I am SO excited.
Only in Athens can you have your moussaka with a colorful rainbow-bright salad of shiny purple olives, green peppers, and red tomatoes, a side plate of olive oil and herb-dusted grilled bread and an accompanying view of the Parthenon.
You can also visit one of the most hardcore, badass, no-yuppie-bullsh*t central markets I’ve ever had the pleasure (and underlying sense of intimidation) of wandering through. This ain’t no Mercado de San Miguel in Madrid , lushly teeming with expensive port and tapas with caviar and design nerd tea towels. This is a serial killer basement of unidentified animal dismemberment. If you’re squeamish, I’d just stop right now…
In the midst of our insane winter solstice kitchen–fest, we performed the questionable American tradition of watching TV as a family and tuned into the Food Network’s Iron Chef America: Super Chef Battle White House. A lot of great stuff happened on the show (Michelle Obama’s numerous references to sweet potatoes in combination with her sweet-potato colored dress, Alton Brown’s almost-excessive-but-sort-of-really-great dramatism, etc). The greatest thing for me, though, was the beautiful, orgasmic looking and sounding uova di raviolo – a raviolo with an egg inside -which Mario Batali stuffed with ricotta and spinach and characteristically covered with an absurd amount of shaved truffle.
You might argue that he does a lot of things that are absurd. Especially if you are his son, who is obviously responding to his own probably forcibly donned gem-studded crocs with a classic pose for the camera: palm to forehead accompanied with expression of serious psychic pain.
But I digress. There are few things that are not improved with a fried egg with an oozy, slightly runny, richly yellow yolk. I just never thought that thing would be pasta. It was an “I didn’t know you could do that!” sort of moment. Sort of like a lot of feminist theory. Too far? Okay. I digress again, obviously.
We didn’t have a pasta roller (we have since acquired one), but we did have a lot of bicep power between the three of us (Baniel, Captain Tinyfeet, and Beanpie), so with the guiding light of Mario Batali shining upon us and our almost embarrassingly low level of experience, we started to make pasta. We also turned to Alice Waters and Alton Brown for support, and learned that we were to use semolina flour (which comes from durum wheat and is higher in protein) for a better, yellower, more beautiful and pliable dough. Some people just use AP flour, and some use a mix, but we got semolina flour at Weggie World, so we decided to go for it. We didn’t have a recipe guiding us, so we played it by ear.
We experienced failure – heartbreaking, I-guess-we-just-won’t-eat-any-dinner-because-we-don’t-deserve-it failure. But we learned from our mistakes. And also Skyped with Amin, who had actually read Alice Waters’ guide to making pasta dough. And we did way better the next time.
Our improvised pasta dough recipe and a guide to uova di raviolo after the jump. You don’t need a roller, but if you need your arms the two days after, you might want one.