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CrazyChef's Crazy Pasta Thread!

CrazyChef

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Jul 23, 2018
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#1
Got a pasta machine a couple weeks ago, and finally got around to trying it out! This is the first time I've made pasta like this.


The dough. 50/50 semolina and unbleached all purpose flours.




Rolled out and squared off - ready for the machine.




The machine




It was getting a little long, so I cut it in thirds to keep it manageable.




Ready to cut.




Noodles! They look like ramen for some reason.






Letting them dry/set up for 15 minutes




In the pot




Had them relatively plain - just a little butter and Lawry's seasoning. Delish!

 

CrazyChef

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Jul 23, 2018
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#2
Gonna start making my own breads, too. I picked up a baguette pan and a Pullman loaf pan, I've had "The Bread Bible" by Rose Levy Beranbaum for a few years now (but barely read any of it yet) and just got "The Bread Baker's Apprentice" by Peter Reinhart last week.



 

CrazyChef

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Jul 23, 2018
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#3
Thinking I'll make some "gourmet ravioli" next. Stuffed with a mixture of portabella mushrooms, Mascarpone cheese, garlic, thyme, and a tad bit of salt.

Then maybe a lasagna or something. I ordered the Kitchenaid extruder for macaroni, rigatoni, fusilli, etc.
 

CrazyChef

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Jul 23, 2018
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#4
Changed the name of the thread, cuz I wanna make all kinds of fun stuff!

Made some tortellini's tonight. I'll have pics shortly once I get 'em cooked. Man, I hope they don't fall apart in the water! I've never made 'em before.

The filling is portabella mushrooms, mascarpone/ricotta/Parmesan cheeses, garlic, thyme, salt, pepper.
 

CrazyChef

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Jul 23, 2018
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#5
So I made the Tortellinis - they came out pretty good!


Shrooms chopped up




The stuff for the filling: shrooms, garlic, ricotta, mascarpone, Parmasan, thyme, a little pink salt and cracked black pepper




Shrooms, garlic, thyme




Filling done




Pasta cut




Tiny amount of filling in each one




All assembled




Made a bechemel sauce to toss 'em in - added a bit of chix stock and Parmesan for character




Ready to toss




Yum! And not a single one fell apart in the water when cooking. :D

 

CrazyChef

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Jul 23, 2018
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#6
I made some beet, egg, and spinach pasta dough. Not sure what I'm gonna make with it yet, but I'm sure it'll be festive!


 

CrazyChef

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Jul 23, 2018
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#7
Ended up making fusilli. In retrospect, I should have use a couple of pans to let it dry out. They really should be in a single layer. Well, at least I learned something for next time.


 

CrazyChef

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Jul 23, 2018
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#8
Made me some spinach fettuccine from scratch . They were a bit overcooked. Shoulda taken them out of the water as soon as they floated, but let them cook about a minute longer. They still retained their composure, but could have been a little more firm. Now I know.


 

CrazyChef

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Jul 23, 2018
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#10
Made some Bacon pasta dough a couple nights ago. Not sure what I'm gonna make with it yet, but I'm leaning towards a basic fettuccine Alfredo - but with bacon fettuccine. Or I could make macaronis with it - bacon mac-n-cheese. Add some lobster to that shit.




Cross section after I divided it into 2 pieces. There's about a half pound of bacon (pre-cooked weight) in here. Very finely chopped in a Nutri-Bullet.




So tonight I took the bacon pasta dough I made and decided to turn it into a bacon pappardelle tossed in a garlic/Parm cream sauce. It was quite delectable!


Rolled and ready for the pasta machine




Thinned out in the pasta machine




Cut and ready to cook




Cooked bacon pappardelle!





Garlic lightly saute'd in olive oil and butter. Added a bit of flour for the roux.




Ready to toss in the sauce!




Yum

 

CrazyChef

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Jul 23, 2018
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#11
Some lobster and additional bacon crumbles sprinkled on top would have made it perfect.
 

CrazyChef

HMFIC
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Jul 23, 2018
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#12
So I took the leftover bacon pasta dough I made last week and made some pierogies with it. They were way better than I expected them to be - delicious!!!


 

CrazyChef

HMFIC
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Jul 23, 2018
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#13
Next time I'll make sure I have some kielbasa to go with them. Or maybe a panko pork schnitzel.
 
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