Homemade Tagliatelle

Do you ever have a day when you have no idea what to cook? As inspired as I am, even I have the occasional day where I am peering into the depths of my pantry, as if by looking some sort of idea will just pop into my head. It works, sometimes. On days where even staring into the pantry (or fridge and freezer) and nothing seems exciting, I recommend making pasta.  It is simple, satisfying, and guaranteed to please even the pickiest of palates.

You can make many different shapes, but I admit – I was feeling lazy. So I rolled it out and cut it into strips. I have been reliably informed this version of making pasta results in a shape called tagliatelle.



2 C all purpose flour

3 whole eggs

1 tbsp extra virgin olive oil

1/2 tsp salt

extra flour for dusting


  1. Combine salt and flour, then make a mound with a space in the center (well) for the eggs


2. Add oil, eggs, and very slowly, starting from the edges of the mound of flour combine together all ingredients to form a dough


3. Flatten ball of dough to a disk, wrap in plastic, place on room temperature surface and leave sit at least 1 hr.


4. Cut the disk into 4 equal peices, then roll into balls. Working with one quarter at a time (refrigerate the remaining pieces during this time), roll the section out as flat as possible.

5. When you have, cut the dough into strips. If you wish, you can then take each strip and twist it a little.

6. Boil at least 6 quarts water and add a generous amount of salt.  When water is at a rolling boil, add your pasta.

7. When the pasta floats to the top, it is done. Serve immediately.



Simple Corn and Potato Soup

Sometimes you just need to clean out your pantry. Sometimes, like with this recipe, you get inspired by a recipe you see. I saw this recipe for a creamy courgette (zucchini) and potato soup Helen Goldrein  created, and it got me wanting to make a potato soup! I took my need to clean out my pantry and my being inspired by Helen and created this simple corn and potato soup recipe. Nothing fancy, but my kids ate every bit and begged for more.



7 lg potatoes
1 med Spanish onion
2 cans corn with their juice
2 32 oz boxes Organic No-Chicken Chicken Broth
1/2 tbsp salt
1/2 tbsp pepper
1 tbsp powdered garlic
2 tbsp dried parsley
Oil for onions
To Prepare:
1) Dice the onion and saute in a little oil til they start to get a little brown.
2) Add potatoes and stir into the onions, cover and let cook for 5 mins on low to mid heat
3) Add corn and the juice, stir and let flavors come together a bit, 3-5 mins
4) Add the Organic No-Chicken Chicken Broth
5) Add the seasonings – start with a little, then add more if desired.
6) Let simmer for 25-30 mins, til potatoes are fork tender.


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