Bubba's Bar 'n' Grill
ITALIAN FRESH PASTA - Printable Version

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ITALIAN FRESH PASTA - LiveToCook - 05-24-2012 11:35 AM

Anyone into fresh pasta? I am looking for different recipes and if there is interest, I will post my recipes, tools and procedures. Quote: ''Once you make your own fresh pasta, you will be addicted and cheap dried pasta will never satisfy you anymore''. Hummm, I should change my name to ''Live to Eat''.


RE: ITALIAN FRESH PASTA - NWoBHM - 05-24-2012 04:14 PM

I do love all things pasta, (and Italian to be honest).....given the chance at another life, I would probably opt to be born Italian (if I couldn`t be a Brit again that is). Live in the Italian alps, ski, play the drums and enjoy food, own a Ferrari, a Ducati etc

Used to love that Slalom skier from Italy (Alberto Tomba) who loved pasta, unfortunately towards the end of his career he was a huge bloke.......still could knock the socks off most skiers though....

I degress though.....I do buy fresh pasta and yes it is wonderful.....although I have not made any...my mate was going to open a fast food change specialising in Italian......he as going to call it "Fasta Pasta".........it might have worked too!!


RE: ITALIAN FRESH PASTA - knitterbookbinder - 05-24-2012 04:17 PM

(05-24-2012 11:35 AM)LiveToCook Wrote:  Anyone into fresh pasta? I am looking for different recipes and if there is interest, I will post my recipes, tools and procedures. Quote: ''Once you make your own fresh pasta, you will be addicted and cheap dried pasta will never satisfy you anymore''. Hummm, I should change my name to ''Live to Eat''.

I love to eat it, but I've never tried making my own: used to live close to a fabulous Italian market and could get various sizes and their own homemade raviolis whenever I wanted. Not much incentive there to make my own!


RE: ITALIAN FRESH PASTA - 2Beers - 05-24-2012 07:09 PM

My Gram would make home made noodles...alas no I don't have the recipe.


RE: ITALIAN FRESH PASTA - Layllah - 05-26-2012 02:09 PM

Here's a homemade Gnocchi recipe. Hope you like it!

6 Idaho baking potatos or yukon gold (White potatoes and the cheaper variety are to watery)
1 egg
2 1/2 cups of Restaurant Grade flour (Maines carries this and it makes really good breads and pasta's due to the fact it a blend of wheat, rice, and oat flours)
A pinch of salt
* If you want to flavor it chopped basil or roasted garlic 1/4 cup worth of whatever flavor suits your taste.

Instructions:
Pierce the potatos and place in microwave end to end around the perimeter of the microwave plate. In a 1200 watt microwave cook for 8 minutes and 50 secs. If the wattage is lower add more time. Make sure they feel cooked and give when you squeeze them. Let them sit until cool enough to peel and mash. If you have a ricer all the better if you don't use a mixer until mashed. Place mashed potatos in freezer for about 10 minutes until cool. ( If they're too hot the egg will cook) Pull mixture out of freezer add the egg, salt and basil or garlic mix well. Gradually add flour and mix with your hands until you have a nice ball of dough. Break off a golf ball size piece and roll into a 1/2" diameter rope size piece (length is unimportant). Slice the rope into 1/2" sections, then take a fork hold it so the back of it is facing away from you and roll the pieces down the tines. This gives it the familiar look we all know and love. Cooking Instructions: Fill a large pot with water a dash of salt and drizzle of e.v.o.o (Extra Virgin Olive Oil) bring to boil, add gnocchi and cook until the pasta floats. Drain and mix with whatever sauce appeals to you. ** This freezes really well! Just package in an air tight bag and freeze instead of cooking it. When you're ready to use it thaw and cook per instructions)


RE: ITALIAN FRESH PASTA - LiveToCook - 05-26-2012 08:46 PM

Many thanks Layllah, I have been wanting to make Gnocchis for a while. What about using Semola flour(hard wheat) for making these. I will let you know when I make them. Just had fresh pasta for dinner tonight. Thanks again.

(05-26-2012 02:09 PM)Layllah Wrote:  Here's a homemade Gnocchi recipe. Hope you like it!

6 Idaho baking potatos or yukon gold (White potatoes and the cheaper variety are to watery)
1 egg
2 1/2 cups of Restaurant Grade flour (Maines carries this and it makes really good breads and pasta's due to the fact it a blend of wheat, rice, and oat flours)
A pinch of salt
* If you want to flavor it chopped basil or roasted garlic 1/4 cup worth of whatever flavor suits your taste.

Instructions:
Pierce the potatos and place in microwave end to end around the perimeter of the microwave plate. In a 1200 watt microwave cook for 8 minutes and 50 secs. If the wattage is lower add more time. Make sure they feel cooked and give when you squeeze them. Let them sit until cool enough to peel and mash. If you have a ricer all the better if you don't use a mixer until mashed. Place mashed potatos in freezer for about 10 minutes until cool. ( If they're too hot the egg will cook) Pull mixture out of freezer add the egg, salt and basil or garlic mix well. Gradually add flour and mix with your hands until you have a nice ball of dough. Break off a golf ball size piece and roll into a 1/2" diameter rope size piece (length is unimportant). Slice the rope into 1/2" sections, then take a fork hold it so the back of it is facing away from you and roll the pieces down the tines. This gives it the familiar look we all know and love. Cooking Instructions: Fill a large pot with water a dash of salt and drizzle of e.v.o.o (Extra Virgin Olive Oil) bring to boil, add gnocchi and cook until the pasta floats. Drain and mix with whatever sauce appeals to you. ** This freezes really well! Just package in an air tight bag and freeze instead of cooking it. When you're ready to use it thaw and cook per instructions)



RE: ITALIAN FRESH PASTA - Counselor - 05-29-2012 07:46 AM

(05-26-2012 08:46 PM)LiveToCook Wrote:  Many thanks Layllah, I have been wanting to make Gnocchis for a while. What about using Semola flour(hard wheat) for making these. I will let you know when I make them. Just had fresh pasta for dinner tonight. Thanks again.

(05-26-2012 02:09 PM)Layllah Wrote:  Here's a homemade Gnocchi recipe. Hope you like it!

6 Idaho baking potatos or yukon gold (White potatoes and the cheaper variety are to watery)
1 egg
2 1/2 cups of Restaurant Grade flour (Maines carries this and it makes really good breads and pasta's due to the fact it a blend of wheat, rice, and oat flours)
A pinch of salt
* If you want to flavor it chopped basil or roasted garlic 1/4 cup worth of whatever flavor suits your taste.

Instructions:
Pierce the potatos and place in microwave end to end around the perimeter of the microwave plate. In a 1200 watt microwave cook for 8 minutes and 50 secs. If the wattage is lower add more time. Make sure they feel cooked and give when you squeeze them. Let them sit until cool enough to peel and mash. If you have a ricer all the better if you don't use a mixer until mashed. Place mashed potatos in freezer for about 10 minutes until cool. ( If they're too hot the egg will cook) Pull mixture out of freezer add the egg, salt and basil or garlic mix well. Gradually add flour and mix with your hands until you have a nice ball of dough. Break off a golf ball size piece and roll into a 1/2" diameter rope size piece (length is unimportant). Slice the rope into 1/2" sections, then take a fork hold it so the back of it is facing away from you and roll the pieces down the tines. This gives it the familiar look we all know and love. Cooking Instructions: Fill a large pot with water a dash of salt and drizzle of e.v.o.o (Extra Virgin Olive Oil) bring to boil, add gnocchi and cook until the pasta floats. Drain and mix with whatever sauce appeals to you. ** This freezes really well! Just package in an air tight bag and freeze instead of cooking it. When you're ready to use it thaw and cook per instructions)

I have found that Semolina makes my pasta MUCH to hard. I prefer, and have essentially stopped using Semolina altogether, to use Durham flour. EVERYTHING turns out silkier, smoother and just better. My Grandmothers ratio was essentially a cup of flour per egg. She did not use salt or Olive oil in the pasta either. She would often blend All-purpose and Durham 2-1... Enjoy.


RE: ITALIAN FRESH PASTA - Layllah - 05-31-2012 08:33 PM

This recipe is something I make regularly and is consistent. When I started to experiment with the ingredients I found a combination that always works without running to the store for special ingredients. The durham probably will work great, I have never tried it. The multigrain flour seems to work the best. The potatoes are really important as i stated the cheap white potatoes are to watery for the recipe. The Olive oil is for boiing the pasta considering they contain a lot more starch they stick together the oil prevents that. As for the salt chemically dough is stimulated by the reaction of ingredients and it's such a small amount sodium cautious diets should be ok. The egg to flour ratio is subject to change with the type of flour, if you make this exactly as is it turns out perfect every time.


RE: ITALIAN FRESH PASTA - LiveToCook - 05-31-2012 09:31 PM

(05-31-2012 08:33 PM)Layllah Wrote:  This recipe is something I make regularly and is consistent. When I started to experiment with the ingredients I found a combination that always works without running to the store for special ingredients. The durham probably will work great, I have never tried it. The multigrain flour seems to work the best. The potatoes are really important as i stated the cheap white potatoes are to watery for the recipe. The Olive oil is for boiing the pasta considering they contain a lot more starch they stick together the oil prevents that. As for the salt chemically dough is stimulated by the reaction of ingredients and it's such a small amount sodium cautious diets should be ok. The egg to flour ratio is subject to change with the type of flour, if you make this exactly as is it turns out perfect every time.

I see your recipe in my kitchen for the weekend. Now if I can figure on the sauce that I am going to make with this... As promised, I will let you know as soon as I can start moving again after stuffing myself with the gnochhis, sauce and wine....Tongue


RE: ITALIAN FRESH PASTA - LiveToCook - 06-11-2012 01:29 PM

Layllah, I did try the recipe you posted for gnocchis on the weekend. Turned out excellent... Tongue Except for the operator cutting and forming them.... Maybe after the first million, I will have it down path and make them all the same... Or was it the wine??? Question needing some thought. Big Grin Many thanks again and keep 'em coming.