave, I would pop some ingredients into its bowl and voila! I would have something fantastic. Boy was I wrong.

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Preserving, Recipes, Sauces & Chutneys

It’s Called Gravy

I lived in Philly for 6 years–four years in North Philly for college and 2 years in South Philly. South Philly is probably one of the only other places in the world I would leave Brooklyn for. The row houses are super cute and the value is unbelievable. The only downside really is there’s no transit (anywhere) as good as NY and I’d worry we’d need a car again. Living in South Philly, a block away from Pats and Genos (GENOS!) and a few blocks from the Italian Market, I learned a lot. I experienced my first Spice store and saw how much fresh ground spices made a difference, I ate fresh produce, waited for hours to get cheese at Claudios during the holidays, but most importantly learned how to eat pasta–with gravy.

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