Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

I FINALLY MADE PASTA!


mighty quinn
 Share

Recommended Posts

Not to bore anyone with the not so gory details of my currently non-existent love life, but... last week I broke things off with the gentleman I'd been seeing for the last 8 months. It wasn't particularly ugly, but at age 40 (almost) I'm feeling like a relationship failure again. The first night after the breakup , I went out and had the ceremonial drunk- sambuca is good for this. The following day, I went to a book store, bought some new cookbooks and also purchased a hand-crank pasta machine (atlas, $50, at bed bath and beyond) I also bought a nice little bottle of vinho verde, got a new hairdo, bought makeup, etc-all with the money I was going to spend on a weekend away with said former boyfriend. Long story short, I spent a therapeutic, labor intensive 3 HOURS making portobello mushroom raviolis. My yield was about 6 pathetic looking blobs of glutanous mess, but I didn't think about HIM the entire time. All pasta tips aside (I'm sure there's a thread already) please share your tales of broken relationships and the cooking binges that have followed.

"Ham isn't heroin..." Morgan Spurlock from "Supersize Me"

Link to comment
Share on other sites

I enjoy this topic and there have been a lot of threads on this already. I wish they could all be merged. :wink:

Noise is music. All else is food.

Link to comment
Share on other sites

Dear Mighty Quinn,

Well done! Making pasta is sort of a practice thing, and it does take a long time that your mind is on something other than love life, on nothing other than pasta....

and when it turns out beautifully and silky and tender, you can remember my motto:

while some say that pasta is a substitute for sex, I say that sex is a substitute for pasta.

x Marlena

Marlena the spieler

www.marlenaspieler.com

Link to comment
Share on other sites

Dear Mighty Quinn, I'm sorry for your loss. However I'm happy to be the 179th person to look at this post and the third let you know. :smile:

Congratulations on beginning your pasta making adventure. I too was inspired to take the plunge after reading Moby's pasta class.

It tastes so much better than store bought, don't you agree? We have been making it with semoule fine to make ours and it's just outa this world.

Edited by bleudauvergne (log)
Link to comment
Share on other sites

Mighty Quinn -

congratulations! And remember - all mistakes are edible!

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

I started making homemade pasta last year, and I am having a blast with it. My best effort yet was a herbed pappardelle to go with a venison ragu. The noodles turned out absolutely perfect, silky, and gorgeous. It is definitely a lot of work, but as you discovered, it is a great was to kill a few hours!

Good luck to you!

Jean

Link to comment
Share on other sites

actually, maybe now you can find an ITALIAN boyfriend? (I keep telling my husband that if her were Italian, he would verge on perfection. I also say it about French. But as it turns out he has a perfectly cute british accent. still, those italians....).

fresh pasta is magic, though, and forgive me if i was a bit flippant in my earlier posting. in fact, i love pasta so much i've written several books about it. tonight i'm making manti, a turkish pasta, though i must confess that i purchased the ready made manti yesterday in london's hackney, a turkish neighbourhood. But i'll simmer them in broth and slather then with garlic yogurt and drizzle with hot chile oil, and they should be good. i hope.

Homemade pasta, the rolled silky ribbons of eggy dough, or the chunky flour and water kind, are just so satisfying to create, and though dried pasta is always a treat, homemade is simply magic. as much for the act of making it, as for the final product. but seriously: when you look at your pantry and there is nothing there, a little flour, a couple of eggs, and a hunk of parmigiana.......and an hour later you're sitting down to a delicate pasta blanketted with fresh Parmigiana, oh, be still my heart. satisfying to know you can do it, and do it at the drop of a hat, (or should i say........whats italian for hat?)

keep rolling those noodles, and enjoy!

marlena

Marlena the spieler

www.marlenaspieler.com

Link to comment
Share on other sites

  • 2 weeks later...

I wanted to report that - in the UK, at least - fresh favas/broad beans are available and one of the best treats of the year if you turn them into a stuffing for tortelloni or tortelli.

I did this last night, and served them with some young braised artichokes. It's simply one of those things that shocks you into remembering how good life can be. Unfortunately my camera was down so no pics. But has anyone else done this yet?

Here's a fava bean recipe from the eGCI course.

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

I wanted to report that - in the UK, at least - fresh favas/broad beans are available and one of the best treats of the year if you turn them into a stuffing for tortelloni or tortelli.

I did this last night, and served them with some young braised artichokes. It's simply one of those things that shocks you into remembering how good life can be. Unfortunately my camera was down so no pics. But has anyone else done this yet?

Here's a fava bean recipe from the eGCI course.

Moby - Thank you for that, I cooked a huge pot o' favas at the end of last week and when we got tired of eating them with corn bread I threw them in the freezer. Tortellini is what I'll do with the rest. :biggrin:

Link to comment
Share on other sites

I wanted to report that - in the UK, at least - fresh favas/broad beans are available and one of the best treats of the year if you turn them into a stuffing for tortelloni or tortelli.

I did this last night, and served them with some young braised artichokes. It's simply one of those things that shocks you into remembering how good life can be. Unfortunately my camera was down so no pics. But has anyone else done this yet?

Here's a fava bean recipe from the eGCI course

I didn't do this recipe, but it did inspire me to do the same thing with finely chopped asparagus. My second attempt at ravioli and pretty successful all things considered.

My only problem is that the thinnest setting on my machine seems a little too thin and the next one up is too thick. Maybe it will resolve itself with practice...

Hope you're feeling better Mighty Quinn!

Link to comment
Share on other sites

My only problem is that the thinnest setting on my machine seems a little too thin and the next one up is too thick. Maybe it will resolve itself with practice...

I tried a higher percentage - almost 40% - of semolina this last time around and found the dough much sturduer than usual. Normally by position 8 on my Atlas, the dough will tear unless I'm careful about continually cleaning out the rollers, but this time I had no problem at that thinness at all.

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

I wanted to report that - in the UK, at least - fresh favas/broad beans are available and one of the best treats of the year if you turn them into a stuffing for tortelloni or tortelli.

I did this last night, and served them with some young braised artichokes. It's simply one of those things that shocks you into remembering how good life can be. Unfortunately my camera was down so no pics. But has anyone else done this yet?

Here's a fava bean recipe from the eGCI course.

Moby - Thank you for that, I cooked a huge pot o' favas at the end of last week and when we got tired of eating them with corn bread I threw them in the freezer. Tortellini is what I'll do with the rest. :biggrin:

Having seen your blog - I wish I was your neighbour!

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

OK it's done. I did tortelli instead of tortellini because we were in a hurry. :biggrin: The stuffing turned out really good, since the beans were cooked with the last hunk of smoked savoie ham. I made double stuffing with fresh ricotta from Italy, picorino and parmesean, and it's in the fridge awaiting the spoon.

IMG_0688.JPG

Link to comment
Share on other sites

That looks brilliant - congratulations!

There was a Gordon Ramsey show on last night, and one of the guest cook (Belinda Carlisle) kept breaking the ravioli from boiling them too hard.

"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

Link to comment
Share on other sites

 Share

  • Similar Content

    • By daniel123456789876543
      I have been making pancetta for the first time. I have experience with the curing process doing things like bacon and cold smoked salmon in the past but this is the first time I have ever hanged anything.
       
      After a week of curing it has had 11 days  hanging so far (I was planning on taking it to 28 days hanging) Although I foolishly forgot to weigh it. 
      It smells really good like some awesome salami and the outer rim of the pancetta looks lovely and rich and dark.
      It was a recipe by Kuhlman in one of their charcuterie books.
      But when I inspected it today it had the mould growing on it as in the pics below. I have since scrubbed the mould off with white wine vinegar and returned it to the cellar. Is it wise to continue?
       
      Daniel
       
       
       


    • By shain
      Makes 40 cookies, 2 loaves. 
       
      50-60 g very aromatic olive oil
      80 g honey 
      120 to 150 g sugar (I use 120 because I like it only gently sweet) 
      2 eggs
      2 teaspoons of fine lemon zest, from apx 1 lemon 
      230 g flour 
      1 teaspoon salt 
      1 teaspoon baking powder 
      75 g lightly toasted peeled pistachios
      50 g lightly toasted almonds (you can replace some with pine nuts) 
      Optional: a little rosemary or anise seed
      Optional: more olive oil for brushing
       
      Heat oven to 170 deg C.
      In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform. 
      Separately mix together the flour, salt and baking powder. 
      Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix. 
      Add nuts and fold until well dispersed. 
      On a parchment lined baking tray, create two even loaves of dough. 
      With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long. 
      Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking. 
      Remove from tray and let chill slightly or completely. 
      Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices. 
      Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden. 
      Brush with extra olive oil, if desired. This will and more olive flavor. 
      Let chill completely before removing from tray. 
      Cookies keep well in a closed container and are best served with desert wines or herbal tea. 
       
        
    • By psantucc
      My own recipe, though influenced by many sources.
      Santucci's Practical Torrone (Christmas Nougat)
      180g honey (½ cup)
      100g egg whites (2 eggs)
      350g sugar (1 ½ cups)
      50g water (2 tablespoons)
      450g (1 pound) roasted nuts
      5-10 drops orange oil
      2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
      Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
      In a stand mixer, whisk the egg whites until stiff peaks form.
      Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
      Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
      Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
      Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
      Tips and tricks:
      1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
      2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
      3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
      4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
      5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
      6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
      This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
    • By Paul Bacino
      1 C Northern Beans soaked over-night in
      4-6C Water or Chxn Stock
      1/2 t Cayenne Pepper
      1//2 t Granulated garlic
      1 twig Dried oregano-- dried from last yr
      2 Bay
      pinch of salt ( yes ) and few pepper corns
      in the Morning; All into the Slow Cooker for 5 hrs. ( Crock Pot )
      I removed half the liquor and added chicken stock here back in . to this I added diced cooked Italian sausage about 1 whole .. simmer in a pot.. I transferred to... then add 1/2 head of shopped chicory ( curly endive ) finish cooking 15 mins
      cheers
      Most measurements again are from feel
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...