Homemade Pasta Makes for a Happy Easter!

We knew that eventually we would have to tackle the challenge of making our own pasta. Mario and I decided that this would be the perfect time and selected the Pansotti con Salso di Noci- Pansotti with Walnut Sauce (page 239). We also thought it would be a good idea to have a backup plan and selected the Cotolette all Zingara - Pork Chops with Peppers and Capers (page 375) just in case we fell flat on our faces with the pasta. While looking through our Captain's log Angela ran across a recipe for Tortiera - Easter Grain and Ricotta Pie (page 463) – which is a traditional pie served on Easter – and volunteered to try the recipe for dessert.

The pasta recipe is very simple and except for the time it takes to prepare it moved along very quickly. Mario and I looked at each other and thought to ourselves - why did we think that this was going to be harder? Now don't get us wrong, there is a lot of kneading and delicate hands needed to get it to the point of filling it with the Salsa di Noci. But, all in all, it was very fun and of course there is that feeling of pride knowing we made this by hand ourselves.

As we let the pasta rest we prepared our backup, the Cotolette alla Zingara and Angela prepared the Tortiera – using the same techniques and similar ingredients we used for the pasta. The day was quickly passing by and empty stomachs were starting to growl. Everything came out delicious and we were surprised and proud of our home made pasta. As our tummies filled the talk at the dinner table turned to everyone dreading the return to school and work. As the conversation filled the air we slowed down and thought back on all the blessings we have been fortunate to receive this year. We wish you and yours the best on this blessed day.

Ciao,
Mario and Mario

The Three Tocayos

Pansotti con Salsa di Noci

Cotolette alla Zingara

Tortiera

P.S. We want to wish Grandpa a Happy 60th Birthday! We love and miss you!