Constantin Peters

trying to cut down on carbs pork neck on braised fennel and green beans

So, I am back, lovely people Lately I have been getting back into experimenting with fresh pasta. My latest experiments have been with using broth in the dough instead of water. I personally never liked using oil in my dough, but with the broths, the results have all been very positive. The dough has been a bit more smooth, though not to the point of breaking or loosing its elasticity. Have any of you ever tried this or heard of it? A quick google search only yielded pasta IN broth, not broth in pasta dough.

Can you say... pizza?

Like i said, something from the back. My first experience with georgian wines dates a few years back when they were an accompanyment to a menu i had. Recently however a georgian wine shop has opened in my street and I have been enjoying them ever since. Really complex wines, especially for the price point. Plus, I am told georgias wine tradition dates back over 7 thousand years or so. Highly recommend!

Not the greatest picture, but great flavour. Something from the back of the pork, cooked to about 60c with mustard and fennel, then charred. On potatosotto with dashi and more mustard. plus georgian white wine

like it SHOULD be! veeelly authentic! HAI!

can you say focaccia?

risotto with oven roasted brussel sprouts, chestnuts and lardo

since i don´t have a SV setup other than stovetop hack i tend to cook "steak" like cuts in the oven at around 60C. smothered the meat in dijon mustard with salt pepper and fennel. brusselsprouts where in the oven when the meat rested, then dressed with a dijonnaise dressing. polenta is polenta. i know i´ll have the rest of the meat in a sammich tomorrow. should go well with the stilton i have left.

pork neck is cheap and delicious!

med. rare pork neck on dijon braised brussel sprouts on crispy bottomed fried rice.

Isn't guanciale made from the jowl or cheek? yes. but maybe he used the same method / spices.

I can´t find the edit post funtion, atm so feel free to merge this post with the previous one. There were a lot of changed variables in this, so a comprehensive analysis will be difficult. First of all, the taste: the custard was nice, if salty. The finished dough smelled great, but could have been MORE salty. It did taste good, and it did taste of hazlenut, if subtly so. I did not use as good a quality of hazlenut as I might have, but seeing that this was an experiment I do not mind. The texture, however was really bad. The pasta didn´t hold together as a long noodle, and wasn´t at all resistant to the tooth. I think it might have been partly the milks fault, and partly that there was no eggwhite in it. But maybe the butter also played a role, as I usually do not add any fats to my pasta dough. Things to consider in the future... Hazlenut pasta is definitely something I will try again, but differently in the future. Maybe just substitute some of the flour with the hazlenut. ---- On a different note, I think I am going to bake some thin bread out of the rest of the dough. What would you recommend?

So, after having finished my batch of SS pasta dough I thought it was time for another experiment: roasted hazlenut custard pasta. After being ispired by ice cream, I thought to give this procedure a try: sauteé some ground hazlenuts in butter, add milk, season with salt and a bit of sugar, whisk in egg yolks. The custard is currently in the freezer to cool down a bit so I can handle making dough with it. I think I will use not use any durum wheat this time to better judge the influence in taste the custard has. <more information to follow>

I have never heard of asian egg noodles. I was under the impression that the did not use eggs in their noodle / pasta dough. I still would really appreciate a comment about my milk idea.

Well, think pasta cooked in unsalted water, salted later versus pasta cooked in salted water. If you made regular pasta and then seasoned it with the same amount of soy sauce you would have used to make the pasta it would taste of soy sauce much stronger and direct.

Thank you. I think the type of soy would certainly make A difference. Not sure if it would be a substantial one though. Like using champaigne or cremant in a pizza dough. I dont know if the result would warrant the extra effort there. Of course, with different types of SS like sweet or bitter? or what have you the difference would probably be more noticable. Another matter should also be the quantities used. I make my dough as dry as possible, as I have found that it produces a much more firm and elastic pasta. Maybe you can (could) make a wetter pasta that still retained a similar level of elasticity if you added additional gluten. Idk. Or you leave out the eggs entirely and thereby increase the amount of flavouring liquid. Has anyone tried milk or variations thereof yet? I am kind of curious about infusing milk with nuts, for example or using almond milk or the like. Since you can make ice cream flavoured with almost anything, why not pasta?

For the sheer amount of fresh pasta I make and eat I have been much too incurious about experimenting with the dough itself, I find. So when tonight i made a batch of dough while out of cooking salt I thought of substituting water and salt with soy sauce. A quick google search turned out a number of pasta recipes WITH soy sauce, but no soy sauce pasta. "Is it so terrible noone mentioned their horrible experiments?", I thought. So I tried it myself: the pasta looks just like Soba, if I am any judge of it. The consistency is the same as my usual dry pasta, so no changes there. Now, the taste: First of all, it does not taste bad, at least to me. Neither does it really taste of soy sauce. Nor, however does it taste like "normal" fresh pasta. I would say it has a more pronounced taste. Of what exactly so, is hard for me to put into words, however. I tried some raw, boiled and then in a dish with unsmoked pancetta, brusselsprouts and aged pecorino. In the dish, you CAN tell a difference, but again, not overtly. So all in all I consider this "experiment" to be a success. I do not yet know if I will make them again, i will first need to try the rest of them in familiar recipes to tell the difference, but I do think it has encouraged me to branch out in my dough(s) I hope this was interesting to a few of you. Maybe you can share some ideas or past experiments with fresh pasta doughs here. I´d be very happy to get some feedback or inspiration for the future.