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Made pasta today
Posted on 3/2/19 at 9:48 pm
Posted on 3/2/19 at 9:48 pm
The finished dish will be prepared tomorrow. Lasagna bolognese which I’ve made before and posted here but I haven’t made fresh pasta for the dish until today. Just photos. I also made a bit of tajarin pasta for dinner tonight.
5
Posted on 3/2/19 at 9:55 pm to VABuckeye
Let me know your thoughts on fresh pasta for lasagna.
Debating using it as well. Just dont want it to turn into a soggy mess.
Debating using it as well. Just dont want it to turn into a soggy mess.
Posted on 3/2/19 at 9:59 pm to KosmoCramer
The decision is whether to boil it for a couple of minutes prior to layering the lasagna or if I want to layer the lasagna and let the bechemel be the liquid for the pasta.
ETA: From what I’ve read I’m going to let the bechemel do the work for me. Will post my thoughts.
ETA: From what I’ve read I’m going to let the bechemel do the work for me. Will post my thoughts.
This post was edited on 3/2/19 at 10:03 pm
Posted on 3/2/19 at 10:09 pm to VABuckeye
Posted on 3/2/19 at 10:43 pm to VABuckeye
quote:
The decision is whether to boil it for a couple of minutes prior to layering the lasagna or if I want to layer the lasagna and let the bechemel be the liquid for the pasta.
ETA: From what I’ve read I’m going to let the bechemel do the work for me. Will post my thoughts.
Agree.
Posted on 3/3/19 at 6:21 am to VABuckeye
looks great! I haven't done that in a long while. You got the urge going again.... 
Let us know how that turns out.
Let us know how that turns out.
Posted on 3/3/19 at 4:07 pm to VABuckeye
What thickness number did you use, and how was it?
Posted on 3/3/19 at 5:00 pm to KosmoCramer
The pasta was excellent. I’ve made the bolognese many times so I knew what I was getting there. The bechemel was plenty of moisture to cook the pasta and the bolognese was moist as well.
I used setting 5. Next time I think I’ll stop at 4. The Atlas machine can make very thin sheets.
Next up is ravioli. I’m looking forward to that.
I used setting 5. Next time I think I’ll stop at 4. The Atlas machine can make very thin sheets.
Next up is ravioli. I’m looking forward to that.
Posted on 3/3/19 at 6:22 pm to VABuckeye
Care to share your Bolognese recipe?
Posted on 3/3/19 at 6:34 pm to WaWaWeeWa
Sure.
1/2 cup olive oil
2 carrots finely diced
1 celery stalk finely diced
1 onion finely diced
As many cloves of garlic as you’re comfortable with minced - I use about 8
1/2 stick butter
1 lb ground pork
1 lb ground veal
1 lb 85/15 ground beef
1 bottle red wine - I use a Chianti Classico
3 blanched tomatoes
Heat the butter and olive oil over medium heat. Add the celery, onion, carrot and garlic and brown. Add the ground meats. Don’t worry about straining any grease. It will go away. When the meat is browned add the blanched tomatoes whole. They’re going to break down into nothing. Add a cup of the wine. Keep simmmering for about four hours adding a cup of wine every hour until the bottle is gone. Salt and pepper to taste. It’s going to turn into a meat sauce. The meat sauce will get much darker over time. I like to add whatever fresh herbs I have on hand to enhance the bolognese. Today I added fresh thyme and oregano. You find that the flavors deepen over time and there’s something that happens between the third and fourth (or fifth as I did today) hour that’s magical.
1/2 cup olive oil
2 carrots finely diced
1 celery stalk finely diced
1 onion finely diced
As many cloves of garlic as you’re comfortable with minced - I use about 8
1/2 stick butter
1 lb ground pork
1 lb ground veal
1 lb 85/15 ground beef
1 bottle red wine - I use a Chianti Classico
3 blanched tomatoes
Heat the butter and olive oil over medium heat. Add the celery, onion, carrot and garlic and brown. Add the ground meats. Don’t worry about straining any grease. It will go away. When the meat is browned add the blanched tomatoes whole. They’re going to break down into nothing. Add a cup of the wine. Keep simmmering for about four hours adding a cup of wine every hour until the bottle is gone. Salt and pepper to taste. It’s going to turn into a meat sauce. The meat sauce will get much darker over time. I like to add whatever fresh herbs I have on hand to enhance the bolognese. Today I added fresh thyme and oregano. You find that the flavors deepen over time and there’s something that happens between the third and fourth (or fifth as I did today) hour that’s magical.
This post was edited on 3/3/19 at 6:42 pm
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