Monday, May 21, 2018

Grilled Spring Onions with Romesco Sauce

Grilled Spring Onions with Romesco Sauce


  • 1 head garlic
  • 2 ripe tomatoes
  • 3/4 cup  blanched almonds, toasted
  • 1/2 cup  hazelnuts, toasted and skinned
  • 4 small day-old baguette slices
  • 1/2 cup  extra-virgin olive oil, or as needed
  • 2 Tbs. red wine vinegar, or as needed
  • 1 tsp. pimentón dulce or paprika
  • Fine sea salt
  • 24 spring onions, each about 1 inch  wide at the bottom
  • Crusty bread for serving

1. Prepare a hot fire in a charcoal grill or preheat a gas grill on high. Grill the garlic, turning until browned on all sides, 13 to 15 minutes. Grill the tomatoes, turning once, until the skins are browned and wrinkled, about 5 minutes. Let the garlic and tomatoes cool, then peel.

2. Meanwhile, place the spring onions on the grill and cook, turning occasionally, until the outer skins have blackened and shriveled, about 8 minutes. Wrap the onions in parchment paper and let stand until cool enough to handle, about 5 minutes.

3. Put the peeled garlic and tomatoes, nuts and baguette slices in a food processor and pulse to combine. Mix in the olive oil, vinegar, pimentón and salt to taste. The finished sauce should be thick but not dry; add more oil and vinegar if needed. Divide among individual dipping bowls and set aside. (The sauce will keep in an airtight container in the refrigerator for up to 5 days; bring to room temperature before serving.)

4. Transfer the onions to a large serving platter or a wooden board. Serve with crusty bread. Invite diners to peel the onions with their fingers and dip them into the romesco sauce. Serves 4.

Thursday, May 17, 2018

Sautéed Chicken Tenders with Peas and Mint

Sautéed Chicken Tenders with Peas and Mint

  •  flour for dredge
  • 10 oz.  chicken tenders
  • Kosher salt and freshly ground pepper
  • 2 Tbs. olive oil
  • 1 1/2 cups  shelled fresh or frozen English peas
  • 6 oz. sugar snap peas, strings removed
  • 1 cup chicken broth
  • 2 Tbs. minced fresh mint
  • 1 1/2 Tbs. fresh lemon juice


1. Spread the flour mix on a plate. Cut the chicken tenders in half crosswise. Season the chicken lightly with salt and pepper, then dredge in the flour.

2. In a large nonstick fry pan over medium-high heat, warm the olive oil. Add the chicken and sauté until just cooked through, about 5 minutes. Transfer to a plate. Add the peas and sugar snap peas to the pan and season lightly with salt and pepper. Sauté until heated through, about 2 minutes. Add the broth and bring to a boil, stirring to scrape up the browned bits on the pan bottom. Cover the pan and boil until the vegetables are almost tender, about 3 minutes.

3. Return the chicken and any juices on the plate to the pan and add the mint. Simmer, uncovered, stirring almost constantly, until the sauce thickens and coats the chicken, about 2 minutes. Stir in the lemon juice. Taste and adjust the seasoning. Divide the chicken and vegetables between 2 warmed plates and serve immediately. Serves 2.

Wednesday, May 16, 2018

Crepes with Strawberries and Whipped Cream


For the crepes:
  • 1 cup  all-purpose flour
  • 1 1/2 cups  milk
  • 2 eggs
  • 1/2 tsp. kosher salt
For the whipped cream:
  • 1 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/4 cup  sugar
For serving:
  • 2 cups fresh strawberries
  • Confectioners’ sugar for dusting (optional)

1. To make the crepes, in a blender, combine the flour, milk, eggs and salt and blend on medium-high speed until well combined and smooth, about 30 seconds. Let the batter stand at room temperature for 15 minutes, or transfer to an airtight container and refrigerate overnight.

2. Place a crepe pan or 8-inch nonstick fry pan over medium-high heat and spray with nonstick cooking spray. Gently stir the batter, then pour 1/4 cup (2 fl. oz./60 ml) into the pan, lifting and tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, about 2 minutes. Using a spatula, flip the crepe and cook until golden on the other side, 1 to 2 minutes. Transfer to a plate and cover with aluminum foil to keep warm. Repeat with the remaining batter, adding more nonstick spray to the pan as needed and stacking the crepes, separated by parchment or waxed paper, as they are ready.  You should have at least 12 crepes.

3. To make the whipped cream, in the bowl of an electric mixer fitted with the whisk attachment, beat together the mascarpone cheese, cream and sugar on medium-high speed until stiff peaks form, about 4 minutes.

4. To assemble, lay a crepe flat on your work surface and spoon about 3 Tbs. of the whipped cream onto one-fourth of the crepe. Fold the crepe in half over the filling, then fold in half again. Repeat to assemble the remaining crepes.

5. To serve, place 2 crepes on each of 6 plates. Top each pair of crepes with about 1/3 cup of the strawberries and lightly dust with confectioners’ sugar. Serve immediately. Makes 12 crepes; serves

Thursday, May 10, 2018

Mussels with Leeks and White Wine

This is a favorite for Bob and I at the local pub , we always get loads of bread for dipping.
Mussels with Leeks and White Wine


  • 2 1/2 lb. mussels, scrubbed and debearded
  • 2 Tbs. semolina flour
  • 3 Tbs. unsalted butter
  • 2 shallots, minced
  • 2 leeks, white and light green parts, thinly sliced
  • 2 garlic cloves, minced
  • 1 1/4 cups white wine
  • 3/4 cup chicken stock
  • Kosher salt and freshly ground pepper
  • 1 Tbs. crème fraîche
  • 2 Tbs. chopped fresh flat-leaf parsley
  • Lemon wedges for serving

1. Place the mussels in a large bowl and cover with cold water. Add the semolina flour and let stand for 10 minutes to remove any grit from the mussels. Drain and rinse well.

2. In a large Dutch oven over medium-high heat, melt the butter. Add the shallots and leeks and cook, stirring occasionally until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the wine and stock, and season with salt and pepper. Bring to a simmer and cook until the broth is aromatic, about 5 minutes.

3. Add the mussels to the pot, discarding any that do not close to the touch. Cover the pot and steam the mussels until they open, about 5 minutes, shaking the pot occasionally so they cook evenly. Discard any mussels that did not open. Stir in the crème fraiche.

4. Spoon the mussels and broth into warmed large soup bowls and sprinkle with the parsley. Serve with lemon wedges alongside. Serves 2 to

Thursday, April 26, 2018

Roasted Chicken with Fingerling Potatoes and Carrots

Crazy Mini

Roasted Chicken with Fingerling Potatoes and Carrots


  • 4 Tbs.  unsalted butter, at room temperature
  • Kosher salt and freshly ground pepper
  • 1/2 tsp. smoked paprika
  • 1/4 tsp. ground cumin
  • 1/4 tsp. ground coriander
  • 1 whole chicken
  • 1 lb. fingerling potatoes, cut into 2-inch pieces
  • 1 bunch carrots, peeled and left whole or cut into 2-inch  pieces
  • 2 large shallots, cut into 1/4-inch  slices
  • 2 Tbs. olive oil

1. Preheat an oven to 450°F

2. In a small bowl, stir together the butter, 1/2 tsp. pepper, the paprika, cumin and coriander until well blended. Pat the chicken dry and rub the seasoned butter evenly on the outside of the chicken. Season generously with salt.

3. In a large bowl, toss together the potatoes, carrots, shallots and oil, and season generously with salt and pepper. Transfer the vegetables to a large ovenproof skillet and spread in a single layer. Place the chicken on top of the vegetables.

4. Reduce the oven temperature to 400°F and transfer the skillet to the oven. Roast until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers  50 to 65 minutes.

Monday, April 23, 2018


My grocery list is undergoing it's seasonal transformation.
The list now includes more and more fresh fruits and veggies from the market , and the start of local farm fresh salad greens.
This week end we traveled to New Hampshire with the team, first plow.

This Week On The Menu

Monday: Sausage and Kale Pasta
Sausage from: Two Coves Farm

Tuesday: Spinach Puff Pastry With Feta and Chicken Wings

Wednesday: Peppered Pork Loin Spinach and Rice

Thursday: Pan Seared Cod in White Wine Tomato and Basil

Friday: Pan Seared Rib Eye Asparagus and Hash Browns

Saturday: 2nd Plow Day Chase Farm Wells
Trailer Tail Gate: Cast Iron Chicken Fajita Quesadillas and Mexican Ranch Chopped Salad

Sunday: Community Fish Fry at Herb's Seafood Kennebunk Maine

Friday, April 20, 2018

Farm Visit

Seems like every day I wake up, and have to remind myself it is spring.
We are still experiencing unseasonal weather.

As I visit the local farms, I do see signs of spring.
Green houses are home to seedlings and grow lights are glowing.

This week end the first plow dates are set.

Today I visited Frinklepod Farm .

Tuesday, April 17, 2018

Two Farms Today

Today I had the pleasure of shopping two local farms .
Carroll Family Farm for farm fresh eggs

and Harris Dairy Farm for milk.

I combined the two with the bread I baked on the farm yesterday.
 I created Chocolate Covered Raisin Bread Pudding.

Friday, April 13, 2018

This Weeks Farm

I was not able to get out to visit this farm, however they deliver.

Farmer Joe brought me a wonderful package of their home grown meats.

Every thing was delicious!

Two Coves Farm is a family farm located in Harpswell, Maine.

Friday, March 9, 2018


Yesterday we received 19" of heavy wet snow , and I took a much needed snow day.

I spent the first half of the day inside the farm house cooking and cleaning while the snow fell out side. Then Bob and I tackled clean up in the barn and outside.

After all of the heavy shoveling it was a nice reward to come into a clean house and a fresh batch of Bolognese sauce .

Just down the road


Bolognese sauce

1 tablespoon vegetable oil
4 tablespoons butter
12 cup onion, chopped
23 cup celery, chopped
23 cup carrot, chopped
34 lb ground beef (preferably chuck and not too lean)
black pepper, freshly ground
1 cup whole milk
18 teaspoon nutmeg, freshly ground
1 12 cups chopped tomatoes (canned Italian)
1 14 lbs pasta (fresh weight NOT DRIED)


Put the oil, 3 tbsp butter and chopped onion in the pot, turn the heat to medium and cook, stirring the onion until it becomes translucent.
Add the celery and carrot and stir for two minutes while cooking to coat them well.

Add the ground beef, a large pinch of salt and a few grindings of black pepper. Cook the beef while crumbling it with a fork until the beef has lost its red colour.
Add the milk and let it simmer gently, stirring frequently until the milk has completely bubbled away.
Add the nutmeg.
Add the wine and let it simmer until it has evaporated.
Add the tomatoes and stir well. When the tomatoes start to bubble turn the heat down so that it is just simmering with the occasional bubble breaking the surface.
Cook uncovered for 3 hours, stirring from time to time. While it is cooking you will find the sauce dries out so continue to add a 1/2 cup of water when necessary to stop it sticking. However there should not be water left at the end of the 3 hours. The fat will separate from the sauce and this should happen.
Taste and adjust seasoning if necessary and toss with the pasta and rest of butter. Serve with parmesan on the side.

Wednesday, March 7, 2018

Roasted Tomatoes with Wild Oregano

Slow-roasting tomatoes concentrates their flavor. With the earthy woodsiness of wild oregano, these tomatoes are sweet and intense. We serve them as an antipasto.


  • 8 tomatoes (any variety)
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • Fine sea salt and freshly ground black pepper
  • A generous pinch of dried oregano, preferably wild
  • 4 garlic cloves


1. Preheat the oven to 325°F. Line a baking sheet with parchment paper.

2. If the tomatoes are small, cut them in half; if they’re bigger, cut them into quarters. Combine the tomatoes and olive oil in a large bowl, season with salt and pepper, and toss well. Add the oregano, crumbling it with your fingers to activate all that fragrance and flavor. Toss gently.

3. Arrange the tomatoes in a single layer, skin side down, on the baking sheet. Scatter the garlic cloves around them and add another generous drizzle of olive oil. Roast for 2½ to 3 hours, until the tomatoes have collapsed and are very soft and wrinkled. Remove from the oven and let cool.

4. The tomatoes can be refrigerated, covered, for up to 4 days. Bring to room temperature before serving. Serves 4

Tuesday, March 6, 2018

Roasted Lemon-Caper Cauliflower Steaks

Creamy Horseradish Sauce

  • 2/3 cup raw cashews, soaked in warm water for 30 minutes and drained
  • 1/2 cup Silk Unsweetened Original Almondmilk
  • 1 tablespoon fresh lemon juice
  • 4 loosely packed tablespoons peeled and finely grated fresh horseradish
  • 1 tablespoon Dijon mustard
  • 2 1/2 teaspoons white wine vinegar
  • 1/2 teaspoon sea salt or to taste
  • Freshly ground black pepper, to taste

Roasted Lemon-Caper Cauliflower Steaks

  • 2 large heads cauliflower, outer leaves removed
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons white wine vinegar
  • 3 tablespoons chopped flatleaf (Italian) parsley, plus more for garnishing
  • 1 tablespoon tahini
  • 1 clove garlic, minced
  • 3/4 teaspoon fine-grain sea salt
  • Freshly ground black pepper
  • 1–2 tablespoons jarred capers, drained

For the Creamy Horseradish Sauce

  1. Add the soaked cashews, almond milk, and lemon juice to a high-speed blender and blend on high for 2 to 3 minutes, or until smooth and creamy, stopping to scrape down the sides as needed. Transfer the cream to a medium mixing bowl and whisk in the grated horseradish, mustard, vinegar, sea salt, and black pepper. Refrigerate for at least 1 hour to allow the flavors to meld and intensify.

For the Roasted Lemon-Caper Cauliflower Steaks

  1. One at a time, carefully stand each head of cauliflower on its stem and use a sharp knife to cut it in half down the center. Then, stand each half on its stem and cut as many 1/2- to 3/4-inch-thick cauliflower “steaks” as possible, moving from the center outward. Repeat with the second head of cauliflower. You’ll want at least 4 cauliflower steaks in total but preferably 6. Place the cauliflower steaks in a large baking dish (it’s okay if they’re overlapping slightly) and reserve the leftover florets for another use.
  2. Prepare the marinade. In a medium mixing bowl, whisk together the olive oil, lemon juice, white wine vinegar, parsley, tahini, garlic, sea salt, and black pepper to taste. Pour the marinade evenly over the cauliflower steaks, spooning excess marinade onto any spots that were missed. Marinate for 30 minutes; spoon the marinade over the cauliflower steaks every 10 minutes to ensure they’re evenly coated.
  3. After about 15 minutes of marinating, preheat the oven to 400˚F and line a large baking tray with parchment paper.
  4. Remove the cauliflower steaks from the marinade and spread them out in a single layer on the lined baking tray. Bake for 30–35 minutes, or until golden brown and tender, gently flipping at the 15-minute mark. Remove from the oven and cool slightly.

Monday, March 5, 2018

Maine Maple Week End

You can find a full list of participants as well as a map here:

Maine Maple Sunday is always the fourth Sunday in March although some sugarhouses are offering events for both Saturday and Sunday.

Our Team @ Harris Farm Maple Sunday 2017

Cooper's Maple Products Maine Maple Sunday Weekend

March 24 through March 25 , Windham ME
Maine Maple Sunday Weekend open house

Maple Weekend - Dorothy's Sugar House

March 24 through March 25 , Pownal ME
Maple Weekend March 24 & 25, 2018~ 9am - 4pm

Maine Maple Weekend

March 24 through March 25 , Oakland ME
Maine Maple Weekend celebration of wines and spirits made from Maine maple syrup March 24 and 25!

Balsam Ridge Maine Maple Weekend™

March 24 through March 25 , Raymond ME
Join us for Maine Maple Weekend ™ "Always the 4th Weekend in March". Pancake Breakfast held both days. Maple Syrup avail year round by appointment or online. OPEN THE MONTH OF MARCH ~ VISIT OUR FB PAGE FOR HOURS OF OPERATION

Hilltop Boilers- Maine Maple Weekend™

March 24 through March 25 , Newfield ME
Come be our guest on March 24-25, 2018 from 9AM-4PM for Maine Maple Weekend. See Axe Women Loggers of Maine, Wildlife Encounters, and our brand new sugarhouse. Enjoy a barnyard full of animals, contests for everyone, and plenty of maple treats.

Maine Maple Sunday - 35th Anniversary Statewide Event

March 25 through March 26 , Various Locations throughout Maine
Mark your calendar for Sunday, March 25th, 2018 to enjoy Maine made maple syrup at the 35th Annual Maine Maple Sunday Event. A complete list of participating maple producers, activities and sweet locations in your area is listed below to help you plan out your Maine Maple Sunday visits for a fun and memorable day

Saturday, March 3, 2018

For the Birds

I am anxiously anticipating the next nice day, so my bird houses can be hung outside for the season.
Hooves and Hounds is a Certified Wildlife Habitat

 Bird Feeding Tips

More is Not always better
  • Provide multiple feeding stations in different areas of your yard to disperse bird activity. Feed in moderation, with only a few feeders per acre.
Vinegar and baking soda=a   
  • Clean your feeders regularly with hot water, and let them air dry completely. Also keep areas under and around the feeders clean.
Perfect use for "those" cat litter totes once empty   
  • Keep seed clean and dry, and watch for mold.
Reduce Weeds and Waste   
  • Use a seed blend designed for your feeder and the types of birds you feed. Blends that contain filler seeds and grains (milo, sorghum, and red or golden millet) are not typically eaten by birds, and will often end up on the ground. 
Hide and Seek    
  • Place bird feeders in locations that do not provide hiding places for cats and other predators. Place feeders ten to twelve feet from low shrubs or brush piles.

Here on the farm we do not cover or NET the Blue Berries or Raspberries    
  • Many bird species will not eat from a feeder. Some species eat only fruits or insects. Provide for these species also by planting native plants and not using pesticides in your yard or garden.
Draft Horses and Birds Alike   
  • Black oil sunflower seed is a favorite of just about every seed-eating species.
  • Suet feeders are a favorite of woodpeckers and other insect-eating birds. You can make your own suet or buy blocks of suet from a wild bird store. Typically suet blocks are placed in a wire cage that hangs on the side of a tree. Do not put suet out in warm weather or it will go rancid.

  •  All animals need water to survive and some need it for bathing or breeding as well.

Friday, March 2, 2018

In my quest to stay focused on the possitive , eat healthier and get in shape, I was checking out new recipies.
While searching I found a super new (to me) web page
This is the first thing from the page I will be making:

Mediterranean Baked Sweet Potatoes
Prep time
Cook time
Total time
Simple, 30-minute baked sweet potatoes topped with roasted chickpeas, a simple garlic-herb sauce and a parsley-tomato salad. Delicious, fresh, healthy, and naturally vegan and gluten free.
Recipe type: Entrée, Side
Cuisine: Vegan, Gluten-Free, Mediterranean
Serves: 4
  • 4 medium sweet potatoes* (~140 g each)
  • 1 15-ounce (425 g) can chickpeas, rinsed and drained
  • 1/2 Tbsp olive oil
  • 1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
  • optional: Pinch of sea salt or lemon juice
  • 1/4 cup (60 g) hummus (or tahini)
  • juice of 1/2 lemon (~1 Tbsp)
  • 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
  • 3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
  • Water or unsweetened almond milk to thin
  • optional: Sea salt to taste (I didn’t need any)
TOPPINGS optional
  • 1/4 cup (45 g) cherry tomatoes, diced
  • 1/4 cup (15 g) chopped parsley, minced
  • 2 Tbsp (30 ml) lemon juice
  • Chili garlic sauce
  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
  2. Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
  3. Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
  4. Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
  5. While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  6. NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
  7. Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
  8. Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
  9. For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.
  10. !
*Adjust number of sweet potatoes per person, and buy organic when possible for best quality and flavor.
Nutrition Information
Serving size: 1 of 4 Calories: 313 Fat: 5g Saturated fat: .7g Carbohydrates: 60g Sugar: 3.9g Sodium: 82mg Fiber: 11.7g Protein: 8.6g
Recipe by Minimalist Baker at

Thursday, March 1, 2018


The winter of 2017 was a real struggle for me, a struggle I'm not sure I can name why.

Was it winter depression, demons, loneliness, the result of  exhaustion a combination of all these things.

 What ever it was I turned to prayer, lots and lots of prayer.

  I concluded that the answer was to SIMPLIFY.

I am refocusing on my resolutions , here is an update on that.

  1. Live Intentionally      off to a good start on #1 have a new prayer schedule , work out routine and diet 
  2. Make Saving a Priority       progressing
  3. Have One No Spend Week per month      in progress
  4. Visit 52 Farms off to a good start , for winters end ( check out the map)
  5. Start a Line of Photo Greeting Cards making progress
  6. Purge 250 items DONE and still going
  7. Turn Guest room in to "my space" in progress
  8. Dote on my husband even more than I do now in progress had a great date night this Monday
  9. wear out the clothing I already own / reduce closet in progress, may need some new after diet
  10. Try 52 new recipes Tried and shared a new one with our Ferrier last week , it was a hit!
to help make #4 a success I have found a great map, it is over at   GETREAL , GET MAINE.

check out the link

Local Food, Farm and Forest Producers and other Agricultural Connections

This site is sponsored by the Maine Department of Agriculture, Conservation and Forestry, Division of Agricultural Resource Development.

Thursday, January 4, 2018

Homemade Pasta Recipe

  • 2 cups flour
  • ½ teaspoon sea salt
  • 3 large eggs
  1. Combine the flour and salt.
  2. Make a well in the center of the flour, and add the eggs.
  3. Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
  4. Knead the pasta dough for 8-10 minutes.
  5. If the dough is too dry and won't stick together, add a ½ teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
  6. Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
  7. We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
  8. Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you'll fight it the whole time you are rolling it out.)
  9. After the resting period, divide the dough into four portions. Now comes the cool part!
  10. Pasta Machine Instructions:
  11.  Mine is very basic , easy to clean and from Charlies Hardware in Plymouth
  12. Rolling the dough is a process-- you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
  13. Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
  14. Rolling Pin Instructions:
  15. If you don't have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you'll want to roll it out as thin as humanly possible, as it will plumb up considerably once you cook it.
  16. Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they'll still taste amazing.
  17. From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
  18. It also freezes well-- just make sure you don't throw it into the freezer in a big lump, because then you'll end up with a pasta dumpling when you go to cook it.
  19. Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.