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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#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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#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.


 
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