Not usually one to care too much about Valentine’s Day, I’m happy to say that I just had the cutest one ever…Despite being sick with a super gross cold that, because it’s Valentine’s Day, I shared with the Chap. You’re welcome!
A couple days prior, I received the most insane arrangement from the bestie. OMG. Don’t know what prompted this… but, wow! Love, love, love her. 🙂
Then, even better, the Chap surprised me with this insanely gorgeous bouquet from a pop-up shop, Plenty. The shop opens for good this summer and is the brainchild of my favorite restaurant in the city, Bida Manda.
Then, I took my own advice and made the Chap a heart-shaped brekkie. His choice, over the more indulgent option. Thank goodness. We decided to save our calories for dinner.
This recipe is insanely easy and I’ve shared it before, but I’ll share it again. It’s Marc Viteri via The Tasting Table. Run to your kitchens for a great date night experience with this recipe in hand! (I couldn’t find all the specialty flours that the original calls for, so my modifications are below).
- 1 cup plus 2 T all purpose flour
- 7 T bread flour
- 9 egg yolks
- 1 T olive oil
- 3 T water
- Whip out your stand mixer with paddle attachment. Combine flours.
- Make a nest out of the flour, so you can add the wet ingredients in the hole. First, add all of the egg yolks, then olive oil, then water. Mix for about 2 minutes until shiny and becomes a ball.
- Knead on a lightly floured surface for 8 minutes.
- Take dough ball and flatten into a pancake. Cover with plastic wrap and refrigerate for 30 minutes.
- Divide into quarters and roll out dough on a lightly floured surface as thin as you can get it.
- Cut into long noodles with pizza cutter. The misshapen handheld tactic is charming
- Coat in flour so the noodles don’t stick and refrigerate until ready to use
- Cook noodles in a pot of boiling salted water for approximately 5 minutes.