OK I'm now the proud owner of a pasta machine

[NMDemDist2]

guess semolina flour is on the shopping list.....

what should I make first??

:bounce:

PS the darn thing weighs a TON!

[hippywife]

1. Congrats!

That's a step I haven't taken yet. Sounds like too much work, but then so have other things I'm not doing regularly. LOL

Ravioli!! Artichoke and feta cheese! (Don't you just hate me?) :rofl:

[NMDemDist2]

2. hubby wants ravioli too

maybe i'll try the 3 cheese one....

[Stinky The Clown]

3. What kind of pasta machine? You may not need semolina

Semolina is okay, but you really only need it for some extruded pasta. From a machine similar to this:



If you have a roller/cutter machine, you may want to reconsider. I use half AP flour and half cake flour ..... maybe two thirds AP if its not that strong. Tender pasta is the way to go with a machine similar to this:



For tender pasta, one cup of flour to one egg. A bit of salt. Mix it by hand. No machine at all. then crank it through the roller a few times on the thickest setting and let it sit for a half hour to relax. Then do with it as you wish.

[NMDemDist2]

5. I got housewolf's old one like yours and semolina is a wish

I'm not even sure they sell it around here.......

[Stinky The Clown]

6. Ah ..... okay

You can probably mail order semolina ..... and maybe you should at least once. That way you have a point of comparison. But I really think you'd be fine with bread flour.

Another tip ..... the more egg you use, the softer the flour you can get away with. As you decrease the egg and use water instead, the stronger the flour you need ..... culminating in semolina.

You can do all water and cake flour if you like. but it would be REAL tender. You can do all egg and semolina, but it would be REAL chewy.

[NMDemDist2]

7. ahhh

good tip thanks!

[Warpy]

9. They sell it at the food co op here in town

It's a shopping center at the corner of Carlisle and Central and non members are permitted to shop there. It's in the bulk bins with all the other flours. If you go there, don't forget a stop at the herb store around the corner on Carlisle. It's a trip and a half and their turnover is really fast, so you can get the best culinary and healing herbs in the state there.

[NMDemDist2]

10. hopefully I'll have some extra cash to do a little shopping up there

:hi:

[hippywife]

19. I saw it in my regular grocery store today.

I think it was Bob's Red Mill brand.

[NMDemDist2]

20. I headed into town tomorrow to shop

I'll check for it.....

if not, I'm going to the Big City in a few weeks, I'll grab some up there.

[NashVegas]

21. Anyone Sell Bulk?

Wild Oats used to carry semolina. I don't know if Whole Foods does or not, though.

[TygrBright]

28. I'll check and see what's around here-- maybe at the co-op.

If I find some I'll pick you up a few pounds, eh?

obligingly,
Bright

[NMDemDist2]

29. I paid $4 for 14 oz of Bob's Red Mill locally

:banghead:

yes please? :yourock:

Although I tried it half and half with APF tonight and I'm not sure it's worth the extra cost for the texture I got.

:shrug:

Should I come up early afternoon Friday and we can go thrifting and coop-ing??

[TygrBright]

30. yehyehyeh! Come up early Friday afternoon for thrifting & co-opping, yep!

Lotsa fun!

I *think* we can probably do better than four bux for less than a pound, here.

reassuringly,
Bright

[NMDemDist2]

31. hubby heads out for work at 6:30 AM and by the time I pull it together

I should be able to get out of here by 8 which will put me up there in time for a late lunch

:hug:

You are the sweetest thing, I swear!!! I'll be on my very best behavior


promise

:hide:




:rofl:

[TygrBright]

32. Best behavior! THAT won't be any fun....

Y'all better plan to bust out a little! Especially when you see some of our cool thrifts...

Come when you can, we're easy.

amiably,
Bright

[likesmountains 52]

4. Ravioli!

[Warpy]

8. I've never used semolina

I've always just used plain old King Arthur unbleached bread flour.

Did you get the crank job with the cutters?

If so, then fettucine with pesto is a good thing to start with. You will simply not believe the difference fresh pasta makes!

[NMDemDist2]

11. no, housewolf had a big electric job she wanted to get rid of

I got it

it has every form I've ever heard of and a few I've never seen before

I'm going crank it up this weekend and see how she goes...

[housewolf]

12. Whatever you decide to try first

I hope you love it. You could start with an all-purpose/egg recipe and see how it turns out, and try a semolina recipe later.

I'd start with something easy to get to know the machine a little and work your way up to more complex things.

Have fun!

[NMDemDist2]

13. I have some nice shrimp and Mr. K requested something with that

so I'm make a nice shrimp fetticini I think.....

[sazemisery]

14. And when your tired of making it with wheat you can try...

Quinoa Corn Pasta

Yield: 1 Servings

MMMMM----------------------------HAND---------------
1/2 c Quinoa flour
1/2 c Cornmeal
1/3 c Tapioca flour
1 Egg
1 tb Vegetable oil; optional
2 tb To 3 water; as needed

MMMMM--------------------------ELECTRIC-------------
2/3 c Quinoa flour
2/3 c Cornmeal
1/2 c Tapioca flour
1 Egg
1 tb Vegetable oil; optional
1 tb To 2 water; as needed

It is a very tender pasta but very good. I am looking for recipes using alternative flours if anybody has any. Not that I don't like wheat pasta, just ready for something new.

[eleny]

15. I've used mine to make meatballs

I used the fitting for extruding bagel dough. :D

It saves the hands from having to mix the meatball ingredients.

[NMDemDist2]

16. i don't think I have a bagel thing

but that's a darned good idea!

[eleny]

17. It's the die that's just a large hole

[NMDemDist2]

18. Scrimp Scampi and fetticini

I made the fetticini style noodles, the machine was way cool!!

i whipped up a scrimp scampi with mushrooms and it was great!

I thought the noodles needed salt and were tasteless before cooking but they sucked up the scampi juice/sauce and the texture was great

:woohoo:

next stop raviloi for hubby

any suggestions on fillings??

[NashVegas]

22. Ravioli

Experiment to your heart's content!

I make an artichoke / pistachio ravioli that's a killer with lemon sauce.

[NMDemDist2]

23. recipe plz?? kthxbai n/t

[NashVegas]

24. There Really Isn't One

I cobbed it (the ravioli filling) from one I found online and tinkered with.

http://www.cooking.com/recipes/static/recipe1399.htm

Mostly as is, with exceptions: I cheat and use a small jar of marinated artichoke hearts. Drained, of course, but they have enough moisture that I cut back on the fats. Sautée them a little. Use pistachios (1/2 cup?) instead of leeks.

Once you purée the mix you'll have an idea what you'll need for butter, if you do.

For the sauce,

4 T unsalted butter
1 c cream
1/4 c lemon juice
zest

[NMDemDist2]

25. hey, that's great! two of hubby's favorite foods in one ravioli

he'll love me forever

:rofl:

[NashVegas]

26. I'm Thinking 'Damn, That Would Be Yummy Tonight'

But I've got a roast on the table trying to get closer to room temp before it goes into the oven.

[NMDemDist2]

27. I'm gonna try em this week if I have time and energy after digging up my most recent

faux pas

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=246&topic_id=6527&mesg_id=6527

but I had the local Albertson's bring in some pancetta so I'm thinking I might make some tomato pasta and try this one

PASTA PUTTANESCA

1/8-1/4 cup pancetta, finely diced
3 tablespoons olive oil
5-8 cloves garlic, peeled and minced
1 large can (approx 35oz) whole peeled Italian tomatoes
1 dozen oil-cured black olives, pitted and chopped
3 anchovies, finely mashed (optional)
2 tabelspoons red wine vinegar
a pinch red hot pepper flakes
2 tablespoons each fresh basil and oregano
1/4 cup chopped fresh parsley (save a little for sprinkling)
1 bay leaf
Romano or Parmesan cheese (for sprinkling)
1 lb pasta, cooked according to package directions
salt and pepper, to taste

Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil.

In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges.

Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter.

When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce.

Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings.

Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain.

In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving).

Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation.

Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results.