We also tried durian but have yet to go out and buy any. (G)

We all can say that about some things introduced to us at
echo events. For me, most of these are vegetables or dairy
products, some starchy things. Quinoa anyone?

Plus, many of us have brought such things to the picnics (and just might
do that again :-}} ). I can also say that we have had things that we enjoyed, but will probably never make for ourselves, e.g. eggplant parm
and tongue.

That's what the picnic is for - if all we could come up with was
squarely in everyone's comfort zone, where would be the fun in that.
Well, I admit, it would still be fun.

Title: SIMPLE SOUVLAKI
Categories: Meat, Sandwich, Pruess

Ain't so simple, and ain't so souvlaki! it's much more
like keftedes.

Fresh egg pasta
categories: Italian, pasta
yield: 1 lb, 4 to 6 servings

2 1/4 c flour (all-purpose, bread, or 00), more as needed
3/4 ts kosher salt
2 lg eggs
3 egg yolks
1 Tb extra-virgin olive oil, more as needed

In a food processor, pulse flour and salt. Add eggs, yolks,
and oil and process until the dough holds together. If dough
looks dry, add 1 ts olive oil. If dough looks wet, add a
little flour until dough is tacky and elastic.

Knead dough on a work surface briefly until very smooth.
Wrap in plastic and rest at room temperature for 1 hr or in
the fridge overnight.

Cut the dough into quarters, keeping them covered with
plastic wrap or a dish towel when not in use. (If rolling
the dough out by hand, rather than using a pasta machine,
cut it into 2 pieces instead.) Using a pasta roller set to
the thickest (widest) setting, roll one piece of dough out
into a sheet. Fold the sheet in thirds like a letter and
pass it through the machine twice more on the same setting.
Reduce the setting, and repeat rolling and folding the dough,
passing it through the machine 2 or 3 times before going to
the next setting. For pappardelle and fettuccine, stop
rolling when the dough is 1 or 2 settings wider than the
thinnest on your machine. For lasagna noodles and for ravioli
and other stuffed or filled pasta, go to the thinnest setting.

To roll by hand, use a rolling pin to roll each of the dough
pieces out on a lightly floured surface. This takes patience
but is not hard. Roll until it is as thin as you like, as
thin as a penny for fettuccine and pappardelle, thinner for
lasagna and stuffed pasta.

Shape the pasta. For pappardelle, cut rolled pasta into 1"
strips. For fettuccine, run the rolled sheets through the
fettuccine setting on your roller. Place cut pasta on a
flour-dusted sheet tray and cover with a dish towel while
rolling and cutting the remaining dough. Make sure to
sprinkle flour over the cut pasta before you place another
layer on top. If not using immediately, cover the sheet pan
with a dish towel to keep the dough supple.

Bring a large pot of well-salted water to a boil, add fresh
pasta and boil 1 to 3 min, depending on thickness of the
pasta. Drain well.

Melissa Clark, New York Times
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