It's 3:00 in the morning and I'm taking my sweet ol' time.
Easiest sauce in the world See that pot up there? The contents are dumped through a strainer first filling a cup with drained starchy water then the noodles are dumped right back into the pot with about 1/4 cup of the water and, say, 1/4 or 1/3 or so cup sour cream, all that was left in the container. The sauce is thinned further with milk.
* 1/4 cup sour cream
* pasta water to dilute and adjust
* milk to dilute and adjust (see? I don't have any cream, so sour cream and milk instead)
* powdered mustard
* fresh grated nutmeg
* dry thyme (all that I have on hand)
* salt and pepper
* grated parmigiano reggiano.
What a relaxing activity.
Know why home pasta makers start their dough directly on their work surface by making a well in the flour and putting liquid and egg into it?
Answer: They believed they had to get their hands good and sticky and all coated with gunk stuck between their fingers in order to make egg dough, and they wanted to avoid washing a bowl.
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