- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Looking for fresh pasta
Posted on 11/5/18 at 12:15 pm
Posted on 11/5/18 at 12:15 pm
Anyone know where I can get fresh handmade pasta to purchase? Got some in Seattle at a market and wondering if anyone sells locally. Thanks in advance.
3
Posted on 11/5/18 at 12:52 pm to Bigryno7
It's actually not difficult to make yourself. And would be cost effective.
Fresh pasta isn't cheap, especially ravioli.
Fresh pasta isn't cheap, especially ravioli.
Posted on 11/5/18 at 12:57 pm to Bigryno7
Where are you located?
Posted on 11/5/18 at 1:08 pm to CoachChappy
NOLA.
It’s actually a coworker of mine that is looking for it. I told him the same thing, just make it yourself
It’s actually a coworker of mine that is looking for it. I told him the same thing, just make it yourself
Posted on 11/5/18 at 1:16 pm to Bigryno7
Call Arabella Casa di Pasta, on St Claude. They might sell you fresh.
Posted on 11/5/18 at 2:07 pm to SmokedBrisket2018
Daniel Esses, chef and co-owner of Three Muses, makes and sells his own pasta. You can usually find it at the Dryades Market, 1307 Oretha Castle Haley in NO. He also usually has a stall at the Farmers Market on Sat mornings, located at 750 Carondelet in the Warehouse District. I bought his pasta before and its great.
Posted on 11/5/18 at 2:17 pm to pmacneworleans
I was about to pull the trigger on the pasta attachment for our KitchenAid mixer when I happened to catch a show with Mario Batalli on it. They were talking about fresh vs. dried pasta and Mario said that, in Italy, it's very rare for people to make fresh pasta these days. They use dry pasta as often as Americans.
If true Italians are happy with dry pasta, I'm happy with dry pasta.
If true Italians are happy with dry pasta, I'm happy with dry pasta.
Posted on 11/5/18 at 2:18 pm to pmacneworleans
quote:
Daniel Esses
Agree. I didn't think they were still there. The facebook page hasn't had a post since 2017.
Did you see Esses recently?
Posted on 11/5/18 at 4:07 pm to mmmmmbeeer
quote:
I was about to pull the trigger on the pasta attachment for our KitchenAid mixer when I happened to catch a show with Mario Batalli on it. They were talking about fresh vs. dried pasta and Mario said that, in Italy, it's very rare for people to make fresh pasta these days. They use dry pasta as often as Americans.
If true Italians are happy with dry pasta, I'm happy with dry pasta.
It's nice for ravioli, etc.
Posted on 11/5/18 at 11:22 pm to KosmoCramer
Posted on 11/6/18 at 5:41 am to KosmoCramer
Fresh and dried are two different things, used in specific ways. Mario is talking down to viewers. Sure, many Italian home cooks don’t make fresh pasta, like many American cooks don’t make fresh bread. This doesn’t mean that no one does anymore, or that it isn’t a major piece of traditional cooking.
He certainly serves mountains of fresh pasta in his restaurants.
He certainly serves mountains of fresh pasta in his restaurants.
Posted on 11/6/18 at 7:17 am to SmokedBrisket2018
I haven't been to Dryades in about a year, but he was there then. Definitely still at Farmers Market.
Posted on 11/6/18 at 7:30 am to hungryone
quote:
He certainly serves mountains of fresh pasta in his restaurants.
At Eataly in NY, he sells mountains and serves all fresh pasta, and it's delicious..
Posted on 11/6/18 at 8:27 am to bdevill
Yep, for certain shapes and combinations, fresh is traditional (and better).
Locally, good ol' Pizza Delicious makes its own fresh pasta.
If you want to make your own simple egg pasta, I've found it's easiest with a food processor to mix/knead the dough and pasta roller attachments for a mixer (or an electric pasta rolling machine). Hand cranked machines require at least three hands to operate well, so you need another person for the manual kind.
I've used the Kitchen Aid pasta rollers w/good success, as well as the pasta rollers for the Ankarsrum Assistent. The thinner the pasta sheet/skinnier the noodles being cut, the drier the sheet needs to be before cutting.
Locally, good ol' Pizza Delicious makes its own fresh pasta.
If you want to make your own simple egg pasta, I've found it's easiest with a food processor to mix/knead the dough and pasta roller attachments for a mixer (or an electric pasta rolling machine). Hand cranked machines require at least three hands to operate well, so you need another person for the manual kind.
I've used the Kitchen Aid pasta rollers w/good success, as well as the pasta rollers for the Ankarsrum Assistent. The thinner the pasta sheet/skinnier the noodles being cut, the drier the sheet needs to be before cutting.
Posted on 11/6/18 at 9:46 am to hungryone
I was at Eataly a couple weeks ago and had a saffron infused gnocchi dish where they made a tea with the saffron and used the tea as water when making the pasta.. They served Italian sausage with the saffron infused gnocchi and Pecorino Romano cheese. Excellent
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News