Trattoria Thompson

I grew up in a house that had a beautiful kitchen. Really and truly. The secret to keeping it beautiful was a combination of my mom’s obsessive attention to detail (read: constant cleaning on top of having a regular housekeeper) and minimal cooking.

My adult life has been made up of rentals, and as such, less than stellar kitchens. In my married life, though, I’ve done my best to make the most of what we have in our modest Queens apartment. I’ve learned how to prepare meals that aren’t just suited to my tastebuds, but that can work well with meat for Adam, too. My only rules for our kitchen in this home, though temporary,  are that meals be kept healthy (whole grains, no salt, natural ingredients), no pork, and no shellfish (Kosher style, so to speak).

I’ve conquered a few of my foodie fears in feeding my husband. I’ve made challah, toum and poached eggs. But tonight, I tackled a beast that I failed to tame as recent as two days ago: homemade whole wheat pasta.

I tend to limit my grain intake to post-workout, but I had a rough day from some muscle pain and had a hankering to try my hand at it again. And it was a wild success.

I followed the recipe that came with my KitchenAid Pasta Extruder, and decided to make a shape that I can rarely (in fact, I think have never) found in a whole wheat variety: bucatini. There’s something charming about a chubby spaghetti-style noodle that’s hollow in the center.

Charm meet flavor when I added the final product to sautéed heirloom eggplant, heirloom tomatoes, garlic, Spanish onion and a little bit of olive oil, topped with French feta.

The recipe made a huge portion that satisfied my husband and me, with plenty leftover for lunch or dinner tomorrow.IMG_2328.JPG

I highly recommend the recipe and the attachment for your stand mixer. It was super easy to make (less than 30 minutes from prep to plating), and just as easy to clean and store. Next up will be a whole wheat spinach pasta, and by then, you could call our kitchen Trattoria Thompson.

 

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