[mk_page_section bg_color="#211551" bg_stretch="true" min_height="20" padding_top="0" padding_bottom="0" sidebar="sidebar-1"][vc_column][mk_fancy_title strip_tags="true" tag_name="h1" color="#d6a461" size="25" line_height="50" margin_top="20" margin_bottom="0" font_family="Palatino Linotype, Book Antiqua, Palatino, serif" font_type="safefont" align="right"]ENDLESS PASTABILITIES: HOMEMADE PASTA[/mk_fancy_title][mk_fancy_title strip_tags="true" tag_name="h3" color="#ffffff" size="12" line_height="50" letter_spacing="2" margin_bottom="0" font_family="Open+Sans" font_type="google" align="right"]HOME &gt;&gt; <strong>TASTEBUZZ</strong>[/mk_fancy_title][/vc_column][/mk_page_section][vc_row][/vc_row][vc_column][/vc_column][vc_empty_space height="15px"][mk_tooltip text="Taste Buzz Archive" tooltip_text="Click to visit Taste Buzz Archive" href="https://strategic.events/tastebuzz/"][vc_empty_space height="15px"][vc_single_image image="1118" img_size="full" onclick="custom_link" css_animation="appear" link="https://strategic.events/strategic-meetings-events-home/tastebuzz/"][mk_image src="https://strategic.events/wp-content/uploads/2016/10/pastabilities_450x352.jpg" image_size="full"][vc_empty_space height="15px"][mk_fancy_title color="#211551" font_style="normal" margin_bottom="10" font_family="Open+Sans" font_type="google" align="center"]
<h3 style="text-align: left;">Team building done right can be delicious and fun. A trip to Santa Beneditta Winery outside of Rome had our attendees making and then eating this simple to make but unforgettable pasta. Paired with a bottle of wine and a side of meatballs, this is a winner!</h3>
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<h2>Homemade Pasta</h2>
<p style="text-align: left;">INGREDIENTS
2 Cups All-Purpose Flour
2 Cups Semolina Flour
1 Pinch Salt
2 Tablespoons Olive Oil
6 Large Eggs</p>
[/vc_column_text][vc_column_text]INSTRUCTIONS:
<ol>
 	<li>Sift together all-purpose flour, semolina flour, and pinch of salt.
On a clean surface, make a mountain out of flour mixture. Make a
deep well in center. Add eggs and olive oil into well. Whisk egg/oil
mixture very gently with a fork, gradually incorporating the flour.
When mixture becomes too thick to mix with a fork,
begin kneading with your hands.</li>
 	<li>Knead dough for 8 to 12 minutes, until supple. Dust dough
and work surface with semolina as needed to keep dough from
becoming sticky. Wrap dough tightly in plastic and allow it
to rest at room temperature for 30 minutes.</li>
 	<li>Roll out pasta dough into a rectangle to your desired thickness.
The thinner the dough the lighter the pasta. Roll pasta sheet into a log,
cut into even strips of the width of your choice.</li>
 	<li>Bring water to a boil in a large pot, then add 4 teaspoons salt.
Cook pasta until tender but not mushy, 1 to 6 minutes depending
on thickness. Drain immediately and toss with your favorite sauce.</li>
</ol>
[/vc_column_text][vc_empty_space height="15px"][ultimate_modal modal_title=" STRATEGIC TIP:" btn_bg_color="#211551" btn_txt_color="#d6a461" btn_text="STRATEGIC TIP" modal_style="overlay-simplegenie" overlay_bg_color="#211551" content_bg_color="#d6a461" content_text_color="#211551" header_bg_color="#211551" header_text_color="#d6a461" modal_border_style="dotted" modal_border_width="1" modal_border_color="#d6a461" modal_border_radius="12"]Semolina flour is made from durum wheat and is sturdier in texture than all-purpose flour. It is perfect for use in pastas. You can use other flour but your pasta may be a bit more tender and have a slightly doughy taste.[/ultimate_modal][vc_empty_space height="15px"]