Mother's Day Dinner When You Can't Go Out

Readers,

It's a weird time we're living in where some things have opened back up again but should we really be going out? If you're anything like my family, we're still staying in, which can be a little upsetting on mother's day when we'd usually go out to celebrate our wonderful moms. I had a bit of a difficult time figuring out what I was going to do for my awesome mom, given that I couldn't think of anything she'd want that I could buy and we couldn't take her out but then my best friend gave me the idea to make her dinner. And you know what? It's kinda perfect because you can make a meal that she'd enjoy, she can relax, and you can spend a few hours not binging netflix. I know this isn't necessarily baking, but in the spirit of everything being strange right now, I'm going to show you guys a recipe for homemade rosemary pasta and a killer marinara sauce that really only takes an hour or less to make.

Happy mother's day to everyone out there!!

TMADJJ

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Rosemary Tagiatelli Yields: Enough for 4

Ingredients

400 grams all purpose or 00 flour

4 eggs

2 ish sprigs of rosemary, finely chopped

*Here's the thing: it's 1 egg per 100 grams of flour per person. so go up or go down as you need.

Recipe

In a bowl, pour all of your flour and create a well in the middle so it kinda looks like a volcano. Crack in your eggs and using a fork, slowly mix in the flour until it has just come together. Dump it out onto a workspace and begin kneading it until it's soft and a playdoh-y consistency. This can take up to 10 minutes, don't worry if it looks dry, it will come together I promise. If you have kneaded it for 15 minutes and it's not fully combined yet, then you can add a tablespoon of olive oil. You don't want it to be moist at all really because in the next step it regains a lot of it's moisture. Once you've kneaded it, cover it in cling film and leave it for half an hour while you work on your sauce.

When half an hour has passed, cut it into fourths and roll each one out into a thin rectangle on a floured work surface. Whatever dough you're not using, cover with a clean towel, oxygen is your nemesis. When I say thin, I mean you want to be able to see the shadow of your fingers through it. Roll that up loosely into a log shape and then cut it in half inch slices. When you unravel it, it should be a long piece of noodle. Leave that to sit while you boil water. Fill a large pot to 2/3 full with water and add a good amount of salt so it almost is like you're cooking with seawater. Bring it to a boil and then add your pasta and cook it for two minutes before removing the pasta from the water. Serve with your sauce!

*If you don't want to cook the pasta right away, you can dry it out in the air for a few days and then put in a ziplock bag and use it within a week.

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Marinara

Ingredients

large can of diced tomatoes

half an onion

clove of garlic

three cloves of rosemary, chopped

tablespoon of honey

1/4 cup heavy cream (optional)

black pepper

salt

oregano

Recipe

This is basically all a dump it in a pot on low and let it simmer for an hour. Do what feels right in your heart.