Seeing this picture again reminds me that I have a tray of meatballs in the freezer I need to wrap.
We had some good friends over this past weekend who really appreciate food. Instead of going crazy trying to come up with an elaborate menu I made spaghetti and meatballs and caesar salad. Michael Ruhlman's pasta dough recipe from "Ratio" is 3 parts flour to two parts eggs (by weight). Make a well in the center of the flour and mix in the eggs by hand, then knead until satiny smooth. Took me about 20 minutes all told to make the dough. Flatten into a disk and allow to rest for at least 10 minutes or up to 24 hours in your refrigerator. Do not under any circumstances clean your kitchen floor prior to making and rolling pasta because you will just have to repeat the process unless you have a dog.
We dried the pasta on coat hangers that we hung from a broom stick propped up by two chairs. Pom Diggity was able to reach the lower hanging pasta and had a little snack when we weren't watching.
27 oz. of flour with 18 oz. of eggs=dinner for 6 + lunch for 2 + enough dough left over for a tray of lasagna. The meatballs and sauce were prepared in the pressure cooker. No need to brown the meatballs first. I made them big enough for Sophie to pick out easily. To her delight we had non-buckwheat crepes for dessert--they actually were quite a bit easier to make. I think the longer the crepe batter sits is key. I didn't even have to throw the first crepe away. I used orange olive oil in the batter, and the flavor really shone through. I had thought of maybe making grapefruit crepe Suzette but at the last minute went for the easy money with Nutella and strawberries. Sophie and friend had three crepes a piece--at 13 years old why worry about New Year's Resolutions when you have the metabolism of a hummingbird.