There’s something to be said about being too sick for company, but too hopped up on cold meds to lounge – it creates an unexplained productivity.

I marched on over to the grocery store with a list in mind. A list that I would unexpectedly stick to despite the need to browse. Yes, I felt like browsing the most packed market in town during rush hour, and I was determined to take my time. So I did.

I continued to browse, knowing my list, and also knowing I had a significant task ahead of me when I returned home – homemade pasta. I’ve had the desire to produce my own noodles from scratch for quite some time, but had always been defeated by intimidation. Nobody makes their own noodles, it must be difficult.

After reading Project Food Blog pasta post after pasta post, I came to the conclusion that homemade pasta cannot be difficult. I was overcome by the urge to order a pasta machine, so much so that I tweeted about it. Luckily, @ginnygetsfloury responded to my tweet prior to my purchase, suggesting that I check this recipe out.

Two ingredients? Seriously?

I, with a dropped jaw, poured gluten-free flour on the counter and created a well for the eggs. The level of confusion was off the charts that noodles are made solely of flour and eggs.

I followed the remaining instructions, read for the first time that the noodles only needed to boil for one minute, and set the dough aside. Soooo… What you’re saying recipe, is that I have zero time to make the sauce? Great. Noted.

My lacking ability to read past the first few lines of anything always gets me in trouble. Not to get off subject, but this is the explanation for how I ordered two gold embelished bathing suits at the same time. Two gold embelished cat and horse bathing suits. Surely if I would have read cat and/or horse, these bathing suits would have never made it to my dresser drawer. Ironically, they are hideously awesome and I rock them every chance I get.

Back to sauce and my next dilemma. “Gramma, if my garlic is spawning babies, does that mean it’s bad?”. Conclusion: the garlic was still moist and not yet brown, which meant would do.

I browned the garlic in olive oil and added chopped vine tomatoes. Rapid, rapid chopping. Theoretically, I only had one minute. I cooked down the tomatoes to get rid of the acidic funk I can’t quite get used to, added basil to the mix, and plopped my noodles into boiling water.

My flour coated camera and I performed kitchen aerobics to get the final steps wrapped up. I removed the noodles with a slotted spoon and topped them with sauce. I took my first bite in amazement that I (me!) had just made my own noodles and twirled my fork the entire way to the table.