But it isn't whiiiiiite!

Many years ago (yes, many), my parents, uncle, cousin, her husband, and daughter drove up to my college town to celebrate my college graduation. We went to a local Italian restaurant for lunch. My cousin's daughter, who was all of 5 years old at the time, was a very picky eater. Her mother ordered plain pasta for her, but when the food came out, she turned her nose up at it. Why?

It wasn't white.

Fresh pasta, that hasn't been dried before cooking, isn't white. It's yellow.

Long story short, the restaurant found some dried pasta and brought it out for her.

But this is a cooking blog, not a family history blog, so I'll move on to the recipe. I've tried to make fresh pasta several times, usually with catastrophic results. This time, however, I was successful. Take a look at this.

Ingredients

• 3-4 cups Emmer flour (local, organic, and low carb)
• 4 eggs (local and organic)

Directions

Add 3 cups of flour to a large mixing bowl. Make a well in the center and crack in the eggs.

Mix well. That's it. When you're done, you'll have a round ball of dough. If the dough still feels a little bit tacky or sticky, mix in a little more flour. Let the dough rest, covered, for at least 30 minutes.

Here's where you can get creative.

We've watched a number of episodes of Iron Chef (the original). Iron Chef Morimoto is amazingly fast at making earlobe pasta. I however, was not so successful. My earlobe pasta looked... odd. So I whipped out my Kitchenaid mixer and pasta attachment and started making elbow macaroni.

When I had enough, I threw it in a pot of boiling, salted water for 4 minutes and dinner was served.