Author Topic: Noodles & Pasta  (Read 10445 times)

Offline capozzoli

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Re: Noodles & Pasta
« Reply #15 on: April 27, 2010, 06:26:13 PM »
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.
Beer, its whats for dinner.

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Offline beerocd

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Re: Noodles & Pasta
« Reply #16 on: April 27, 2010, 06:45:59 PM »
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?
« Last Edit: April 27, 2010, 06:52:52 PM by beerocd »
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Offline euge

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Re: Noodles & Pasta
« Reply #17 on: April 27, 2010, 06:59:25 PM »
As far as the wonton pasta I'm willing to bet it has a good portion of rice flour in with the wheat.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

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Re: Noodles & Pasta
« Reply #18 on: April 28, 2010, 03:46:55 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.
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Offline redbeerman

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Re: Noodles & Pasta
« Reply #19 on: April 28, 2010, 04:28:57 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. ;)
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Offline capozzoli

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Re: Noodles & Pasta
« Reply #20 on: April 28, 2010, 04:33:18 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.
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Offline bluesman

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Re: Noodles & Pasta
« Reply #21 on: April 28, 2010, 07:06:17 PM »
One of my favorite noodle dishes is Tempura Soba. A Japanese delight.

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Offline euge

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Re: Noodles & Pasta
« Reply #22 on: April 29, 2010, 08:16:44 AM »
I'm gonna have to find that ^^^!
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline capozzoli

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Re: Noodles & Pasta
« Reply #23 on: May 12, 2010, 05:03:49 PM »
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. 

Beer, its whats for dinner.

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Offline bluesman

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Re: Noodles & Pasta
« Reply #24 on: May 12, 2010, 06:47:36 PM »
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
Ron Price

Offline euge

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Re: Noodles & Pasta
« Reply #25 on: May 12, 2010, 08:25:19 PM »
Some sliced avocado would round that out man! Looks great!  ;D Healthy too.

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

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline The Professor

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Re: Noodles & Pasta
« Reply #26 on: May 12, 2010, 10:05:24 PM »
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.
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Offline capozzoli

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Re: Noodles & Pasta
« Reply #27 on: May 15, 2010, 02:17:12 PM »
Neapolitan style tripe and pasta.

Beer, its whats for dinner.

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Offline nicneufeld

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Re: Noodles & Pasta
« Reply #28 on: May 15, 2010, 02:41:12 PM »
Ahhh organ meats.  So this is what you meant when you mentioned getting "freezer specials" from your local butcher!  :D

Offline capozzoli

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Re: Noodles & Pasta
« Reply #29 on: May 15, 2010, 02:44:58 PM »
Well under $2 per lb.  ;)
Beer, its whats for dinner.

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