Week 42: Homemade Pasta – Langostine, Beet Cavatelli, & Lemon-Poppy Seed Creme Fraiche Pizza

This week’s reddit challenge of homemade pasta was a bit of a nightmare to get through, but one worth the experience of making pasta by my onesie. While leapfrogging to a beet-flavored pasta may have been unwise considering how many new elements were already being introduced, I couldn’t resist the chance to shed one more item in the fridge so beet pasta it was.

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The initial dough making seemed straightforward enough to imbue me with the confidence to tackle a brand new Kitchenaid attachment without reading the instruction manual.

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My attempt at producing spaghetti seemed to be a manageable struggle, especially when compared to my macaroni attempts, which were an all out disaster. These first tries were fruitful enough to work with but for the fact that mold took hold of the pasta before the drying process could offer protection.

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This is when I turned to a more traditional apparatus for pasta shaping. Cavatelli seemed to be the only shape I was capable of producing, which happened to also be a shape that was satisfying to try to perfect.

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But handmade pasta isn’t an appropriate vehicle for perfection, it seems.

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The pasta boiled for just a couple minutes before drained and staged for pizza.

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Meanwhile, creme fraiche was enriched with lemon zest and juice to create the sauce.

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While the concept of carb on carb pizza might seem ridiculous, the layering of interesting textures could be enough to make the entirety make sense.

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Langoustines and poppyseed also added texture of complementing flavors.

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Fresh chives made for a zippy little addition after the pizza cooked.

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And while together the whole pie looks grand, the experience of consuming each piece was underwhelming, mostly due to the delicate textures of langostine and fresh pasta being marred by the intense heat of the oven. Thus, completing the final phase of nightmare pizza. Bonus: also dreamt about the nightmare pizza, thus actualizing the experience.

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The one purely positive outcome of this challenge was the wine selected, Matthiasson Chardonnay. Not only was the pairing a solid match, but the wine by itself was tits. That I will highly recommend.

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favorites of lately: april 2015

bacon donut

5. bacon donuts: a classic cruller will make me coo, but a fresh morning pastry taken to the hedonistic extremes as offered by Great Maple will turn me into a growling, ravenous brunch monster.

ottolenghi

4. roasted rainbow carrots: Ottolenghi, a London-based Israeli chef, details beautifully photographed vegetarian dishes in his Plenty and Plenty More cookbooks. carrots have never tasted so boss.

carbonara

3. carbonara: the Italian rendition of breakfast for dinner.

a delicious attempt at anchovy butter salmon.

a delicious attempt at anchovy butter salmon.

2. Melissa Clark video channel: every video is made to look like a simple three minute endeavor, inspiring back-to-back midnight snacks after a long night at work. The messy range of results never surpass the threshold of beauty worth sharing on instagram, but will do just fine tucked away here.

hammonds

1. Hammond’s ice cream shop: helping san diegans achieve instant happiness with self-tailored ice cream flights. many classics exist amongst the Hawaiian-themed flavors, but all of them are worth a gamble when perched atop a mini cone. if the extreme cuteness of these waffle cones doesn’t inspire exclamations and high pitch noises, you’re probably dead inside.

BONUS

wine favorite: Saint Cosme – Condrieu 2012 a stunning showcasing of Viognier in its classic form with rich aromatics of peach blossoms and honeyed apricots to contrast the bright mineral core. so pretty it makes me want to die.

Great Maple breakfast pizza

pizza favorite: Great Maple made a champion out of their bacon donuts, but their breakfast pizza is just as decadent with prosciutto, runny eggs, and truffle oil.