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Ah you are answering your own questions again "Daphneson" you learn quick.
BTW-my Canadian "Sister" is touched you think of her and worry about her...dang workaholic...
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)
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OOPS! We were posting at the same time. I was hoping you would come along since I knew you had made it several times. HMMMM? I may make the Bechamel and have it ready to freeze seperately. That way, if they like it, I'll have back up. It wouldn't take long to bake up a second batch. Although, the thoughts of the three of us eating that much is SCARY! Wouldn't be the first time though...LOL!
BTW, Laura, I don't have the magazine with the picture of rolling. Do you spread the mixture, leaving an edge or put the mixture on one end and roll?
If you guys only knew. I'm taking a GREAT leap with this recipe...dried shitakes....and semolina dough. The dough was AWEFULLY crumbly when I kneaded it. I'm going now to make the pasta sheets. Cross your fingers! At least I have enough time to make a regular pasta dough! I am determined to eat in the light of day today!!!!!!
Daphne
Keep your mind wide open.