As planned, we had pasta carbonara for Thanksgiving dinner (we had a regular turkey dinner with all the trimmings a couple of days later). We had good fontina, Hempler’s bacon, Italian prosciutto, and plenty of eggs, with my mother’s fried capers to go on top, and I made the noodles fresh that day.
Not that there’s really much to say – I’m still not very good at making pasta, and I might have done better if I’d actually read all of the instructions in The Splendid Table. I made a wonderful mess of my parents’ kitchen and the cat was late getting her dinner because there was flour everywhere, and Jon ended up with the task of pulling apart each strand of fettucine and laying them out neatly on the drying rack…but in the end, we had the perfect amount for five people, and the pasta was incredible: silky-smooth, perfectly cooked with a rich eggy flavor, tossed with the carbonara ingredients and immediately inhaled (hence the lack of pictures of the finished dish).
I am enormously fond of homemade pasta, and I really do intend to make it a lot more often. I just need to get more streamlined about it so I don’t trash the kitchen quite so impressively. A big enough workspace seems to be key, with enough room to lay out the sheets of pasta. Anyone have tips on making pasta in a small space? Without flouring all exposed surfaces in the house?