But fear not, I will be back and full throttle next semester. And for now, I'm still to be posting in a semi-regular basis.
So before I get to the food--which by the way, who knew making such delicious pasta was so easy!?--let me talk about some exciting news.
First of all, I would like to promote the new TasteBUds website. It is BU's one and only student-published (now online) food magazine. And let me tell you, if you''re looking for fun articles and delicious restaurant reviews, look no more, TasteBUds specializes in both.
I sound like a TV commercial, but who cares. I'm excited about the new path that TasteBUds is taking and I want to share it with my readers.
Regarding other stuff. I am now officially a half-marthonist. I ran the Smuttynose Hampton Beach Half-Marathon a week and a half ago and it was amazing. Sure I suffered through the leg chaffing and black toe nails, but the whole experience was worth it. The best part, complete strangers cheering for you on the streets. The worst, endless rain and crowded runners for the first three miles.
Oh and I almost forgot, the posters along the race were hilarious. I was highly amused by one in particular. It read, "toe nails are for pussies." And yes, yes they are!
Anyways, onto a more enjoyable subject, lets talk about pasta! Raise your hand if you don't like pasta.
If you have your hand up, leave my blog! NO, I'm kidding, but really? You don't like pasta? Even if its home made and deliciously savory?
Well... I hope this can change your mind.
Orechiette with Cherry Tomatoes and Shallots (adapted from Martha Stewart)
Makes about 4 servings
Active time: 70 mins. Total time: 100 mins.
- 1 cup Semolina flour
- 1/2 cup all purpose flour
- 1/2 teaspoon salt
- 1/2 cup water, plus more if needed
- On a clean surface, mound flours and salt in 3 separate piles. Using your fingers, swirl ingredients together to combine.
- Gather flour mixture into a pile and create a small well in the center. Pour half the water into the well and gradually incorporate flour into water. Once all water is absorbed, continue adding the rest of the water, 1 tablespoon at a time, until mixture forms a dough. Add more water if necessary.
- Gather and knead the dough until no flour remains on the work surface. Continue to knead until smooth and elastic, about 5 minutes.
- Divide dough into 8 equal portions and cover them with a clean, damp kitchen towel. Roll out one portion into a 16 inch rope. Using a knife, cut and drag a 1/3-inch piece of dough from the end of the rope. Pressing the knife, roll dough towards you so that it curls around the knife. Unfurl each piece over your thumb in the opposite direction to form a concave shape; transfer to a baking sheet lightly sprinkled with semolina flour. Repeat with remaining dough.
- Cover orechiette with a damp towel and let rest for about 20 minutes.
- Bring a large pot of water to a boil. Add a pinch of salt and a little bit of olive oil and add orechiette. Cook until al dente, about 5 minutes. Drain pasta, but safe some pasta water for sauce
- 1 tablespoon olive oil
- 2 tablespoons diced shallots
- 1/2 red onion, thinly sliced
- 1/2 pound cherry tomatoes, cut in half
- Parmesan cheese, optional
- Heat olive oil in a large saucepan over medium heat. Add shallots and sauté until tender, about 2 minutes. Add onions and sauté for 1 more minute.
- Add cherry tomatoes and cook until soft, 5-7 minutes, stirring occasionally. Season with salt and pepper.
- Raise heat to high and add 1/4 cup pasta water and orechiette. Cook for about 2 minutes. Serve topped with parmesan cheese.