Making Pasta During a Denver Snowstorm with Pat and Sue

 Pasta with friends during a whopper of a snowstorm in Parker, Colorado!

Steve and I planned our western and northern trip so we could break out of our pandemic quarantine and see parts unknown. His old college roommate hosted us for a couple of days in their spacious home and then it started to snow. And snow. And snow. 28 inches!  Luckily Pat had a pasta machine and some flour. What fun!  

RECIPE FOR THE DOUGH

2 Cups flour (if you have 00 flour then it makes it silky)

1 cup Semolina flour

3 large egg

1-3 teaspoons of salt

Olive oil. Maybe 1 tablespoon to start but I added more. It depends on the feel

Process in a food processor initially then drop onto a board or counter top and knead. If it’s too stiff add water or olive oil a little bit at a time. Work it until it comes together and maybe let it sit for a few minutes. 
Slice off a piece and press it down till it can get through the pasta rollers. Also you can use a rolling pin to get it smaller. 

When you run it through the pasta machine start with a wide opening then take the width down on subsequent feeds to create some thinner, silkier processed dough. Then cut it or run it through the blades that cut it. 

Salt water in a pot to boil.  Cook only a minute or two.  You can dry the extra in a pan or a rack and package for freezing.  

Pepperoni and Greens Soup from Doris Saienni adapted by Diane Saienni Albanese

This was adapted from a handwritten recipe from my mom. She actually added that you had to "defrost and drain" the spinach. Also, I changed the spinach to escarole because it holds up better.  

I adapted this to reflect how I make it. 

Ingredients 

• Stick of pepperoni, skin removed and sliced in small bites (you may boil this in water and skim off the excess fat). May add more pepperoni if you'd like! I do! 
• 2 cups or more of fresh, chopped kale, escarole or some hearty green leafy 
• 1 can, 15 oz. cannelloni beans drained
• 32-48 ounces of low sodium chicken or vegetable broth
• 1/2 to 1 cup hot/spicy V8 Juice or 2 Tablespoons tomato sauce or paste
• 6-12 cloves of peeled garlic
• 1/2 small onion chopped
• 2 Tablespoons of thyme, parsley or whatever you like
• Parmesan for garnish

My mother made this differently. Here's my take.

Boil the pepperoni then discard the water to get rid of fat. Add olive oil to a big pot and cook the garlic and onions for about 10 minutes. Add spices.  Mix together the chicken soup broth, tomato sauce or V8, pepperoni, drained cannelloni beans in the pot.  Simmer on medium heat for about 20 minutes.  When the beans are done, add the escarole (or whatever green you're using).  Simmer for about 10 minutes. Serve with parmesan and some Italian bread.