"Life is too short, and I'm Italian. I'd much rather eat pasta and drink wine than be a size 0." ~ Sophia Bush

As promised in my "sauce post", here comes "pasta"!  A number of years ago, when Bruce gave me my Kitchen-aid mixer, it sat underused for quite some time.  I'm just not a baker.  When I discovered, however, that there were pasta attachments (and put that bug in his ear as a possible Christmas gift), I really began to put my beautiful machine to use.

As part of BITE's "local foods" theme for this month, I am preparing pasta with tomato sauce (which was canned and written about a few weeks back).  Today brings you the pasta portion.  The flour that I used comes from the Champlain Valley Milling Corporation, in Westport, NY.  I will admit that this is not quite as local as I had hoped for.  I had really wanted to get the flour from New Hope Mills, which is not too far from me.  Their flours are sold locally, but not one of the stores that I went to had just plain white flour.  They had bread flour, pastry flour, buckwheat flour - but no plain white flour.  I did not want to drive the 45 minutes it would take to go directly to their store, so I purchased what I could that was a New York State product, and it was Champlain Valley.  The eggs, once again, come from my friend Sue's chickens - about as local as you can get.

The pasta making directions and recipe (page 15) come directly from the Kitchen-aid instructions.  

È squisito!