Monday, February 13, 2012

Pasta Attempt Número Dos: Pierogies

Slightly more successful than Pasta Attempt Número Uno, but still turned out seeming more bread-like than pasta-like.  I let the dough rest for about 20 minutes between kneading and rolling it out, and it was definitely easier to roll out this time.  I got it way thinner than last time. 

I filled the pasta with a mixture of mashed potatos, sour cream, and avocado.  Yummy! 

1 egg, scant 1/3 c wheat flour, 1/2 c white flour, tbsp or 2 of olive oil, garlic powder, salt

2 small potatos, heavy cream, sour cream w/chives, garlic powder, oregano, 1/2 avocado

frying time

I was trying to do too many things at once...some of them burned pretty black.  Oops.

Pork Chop, Pole Beans, Pierogies w/ Sun-Dried Tomato Alfredo Sauce.

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