Quick and simple pasta dough
The second worst thing I’ve learned in cooking is how to make fresh pasta. Because at 2 AM in the morning when your wife wanders in to your office and says “I’m peckish, could you make me some pasta?” it doesn’t do your waistline any good.
This pasta dough comes together in just a few minutes, has a short rest time, and can be rolled out by hand.
The reason this dough is so quick to work with is the reduced number of eggs in the mixture. Just three eggs doesn’t leave a lot of room for moisture to be hanging around.
Scrambled eggs with creme fraiche and chives
You’d think most scrambled egg recipes are pretty simple affairs. Eggs, a little salt, maybe a little pepper, you’re pretty much done.
I cannot stand wet scrambled eggs. It’s this runny, snotty consistency that reminds me of some of the nastier versions of “instant oatmeal.” Usually, the only way to make scrambled eggs and not have them wet and runny is to cook the hell out of the eggs until you go the other extreme; a rubbery, overcooked, dried out lump of yellow with an overpowering eggy flavour. There’s no happy middle ground.
This recipe elevates the humble scrambled eggs to a whole new level. The addition of chives, cut very small so that they cook almost instantly, adds a savouriness that you don’t normally equate with scrambled eggs, and the creme fraiche, or alternatively cream, adds a rich, creamy texture without being wet.
And there’s one more trick when cooking these eggs, and that is a way to control the cooking far beyond the control you get from the heat dial on your stove top.