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Testing Homemade Pasta and Sauce Before a Festival Weekend
The odd title points to something many festival-goers actually do: test a do-it-yourself main course and sauce at home before a long weekend of shows. "Fleur de lolly" plays on fleur de lis and fresh pasta. Making a batch of fresh noodles and a sauce that keeps well is a practical way to eat cheaply between sets, and a trial run shows what works before you pack anything.
Start with a simple dough
A basic fresh pasta needs only flour and eggs, roughly one large egg for every hundred grams of flour, kneaded until smooth and rested under a cloth for about half an hour. A trial batch tells you how long your dough needs, how thin you can roll it by hand and how it holds up after a day in the fridge. Fresh pasta cooks in a few minutes, which matters if you are refuelling between afternoon and evening programs.
Choose a sauce that travels
Not every sauce survives a cooler bag. Some options that hold up well:
- Tomato-based sauces reheat well and often taste better the next day.
- Pesto packs into small jars and needs no cooking, though it should stay cold.
- Olive oil, garlic and chili is quick to make and holds up well without refrigeration for short periods.
Cream and cheese sauces are best eaten fresh, so save those for home.
Plan around the festival day
Many San Francisco events have their own food rules, so check what each venue allows before bringing meals. Our venues overview is a good place to start. Build your cooking and eating plan around the schedule so a hot dinner doesn't clash with a headline set. Keep perishables chilled, pack reusable containers, and make a portion or two more than you think you need. Friends tend to appear when something homemade comes out.