Tuesday, March 21, 2017

Preservation Pasta Party

 Friends gathered on the porch to witness the final sunset of winter while enjoying my recently made Shrubs. On a warm March afternoon, the mocktails were refreshing and healthy - made with seltzer and sparkling lemonade and our Blood Orange shrub (above) and Blueberry Ginger shrub (below).

SP and I were busy bustling in and out, making the pasta dough or  turning the salt preserved lemons into viniagrette. In other moments I was making a red sauce, prepping garlic bread, and then turning to make an Alfredo. Finally I got to put the salad together. 
The salad dressing was much saltier than I wanted, but it is absolutely PERFECT over beets. The two compliment each other perfectly.  I will be buying beets this week to use the rest of the dressing on. 

The best part of the night, was having everyone gather in the dining room to all help rolling out the dough and making it into pasta. This time the pasta making went much more smoothly.
There was the boys side of the table:

And a the ladies side of the table:

Finally it was time to turn the pasta sheets into fettuccine. 

We probably should have let them hang a little longer before bunching them up as  a bunch or two were a bit too sticky to unwind and go into the water. 

Below is the piece d'resistance! Was the freshly made pasta with salt preserved egg yolk grated over the top. Yummy salty treat!

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