Comments on: Homemade Pasta http://evella.us/?p=384 Exploring Gastronomy Via Discourse and Experiments Mon, 05 Jul 2010 23:27:54 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Valeda http://evella.us/?p=384&cpage=1#comment-241 Valeda Wed, 13 Jan 2010 07:12:32 +0000 http://evella.us/?p=384#comment-241 Doood... so glad to see we're not the only ones that have found the amazingness of homemade pasta... We've done it twice now, one with the pasta machine (still working out the kinks there) and the first batch without, and honestly I can't freaking wait to do it again. Here's a look at our fancy schmancy drying process at our Mammoth condo over chrismas - there is a great reason for chandeliers! Psyched about your food blog and thinking I may start one of my own, but for now I'll just drool over yours (and maybe even get a bite or two of the good stuff if the stars align!) http://bigkuba.smugmug.com/Other/A-Mammoth-Christmas/10862254_AYr7A#P-2-20 Doood… so glad to see we’re not the only ones that have found the amazingness of homemade pasta… We’ve done it twice now, one with the pasta machine (still working out the kinks there) and the first batch without, and honestly I can’t freaking wait to do it again. Here’s a look at our fancy schmancy drying process at our Mammoth condo over chrismas – there is a great reason for chandeliers! Psyched about your food blog and thinking I may start one of my own, but for now I’ll just drool over yours (and maybe even get a bite or two of the good stuff if the stars align!)
http://bigkuba.smugmug.com/Other/A-Mammoth-Christmas/10862254_AYr7A#P-2-20

]]> By: Jac http://evella.us/?p=384&cpage=1#comment-128 Jac Thu, 12 Nov 2009 16:23:41 +0000 http://evella.us/?p=384#comment-128 Woot! Great to have you posting again. Try subbing your flour for tipo '00' if you can find it (http://www.amazon.com/Barilla-Flour-Farina-Tipo-00/dp/B000RLW0GY) and drop the semolina/oil etc completely - you'll thank me I promise! 100g flour to 1 egg. Rolled out and roughly sliced it is just gorgeous added to minestrone soup at the very end. I have a ~$20 pasta maker that attaches to the bench - no other tools - best investment ever! Woot! Great to have you posting again.

Try subbing your flour for tipo ‘00′ if you can find it (http://www.amazon.com/Barilla-Flour-Farina-Tipo-00/dp/B000RLW0GY) and drop the semolina/oil etc completely – you’ll thank me I promise!

100g flour to 1 egg.

Rolled out and roughly sliced it is just gorgeous added to minestrone soup at the very end. I have a ~$20 pasta maker that attaches to the bench – no other tools – best investment ever!

]]>