Homemade pasta

Homemade pasta.  Homemade pasta sauce.  Stuffed clams from the local fish market.  And a growler of beer from the Cape Cod Brewery.  It's hard to pick just one highlight of this meal.  If you're looking to go for a knock out meal, this is a good pick.

For the pasta:

3/4 cup flour

3/4 cup Semolena flour

1 tbl salt

2 eggs, beaten

2 tbl olive oil

2 tbl water

Prepare a clean counter surface.  Mix the all the flour and salt into a mound on the counter.  Separately mix the eggs, olive oil and water.  Add this to the mound of flour and mix/knead into a dough.  Let sit on table for one hour.  Run through a pasta machine to make whatever kind you prefer (I made linguine here), and hang from a drying rack (as seen in picture).

To cook: add to boiling water for 90 seconds. Strain, and serve with sauce.

For the sauce:

6-8 cloves of garlic, very finely minced

1-2 cups portobello and shiitake mushrooms, finely chopped

4 cups (32oz) tomatoes

Handful of fresh parsley, minced

Add olive oil to a pan over medium low heat.  Add the garlic over medium-medium low heat, and cook for about 5 minutes.  If the garlic burns (even the slightest bit) you have to start over.  Add the mushrooms, and cook for about 15-20 minutes.  Add the tomatoes and parsley.  You can either use canned tomatoes or fresh tomatoes that are chopped.  Simmer for 30-45 minutes.

Serve the pasta with sauce and top with fresh grated cheese.  The meal stands alone for a simple yet delicious meal.  I paired it with a salad and stuffed quahogs with beer and a summery red wine.