With the help of everyone in the house, homemade pasta was the house special of the night. The master chef of the house, our mom, made the pasta from scratch. Based on this recipe, she threw together some flour, eggs and a bit of olive oil. After kneading the dough with her hands, she let the dough rest for a bit before rolling the dough thin enough to fit in the pasta-roller-machine-crank-thing.
You'll need to gradually turn down the thickness of the machine to allow the pasta dough to thin out properly. When it's thin enough to your liking, run your thinned out dough through the linguine rollers. Seperate the pasta and hang to firm up for a few minutes (the first picture). We had the pasta hanging for half an hour.
We left the pasta hang out to dry for half an hour because that's the time it took Lucy to make a rosée sauce. The left picture is the cooked and drained pasta. The pasta is then tossed in with the sauce (right).
Richard and Andrew, the trainee aka our younger brother, also barbequed some marinated chicken we had in the fridge.
We had made a pasta dinner from scratch in about 45 minutes (not including the marinating time of the chicken). It's that easy!