Subscribe: Comments on: Theme and Variations
http://www.lastnightsdinner.net/2008/05/16/theme-and-variations/feed/
Added By: Feedage Forager Feedage Grade B rated
Language: English
Tags:
big red  big  bit  claudia  flour  good  made  making  margo  pasta making  pasta roller  pasta  red  slippery  time made  time  wait 
Rate this Feed
Rate this feedRate this feedRate this feedRate this feedRate this feed
Rate this feed 1 starRate this feed 2 starRate this feed 3 starRate this feed 4 starRate this feed 5 star

Comments (0)

Feed Details and Statistics Feed Statistics
Preview: Comments on: Theme and Variations

Comments on: Theme and Variations



A peek into our kitchen



Last Build Date: Wed, 01 Nov 2017 22:57:22 +0000

 



By: shayma

Fri, 04 Dec 2009 23:44:24 +0000

utter beauty this pasta is. i adore marcella hazan- love that you used her guidance. beautiful photos.



By: Sammie fr0m Maine

Wed, 26 Nov 2008 20:21:47 +0000

:) I call my smallest Le Creuset pot "little red"...your post made me smile...long lives to both big and little red.



By: kt

Tue, 27 May 2008 17:37:46 +0000

at the beginning of april, I had my first adventure in homemade pasta. I have a red kitchenaid as well (and also have negative counterspace on which to put her). I have received as gifts, for a variety of occasions, the pasta roller, pasta cutter, pasta plates (for the grinder attachment), plus the ravioli maker. when I did my pasta, I opted to create some ravioli with the sheets. while tremendously messy (it was my first time!), it made some damn good ravs. I can't wait until I have time (and counterspace) to make more. yours looks fabulous! can't wait to hear about more pasta recipe variations.



By: Jennifer Hess

Sat, 17 May 2008 16:47:20 +0000

Margo - Thanks! Claudia - Tell me about it! I'm already planning my next batch... melissa - Thank you! Don't be nervous - particularly if you get the pasta roller attachments, it's a breeze. Good luck! Marie - Slippery as in the sauce not adhering well to it? Hm. I didn't really notice that with either of these pastas, but maybe that is because of using the different flour? And to answer your question, "00" flour is very, very finely milled, and baby powder-soft. It is often used in both baking and pasta making in Italy, from what I've heard, and since I found some at one of the shops on Federal Hill, I figured I'd buy some and give it a whirl. :) I have seen it at a few shops in NYC as well (Bedford Cheese and Formaggio Essex, in particular). Helen - Eeek! I'm addicted to the pasta making now, so I'd say buy yourself a replacement soon!



By: Helen

Sat, 17 May 2008 15:49:22 +0000

Your pasta looks delicious! The last time I made fresh pasta I broke my pasta machine and I haven't got around to buying another yet. Your post inspires me to do it soon though!



By: Marie/aka The Other Big Red

Sat, 17 May 2008 15:44:28 +0000

Jen, I also use Marcella as my guide for pasta-making, and a question: the surface-texture of the cooked pasta - was it a tiny bit slippery (slippery when wet)? I use the old hand-cranked pasta maker and decided that the flour I was using was at fault, making the surface too smooth: Unbleached All Purpose. What is 00 (yeah, I could Google, but this is more fun). Any thoughts? Lovely eggy pictures...



By: melissa

Sat, 17 May 2008 01:52:50 +0000

I see now from the flickr set that this was that thing you were going to tell us about. that all looks SO AWESOME. :D I have been reading and reading about making my own pasta recently. for my birthday next week, I plan on buying myself the kitchenaid rollers that claudia raved about. can't wait, though admittedly, I am a bit nervous. I've only worked with dough once and it was a total failure. congrats on getting to finally use big red. :)



By: Claudia (cook eat FRET)

Sat, 17 May 2008 00:49:31 +0000

beware you have entered dangerously delicious territory... and it is habit forming... and there is no going back



By: Margo Morgan

Fri, 16 May 2008 23:50:28 +0000

That looks so yummy! :)