[SpanishCastleAle]

Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula.  Only took a few seconds.  But you need the right kind of collander.

[euge]

Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula.  Only took a few seconds.  But you need the right kind of collander.

I've done this. One needs to hold the colander above the pot so that it doesn't heat as quickly or the batter will seize up and cook before it has a chance to extrude through the holes. Then it'll be no spaetzl for you!

[SpanishCastleAle]

Then it'll be no spaetzl for you!

[blatz]

Didn't read the links but on an Iron Chef episode they just put the batter/dough in a collander and put it over the boiling water and pushed it through with a rubber spatula.  Only took a few seconds.  But you need the right kind of collander.

I've done this. One needs to hold the colander above the pot so that it doesn't heat as quickly or the batter will seize up and cook before it has a chance to extrude through the holes. Then it'll be no spaetzl for you!

yeah, its a b!tch.  one trick I came up with is to put a small amount of luke warm water in a mixing bowl and push the spatzl into this bowl and then when I've finished pressing, take that bowl and add it to the boiling water - sort of like tempering I guess.  its not the best technique, but its better than when it heats up - its like forcing gum into a coin slot.

As much as I hate unitaskers, I want that spatzelpress now though!

[SpanishCastleAle]

As much as I hate unitaskers, I want that spatzelpress now though!

I'm about to buy a pasta machine.  Damn you Iron Chef!

Prolly should order P90X while I'm at it.

[tubercle]

Fried squash & onions and turkey burger patties. Both with a healthy dose of ketchup washed down with a couple of IPA's.

[maxieboy]

NY strip grilled on charcoal and mesquite chips, MI asparagus sauteed in butta, and IPA. No starch, Doc doesn't approve...

[jamminbrew]

I been marinating some chicken kabobs that are going on the grill now...  with my wife's homemade baked beans and cornbread...  and a nice abbey ale to beat the heat!

[jeffy]

Farm raised mussels, steamed in poblano pepper wheat beer, with sauteed chorizo, poblano pepper, shallots, corn and garlic with some cream for flavor and texture, served with garlic parmesan bread.
I had Hopfenweisse, SWMBO had champagne.

[bluesman]

Grilled Chicken Salad garnished with hard boiled egg and bacon. Served with Ranch Dressing. 

[rabid_dingo]

Blackened Jamaican Jerk chicken. Steamed veggies and mashed spuds...

It's premade sauce that I bought in Jamaica. Marinated the breasts overnight. Yum.

[SpanishCastleAle]

Lasagna with homemade sauce and homemade fresh pasta.  My maiden voyage with the new pasta machine (Marcato Atlas 150).  Got a deal for $45 shipped.  I made double the amount of dough just in case but didn't need it (I put it through anyway, need the practice!).  It does get to be a >2-handed operation when you get down to the tightest settings but I was able to somehow clumsily get it done.

I used 100% Hodgson Semolina Pasta Flour for one batch and 1:1 mixture of same and plain King Arthur AP flour for the second.  100% semolina flour was slightly easier to work with.

Next up is a 3-cheese agnolotti.

[euge]

Interesting. I think the 100% semolina flour is harder to work with.

[morticaixavier]

I find when I use 100% semolina it is a harder dough but it doesn't rebound as much under the rollers so it's easier to get into shape. the higher the percentage of 'normal' flour the more bounce back after rolling so you have to let it rest more. in that way it's easier. However I have the kitchenaid pasta roller set so I don't have to hand crank anything. I like the final texture of the 100% semolina much more so I pretty much always use that.

When I am making udon it takes forever and gets really tough cause the buckwheat gets really sticky and I have to keep dusting it with more flour.

[euge]

Udon. That's a great idea! Never thought to make it.