Food

[Seriously]

Ah. Yeah, my oven (which sucks) only goes down to 200.

That sucks

[Nokie]

That salad bowl looks fantastic.

[Henry Krinkle]

Best texture yet out of my homemade pasta. A breakthrough may have been achieved.





With a rustic Italian sausage(chicken) and mushroom sauce.

[FuzzyB]

Best texture yet out of my homemade pasta. A breakthrough may have been achieved.

How did you get such a smooth texture? We make a lot of homemade pasta, but it usually has a rough texture. That looks fantastic!

[Henry Krinkle]

How did you get such a smooth texture? We make a lot of homemade pasta, but it usually has a rough texture. That looks fantastic!

I switched from large eggs to medium. Of the following things I have done all of thee in the past but never all at the same time.

I made the pasta drier than I feel it should be.

I knead the heck out of it. Closer to 10 minutes in the Kitchenaid, rather than 5.

Rest in the fridge for four- five hours.

A couple of minutes folding and rolling on the widest setting.

I did not add any flour at all. Not even after they were cut.

I have had a fair bit of luck getting that glossy, yet velvety texture, but this was way ahead of any previous effort.

Cooked, it was superior.

[Henry Krinkle]

3 medium eggs

2 1/4 cups all purpose flour. with that gritty coarse last batch I made I used "00" durum.

1 tablespoon olive oil.

3 tablespoons of water. I always need more moisture here. Flour is very dry in Saskatchewan. I would start with one tablespoon and go from there.

[FuzzyB]

I usually use a fairly coarse semolina, but I do knead it well in our Kitchenaid. I will have to try resting it longer next time since I am usually too impatient for more than half an hour of rest. When using the extruded, I generally add very little water, and rolled pasta gets only about a tablespoon of water at most. It's far too easy to overdo the water where we live.

[Henry Krinkle]

Lamb, manchego, home grown bitter greens, caper/anchovy aoli.

[Henry Krinkle]

I usually use a fairly coarse semolina, but I do knead it well in our Kitchenaid. I will have to try resting it longer next time since I am usually too impatient for more than half an hour of rest. When using the extruded, I generally add very little water, and rolled pasta gets only about a tablespoon of water at most. It's far too easy to overdo the water where we live.

I have generally had better results with plain all purpose flour. It's more or less the only reason I keep it around.

[geoffbot]

Mushroom and asparagus risotto