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Other than Brewing => All Things Food => Topic started by: euge on April 18, 2010, 07:14:06 PM

Title: Noodles & Pasta
Post by: euge on April 18, 2010, 07:14:06 PM
I'm a noodle freak. Pasta too. This is a common & quick dish around the euge household.

Some frozen shrimp and a BBQ chicken wing to round out the meal. Goes great with a lager like Czechvar.

MMMMM Spicy! And hearty!

(http://lh3.ggpht.com/_BGa2L64KQdY/S8tXox543vI/AAAAAAAAAEQ/R7w_LJmnPQc/s512/img_0304.jpg)
(http://lh4.ggpht.com/_BGa2L64KQdY/S8tXpahn3AI/AAAAAAAAAEU/l12QSEXPHCE/s640/img_0312.jpg)
(http://lh6.ggpht.com/_BGa2L64KQdY/S8tYS1hPKJI/AAAAAAAAAEo/flSL9R4rB_0/s640/img_0319.jpg)

The Nong Shim "udon-type" features thicker noodles than the regular ramen. Doesn't get as soggy either. I used to only find this type of brand at the Asian market but now they are everywhere.
Title: Re: Noodles & Pasta
Post by: nicneufeld on April 19, 2010, 02:05:53 AM
I love noodles as well...rice sticks are a particularly favorite.  That's a clever usage of semi "instant" noodles (albeit not ramen) with leftover BBQ chicken!  How did you make the broth?
Title: Re: Noodles & Pasta
Post by: euge on April 19, 2010, 05:51:32 AM
The included seasonings are premium quality. Usually add just a few drops of sesame oil or fish sauce. They really don't need much doctoring up except for veg or meat sometimes. Frozen snowpeas...

Title: Re: Noodles & Pasta
Post by: capozzoli on April 19, 2010, 11:02:44 PM
http://www.youtube.com/watch?v=Zs5HQqElIx4
Title: Re: Noodles & Pasta
Post by: bluesman on April 20, 2010, 01:32:55 AM
http://www.youtube.com/watch?v=Zs5HQqElIx4

LMAO

I'm a noodler too!

There's a Vietnamese dish Capp introduced me to called Pho...wow that is the noodle of all noodle dishes.
Title: Re: Noodles & Pasta
Post by: euge on April 20, 2010, 06:10:16 AM
A Noodler! :D the Pho pics made me drool. I'll have to go for some of my favorite soon!

Cap that guy really loves his noodles- I'm just a freak for them... ;)

Oh what to do with this Peking Duck?

(http://lh6.ggpht.com/_BGa2L64KQdY/S81BQ4lZzGI/AAAAAAAAAFQ/bZ25vNkQINY/s640/img_0326.jpg)

So it got used in my lunch. Only took a few minutes.

(http://lh5.ggpht.com/_BGa2L64KQdY/S81BRdcqkwI/AAAAAAAAAFY/sd7uru2Ed4I/s640/img_0329.jpg)

Ingredients:
1 pkg Sapporo Ichiban Chowmein
Slice off onion quartered
1 baby Bokchoy chopped
A few slices of leftover Peking Duck
Chives

Oil up pan with sesame oil and heat it up real good- toss in the veg and put some marks on them, hot but still crunchy. Slide veg off onto plate and then toss in Duck and sizzle for a few minutes. Remove duck and add 1 cup hot water and the noodles. Soften some while covered then add seasoning and incorporate. When the noodles have absorbed the majority of the liquid add the veg and meat. Toss to mix and plate.

(http://lh4.ggpht.com/_BGa2L64KQdY/S81BjQUhphI/AAAAAAAAAFs/oOsfGeGOfN8/s640/img_0324.jpg)
(http://lh5.ggpht.com/_BGa2L64KQdY/S81BRG83s9I/AAAAAAAAAFU/M4WZ4daraw4/s640/img_0327.jpg)
Title: Re: Noodles & Pasta
Post by: capozzoli on April 24, 2010, 05:30:35 PM
Just got a new Marcato pasta machine. Havent had one in years.

(http://www.creativecookware.com/images/marcato-pasta-maker-atlas-122.jpg)

Im doing some practice runs with dough now. You have to roll a few batches of dough through the rollers untill they are clean. The first run of dough I just did came out gray. :o

Might get as far as lasagna tonight. Ill post some pics of the dough action later.


Title: Re: Noodles & Pasta
Post by: Pawtucket Patriot on April 24, 2010, 05:38:42 PM
I got an Imperia pasta machine a few months ago.  I don't like to use the attachments; I prefer to just hand cut the pasta.  It works great and doesn't take much time at all once you get then hang of making the dough.
Title: Re: Noodles & Pasta
Post by: capozzoli on April 24, 2010, 05:45:06 PM
Havent tried the attachments yet. Well just cleaning the rollers anyways. Seems to work OK though. I have the ftetuchini and linguine one. It sticks together a little but I think I just need to flour it more.

Im gonna try to get some nice thin perogie dough through here.
Title: Re: Noodles & Pasta
Post by: euge on April 25, 2010, 05:11:58 PM
I've got one permanently affixed to my counter. Runs out some nice sheets. Noodle on!
Title: Re: Noodles & Pasta
Post by: brewmichigan on April 27, 2010, 06:23:32 PM
Just got a new Marcato pasta machine. Havent had one in years.



Im doing some practice runs with dough now. You have to roll a few batches of dough through the rollers untill they are clean. The first run of dough I just did came out gray. :o

Might get as far as lasagna tonight. Ill post some pics of the dough action later.




I have one just like this. Care to share some dough recipes?
Title: Re: Noodles & Pasta
Post by: euge on April 27, 2010, 06:52:18 PM
Well this is what I made for lunch yesterday: Hot Italian sausage with Vodka sauce. A simple quick dish. Serves four.

Was looking through my pantry and found this pouch of Bertolli Vodka Rustica sauce. Hmm been sitting there a while... Back says: Best by Oct 09! >:( Oh well.

Then I realized the sausage had made it's way into the smoker over the weekend with the Polish and Brats. Another oh well...

8 oz dried Rigatoni
1 medium onion halved & sliced (I like white)
1 Tbs of minced garlic
1 lb cooked Italian sausage roughly chopped
1 pouch expired Vodka sauce
1 tsp olive oil
Salt and freshly ground pepper per preference
Parmesan (grated)

Bring salted water to a boil and add rigatoni. Meanwhile:

Saute onion in oil until slightly translucent add garlic then remove to a plate. Sizzle the sausage and add the onions. Once incorporated remove to plate again. Heat up sauce in pan and reduce slightly. Add sausage and onion. Much of the grease remains on the plate. :) Salt and Pepper to taste.

Simmer sauce until pasta is aldente. Drain pasta and place on serving dish or platter. Top with the sauce and cheese. Serve!

Usually I'll skin the raw sausage and roughly chop it up. The smoked sausage brings a little something different. The casing gives a nice crunch but it isn't my preference. Not bad though. The addition of bell pepper to this dish would really improve it. Overall very tasty and filling.

Normally I'll make my own tomato sauce but the stragglers in the pantry need culling.  ;)

(http://lh5.ggpht.com/_BGa2L64KQdY/S9Xe5QZygLI/AAAAAAAAAG0/RlQOBcNQBiU/s640/img_0334.jpg)
(http://lh3.ggpht.com/_BGa2L64KQdY/S9Xe6VuMo2I/AAAAAAAAAG8/4xGyDVTqwr8/s640/img_0338.jpg)
(http://lh4.ggpht.com/_BGa2L64KQdY/S9Xe7KOuHII/AAAAAAAAAHA/Wyd_M9uTE0E/s640/img_0340.jpg)

Cap I'll try to do a fresh pasta this weekend. A rustic wide-cut noodle with Bolognese sauce sound nice?
Title: Re: Noodles & Pasta
Post by: capozzoli on April 27, 2010, 11:12:38 PM
Looks delicioso.

I used to make the dough with semolina or duram flour. Thats what I use to make those manicotti crepes.

Didnt have any on hand but I made lasagna the other night ueing just plain old unbleached flour and it worked great.

You can knead it by hand but I added about 3-4 cups of flour to the kitchen aid and made an indentation in the flour. Then addded 6 lightly beaten eggs. Then tilted the mixer and blade into the eggs and set the mixer on low. if it is to wet add some more flour gradually. If it is to dry add a little water gradually. It should never stick to your fingers. When done remove and knead on a board or something a few times.

This will make enough dough sheet for lasagna to serve 6 or 8 people easily.

Then roll it through the regular rollers a few times each setting gradually making it thinner. Lice it as needed to fit the lasagna pan.

Do you want my lasagna and tomato gravy recipe?

Title: Re: Noodles & Pasta
Post by: beerocd on April 28, 2010, 12:35:27 AM

Do you want my lasagna and tomato gravy recipe?

Really wanted to quote back to your inlaws and ketchup. Couldn't find it though.
You know I really wouldn't mind seeing the recipe - just want to compare to what we do.
Fresh noodles are not par for the course here unfortunately. And when it's made, one or two go into the freezer for future use.
Title: Re: Noodles & Pasta
Post by: nicneufeld on April 28, 2010, 12:43:28 AM
It's a weird mindset thing but I can't get over calling it tomato "gravy".  I am picturing Thanksgiving turkey gravy spiked with tomato paste.  Ah well, we all have our crosses to bear.

Sort of pasta/dough related, but does anyone have a good recipe for dough that gives a good deep fry result?  We did samosas but the shortening/flour dough basically tasted like fried pie crust...good in its way, but the wife was hoping for something more like what they make crab rangoon with...wonton dough, is it?  Samosas are a bit like deep fried ravioli or pierogi.
Title: Re: Noodles & Pasta
Post by: capozzoli on April 28, 2010, 01:26:13 AM
I know calling it gravy seems strange. I grew up calling it that. I think it is more of a North East Italian American thing.

Not to far of a stretch though. You think of gravy as a flour roux type sauce that is made from bone stock or drippings. Real tomato gravy like mine is made with lots of bones. Basically a tomato bone stock.

Marinara sauce is never called gravy. Marinara sauce is called tomato sauce. They look the same, both made with tomatoes. Just that the gravy is made with lots of bones and meat.

My Grandmother always made gravy when she made a Ragu. That is  a dish that is a mish mash of meat (maybe even left overs) that is mixed into a tomato gravy. with fried peppers and veg served on rigatoni. Man I loved that. Only time we got to eat well growing up, both my mom and my dad couldnt cook to save their lives.

I make the tomato gravy ideally with some pork neck bones or pigs feet, lamb neck bones, beef marrow bones. All cheap, you can use any one or combination.

For the "Gravy":

Brown the bones in some oil in a big stock pot. After brown throw in a head or two of garlic peeled and chopped. Throw in a half a small onion chopped. a healthy pinch of salt, fresh cracked pepper (lots). dried Oregano, dried basil, grate in a whole head of nutmeg. a pinch of red pepper seed. Ideally fresh but dried ok of bay leaf, rosemary. De-glaze with a small amount of red wine or water. Then add a couple of large cans Tomato puree and crushed. Add some water till it is kinda thin but not watery. Bring to a boil then turn down to a simmer. Add a teaspoon or two of sugar (sort of breaks the acid in the tomatoes). Add a small can of tomato paste. Grate in a fist full of locatelli cheese or other type of parm.

 Cover and simmer till the meat is falling off of the bones.

Take the bones out shaking off the excess gravy into the pot. Pick off any meat you can find chop it and return it to the gravy.

There are variations but that is traditional Italian tomato gravy.

 Ill post my lasagna recipe later, gotta go for now.

Its interesting though ill be honest. Instead of using ricotta cheese witch is watery cheese made from dairy whey
I use my home made paneer, It is basically a firmer milk ricotta that cakes and holds together really well. When you slice the lasagna it stays formed and comes out in a nice layered slice.
Title: Re: Noodles & Pasta
Post by: beerocd on April 28, 2010, 01:45:59 AM
It's all better the next day, right? Lasagna the day after is always better.

So, gnocchi counts as pasta - right? I had this awesome 4 cheese gnocchi in SanFranciso at the Mona Lisa.
I faked it with a bunch of hard cheeses, cream and a ton of nutmeg. Anyone got a killer recipe along these lines?
Title: Re: Noodles & Pasta
Post by: euge on April 28, 2010, 01:59:25 AM
As far as the wonton pasta I'm willing to bet it has a good portion of rice flour in with the wheat.
Title: Re: Noodles & Pasta
Post by: capozzoli on April 28, 2010, 10:46:55 AM
Oh man, I love gnocci. I make it homemade some times. Not hard to do just takes some time.

Another thing growin up, we never called it pasta. It was macaroni.
Title: Re: Noodles & Pasta
Post by: redbeerman on April 28, 2010, 11:28:57 AM
Oh man, I love gnocci. I make it homemade some times. Not hard to do just takes some time.

Another thing growin up, we never called it pasta. It was macaroni.

A friend of mine's mom (little Italian lady about 4'10")  used to make homemade about once a week, it was awesome.  She used to make pizza for us every Friday night, it was gone in a flash.  Of course we usually had supercharged appetites for some reason. ;)
Title: Re: Noodles & Pasta
Post by: capozzoli on April 28, 2010, 11:33:18 PM
There is this Slovakian dish called Brynza halushka or something like that. It is basically Slovakian style gnoccii with a sheeps milk cheese sauce. This prized cheese brynza comes only from the mountains of Slovakia. I have never had that dish in this country. I dont think you could get that cheese. Damn good.  I would have to fake it too.
Title: Re: Noodles & Pasta
Post by: bluesman on April 29, 2010, 02:06:17 AM
One of my favorite noodle dishes is Tempura Soba. A Japanese delight.

(http://kyotofoodie.com/wp-content/uploads/2008/02/uichiro_heki-soba_echizen-soba_2.jpg)
Title: Re: Noodles & Pasta
Post by: euge on April 29, 2010, 03:16:44 PM
I'm gonna have to find that ^^^!
Title: Re: Noodles & Pasta
Post by: capozzoli on May 13, 2010, 12:03:49 AM
Pasta is not just for Italian food anymore. You can work it into all kinds of cooking, Mexican, Indian, French even American.

Here is a Mexican style pasta dish. It is Rotini pasta cooked in a tomato, cumin mole' meat sauce with kidney beans. Then after it is cooked tossed with fresh raw tomatoes, shredded raw cabbage. Topped with a dollop of sour cream and garnished with cilantro.

Good stuff, sort of a warm pasta salad. 

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC04738.jpg)
Title: Re: Noodles & Pasta
Post by: bluesman on May 13, 2010, 01:47:36 AM
Ahhh yea man....looks fabuloso!

Garnish with some real black olives.

Just curious what the ear plugs are doing in the background...are they to mute the mother-in-law while your cookin'  ;D
Title: Re: Noodles & Pasta
Post by: euge on May 13, 2010, 03:25:19 AM
Some sliced avocado would round that out man! Looks great!  ;D Healthy too.

I've got leftover beans and some rigatoni. Hmmm.....

Title: Re: Noodles & Pasta
Post by: The Professor on May 13, 2010, 05:05:24 AM
As far as the wonton pasta I'm willing to bet it has a good portion of rice flour in with the wheat.
Actually, no it doesn't. 
You may find other Asian noodle types made from rice, but not the Wonton...
Wonton wrappers can be just flour and water OR made with eggs...it depends on the regional style.  There's usually some cornstarch involved as ell to keep the wraps from sticking together after they're cut.

And Hong Kong style noodles, wontons, and dumplings actually use some lye water in the dough mix...it gives the dough a remarkably nice texture.
Title: Re: Noodles & Pasta
Post by: capozzoli on May 15, 2010, 09:17:12 PM
Neapolitan style tripe and pasta.

(http://i291.photobucket.com/albums/ll294/capozzoli_2008/DSC04748.jpg)
Title: Re: Noodles & Pasta
Post by: nicneufeld on May 15, 2010, 09:41:12 PM
Ahhh organ meats.  So this is what you meant when you mentioned getting "freezer specials" from your local butcher!  :D
Title: Re: Noodles & Pasta
Post by: capozzoli on May 15, 2010, 09:44:58 PM
Well under $2 per lb.  ;)
Title: Re: Noodles & Pasta
Post by: nicneufeld on May 15, 2010, 11:03:58 PM
Something about honeycomb tripe, in particular, that weirds me out.  I'm sure it is quite nice, but can't get the mind past it.  I could probably handle it ground up with other meat though.  I have eaten enough hot dogs in my life!
Title: Re: Noodles & Pasta
Post by: capozzoli on May 15, 2010, 11:44:07 PM
Ever have andoullie sausage? Thats made with tripe.

My grandmother would make this when we were kids. It was terrifying to us to go there and have eat it.

Back them we had to clear our plate before leaving the table. I cant tell you how many times I left my grandmothers table with tripe in my pocket, but it was a few.

Then years later after my grandma went on ahead I learned to love it.
Title: Re: Noodles & Pasta
Post by: beerocd on May 16, 2010, 03:15:02 AM
Ever have andoullie sausage? Thats made with tripe.

Can't make jumbalaya without it!!!
Title: Re: Noodles & Pasta
Post by: bluesman on May 16, 2010, 03:26:06 AM
I like a good organ in the blues or jazz...but that's about it. On my plate is another subject... :-\
Title: Re: Noodles & Pasta
Post by: weazletoe on May 23, 2010, 03:38:53 AM
I like a good organ............


   Snicker.....hehehehe.........
Title: Re: Noodles & Pasta
Post by: Pawtucket Patriot on May 23, 2010, 02:19:17 PM
Made a great pasta last night!  Homemade spinach tagliatelle in a basic tomato sauce (homemade, of course!) with a dollop of lemon-pepper mascarpone and some julienned basil.  Served with a caprese salad and paired with French rosé.  Buon appetito!

(http://i79.photobucket.com/albums/j137/mattschwandt/pasta.jpg)
Title: Re: Noodles & Pasta
Post by: bluesman on May 23, 2010, 02:30:48 PM
Matt...that looks fantastic!

Noodlemania at it's finest.  8)
Title: Re: Noodles & Pasta
Post by: Pawtucket Patriot on May 23, 2010, 03:32:17 PM
Thanks!  It's definitely going in my summer rotation.   8)

Pizza night tonight...woohoo!
Title: Re: Noodles & Pasta
Post by: euge on November 03, 2010, 06:48:50 PM
Thread resurrection!

It's getting cooler here so I'll be slurping more noodle soup. Made a quick hot and sour noodles with grilled shrimp and smoked bacon.

I used the Caravelle Hot and Sour soup paste. It's a tom yum base. Added a little soy and fish sauce to punch it up a bit. The noodles were new to me from the local grocer- King Soba noodle culture organic Thai Rice Noodles. I really like these noodles. They retained their toothiness and didn't get soggy like rice noodles tend to do.

Spicy!

(http://lh5.ggpht.com/_BGa2L64KQdY/TNGojpU9pLI/AAAAAAAAAWE/0pu2Vevr4Q4/s640/2010-11-03%2013.04.06.jpg)
Title: Re: Noodles & Pasta
Post by: morticaixavier on November 03, 2010, 09:43:19 PM
Sort of pasta/dough related, but does anyone have a good recipe for dough that gives a good deep fry result?  We did samosas but the shortening/flour dough basically tasted like fried pie crust...good in its way, but the wife was hoping for something more like what they make crab rangoon with...wonton dough, is it?  Samosas are a bit like deep fried ravioli or pierogi.

Somosa dough traditionaly has some graham flour and some chickpea flour in it. that is was gives it the nice flaky crust but with more flavor than pie crust. also probably you could use ghee instead of shortening. I wouildn't use wonton wrappers for somosas I don't think the poportion of dough to filling would be right. the skin should be about 1/8 inch thick and a wonton wrapper is just to thin.
Title: Re: Noodles & Pasta
Post by: euge on September 26, 2011, 05:39:51 PM
Dragging this old thread out...

Been eating lots and lots of pasta. But I'm back to making my own. Been making it two ways:

Egg based


3 eggs. 2 cups all purpose flour (sub durum for one if desired). One half teaspoon salt. Basically it's one egg per 2/3 cup flour if you want smaller batches.

Water based

Two cups all purpose flour (sub durum for one if desired). One half teaspoon salt dissolved in 1/2 cup piping hot water. Two tbs of olive-oil.

The process:

I do mine in the food processor. Mix dry ingredients and then add the eggs. Should start to come together to form a ball, but if it actually forms a ball then the dough will most likely be too soft. Add a few drops of water if the dough is still too dry. Pull the dough out and form a ball in your hands. It shouldn't be crumbly or sticky but nearly plastic at this point. Wrap tightly with cling-film and rest in the fridge for at least one hour- overnight is better. This will result in a firm dough that cuts well without sticking together.

The water-based is made the same but cut in the fat and then add 1/4 cup of the water initially, then drizzling the rest into the dough as the processor runs. I like to take it to just before a ball forms and form it myself. Wrap and rest overnight.

The important points are getting the consistency right and the overnight rest- especially if using durum wheat. Too much liquid and the resulting dough is too soft and while it still makes delicious pasta it cooks far too rapidly and is problematic to make into noodles. With an overnight rest even the durum will soften resulting in a non-gritty pasta that is workable and makes smooth non sticky noodles.

Roll the dough through the machine until desired thickness- I like to roll to a three (one is the thinnest with my machine) and run the sheet through the thin noodle cutter. This gives me spaghetti type. Or I can make fettuccine with the wider cutter.
 
After cutting the noodles toss in a little flour to insure they don't stick together. Dry out or cook them in generously salted water and enjoy some of the best pasta you will ever have. Cooking times are shorter, but YMMV.

Title: Re: Noodles & Pasta
Post by: denny on September 26, 2011, 06:04:22 PM
I've been making a lot of pasta lately, too.  I use a mix of 50% semolina and 50% AP flour.  I start with 100 gr. dry mixture and 1 egg per person, add more liquid if needed.
Title: Re: Noodles & Pasta
Post by: morticaixavier on September 26, 2011, 06:38:14 PM
Yeah the ol kitchenaid has been earning it's place on the counter of late in my house as well.

I never really bother with much of a rest though. I use 100% semolina, sometimes I get the whole wheat semolina but usually just use the polished. Can't really give proportions but it's about a pound of semolina to 2 or 3 eggs, a tablespoon or so of EVOO a healthy pinch of salt and enough water to make it up to about 2 thirds a cup of liquid. Mine is not consistant and I am sure it could be if I took notes ::) Makes a pretty stiff dough but since I don't have to kneed it I don't really care.

Roll to a 4 or 5 on the kitchenaid roller and cut with the wide cutter or leave in sheets and make lasagna, or cut even wider by hand and make tagliatelli. I have the extruder attachement as well but I rarely use it as I have not found a dough recipe that really works and my elbow noodles collapse on themselves.

also do udon style with 25% buckwheat and 75% AP, no eggs in that but boy does it get sticky.
Title: Re: Noodles & Pasta
Post by: euge on September 26, 2011, 07:26:35 PM
Oh man you should rest your dough. Really is a big difference! I'm making the dough the night before while enjoying a HB and pull it out of the fridge to warm it up a bit when I want to use it. For me about 4 oz dough is plenty for one person so I'll just cut off and weigh a chunk of it out. Re wrap the remainder and back in the fridge.

Any recommendations on extruding pasta? I have an Atlas roller that I got for $30 a few years back, but want to be able to make tube-shapes. Figure some plastic jobbie won't do the trick since that dough should be really stiff.
Title: Re: Noodles & Pasta
Post by: morticaixavier on September 26, 2011, 07:42:21 PM
Oh man you should rest your dough. Really is a big difference! I'm making the dough the night before while enjoying a HB and pull it out of the fridge to warm it up a bit when I want to use it. For me about 4 oz dough is plenty for one person so I'll just cut off and weigh a chunk of it out. Re wrap the remainder and back in the fridge.

Any recommendations on extruding pasta? I have an Atlas roller that I got for $30 a few years back, but want to be able to make tube-shapes. Figure some plastic jobbie won't do the trick since that dough should be really stiff.

I rest it for about 20 minutes but more often than not it's a 'honey what do you want for dinner?' 'Pasta!' situation. I find that if I make it ahead of time it ends up gettign little black spots on it in the fridge in a couple of days. sometimes I will roll out a batch and wrap in plastic and be ready to go a day or two later.

I can't really recomend the kitchen aid extruder as I have only used mine a couple of times and I did not get the dough stiff enough. It's plastic but seems fairly beefy and the plates are metal. It's also the base unit for the sausage filler for all y'all meat eaters. But I love all the other kitchenaid gadgets I have and it might be great I just don't have the experience. I even thought about getting the grain mill attachement but it is a corona style mill better for flour than brewing.

If you don't have one and are looking to drop a couple hundred on a great kitchen tool I will recomend the kitchenaid in general. I have the ice cream maker, the slicer shreader (although I use my mandoline more often) and the pasta roller set which gets used alot.
Title: Re: Noodles & Pasta
Post by: The Professor on September 26, 2011, 09:05:33 PM
I've been making a lot of pasta lately, too.  I use a mix of 50% semolina and 50% AP flour.  I start with 100 gr. dry mixture and 1 egg per person, add more liquid if needed.

That's pretty much how I make it as well.
Another variation is one my Grandmother and my Mom used when they made "derelye",  which is pretty much the Hungarian version of  what the Poles call "pierogi".    In addition to the flour, egg, and a scant touch of salt for the noodle dough, she would add a dollop of sour cream as well (instead of adding any water or other liquid).  Made for a very tasty and succulent skin for the little fruit-jam stuffed beasties. 
After the usual 20-30 minute rest, the dough is rolled out rather thin, cut into triangles,  filled, and folded over and sealed;   the best filling is lekvar (prune butter).    After cooking in water, the stuffed pockets are then tossed in a simple mixture of browned butter and breadcrumbs.  Peasant food at its best, and proof positive that the peasants knew how to eat!
Title: Re: Noodles & Pasta
Post by: euge on September 26, 2011, 09:09:05 PM
OMG I just drooled a little bit. That is so easy too.

Got a recipe for the lekvar?
Title: Re: Noodles & Pasta
Post by: MDixon on September 26, 2011, 09:31:42 PM
I made this one last week. Homemade hot italian sausage, fire roasted tomatoes, fresh garlic and some peccorino romano...need to try my hand at making the pasta, this was whole wheat out of the box.
(http://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/s720x720/296326_240361396010488_100001098893821_627198_1804983845_n.jpg)
Title: Re: Noodles & Pasta
Post by: The Professor on September 26, 2011, 11:24:20 PM
OMG I just drooled a little bit. That is so easy too.

Got a recipe for the lekvar?

I probably have it somewhere in my dad's recipe notes (he took detailed notes watching both grandmothers cook).   Thing is, I never had to make the lekvar at home since here in NJ there are still quite a few Eastern European specialty shops.

I watched my grandmother make it once...basically it's plums and/or prunes slowly cooked down to a thick paste.  Adding sugar to it is optional (depending on the fruit).  From what I recall it looked pretty simple...it just took hours.  The thicker the fruit butter is, the better it holds up inside the dough pockets during the boil.   Also, like any good noodle or pasta, the filled pockets should be cooked to  slight 'al dente'

There are a couple commercial prune butters carried in a lot of supermarkets that work pretty well.  You can also get the 'real deal' online.  Anyplace that sells Polish, Hungarian, Russian, Romanian, etc foods should have various types

Highly recommend you try the derelye...  it is one of my favorite comfort foods.  Also very good with apricot butter inside.  And I've also made it with Rose Hip butter!
Title: Re: Noodles & Pasta
Post by: bluesman on September 27, 2011, 12:04:23 AM
That's one thig I've been meaning to buy for many years------a pasta machine.

Whats a decent pasta maker cost these days?
Title: Re: Noodles & Pasta
Post by: euge on September 27, 2011, 12:22:24 AM
That's one thig I've been meaning to buy for many years------a pasta machine.

Whats a decent pasta maker cost these days?

This (http://www.amazon.com/CucinaPro-177-Pasta-Fresh-Machine/dp/B00004SPDH/ref=sr_1_2?ie=UTF8&qid=1317082654&sr=8-2) is what I actually have but probably under a different name. Faulty memory...

To roll out pasta this is plenty good and at an acceptable price.

(http://ecx.images-amazon.com/images/I/41q46FDMUbL._SL500_AA300_.jpg)
Title: Re: Noodles & Pasta
Post by: bluesman on September 27, 2011, 12:27:14 AM
Thanks Euge...I'll definitely keep that in mind. I could eat pasta every week.
Title: Re: Noodles & Pasta
Post by: euge on September 27, 2011, 01:09:35 AM
Thanks Euge...I'll definitely keep that in mind. I could eat pasta every week.

Make it fresh and you'll want to eat it every day. :o
Title: Re: Noodles & Pasta
Post by: theoman on September 27, 2011, 02:12:53 PM
Cool thread. I recently got a pasta roller (after quite a bit of research, I went with the Imperia for the combination of quality and low price) and dig it. Fresh pasta is sooo good. I just need to figure out how to speed up the process a bit.
Title: Re: Noodles & Pasta
Post by: johnf on September 27, 2011, 02:28:45 PM
That's one thig I've been meaning to buy for many years------a pasta machine.

Whats a decent pasta maker cost these days?
.

We have the Atlas which is very well made and comes with the cutting attachment (as pictured here). Looks like $65.

http://www.amazon.com/gp/product/tags-on-product/B0009U5OSO

It gets used more for making crackers (an idea from Ad Hoc at Home) than pasta.
Title: Re: Noodles & Pasta
Post by: morticaixavier on September 27, 2011, 03:35:19 PM
I also use my pasta roller for making skins for wontons, eggroles, momos etc.
Title: Re: Noodles & Pasta
Post by: denny on September 27, 2011, 03:38:46 PM
This (http://www.amazon.com/CucinaPro-177-Pasta-Fresh-Machine/dp/B00004SPDH/ref=sr_1_2?ie=UTF8&qid=1317082654&sr=8-2) is what I actually have but probably under a different name. Faulty memory...

To roll out pasta this is plenty good and at an acceptable price.

(http://ecx.images-amazon.com/images/I/41q46FDMUbL._SL500_AA300_.jpg)

That looks a lot like the one I have, too.  Got it at Bed, Bath and Beyond for about $50.
Title: Re: Noodles & Pasta
Post by: MDixon on November 22, 2011, 12:31:40 PM
I made homemade pasta for the first time last night using the KitchenAid with the food grinder attachment and the pasta plate. Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology. It took quite some time to extrude all the dough for two servings (really made more like 2 1/2). Keeping them separate was a pain, I need a drying rack.

Also we like our pasta a little more cooked so that took longer than I expected. It all turned out well, but I think next time I'll try something that doesn't have to be extruded, maybe some fettuccine since I have those rollers for the KA as well.
Title: Re: Noodles & Pasta
Post by: morticaixavier on November 22, 2011, 05:09:39 PM
I made homemade pasta for the first time last night using the KitchenAid with the food grinder attachment and the pasta plate. Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology. It took quite some time to extrude all the dough for two servings (really made more like 2 1/2). Keeping them separate was a pain, I need a drying rack.

Also we like our pasta a little more cooked so that took longer than I expected. It all turned out well, but I think next time I'll try something that doesn't have to be extruded, maybe some fettuccine since I have those rollers for the KA as well.

that was my experienc with the extruder as well. I tried to make elbows and it worked okay but they kept collapsing so the mac and cheese didn't work quite right. A little to dense. The rollers are great, I can go from scratch to table in only about 10 minutes longer than it takes to make the sauce now.

I start by mixing up and kneeding the dough then set it aside while I get the sauce together.
while the sauce is simmering I roll out all the sheets of dough and lay them on clean kitchen towels on the counter or over the back of a chair.

once the water is boiling and salted I cut each sheet and toss it right into the water. although there is a 5 minute window in which all the pasta hits the water they all seem to be done to the right extent. I find the fresh pasta to be more forgiving of slightly longer/shorter cooking times.
Title: Re: Noodles & Pasta
Post by: tschmidlin on November 22, 2011, 05:22:10 PM
Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?
Title: Re: Noodles & Pasta
Post by: morticaixavier on November 22, 2011, 05:25:52 PM
Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.
Title: Re: Noodles & Pasta
Post by: euge on November 22, 2011, 05:29:38 PM
I can't see how the KA could extrude pasta properly. You need high pressure/force and a really stiff dough based on what I've seen.

If you let semolina dough rest for a couple hours or overnight the grittiness smooths away and it really turns out well.
Title: Re: Noodles & Pasta
Post by: tschmidlin on November 22, 2011, 05:30:50 PM
Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.
;D  That makes a lot more sense.  I've never made pasta, is it obvious?
Title: Re: Noodles & Pasta
Post by: morticaixavier on November 22, 2011, 06:43:16 PM
I can't see how the KA could extrude pasta properly. You need high pressure/force and a really stiff dough based on what I've seen.

If you let semolina dough rest for a couple hours or overnight the grittiness smooths away and it really turns out well.

it extrudes okay but the KA does work at it. it uses a screw feeder. I suspect the problem I ran into was that the dough was not stiff enough. I used an egg based recipe and I think you really need to use a water only recipe for the extruder to work well. This will make for a very stiff dough indeed.

Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.
;D  That makes a lot more sense.  I've never made pasta, is it obvious?

What better time than now?
Title: Re: Noodles & Pasta
Post by: denny on November 22, 2011, 07:05:31 PM
Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.
I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

100 gr. of flour and one egg per person, split 50/50 between AP and semolina flour.
Title: Re: Noodles & Pasta
Post by: MDixon on November 23, 2011, 02:06:27 PM
I rested the dough for about 20 min, next time I may do the day before dough and place in the fridge.

The KA instructions are to turn it up to 10 (the highest setting) and to put in walnut sized pieces and push if it is required. It WAS required, perhaps a function of the semolina. It took some force and quite a bit of time to get it to flow the way I think it should and I really needed another pair of hands at times. Next time I extrude I will probably be ready with a drying rack and let my wife separate strands as needed.

And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out ;)
Title: Re: Noodles & Pasta
Post by: Slowbrew on November 23, 2011, 02:19:21 PM
I rested the dough for about 20 min, next time I may do the day before dough and place in the fridge.

The KA instructions are to turn it up to 10 (the highest setting) and to put in walnut sized pieces and push if it is required. It WAS required, perhaps a function of the semolina. It took some force and quite a bit of time to get it to flow the way I think it should and I really needed another pair of hands at times. Next time I extrude I will probably be ready with a drying rack and let my wife separate strands as needed.

And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out ;)

According to an online conversion calculator that would be ~1/2 cup All Purpose flour and ~1/3 cup Semolina.  I can't vouch for the results but that's what the interwebs says.  8^)

Paul
Title: Re: Noodles & Pasta
Post by: denny on November 23, 2011, 04:13:30 PM
And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out ;)

It's around a cup, but I stopped using volumetric measurements once I discovered that formula.  Courtesy of Jamie Oliver.
Title: Re: Noodles & Pasta
Post by: euge on November 12, 2012, 01:44:41 AM
Well I'm up to my old tricks again.

This is what I had for breakfast today:

(https://lh6.googleusercontent.com/-hMEDiGIKZ58/UKBOMeDUDeI/AAAAAAAAAmw/Kaxf3VBgQ0Y/s800/20121111_084055.jpg)

Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.
Title: Re: Noodles & Pasta
Post by: tschmidlin on November 12, 2012, 02:01:26 AM
Well I'm up to my old tricks again.

This is what I had for breakfast today:

(https://lh6.googleusercontent.com/-hMEDiGIKZ58/UKBOMeDUDeI/AAAAAAAAAmw/Kaxf3VBgQ0Y/s800/20121111_084055.jpg)

Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.
That just looks awesome.
Title: Re: Noodles & Pasta
Post by: bluesman on November 12, 2012, 02:21:30 AM
Well I'm up to my old tricks again.

This is what I had for breakfast today:

(https://lh6.googleusercontent.com/-hMEDiGIKZ58/UKBOMeDUDeI/AAAAAAAAAmw/Kaxf3VBgQ0Y/s800/20121111_084055.jpg)

Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

Simply impressive euge!  :)
Title: Re: Noodles & Pasta
Post by: Jimmy K on November 13, 2012, 04:27:17 PM
Well I'm up to my old tricks again.

This is what I had for breakfast today:

(https://lh6.googleusercontent.com/-hMEDiGIKZ58/UKBOMeDUDeI/AAAAAAAAAmw/Kaxf3VBgQ0Y/s800/20121111_084055.jpg)

Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

Simply impressive euge!  :)

I'm really hungry now.
Title: Re: Noodles & Pasta
Post by: redbeerman on November 13, 2012, 06:14:58 PM
Well I'm up to my old tricks again.

This is what I had for breakfast today:

(https://lh6.googleusercontent.com/-hMEDiGIKZ58/UKBOMeDUDeI/AAAAAAAAAmw/Kaxf3VBgQ0Y/s800/20121111_084055.jpg)

Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

Simply impressive euge!  :)

I'm really hungry now.

Lookin' good Euge.