Sweet River Studios

Fresh pasta is definitely not hard to make but it's a lot more time consuming than opening a box of dried stuff and pouring it into a pot of boiling water. We made two types of pasta a yellow pasta and a semolina pasta. The yellow pasta is literally all purpose flour and egg, while the semolina pasta got semolina and AP flour, eggs, salt and olive oil. This pasta is a little tougher than the yellow pasta. We made a bolognese with beef and pork, a carbonara with cream, eggs and bacon, a spinach cheese ravioli and a shiitake mushroom pasta sauce. This class was definitely busy rolling sheets of pasta and making sauces so there was no time to run around taking pictures except when I sat down to enjoy some of the fruits of labor of 8 people. I thought the carbonara or the mushroom sauces would be my favorite but oddly enough it was the bolognese. If you've never tried making fresh pasta, I would encourage you to try it at least once. And this is something that if you want

Oh the mighty little egg. Are you good for me or bad for me? I don't know and I don't care. You're delicious and versatile. You will always be welcome in my home. Our egg week consisted of omelettes, Portuguese eggs, deviled eggs with mushrooms and of course poached eggs with hollandaise on toast. I am of course sorry to say, I completely forgot to take pictures but in my defense, we didn't get to sit down to lunch. We had several plates of goodness eating as dishes were prepared.  I think the favorite dish we made was the Portuguese eggs. Onions and red peppers (or orange and yellow whatever color you have on had) are sauted in some oil for about 20 minutes until fairly soft. Next, you add some spices. We used oregano, basil, paprika and garlic and 2 diced tomatoes with some tomato paste and you can add some jalapeno or chili flakes for heat. You can always use canned tomatoes too. Then we spread the mixture into a glass baking dish and made wells in the pe