My Favorite Pasta Tutorial

Photo 'cred' to David Lebovitz 

Have you ever tried to make your own pasta before? It's really easy and incredibly satisfying. I've had a pasta maker, this pasta maker, for the past 3 years. I wish I used it more but can I just say that fresh homemade pasta is so delicious. There is a very noticeable difference in the texture and taste from the dried stuff in my pantry. The other really nice thing about fresh pasta is that it freezes really well so you can make a big batch one day and eat for a month. 

I made some with a friend this morning and I was reminded again of how good it is and my resolve is now renewed to make pasta more often. Seriously - the next time you make Chicken Noodle Soup consider making homemade noodles to go with it. 

fyi: cajun chicken pasta

I made the Pioneer Woman's Cajun Chicken Pasta for dinner tonight, cast iron skillet and all. 

Photo cred to the lovely ginger herself, Ree Drummond. We like gingers in our kitchen. 

Oh. My. 

Our chubby ginger baby was eating this fist full by dimpled, fat-rolled fist full (and he has excellent taste). Be warned, when you sauté the chicken, oil flies everywhere. I highly recommend a splatter guard because I didn't use one and our two-year-old most definitely slipped on our oil-splattered floor and landed on his back. 

She called for Cajun seasoning and so I used Tony Chachere's because I don't know the difference between Cajun and Creole. And, like I said, chubby baby and toddler boy were eating it so I cut the spice by half for their sake and brought Tony to the table so the Husband could crank up the heat. 

Seriously. Put. This. On. Your. Menu. This. Week.