When I saw a recipe in the Times for a pasta inspired by eggplant caponata, I thought it was right up my alley. Unfortunately, it didn't have that sweet/sour taste, plus I always forget that I find eggplant in pasta dished overly heavy and blah. It's too bad, especially since we went to the trouble of making homemade pasta. I tried a new recipe (from 100 Cookbooks, I think) that had the advantage of using only two whole eggs, instead the the 2 eggs and 4 yolks in my usual Serious Eats one. It worked out well, except I would add a bit more flour, as the noodles were quite sticky. But the point is, homemade noodles are so nice, we should eat them with just butter or something. Will I ever learn?
I made a second round of butterscotch pie from TASTE: I doubled the filling, subbed in half brown sugar and dialed back the molasses a tiny bit. The flavors are now great, but it wasn't as creamy and smooth as I might like. Maybe less cornstarch and another egg? I also may have overcooked the filling a little. In any event, we happily ate it.
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