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Old 01-06-2007, 08:49 PM   #11
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We learned number to set our pasta machine. We learned to dry the pasta.
Can we now share some pasta recipes for the pasta machine.?

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Old 01-06-2007, 10:27 PM   #12
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the fun thing about fresh pasta is that it's so easy to get creative without any recipe at all. maybe the first 1 or 2 times you try, you might follow a recipe to get an idea about how firm or soft a dough to aim for. probably a good basic ratio would be 1 part liquid to (almost or about)4 parts flour.

for an eggless pasta i'd use :
1 c water
1 or 2 T olive oil
3 1/2 to 4 c flour - about half semolina going in first, if you have it

for an egg pasta, replace half or all of the water with eggs.
4 large eggs
1 or 2 T olive oil
3 1/2 to 4 c flour

the fun part is replacing part of the liquid with a puree of something, as vera has done with her roast carrots. just about anything you can think of will make a great pasta. try running something like these through your food processor (or somehow reduce to a pulp): cooked pumpkin, roast garlic, cooked and well-squeezed spinach, sauteed mushrooms, roast/ grilled bell peppers (red or yellow are nice, char the skins directly over your burner and remove), artichoke hearts or asparagus (you'll likely need to press these throw a seive to remove the fibers), etc.

or just add something like the following: black pepper & lemon zest, finely milled or chopped fresh herbs, pesto, tandoori paste( i did this once, served with sliced grilled chicken breasts, sauteed yellow summer squash, and feta piled on top), curry powder, fenugreek, caraway, anchovie paste, sun-dried tomatoes, dried varietal mushrooms, etc. just make sure everything is very finely chopped, milled, or reduced to a paste.

if you do these, you'll just need to eyeball the amount of flour you use. too much and the pasta can tend to crack when you roll it.

for nice pastas like these, i like to keep the sauce, if any, simple and light: a quick little saute of something (maybe zucchini, tomato, panchetta, etc.) finished with a dry white wine or a cream reduction. or just tossed with a good olive oil is very nice too.

go wild is what i suggest. it's hard to go wrong with fresh pasta!

(just be careful not to overcook. it's done in a flash)


let me make sure that wine's ok before i use it.
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Old 01-07-2007, 12:40 PM   #13
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ncage 1974...Thanks for the Chow site. philso, thanks for the great directions on the homemade pasta.
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Old 01-07-2007, 06:41 PM   #14
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Originally Posted by Aria
ncage 1974...Thanks for the Chow site. philso, thanks for the great directions on the homemade pasta.
Ya i like chow.com. I don't remember how i found it. The site has some very excellent pictures and some good recipes. The articles are very good too. They don't have a lot of recipes but what they have seem very good.


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