You mean all those pics of pasta he found on the Internet? 
food The big badass pasta thread
- Thread starter Essegi
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3 Tbs Unfiltered Italian olive oil, 1 thinly sliced orange Hab, 1 Tbs roasted pine nuts, 100g finely sliced hot salami, 4 quartered vine ripened plum tomatoes, 1 tsp fresh cracked black pepper, 1 clove garlic microplaned, 1 Tbs grated parmigiano reggiano, 1/2 bunch basil, rough chopped and 4-5 sliced anchovy stuffed olives.
Mix gently and rest in a warm spot for an hour or so
Cook pasta to al dente and toss through above flavours. Garnish with peeled parmigiano
Mix gently and rest in a warm spot for an hour or so
Cook pasta to al dente and toss through above flavours. Garnish with peeled parmigiano
Nice one DTS! Seems something that could be served cold.
Not convenient, i'll eat everything!JayT said:
Sooner or later (more likely later) i want to do myself bigoli all'anatra, of al pics i posted i think they're the best.The Hot Pepper said:You mean all those pics of pasta he found on the Internet?
Ok, someone was thinking what doing about a pork belly so carbonara came to mind... I found a piece of frozen bacon, i had eggs... Deal! Some experimenting with pepper powder!
Experimental hot carbonara!
My Ingredients (not original recipe):
In original recipe you fry guanciale. I do slightly different thig: i fry pancetta in mais oil (or another cheap oil) when done i throw away the liquid then i put evo oil with pancetta, black pepper powder and salt. This time i used hot pepper powder instead bp.
Doing this you discard most heavy components and it's nice pancetta marinating in evo oil...
Here it is:
Noooooooo (click here and raise audio)!!!! I overcooked it! Too dark! I've done it many times! Seems that this evening i was missing skills along some original ingredients! Probabily fire was too strong. Anyway still edible...
"Curing" the eggs:
Beat them... Then put black pepper powder and grated cheese and beat again...
Mixing with pasta:
In general you need to pan fry a bit otherwise it will be too liquid. The ideal is when eggs begin to firm up... But it must not become dry,
The dish:
Bacon was not the best i had, has been frozen and i didnt' cook it very well, but carbonara is always good.
I must say hot pepper addition in that case is not an improvement, just a different thing.
Now i want to do original recipe with guanciale.
Experimental hot carbonara!
My Ingredients (not original recipe):
- spaghetti (350g)
- 3 eggs (often i hear you should use only yolks... I hate waste so i use all)
- Grated grana padano (the best would be pecorino romano but i hadn't it)
- bacon ("Guanciale" (cheek lard) should be used, i hadn't it)
- black pepper powder
- mais oil
- evo oil
- calabria pepper powder (experimental, this is not an hot dish) 2 full teaspoons
- salt
- water
In original recipe you fry guanciale. I do slightly different thig: i fry pancetta in mais oil (or another cheap oil) when done i throw away the liquid then i put evo oil with pancetta, black pepper powder and salt. This time i used hot pepper powder instead bp.
Doing this you discard most heavy components and it's nice pancetta marinating in evo oil...
Here it is:
Noooooooo (click here and raise audio)!!!! I overcooked it! Too dark! I've done it many times! Seems that this evening i was missing skills along some original ingredients! Probabily fire was too strong. Anyway still edible...
"Curing" the eggs:
Beat them... Then put black pepper powder and grated cheese and beat again...
Mixing with pasta:
In general you need to pan fry a bit otherwise it will be too liquid. The ideal is when eggs begin to firm up... But it must not become dry,
The dish:
Bacon was not the best i had, has been frozen and i didnt' cook it very well, but carbonara is always good.
I must say hot pepper addition in that case is not an improvement, just a different thing.
Now i want to do original recipe with guanciale.
Now that's what i call pasta done with pessimized method... That should be some kind of fettuccine, they are big, badass, raw pieces of pasta... And they kick ass!
Ingredients:
That's all. Maybe i should try to add some hot pepper powder for the sake to do that.
Knead well, use water for the right consistency:
Let it wait 2 hours (i waited 1 cause i had no time)
Then flatten it to a 3mm thickness with a rolling pin:
Then cut with a good knife!
This is the most boring part and probably the less efficent way to do pasta... It takes time. I've found this recipe in an old book...
Cooking!!!
You should wait half an hour from the end of cutting fettuccine before putting in boiling water...
Too little pan... They have cooked in 15-20 min, less than i tought.
Toppings!
ragù:
I didn't do it (my mother did). That pasta is perfect for this stuff. Cow meat based (if i could i would do duck ragù).
butter, sage, ghost pepper:
ragù was not sufficent so i did something on the flight:
just melted butter and put some sage and half of bhut joloikia i had...
My final dish:
To tell the truth... I ate 2/3 of all that stuff alone (not the dish, all) and i wanted more! Fresh pasta is just so good!
Ingredients:
- 3 eggs
- 300 g flour
- some tablespoons of water
That's all. Maybe i should try to add some hot pepper powder for the sake to do that.
Knead well, use water for the right consistency:
Let it wait 2 hours (i waited 1 cause i had no time)
Then flatten it to a 3mm thickness with a rolling pin:
Then cut with a good knife!
This is the most boring part and probably the less efficent way to do pasta... It takes time. I've found this recipe in an old book...
Cooking!!!
You should wait half an hour from the end of cutting fettuccine before putting in boiling water...
Too little pan... They have cooked in 15-20 min, less than i tought.
Toppings!
ragù:
I didn't do it (my mother did). That pasta is perfect for this stuff. Cow meat based (if i could i would do duck ragù).
butter, sage, ghost pepper:
ragù was not sufficent so i did something on the flight:
just melted butter and put some sage and half of bhut joloikia i had...
My final dish:
To tell the truth... I ate 2/3 of all that stuff alone (not the dish, all) and i wanted more! Fresh pasta is just so good!
I'm not much of a pasta guy and rarely eat it but dang Essegi if you don't just make it look awesome.
mmm mmmmDeathtosnails said:3 Tbs Unfiltered Italian olive oil, 1 thinly sliced orange Hab, 1 Tbs roasted pine nuts, 100g finely sliced hot salami, 4 quartered vine ripened plum tomatoes, 1 tsp fresh cracked black pepper, 1 clove garlic microplaned, 1 Tbs grated parmigiano reggiano, 1/2 bunch basil, rough chopped and 4-5 sliced anchovy stuffed olives.
Mix gently and rest in a warm spot for an hour or so
Cook pasta to al dente and toss through above flavours. Garnish with peeled parmigiano
Yeah, this isn't my first time with that pasta, i remeber they needed a bit more (maybe it was a different flour, or my memories faulted, who knows?). I guess i was more 15 than 20 minutes, recently i look less at exact time... When it's ready... Its ready!
After having finished to cut it is adviced to wait half of an hour before putting on water. I started heathening water after cutting, maybe i've waited a little less than half hour...
After having finished to cut it is adviced to wait half of an hour before putting on water. I started heathening water after cutting, maybe i've waited a little less than half hour...
Greg H said:
That's a thick pasta. But also... al dente is an American thing, because cheap pasta falls apart when it's soft. Like if you buy a cheap box of Ronzoni rigatoni, you cook it al dente, because if you cook it till soft it breaks when you try to eat it or even when you toss it.
Good fresh or dried pasta does not do that, and you cook it until it's ready, as Essegi says. No al dente.
Just using rigatoni as an example. Cooked right with good pasta they will flatten out and be soft and delicious. Like pasta is supposed to be. Not stiff al dente tubes.
Al dente is soft. It's not crunchy or anything lol. I cook so it holds together when yos toss or mix flavours through.
Undercooked = crunchy wallpaper paste and overcooked = pasta flavoured baby kak
The pastas I usually buy take at least 12-15 minutes to cook
Undercooked = crunchy wallpaper paste and overcooked = pasta flavoured baby kak
The pastas I usually buy take at least 12-15 minutes to cook
Never said crunchy!
al den·te
äl ˈdentā
adjective & adverb
1.
(of food, typically pasta) cooked so as to be still firm when bitten.
Most Italians and those using quality pasta cook past al dente, or as Essegi says, when it's done. When it's soft and cooked through. This is my experience.
Deathtosnails said:
al den·te
äl ˈdentā
adjective & adverb
1.
(of food, typically pasta) cooked so as to be still firm when bitten.
Most Italians and those using quality pasta cook past al dente, or as Essegi says, when it's done. When it's soft and cooked through. This is my experience.
Well, al dente is a term we use here too... But in general we use to say they're cooked less (if it has a specific meaning, and i suppose it has, i don't know) ... Someone wants overcooked. A problem with low quality pasta, as THP said, especially rigatoni, is if you overcook it they break easily.
Declared time often is not sufficient btw. I like pasta al dente, but for egg pasta and some other excpetions i want it well cooked (with well i mean if not overcooked nearly...).
I have a particular case: spaghettini (for example Barilla one that takes 5 minutes), a thinner kind of spaghetti.
If you are able to keep the core uncooked hard (i guess 0,5 mm) they're really good, it's a matter of seconds to attain this effect or not...
Declared time often is not sufficient btw. I like pasta al dente, but for egg pasta and some other excpetions i want it well cooked (with well i mean if not overcooked nearly...).
I have a particular case: spaghettini (for example Barilla one that takes 5 minutes), a thinner kind of spaghetti.
If you are able to keep the core uncooked hard (i guess 0,5 mm) they're really good, it's a matter of seconds to attain this effect or not...
Agree.
The tubes are best soft so they bend as you stir/cook them with a ragu etc. but cheap stuff tears. But al dente it doesn't blend as well because they are stiff tubes. So quality pasta matters, so you can put into the sauce al dente, and cook it until soft with the ragu and it doesn't tear.
But skinnier pasta, as you say, is good al dente, because cooked soft it will taste mushy.
Nice dish by the way!!!!!
The tubes are best soft so they bend as you stir/cook them with a ragu etc. but cheap stuff tears. But al dente it doesn't blend as well because they are stiff tubes. So quality pasta matters, so you can put into the sauce al dente, and cook it until soft with the ragu and it doesn't tear.
But skinnier pasta, as you say, is good al dente, because cooked soft it will taste mushy.
Nice dish by the way!!!!!
Essegi said:
I definitely agree that egg noodles are better "cooked through." I think my surprise was just that my experience with fresh pasta is that it cooks really fast, but on a second glance your noodles were pretty darn thick. I've never rolled out dough for pasta by hand (I've always used a machine), so I guess I am just accustomed to another style (i.e. quite thin and therefore a very quick cooking time). I'll say again though that yours looks great - keep up the posts.
Thanks to all!
Some industrial bigoli (a local egg pasta, like spaghetti but thicker) sometimes are decalred for 15 mins, and sometimes i cook them 20 minutes easily...
I've an old machine too, you could do some very thin and quick cooking fettuccine/lasagne that are very good...
It's something like that:
http://www.favolaintavola.it/1058-thickbox_default/brandani-macchina-pasta-maxi-rullo-cm-18-inox.jpg
I should use it more...
Some industrial bigoli (a local egg pasta, like spaghetti but thicker) sometimes are decalred for 15 mins, and sometimes i cook them 20 minutes easily...
I've an old machine too, you could do some very thin and quick cooking fettuccine/lasagne that are very good...
It's something like that:
http://www.favolaintavola.it/1058-thickbox_default/brandani-macchina-pasta-maxi-rullo-cm-18-inox.jpg
I should use it more...
A random dish for tomorrow at work:
Spaghetti alla chitarra with swordfish, fiocchi di latte (cottage cheese?), heat factor: half teaspoon of mad dog silver (this sauce is merciless!!!)
I didn't cook swordfish, but was cooked with: grape tomatoes, sage, rosemary, fennel leaves, some capers, evo oil.
It was good with that cheese and we didn't eat it all so mixed with spaghetti and pan fried a bit (of course in the pan used to cook swordfish)...
Spaghetti alla chitarra with swordfish, fiocchi di latte (cottage cheese?), heat factor: half teaspoon of mad dog silver (this sauce is merciless!!!)
I didn't cook swordfish, but was cooked with: grape tomatoes, sage, rosemary, fennel leaves, some capers, evo oil.
It was good with that cheese and we didn't eat it all so mixed with spaghetti and pan fried a bit (of course in the pan used to cook swordfish)...