A great alternative to standard pancakes. Have served for breakfast with maple syrup or honey. Have also used as a savory pancake along with pork green chile or meat/veg mixtures (similar to tomales) topped with cheese, salsa, sour cream, etc. I have found that starting with a hot cast iron pan/griddle (and we also use butter to prevent sticking) adds a crisper texture that is key for the savory style.

Reviewed On: Jul. 22, 2009

This is a good general recipe for pasta. After reading a variety of the reviews its clear that most didn't mix the pasta long enough to allow the gluton in the flour to do their stuff and then allow it to rest for a half hour. Also, unless you have been making pasta for years, you will not have enough experience on how thin to roll it out. Pasta is generally very thin that is difficult to get to without a machine. I prefer to use 3 eggs and 2 egg yolks with a pinch of salt with that amount of ap flour.

Reviewed On: Jul. 16, 2008

Thanks Anne! Great as is or step it up to your personal flavor. I flipped the meat ratio - 2# gr pork, 1# gr beef. I also added some additional New Mexico Chile powder (Chimayo chile) that has a roasted chile flavor w/ med heat and used 1 T of kosher salt (instead if 2t). I have to admit....the "nasty bits" make a chorizo as w/ any sausage. Without them, there is definately something missing. However this recipe does a good job as an introduction to this flavorful sausage.

Reviewed On: May 1, 2008