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Fresh pasta
Posted on 1/6/19 at 3:29 pm
Posted on 1/6/19 at 3:29 pm
After doing a bunch of long delayed yard work this mroning, I’m in the kitchen this afternoon making fresh pasta. 450 g flour to 5 large eggs, whizzed in food processor until it forms a dough. Kneaded it by hand for aboiut 5-8 mins, and now it’s resting before I roll it out.
Still haven’t decided if I’m going to cut thick or thin noodles yet....
Any other FB denizens make fresh pasta? What’s your favorite way to use it?
I have some really nice venison ragu stashed in the freezer, but I might also just make a simple pasta al limone as the lemon tree is looking at me through the kitchen window, wondering why it’s being ignored.
Still haven’t decided if I’m going to cut thick or thin noodles yet....
Any other FB denizens make fresh pasta? What’s your favorite way to use it?
I have some really nice venison ragu stashed in the freezer, but I might also just make a simple pasta al limone as the lemon tree is looking at me through the kitchen window, wondering why it’s being ignored.
5
Posted on 1/6/19 at 3:32 pm to hungryone
On the very rare occasion that we’ve made fresh pasta, I love to do bolognese with it. So a thicker noodle.
I would like to try ravioli soon as well.
Hell, I bet you could use them to make a great carbonara if you’re in the mood for that.
I would like to try ravioli soon as well.
Hell, I bet you could use them to make a great carbonara if you’re in the mood for that.
Posted on 1/6/19 at 3:35 pm to hungryone
Great post. Just received some pasta attachments for my kitchen aid.
Posted on 1/6/19 at 3:49 pm to hungryone
Stuffed pasta shines homemade.
I dont think it's really worth the hassle for spaghetti, fettuccine, etc.
I dont think it's really worth the hassle for spaghetti, fettuccine, etc.
Posted on 1/6/19 at 5:38 pm to hungryone
I ended up rolling paper thin and cutting about 1/3” wide....dressed w/a good salted cultured butter, finely chopped fresh sage, and grated Parmesan. Simple, and showed off the texture beautifully.
Cooked 8 oz, ended up with another 8 oz in the fridge for later.
Cooked 8 oz, ended up with another 8 oz in the fridge for later.
Posted on 1/6/19 at 5:39 pm to hungryone
Ravioli
I got a cast aluminum ravioli form to make it easier.
I got a cast aluminum ravioli form to make it easier.
Posted on 1/6/19 at 5:55 pm to cssamerican
Posted on 1/6/19 at 5:58 pm to MeridianDog
Very nice MD! What’s the stuffing?
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