There are so many cute kids in our big, big family. Here are some of the ones I’ve been lucky
enough to meet! It’s a delight to see
their pictures on Facebook and read about their adventures.
Faith
Matthew
Tommy
Madison
Taia
Chase
Nathan
Justin
Sophia who has just become a big sister!
Andrew
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While our Kepler was enjoying his pasta dinner last night, it
occurred to me that this would be a great recipe to share with all his little relatives. I hope he gets to meet you someday soon!
********
While our Kepler was enjoying his pasta dinner last night, it
occurred to me that this would be a great recipe to share with all his little relatives. I hope he gets to meet you someday soon!
HANDKERCHIEF DILL PASTA with CLAM and TUNA SAUCE
First prepare the fresh
pasta.
DOUGH: makes 1 pound = 4 servings
2 ¼ cups flour
¼ tsp salt
3 eggs
2 tbsp chopped fresh dill
(In 2018, I made this dough again and had to add a tbsp of water when making the dough, AND I only used 2 cups of flour.)
(In 2018, I made this dough again and had to add a tbsp of water when making the dough, AND I only used 2 cups of flour.)
·
Lightly beat the
eggs in mixing bowl.
·
Sprinkle in salt and
dill. Now, stir in the flour.
·
Knead until smooth
(between 3 and 8 minutes). Dough should
not be sticky.
·
Wrap in plastic and
let rest 20 minutes before rolling out.
If using a Pasta
Machine:
·
Spread out 3 clean tea towels and sprinkle them with flour.
·
Dust the machine with flour.
·
Divide the dough into 6 to 8 portions. Cover with towel to keep from drying out.
·
Lightly flour the table (working surface). With a rolling pin, flatten the dough into rectangles
thin enough to go through the rollers at the widest setting #1.
·
Dust both sides of one portion of dough with flour. Run it through the machine.
·
Fold it in thirds (like an envelope).
·
Run it through the machine at #1 four more times, folding it each
time.
·
Set this piece aside and repeat process with all the other pieces.
Now you thin all the
pieces:
·
Set the machine at # 2. If
the dough seems sticky, lightly dust a portion with flour. Run it through.
·
Change machine setting to #3.
Run dough through again.
·
For spaghetti, fettucine, ravioli, or handkerchiefs, run it through
again at #4 and #5.
·
Dust the thinned sheet well with flour and place on tea towel. Cover with a second tea towel.
·
Repeat with remaining dough pieces.
If you stack the pieces, flour each piece so that it won’t stick to the
others.
·
Hand cut into desired-width strips or run through cutting attachment.
·
Toss cut-up pasta well with lots of flour so that they will not
stick together. (My mom did not stint on
using lots of flour in this step!)
·
The pasta can wait now while you prepare the sauce. Keep it covered with a tea towel, but don’t
worry about it drying at this point.
SAUCE:
1 small onion (4 to 8 ounces)
2 garlic cloves
1 tbsp olive oil
1 ½ cups chicken stock
½ cup (5 oz ) tomato paste
¼ tsp pepper
1 can tuna, drained
1 can clams, undrained
Salt to taste
1 lemon
¼ cup whipping cream
Chopped dill for garnish
·
Finely chop the
onion and garlic.
·
Heat olive oil in a
large sauce pan and sauté onion and garlic over low heat for 5 to 8 minutes, until
softened.
·
Set large pot of
water on stove to boil with 3 teaspoons salt.
(This is for the pasta.)
·
Stir tomato paste
and chicken stock into the saucepan of onions.
Bring to a simmer.
·
Add tuna, clams, and
clam juice.
·
Simmer for 10 to 15
minutes. Taste for salt and add as
needed.
·
Zest the lemon.
·
Drop pasta noodles
into fast-boiling water and cook for 4 minutes.
Take one out and test it to see if it’s done. Only then, if it’s done, drain the pasta.
·
Just before serving,
stir lemon zest and cream into the sauce.
Plate this dinner. Divide up the pasta on 4 plates. Ladle on the sauce and garnish with chopped
dill.
(Hint: to make sure I don’t forget the garnish, I
put it on the table beside my plate J)
P. S. This could be a great
recipe to add to your camping cookbooks.
Just use canned soup stock and
omit the cream.
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