This pasta recipe is simple, quick, and versatile. Like most good pasta dough recipes, this one has very few ingredients: Eggs, Flour, Water and Oil. Best of all, it’s done right in the food processor, so you’re gonna have to dig that beast out of storage (hell, keep it out… it’s time to make friends with it again).
I’m a fan of Cajun/Creole food. I like the earthy spices combined with just enough heat to make the dish flavorful but not so hot it turns in to rectal regret the next day. One of my favorite dishes is Jambalaya. What I like about it most is its versatility.
You need fresh pasta in your life. You need a home Pasta Cutting Machine
For the ribs, I prefer back spare ribs. They are nice and meaty and have less fat on them than the St Louis cut ribs. The first thing to do is cut the membrane off the bone side of the ribs. This is a really thin skin-like substance connected to the bones themselves. I remove it because it allows the meat to become more easily permeated with the smoky flavor. To remove the membrane, use a sharp knife and separate a little from the narrow end of the ribs until you can simply pull it off. At this point you can cut the ribs into sections, if needed, to accommodate your smoker.