Prepare to be grossed out - yes, I know Halloween is over. This is serious. I do this for public health reasons, and because it made me want to swear off pasta and Trader Joe's for a long long long time. Doesn't that suck? Yes, yes it does.
A few days ago I made a sauce for pasta and grabbed the package of Trader Joe's Imported form Italy Penne. The water had not boiled yet, so I put down the package and then I noticed something moving. Black and moving. Lots of black and moving and some dead, black and not moving.
The completely sealed pasta bag crawled with who knows what kind of little black bugs (see picture below and fill me in if you know), made me lose my appetite. I got out my camera and shot these pictures, but the pre-flash made many of them hide (guess they don't like bright light). I am sooo thankful that I hadn't just opened the package and poured the contents into the boiling water - how many times had I done that...not looked at pasta before pouring it…
For anyone who is interested in my 321 Super Secret Dough, here is the recipe. I hope you all try it! It only has six simple ingredients and takes minutes to make. This dough can be transformed into homemade pizza, rustic artisan-style bread, crispy breadsticks, savory flatbread, mini calzones (pizza balls), and much more. Even better, it can be made days in advance and kept covered in the fridge to be used at a later date. I call it the 321 recipe because it has 3 cups of flour, 2 teaspoons of yeast, sugar and salt, and 1 2/3 cups of water.
• 3 Cups AP Flour • 2 Teaspoons Yeast • 2 Teaspoons Kosher Salt • 2 Teaspoons Sugar • 1 2/3 Cups Lukewarm Purified Water
1. Place the flours, yeast, salt, and sugar in a large bowl and mix with a fork until ingredients are evenly distributed. 2. Add the water and stir with a spoon until flour mixture is evenly wet (about a minute). Cover with a clean dishtowel and let sit for about 2 hours in a draft free area. 3. You can use the dough at this point, or …
The signs have clearly been there - my favorite ice cream flavor since childhood: Coffee (even better yet with toffee crunch pockets hidden inside), but until relatively recently I have not been a coffee drinker (babies and the lack of sleep that come with them helped the coffee gods lure me in). I passed up numerous perfectly made Italian espressi with gorgeous deep caramel colored crema rising to the top (anyone have a time machine?), but now the day hasn't begun until the espresso machine does.