As a chef, the most common question that I get asked is, "What is your favorite meal to make?" My answer is always handmade pasta and gravy. Chef Darrin and I traveled to New Jersey a couple weeks ago and the food experience on that trip revealed why my love for this particular cuisine runs so deep.
My Italian Grandmom Stella and Uncle Vince from South Jersey share their love for us via food. And boy do I feel loved by the end of my visit! Upon arrival, I was delighted to learn that my Grandmom already prepared the gravy and meatballs and my Uncle Vince wanted to make "homemades" (which is what he calls handmade pasta) to go with it. He went to a cooking class of one of his favorite chefs in Philly at
Nunzio's where he learned a great recipe for homemades. He enrolled my brother, Brian, Darrin and I to help with the process. We were very happy to do so!
Uncle Vince, Darrin and I made the pasta dough on Saturday. We find that it is always best to let the dough rest overnight, if possible.
Brian and Uncle Vince rolled and cut the pasta, I eagerly and diligently captured photos. The recipe calls for more than a dozen eggs, which surprised me. But the fettuccine was the most silky, tender, paper thin pasta that I have ever enjoyed. It is a memory that will stick with me forever.
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| Prepping the dough to be cut. |
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| An old pro at work. |
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| Passing on family traditions with teamwork! |
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| The cut pasta hanging out to dry. |
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| Did I mention that my Uncle makes extraordinary wine too?! |
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| That pairs so nicely with the pasta! The pasta is ready for a quick bath in boiling water. |
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Time to taste our efforts!
And there is nothing like having a beautiful woman serve you some pasta! |
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| Much love to this group! From left to right: Brian, Barry, Grandmom, Jim and Debbie |
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| Famiglia Italiano! |
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| Wine. Lots and lots of wine... |
Our dinners are always filled with belly deep laughter, memories and tales of Grandmom Stella's adventures! I love you so much Perla family :) Thank you for sharing your Love of Food with me!
For the love of food,
Chef Jeanine
