Wow. It’s been almost three weeks since I’ve posted. Let me update you with what has been happening, because there has been a LOT of changes in my life since my last post.
Okay! The craziest part of the last few weeks is that I got a teaching job! But I’m getting ahead of myself. Paul went camping for a few days. During that, my mom came down to visit, and Paul came back from camping for a day to go to a wedding we were invited to. After he went back to his camping site, I heard that there was a job opening for an English teacher from my old high school English teacher at the school she is currently working at! Paul encouraged me to apply, and I did. I applied for the job on the weekend, and on the Monday I got a call for a job interview. Sure enough, Tuesday, I started work. I went to a Professional Development Day on Tuesday, had a Teacher Prep day on Wednesday, and on Thursday was the first day of classes. I had two days to prepare for a brand new job!
The only downside is that the job is in Brooks. Still, Paul has been the most supportive person in the world, and after encouraging me to apply at a school in a different city, is all for moving with me. I’m so lucky. Either way, since the end of August, I’ve been spending the weekdays in Brooks, and the weekend in Lethbridge. It’s been a lot of driving, a lot of planning, and a lot of stress, so I haven’t had time to blog much at all.
Either way, I found a new use for my sourdough starter, and it is AWESOME. I made the pasta twice in a few days, because Paul liked it so much he asked me to make the pasta again. It is so good!
Yield: About 6-8 servings of pasta
2 c. flour
1-2 tbsp. olive oil
¼ c. sourdough starter (discard is fine)
1-2 tbsp. water, as needed
In a small mixing bowl, combine the eggs and oil and whisk until combined.
In the bowl of a mixer, or a large mixing bowl, place the flour. Add the egg mixture into the flour, then add the sourdough starter.
Mix the liquid into the flour. Add a few drops of water, a little at a time, until a shaggy dough forms.
Turn out onto a floured surface. Knead the dough until it becomes cohesive. Cover the dough with an overturned bowl and leave to rest for 20-30 minutes.
When the dough has rested, cut into four pieces, and run through pasta rollers, one piece at a time. Run through to the fourth or fifth setting. Flour it as necessary to prevent it from sticking.
Switch to a pasta cutter. Run the rolled pasta through the cutters, then transfer to a pot of salted boiling water and cook for 3-4 minutes. Toss in your favourite sauce, and serve.