170 replies to this topic

[juliebrown]

good recipes comes from you own will of providing or making your own recipe.

Thanks,
Julie
PMP

[chef koo]

THanks for the info. I was just really intrigued by the lady in the first video. The way she was stuffing the pasta into a bowl. It didn't lose it's shape or stick together but it was still flexible. I've never seen or been able to achieve that.

[Chris Hennes]

Time to bump this topic back up, I think. For dinner tonight I made a dish from Giuliano Bugialli's Bugialli on Pasta

Papardelle ai peperoni
Pappardelle with chicken in sweet pepper sauce





I thought it was interesting that Bugialli wants the papardelle cut with a scalloped edge, and that he ask that it be cut 2" wide (I only cut mine about an inch and a quarter). I am used to papardelle (or at least, the pasta labelled as such around here) as having straight edges. Is this normal? I cooked the chicken sous vide at 140°F rather than baking it, but otherwise pretty much followed the recipe as written.

[janeer]

The pasta looks lovely. I'm not sure why, but papardelle seems to be geting narrower and narrower: perhaps people think it looks more refined? Anyway, it seems that years ago, certainly in Italy, it was always wide, 2" as Bugialli calls for, and I like it that way. I am always disappointed if I order it out and it arrives looking like ribbon. I love the fluted edge, it makes the large pasta more graceful, but straight is OK.

[FrogPrincesse]

A couple of days ago I made angel hair pasta using the "basic pasta dough" recipe from Babbo (recipe at the bottom of the linked page), and served it with the "basic tomato sauce" (recipe at the end of this other linked page). This has been my go-to pasta recipe for a few years now. I mix the dough in a stand mixer for a few minutes at low speed, and then do all the kneading by hand once everything is well mixed. I roll it with the Kitchenaid attachment.




The pasta cooks for about a minute and is finished in the sauce.


I made a double batch and cut the other half as tagliatelle, and dried them for a later use. I have to keep an eye on my daughter because she likes to eat the dry pasta as a little snack!

Edited by FrogPrincesse, 18 September 2012 - 04:54 PM.

[patrickamory]

Oh my! That pasta is beautiful.

[FrogPrincesse]

Oh my! That pasta is beautiful.

Thanks. I had not made fresh pasta in a few months and wanted to make sure I could still do it!

[FrogPrincesse]

Since I am on the topic of fresh pasta, I don't think I ever posted about making fresh cavatelli. It may be one of the easiest fresh pasta to make.

First you start with ricotta, preferably homemade.




You mix the ricotta with flour, eggs, and orange zest in this version.





The dough is fairly light-weight so it can be kneaded in the stand mixer without risking burning out the motor.



After a resting period, it can be rolled and cut into little strips.



With the help of my little assistant and a cavatelli cutter, the process is fun and quite fast.



They are dusted in semolina flour and can be cooked immediately or frozen for a later use.

Here is a picture of the first batch I made during a cooking class with Chef Ryan Johnston from whisknladle. The cavatelli was served with roasted bell peppers, Italian sausage and arugula (summer lasagne on the left).



Here is another version I made this spring with cavolo nero, broccoli rabe pesto, and Italian sausage (from the Dinner thread).

[eternal]

Time to bump this topic back up, I think. For dinner tonight I made a dish from Giuliano Bugialli's Bugialli on Pasta

Papardelle ai peperoni
Pappardelle with chicken in sweet pepper sauce

Can you share the basics of the pasta recipe used here? Looks awesome.

[Chris Amirault]

FrogPrincesse, where did you get that blue plastic pasta rack?

[FrogPrincesse]

FrogPrincesse, where did you get that blue plastic pasta rack?

Chris,

I got it at my local cookware store Great News but it's also available online at amazon. It's made by Marcato. It is collapsible and folds flat so it takes up less space for storage. It comes with a plastic wand (that my daughter calls "magic wand") that allows you to transfer the pasta from the machine to the drying rack. Very handy. I paid about $40.

[LindaK]

FrogPrincesse, any photo of the cavatelli cutter? I'm trying to imagine how it works.

Ditto Chris's interest in the pasta rack. It holds a lot more than my current one.

[Chris Hennes]

Time to bump this topic back up, I think. For dinner tonight I made a dish from Giuliano Bugialli's Bugialli on Pasta

Papardelle ai peperoni
Pappardelle with chicken in sweet pepper sauce

Can you share the basics of the pasta recipe used here? Looks awesome.

I don't think there was anything unusual about the pasta: just eggs and flour, maybe a little olive oil. Honestly, I probably didn't look at the recipe in the book.

[nickrey]

The Babbo recipe linked to by Frogprincesse above uses cups, which is not how the Italians express it in their recipes. The traditional recipe for home made egg pasta is one egg + 100g flour per serve plus a bit of salt. If the dough is too soft, you add more flour; too hard, add some water. The flour needs to be Italian 00 or semolina. That's it. Make sure you rest the dough for around 15 minutes before putting it through the machine. The machine kneads as well as shapes the dough.

[mkayahara]

The Babbo recipe linked to by Frogprincesse above uses cups, which is not how the Italians express it in their recipes. The traditional recipe for home made egg pasta is one egg + 100g flour per serve plus a bit of salt. If the dough is too soft, you add more flour; too hard, add some water. The flour needs to be Italian 00 or semolina. That's it. Make sure you rest the dough for around 15 minutes before putting it through the machine. The machine kneads as well as shapes the dough.

The Babbo recipe linked to by Frogprincesse above uses cups, which is not how the Italians express it in their recipes. The traditional recipe for home made egg pasta is one egg + 100g flour per serve plus a bit of salt. If the dough is too soft, you add more flour; too hard, add some water. The flour needs to be Italian 00 or semolina. That's it. Make sure you rest the dough for around 15 minutes before putting it through the machine. The machine kneads as well as shapes the dough.

Every time I use the 1 egg + 100g of flour ratio, I wonder how big Italian eggs must be... because my pasta doughs at that ratio invariably end up way too dry... it won't even come together. Of course, I'm not using 00 flour, either, so maybe that's the problem.

[FrogPrincesse]

The Babbo recipe linked to by Frogprincesse above uses cups, which is not how the Italians express it in their recipes. The traditional recipe for home made egg pasta is one egg + 100g flour per serve plus a bit of salt. If the dough is too soft, you add more flour; too hard, add some water. The flour needs to be Italian 00 or semolina. That's it. Make sure you rest the dough for around 15 minutes before putting it through the machine. The machine kneads as well as shapes the dough.

Every time I use the 1 egg + 100g of flour ratio, I wonder how big Italian eggs must be... because my pasta doughs at that ratio invariably end up way too dry... it won't even come together. Of course, I'm not using 00 flour, either, so maybe that's the problem.

Regarding volume vs. weight measurements, I don't think it really matters because as nickrey wrote the amount of flour needs to be fine-tuned anyway. If it's too dry, use less flour next time or add another egg... it's easy.
Regarding the type of flour, all-purpose flour works too (that's what I used in the pictures above).

[FrogPrincesse]

FrogPrincesse, any photo of the cavatelli cutter? I'm trying to imagine how it works.

Linda,

Here it is. It clamps to the work surface. You feed your little strip of dough and turn the handle. The machine forms and cuts the cavatelli. It's quick and easy as well as fun to watch in action.

[rotuts]

Nominated for Gizmo of the Month Award ( manual division )

Edited by rotuts, 21 September 2012 - 10:49 AM.

[Paul Bacino]

Interesting my Cavatelli maker.. has a complete differant Roll pattern!!

[FrogPrincesse]

Interesting my Cavatelli maker.. has a complete differant Roll pattern!!

Intriguing. Do you have a picture?

[Paul Bacino]

Been in the Family for a while!!

[FrogPrincesse]

Been in the Family for a while!!

Very cool. It would be great so see the resulting cavatelli when you get a chance!

[Paul Bacino]

Can someone figure out how to put ours next to each other for comparison!!

Here FP!!

[Paul Bacino]

I usually keep things basic.. GOOD SAUCE and GOOD CHEESE w/ fresh Pasta@!! All homemade.

[FrogPrincesse]

Can someone figure out how to put ours next to each other for comparison!!

Here FP!!

Excellent. They seem a little more plump that the ones my machine produces. I am sure they are delightful. Do you use ricotta in the dough or just a regular pasta dough recipe?

[Paul Bacino]

I'm thinking these were 50/50 Flour/potato plus 2 yolk.. basic!! I think you can see a color differance..

This also is a ( claimed)
Gnocchi roller.. so I pushed these out

I could be wrong..

Edited by Paul Bacino, 21 September 2012 - 07:55 PM.

[rotuts]

not to scale: Top: FP's bottom PB's:

[Paul Bacino]

Nice.. Thanks!!

[Shelby]

That is some gorgeous pasta. I could eat that morning, noon and night.

I have that pasta drying rack that Frogprincess showed us in my basket on Amazon. Can't wait to order and get it. It's perfect!

So, I have a question. How do you guys store your freshly made pasta? Or, do you only make as much as you will eat for one meal?

[Paul Bacino]

Me..I usually make an eat..but pasta dough you can wrap it..hold it in frig or freeze it..I personally don't roll and or cut it dry it and hold it..like box pastas