For Day Four, it’s back to a continental classic! An under appreciated treat of French cuisine is a well prepared classic tri-fold omelet with a little melted brie in the center. Add fresh pasta with a drizzle of Alfredo sauce and….

Brie Omelet with Fresh Pasta Alfredo

Basic Pasta

• 2 cups flour (about 9 ounces)
• 2 eggs
• 2 Tbs olive oil
• 2 Tbs water
• ½ tsp. salt
• Staples: olive oil, salt

Combine all the ingredients of a stand mixer, or make a well with the dry ingredients on a working surface, and add the eggs, water and oil. Gently start the mixer on low, mixing until the dough appears crumbly and binds together when squeezed in your hand. If mixing by hand, add the water to achieve the same consistency. The exact amount of water required may vary by the flour, ambient humidity, and other factors, so you need to go by the look and feel versus specific amounts. Next, knead the dough, if working by hand or use the dough hook attachment if using a stand mixer. Knead until the dough takes on a shiny appearance or pulls away from the ball. Rest at least one hour, wrapped in the refrigerator. Once the dough is rested, use the settings on your pasta rollers or measure out to about 1/32 of an inch for linguine or fettuccine. Cut the pasta with a sharp knife, or use the pasta cutting mechanism of your mixer. Dust the pasta with a little flour to prevent sticking. Bring salted water with a few drops of olive oil added to a boil, add the pasta, reduce to a simmer and cook for about 2 to 3 minutes or until it is out al dente The pasta can be made ahead of time and keep for several days in the refrigerator. Serves 4

Pasta ready to go

Alfredo Sauce

• 1 Tbs butter
• 1 Tbs flour
• 4 oz. parmesan cheese, grated
• 2 cups milk
• ½ tsp. white pepper
• Staples: butter, pepper

in a medium saucepan over medium heat, melt the butter. Add the flour was together. When you have a soft white paste (or blonde roux), add the milk. Continue to heat until the sauce it just starts to thicken, about 5 to 10 minutes. Remove from the heat, and whisk in the cheese. Season with the white pepper.

Brie Omelet with Fresh Pasta Alfredo