Pasta - Pasta Sauce - Vegetarian. 
Saturday was a long day for Dale and I. We started by getting our yard back in order. The lawn hadn’t been mown in over a week and the heavy rains and flooding from the past few weeks certainly wasn’t slowing down growth!
After tending to the lawn, doing some much needed weeding, and bush trimming, we took a trip up to Sheboygan to visit with Dale’s dad.
Getting back at 4:00PM, I wasn’t without motivation. I decided to make a fresh pasta to make with our meal for Saturday night. If you haven’t made your own pasta, you have to try at least once. I find the following recipe works great.
Fresh Pasta Dough
Ingredients
2 eggs, room temperature
2 cups all purpose flour
1/4 cup olive oil
3 T water
Preparation
1. Sift the flour into a bowl. Make a well in the center of the flour.
2. Mix the eggs together with a fork and then whisk in olive oil and water.
3. Pour the wet mixture into the center of the well and begin mixing together with a fork. Once mixed, remove from the bowl and begin kneading for a few minutes until the dough is smooth and elastic.
4. Wrap the dough tightly in plastic wrap and let it rest for 30 minutes at room temperature.
5. Roll out and cut your dough. I prefer to use a pasta rolling machine (old-fashioned crank kind).
Now for the main attraction. I saw this recipe in Gourmet a while back. This “bolognese” (as Gourmet places in quotes) is a vegetarian version of the classic, thick, delicious sauce. I was intrigued and set out to make this sauce. The result was wonderful. This very thick, complex, somewhat sweet, somewhat “meaty” sauce was wonderful on my fresh pappardelle. I wound up making one and a half times the amount of sauce necessary. There’s enough for four future servings of this great, meatless dish.
