Two kinds of home grown tomatoes from public library seeds, Italian seasoning from mostly the same source, scratch made semolina pasta, olive oil, a splash of lemon juice. Leftover bread, some butter. Some Parmesan I’ve been holding onto for 12 years.
Cost per person $1 and 100 hours.
Scratch pasta looks like gnocchi! Any particular recipe you used?
For this one I mixed 175 grams of 170°f to water with 300 grams of semolina flour. Kneaded it for about 8 minutes until smooth. Rested it for 15 minutes, rolled it into ropes. Cut off bits and smudged them with a butter knife on my gnocchi board. Boiled in salted water until they foated and then transfered them to the pan with the cooking tomatoes and a ladle of the pasta water. Stir and tossed until the sauce thickened.
Why 100 hours?
Building raised beds and planters. Stopping by the library periodically to get seeds, Growing and drying basil thyme, Rosemary, majorum, tomatoes moving three times with parmesan, making the seasoning mix, making the pasta from scratch.
