"Home Mades" from Easter!

Thanks to Rob Schafer, Grandma Mastro's home made pasta continues to find a place at our table.

Gram's "recipe" - 1 egg per person and one for the group - so if there will be 12 for dinner, it's one dozen eggs plus one more. "Enough" flour to make a slightly wet, just-sticky dough, which has to rest prior to rolling out the pasta. Gram would start with a ring of flour on a large bread board, then she'd crack the eggs into the center of the ring, and beat the eggs with a fork, then pull the flour into the wet egg mixture, combining it, and continuing to pull in the flour. Rob usually uses our big steel bowl to start and adds the flour to the eggs a bit gradually - but it's the same process! The tradition lives on!