As the holidays approach, I think of cooking with my father and grandmother. Because I had the great privilege of being raised with food, I now make it my passion every day.
I like to make pasta with friends and family. With a bit of team effort, the process is more smooth and rewarding. Be patient, have fun, and remember that you can always roll out your dough again if the noodles are too sticky or crumbly.
Cashew Cream Sauce
Prepare the dough by mixing everything but the egg in a large bowl.
After kneading, shape it into a ball, place it in the bowl, and cover it with a cloth. Allow it to rest at room temperature for about 30 minutes.
Once the dough is fairly thin (about 1/4 inch), run it through the cutting rollers on your pasta machine or loosely roll the pasta into a tube and dust it with cornmeal. Then, slice the rolls with a sharp knife.
Transfer the noodles to a cookie sheet dusted with cornmeal. You can hang them to dry and freeze them or throw them into salted boiling water to cook. Noodles are done when they float to the of the boiling water.
Enjoy with cashew cream sauce, wholesome 'no-mato' sauce.