political news.
Which are frightening, but one hopes the internal
bodily news aren't so troublesome, but it sounds
as if they are.
The state and local news can be bad enough. Did you see the tempest
in a teacup in Bridgeport? Two legislators in an electronic
catfight, challenging each other to drug tests? It was pretty funny,
if somewhat pathetic.
Everything about Bridgeport is somewhat pathetic,
though funny in the ha ha sense, that may be a rarity.
I knew somebody who knew somebody who spent most of
her life trying to make Bridgeport a less mephitic
place. Didn't work.
seen Instagram.
I have an account, but don't use it for much.
Perhaps you could become rich and famous.
More like broke and anonymous.
You could find a Rembrandt, or like a girl I knew, a
15th-century Haggadah.
I think that a Brie that smelled like feet was
somehow contaminated.
Not necessarily. Maybe by limburger?
Well, yes, that's the point. Brevibacterium linens is
the Fusskaese microorganism, which is supposed to be
part of the biome of the Limburger but not of the Brie.
Hmmmm.... cross-breeds in this case don't sound too appetizing.
It's a war of the fungi in your mouth.
Classic matzo brie
One of the few good things to do with matzoh. I didn't even buy any
this year.
When it gets down to the price of flour, maybe.
Or if you happen to have some brimburger cheese
as posited above and want something nasty enough
to call your guests' attention away from it.
Fresh Egg Pasta
Categories: Italian, Pasta
Yield: 1 lb, 4 to 6 servings
2 1/4 c flour, more as needed
˙ ts kosher salt
2 lg eggs
3 egg yolks
1 Tb extra-virgin olive oil, more as needed
Pulse together flour and salt. Add eggs, yolks and
oil and run the machine until the dough holds
together. If dough looks dry, add another teaspoon
olive oil. If dough looks wet, add a little flour
until dough is tacky and elastic.
Dump dough onto a work surface and knead briefly
until very smooth. Wrap in plastic and rest 1 hr
at room tempor in the fridge overnight. If pressed
for time, the dough can be used after a 30-min rest;
note that it would be harder to roll out.
Cut the dough into 4 pieces, keeping them covered
with plastic wrap or a dish towel when not in use.
If you˙re 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 2 more times 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 about 1 or 2 settings wider than the
thinnest one on your roller. For lasagna noodles,
and for ravioli and other stuffed or filled pasta,
go to the thinnest setting.
To roll out the dough 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 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 for 1 to 3 min, depending
on thickness of the pasta. Drain well.
Melissa Clark, New York Times
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