food The big badass pasta thread
- Thread starter Essegi
- Start date
Today i had some time to waste so i used the Imperia SP 150 (a legacy of my grandma, that tool is older than me and it's still good).
Starting material: 300g flour, 3 home hen egg, a bit of salt:
A board should be better, but a bowl is more comfortable to clean...
Mix and knead well until homogeneous:
Then wait half of an hour.
Here the machine:
Flattened all pasta:
At that point it's very important to dust with flour all flattened pasta.
Forming fettuccine:
Here i didn't use flour so all attached each other and i needed to redo.
Some fettuccine:
I made them quite thick.
Some humble seafood topping:
Cooking pasta:
I haven't checked how long they took to cook, between 5 and 10 minutes...
Mix with topping:
My dish:
With my 7pod apricot sauce.
No cheese here!
That was good, that pasta is much better than store bought!
Starting material: 300g flour, 3 home hen egg, a bit of salt:
A board should be better, but a bowl is more comfortable to clean...
Mix and knead well until homogeneous:
Then wait half of an hour.
Here the machine:
Flattened all pasta:
At that point it's very important to dust with flour all flattened pasta.
Forming fettuccine:
Here i didn't use flour so all attached each other and i needed to redo.
Some fettuccine:
I made them quite thick.
Some humble seafood topping:
Cooking pasta:
I haven't checked how long they took to cook, between 5 and 10 minutes...
Mix with topping:
My dish:
With my 7pod apricot sauce.
No cheese here!
That was good, that pasta is much better than store bought!
Looking good! And butter, right?
I know y'all'r into the oil over there but I toss pasta in butter as soon as it's done before I add anything else. Even red sauce. It makes the whole dish richer. Mmmmm. butter, Try it. Just put a pat in the strainer with the pasta and toss. Then finish how you want.
Yeah it adds richness... and fatness. 
Essegi said:
Man, does that look good. That reminds me. I need to convince my wife to make some ravioli one of these days - it's been a while.
I gotta know, is that Lee Van Cleef in your new avatar photo?
Thanks Dash! Sounds good homemade ravioli (i've never tried to make some, i should try too!).
Yeah, Lee Van Cleef in avatar from for a few dollars more, my fav western character!
This train'll stop at Tucumcari:
EDIT:
i had my first fatalli. Not from my grow because my fatalii is late.
I tasted a piece then used in a way i like a lot: chopped, bathed in evo for a while (let's say at least the time used to boil pasta and cook spaghetti, more is better), then used to top pasta. Nothing else.
That is a really healthy food. This is the one that allowed me to lose 15kg in 3 months. And i like it the eay it is, You taste evo, you taste pasta and of course you taste the pepper. I want evo from Puglia. Our is good too, but not as this one.
Cool looking pod!
Smell is strong!
Awesome pod!
Fatalii could be my fav pepper, i just must try it more.
It somewhat remembered me superhot taste that i like a lot.
It's hotter than an habanero with stronger taste.
I felt some bitter and an hint of soap taste, but aside that is an excellent pepper and was gone in pasta dish!
Want more!
Yeah, Lee Van Cleef in avatar from for a few dollars more, my fav western character!
This train'll stop at Tucumcari:
i had my first fatalli. Not from my grow because my fatalii is late.
I tasted a piece then used in a way i like a lot: chopped, bathed in evo for a while (let's say at least the time used to boil pasta and cook spaghetti, more is better), then used to top pasta. Nothing else.
That is a really healthy food. This is the one that allowed me to lose 15kg in 3 months. And i like it the eay it is, You taste evo, you taste pasta and of course you taste the pepper. I want evo from Puglia. Our is good too, but not as this one.
Cool looking pod!
Smell is strong!
Awesome pod!
Fatalii could be my fav pepper, i just must try it more.
It somewhat remembered me superhot taste that i like a lot.
It's hotter than an habanero with stronger taste.
I felt some bitter and an hint of soap taste, but aside that is an excellent pepper and was gone in pasta dish!
Want more!
Drunk, hungry and making a mess over the weekend....
EDIT: Dang your last post Essegi.... im gonna be whistling this for days on end now!!! lol
https://www.youtube.com/watch?v=mLXQltR7vUQ
EDIT: Dang your last post Essegi.... im gonna be whistling this for days on end now!!! lol
https://www.youtube.com/watch?v=mLXQltR7vUQ
Chicken parm-
Grilled portabellas over linguine..
Thanks Tinnie, btw i really haven't made that. 
I really have no experience with meat sauces... Well, with making meat sauces, i do have some in eating (and i still declare that duck ragù is wonderful). 
Sometimes i've heard that more you cook a ragù the better it is (and worse for your stomach). The one above has been cooked just a bit.
I'd like sooner or later to made the ragù of portinaio/guardaporta (doorman). That need hours to be cooked and the story says that only neapolitan doormen had enough time to cook it! The only issue is that you need veal tenderloin and i don't want to spend 30€ on meat for a ragù
EDIT: found that recipe that doesn't say tenderloin and no less than 4 hours and "serve with excessive amounts of good Italian red wine."
http://shinythingsilike.blogspot.it/2011/12/ragu-guardaporta.html
I really have no experience with meat sauces... Well, with making meat sauces, i do have some in eating (and i still declare that duck ragù is wonderful). Sometimes i've heard that more you cook a ragù the better it is (and worse for your stomach). The one above has been cooked just a bit.
I'd like sooner or later to made the ragù of portinaio/guardaporta (doorman). That need hours to be cooked and the story says that only neapolitan doormen had enough time to cook it!
The only issue is that you need veal tenderloin and i don't want to spend 30€ on meat for a ragù EDIT: found that recipe that doesn't say tenderloin and no less than 4 hours and "serve with excessive amounts of good Italian red wine."
http://shinythingsilike.blogspot.it/2011/12/ragu-guardaporta.html
