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Old 01-07-2019, 04:39 PM   #21
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I've been wanting to make a recipe that I saw o a food travel show recently (Zimmern?), Mussels Carbonara.

Instead of using guanciale, you use the meat and liquor from steamed mussels.
I was just thinking about carbonara. Mussels should go well in a carbonara dish. They have a strong enough flavor to stand up to that very rich sauce.

I love pasta carbonara, but after I eat it, I have to take a nap. It is not "lite."

CD
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Old 01-07-2019, 04:57 PM   #22
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A bit off topic maybe. Does anyone have a pasta maker? Ronco came up with one years back. It mixed up the dough then squeezed it out in any shape you wanted. Fresh pasta. Those were the days. Ronco=Ron Popeil, inventor.
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Old 01-07-2019, 05:10 PM   #23
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Originally Posted by larry_stewart View Post
I usually make a variety of dishes based on garlic and oil.

Garlic and oil with Broccoli
G & O Primavera ( any veggies you like, sprinkle with parm cheese if you like)
G & O with sautéed Brussel sprouts , oregano and Parm cheese
G & O with spinach and feta cheese ( usually server room temp)

Nick Stellino has a bunch as well.
Here is one with sausages and broccoli, using a sauce based on chicken stock ( I make a vegetarian version, which is good, so Im guessing the real thing would be better).

Nick Stellino - Orecchiette Pasta with Broccoli and Sausages
]
We make a dish much like that fairly often called Pasta Rustico. It either uses orrechiette or farfalle, sausage, broccoli rabe, garlic, and lots of red pepper flakes.
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Old 01-07-2019, 05:28 PM   #24
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Well that would work in lasagna, but I don't think it sounds appealing on its own over pasta.
Why not? With proper seasoning it is excellent. I have a daughter that doesn't eat tomato sauce. I make it for her all the time.
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Old 01-07-2019, 06:22 PM   #25
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Had anybody mentioned Pesto yet?
A rose’ sauce with pureed red peppers and cream.
Cream and Vodka sauce.
Peas and bacon or prochutto , with butter.
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Old 01-07-2019, 07:50 PM   #26
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Originally Posted by Caslon View Post
A bit off topic maybe. Does anyone have a pasta maker? Ronco came up with one years back. It mixed up the dough then squeezed it out in any shape you wanted. Fresh pasta. Those were the days. Ronco=Ron Popeil, inventor.
I've owned a few over the years, and they all failed (including the Italian made ones). I'm pretty sure I had a Ronco that blew up. I now own a Philips, and it's easily the best I've ever owned. It wasn't cheap, as the regular retail price is $300. They periodically run specials for $250, and with the BB&B 20% off coupon, I got mine for $200.

That said, there is no comparison between dried pasta and fresh pasta. We've now accepted that fresh is normal (and so, so good), but it's kind of fun to watch people who have never had fresh pasta experience it for the first time. They never knew what they were missing.

I've made cannelloni wrapped with the wide noodles from the pasta machine, and not only is it much easier that filling pasta tubes, it is way, way better.
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Old 01-07-2019, 08:12 PM   #27
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I have a hand-cranked pasta maker and agree there is no comparison to dry.

It's a bit of work to first make and rest the dough then hand crank it through the different thicknesses then cutting it before cooking.

A fully automated model like the Phillips would make fresh pasta so much easier and a more common component of meals.
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Old 01-07-2019, 08:17 PM   #28
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I bought my wife a Marcato Atlas pasta maker with motor and a bunch of cutting dyes. So far, she's used it once to make sheets of pasta for pierogies.

I'm hoping to put it to use soon to make fresh tagliatelle or bucatini for cacio e pepe.
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Old 01-07-2019, 08:18 PM   #29
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Originally Posted by pepperhead212 View Post
Are you OK with mushrooms Taxlady? Some of my favorites are with mushrooms, and no tomatoes. I also have countless oriental noodle recipes in my software, if you like those, though most are loaded with garlic and hot peppers.

This one originally called for shredded mushrooms and square noodles, but I had a FP with a julienne disk, which worked even better. The homemade pasta with it is heavenly, but it's delicious on regular pasta, too. For those, I chop the mushrooms up, as noted in the recipe.

Pasta with mushrooms

1/2 oz dried boletus or porcini mushrooms
1 lb mushrooms
1 medium onion; chopped
1/2 tb minced fresh rosemary (Optional, but delicious)
4 oz butter
3 tb parsley (fresh); chopped
1/2 cup(s) parmesan cheese; plus more for table
1 tsp salt; to taste
1/2 tsp black pepper; to taste
1 lb pasta, spirals or small shells

A. Soak dried mushrooms in 1 1/2 c warm water for 1 hr. Massage the caps to release the grit, then remove the mushrooms and press out water. Chop very fine and set aside. Strain water to remove grit and set aside. Chop mushrooms coarsely (or jullienne, if using square noodles) and set aside.

B. Heat 4 tb butter and onion in 12" sauté pan over med. heat. Cook 6-7 min,. or until golden, then add dried mushrooms and soaking water. Cook until water is boiled away, and add mushrooms, rosemary, salt, and pepper. Mix well and cover; cook over low heat 25-30 min., or until most liquid has cooked away. Remove lid, and boil most away, if it is watery.

C. Meanwhile, cook pasta in salted water to al dente; drain, and toss with mushrooms and remaining butter, parsley, and the parmesan. Serve with additional cheese on the side, if desired.

Note: Square noodles, made with 3 eggs and 2 1/4 c flour, may be used for the pasta.

Olive oil may be substituted for the butter, and 2 tsp chopped rosemary added.

I prefer the dried boletus to porcini in this, as the smoky flavor is stronger, but either may be used.

Cremini Mushrooms are particularly good in this, but portabellas overpower the dried mushroom flavor.


Here's another recipe I discovered decades ago, that my roommate and I would make frequently, as he often kept nova in the fridge for his bagels.

Smoked Salmon with Fresh Fasta and Cream Sauce

1/4 lb smoked salmon (nova)
3 tb unsalted butter
2 tb cognac
1/2 lb fresh pasta
1/2 cup(s) heavy cream; warmed to almost a simmer
1/3 cup(s) parmesan cheese; grated

A. Cut the salmon and pasta as desired - I usually cut the pasta into fettucini, to make it easier, and the salmon into about 3/4x1" pieces. Bring a small pot of water to a boil for the pasta, and salt to taste.

B. Add pasta to water - only takes a min. or two, since it is fresh - best to do with a helper, to take care of the pasta, so they are done at the same time.. Meanwhile, heat butter in a 10-12" skillet over med-high heat, until hot, but not browning. Add nova, toss until it loses it's bright pink color, then add cognac and ignite. Add cream and bring to a boil, then toss in noodles. Toss well to mix, toss with half the cheese, add salt and pepper to taste (should be enough salt), and serve, topped with remaining cheese.
I'm fine with mushrooms, but the hubster doesn't much like them. He will tolerate a few in a sauce. The smoked salmon recipe sounds wonderful, except the part about cooking the salmon. Both me and the hubster do not like salmon once it has changed colour (it actually makes me gag). But, adding the smoked salmon at the end, on top so it doesn't cook at all, sounds yummy. Thanks
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Old 01-07-2019, 08:21 PM   #30
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Thanks for all the suggestions. Roch, we actually had pasta with pesto as a side for supper tonight. I should have included it in my short list.


Any recipes involving bell peppers will have to wait until I have tested if they bother my arthritis. They are in the nightshade family. Luckily, capsaicin is an anti-inflammatory. I have tested hot peppers and those do not bother me. Yes, it was the first thing I tested. It was the nightshade that I would have been the saddest to have to give up.
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pasta, pasta sauce, recipe, sauce, tomato, tomatoes

Pasta sauce with no tomatoes I have unfortunately discovered that cooked tomatoes make my arthritis worse, even in small amounts. Any suggestions for pasta sauces that don't have tomatoes? So far, I can think of four. [LIST=1] [*]Fettucine Alfredo [*]Pasta carbonara [*]Kayelle's clams with linguine [*]Dragon Lady sesame noodles [/LIST] 3 stars 1 reviews
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