Sunday has become pasta day over at Lauren's house. After brunch we usually get out the eggs and flour and make a pound of pasta for quick dinners later in the week. Yesterday I made some to give to a friend for letting me commandeer his computer Saturday afternoon. The use of semolina flour made things go so quick and smooth that we finished up without any bickering and decided we wanted to make more. So I went to the grocery store and got more flour and eggs so we could make tri-color fettucine gift bags for our friends with children. I hope nobody takes it the wrong way, we were just thinking it might be nice to give some friends an easy dinner starter for some night when things get a little hectic.

The green pasta is spinach fettucine. The red is sun-dried tomato fettucine and the light-colored pasta is basil & oregano herb fettucine. The pasta will keep for about a month in the freezer. When you're ready to cook it just boil some water, add salt and cook the noodles for about 4 minutes. I think its just under a pound of fettucine, so it should be good for 2-3 servings, but to be honest I haven't quite figured out how to do the conversions between the weight of the pasta dough (1.5-2 lbs), the weight of the rolled and cut noodles (presumably 1.5-2lbs), the lighter weight of the dried/frozen coils and the number of cups of pasta when its cooked.

I'll be making deliveries tonight after work.