Giusi said...

> Andy wrote:
>
>
>>
>> I run a string across the kitchen and use plastic coat hangers to hang
>> sheets and finished pasta from.
>>
>> An AndyBatch probably takes an hour, including about 15 minutes of
>> dough rest.
>>
>> Here's a plate of some of my finest...
>>
>> http://www.tinypic.com/62eox2r.jpg
>>
>> Andy
>> "Mr. Linguine"
>
> And mine:
>
> http://www.flickr.com/photos/decobab...7594521784850/
>
> http://www.flickr.com/photos/decobab...7594521784850/
>
> http://lh4.google.com/image/jessBjon...yw/rr5vw38-Zmo
> /pasta%20dries.JPG?imgmax=800
>
> How come you don't toss and combine? It's much better if you do...
> really.
>
> Sorry about that last link, but Flickr is hiding half my photos, trying
> to wrestle money out of me to see them.


Gotta love those raviolis. Photo taken October 7, 2007. I'LL BE THERE!

Nice pics, 'cept the last one which wanted to be downloaded, which I didn't
see.

I always toss and combine. That was just to show the colors beforehand. I
add a little turmeric to my dough to "golden it up" a bit. It doesn't add
any flavor, that I can detect anyway.

Andy