The other night I made a pasta with all the ingredients prepared separately and mixed at the end, which was interesting. Also, pan-fried eggplant is pretty good.
Ideas?
my cook & chemist book got a recipe to make translucent ravioli, using agar-agar.
it also says you can cook your pasta with a bit of half-crushed garlic and thyme.
or in stock, which is especially good for cold pasta salads, because cold pasta needs salt for the flavour.
That's a cool idea. I'm not sure if I'd dig clearpasta though.
yeah, bean thread noodles are cool, but I dunno about bean thread ravioli.
I know a family who once fed me top ramen noodles with pasta sauce. I didn't even notice until after I was done eating.
Never again will I eat what a known sorcerer makes for dinner.
My wife made some killer spaghetti last night. Whole wheat noodles, ground turkey with italian seasoning, some chopped green peppers, and store brand pasta sauce. Add a little red pepper flakes and some Paremsan & Romano cheese and you got yourself some good eats.
Sounds delicious, but also pretty standard. I'm looking for really wild shit, like...
I wonder what would happen if I boiled the noodles in ginger tea?
boil them in red wine
I make a ginger-sesame chicken pasta dish my kids really love. I score a chunk of peeled ginger and put it in with my pasta while it is boiling.
The sauce is 3 cups teriyaki, 1/4 cup ginger, 1 tsp sesame oil, 1/8 cup sesame seeds. Use half to cover your chicken with before you bake it. Toss cooked pasta in the rest and serve w/ the chicken and salad.
sounds like you better use noodles instead of spaghetti for that dish?
I use either whole grain fettucine or bow-tie
That's just plain kinky.
I like bowties.
i dont, because either the middle doesn't get completely done, or the outsides get done too much.
at least that's what i imagine, in fact i haven't made them in years.
my favourite pasta shapes are either fusilli (helix/spiral shaped) or spaghetti. kinda depends on the type of sauce i have. fusilli has the advantage of having a huge surface area for sauce to stick to, yet is still chunky enough to allow to mix properly with any larger bits in the sauce.
and spaghetti is good for carbonara or sourcream-tuna-onion-capers-wine-pepper sauce.
Sounds delicious. Bowties don't really have that problem, you get slightly soft edges and more toothsome centres, which I enjoy the difference in texture personally.
Quote from: triple zero on February 15, 2008, 12:36:41 AM
i dont, because either the middle doesn't get completely done, or the outsides get done too much.
at least that's what i imagine, in fact i haven't made them in years.
my favourite pasta shapes are either fusilli (helix/spiral shaped) or spaghetti. kinda depends on the type of sauce i have. fusilli has the advantage of having a huge surface area for sauce to stick to, yet is still chunky enough to allow to mix properly with any larger bits in the sauce.
and spaghetti is good for carbonara or sourcream-tuna-onion-capers-wine-pepper sauce.
Uh, plz to be posting recipe...?
I like fusilli because it's easier to get on my fork. Whenever I eat spaghetti or linguine or any variation on those stringy noodles, I end up making a big mess no matter how hard I try, and there is lots of slurping involved. Dignified ladies don't slurp their pasta! :argh!:
the trick is to stop pretending you're italian and break the spaghetti a littlebit :-P
either way, the recipe is probably the easiest thing ever, it's pretty much what you think it is.
- cut up some onions
- fry them a bit in olive oil until they're translucent
- add tuna from a can (preferably the ones in oil, but without the oil)
- fry a bit more
- add sour cream (actually i use "creme fraiche" which is slightly thicker, not liquid)
- add fresh ground black pepper, also salt to taste,
- add some white wine (though i found red wine works just as well, except that it gives the sauce a funny colour)
- finally add the capers, stir until they are warm too
serve with .. spaghetti, or fusilli
I dunno if this is reallty "different", so I'll just list the ingredients:
Anchovies
red pepper flakes
black olives
baby spinach
white wine
If you want how I put it together, just ask.
anchovies + black olives + red pepper = WIN!
but it also needs a shitload of garlic?
at least that's what i did, and also a bit of concentrated tomato puree and .. something or other, i forgot. it was awesome, anyway.
ETA: if you do anything special to put it together, i'm asking, otherwise i think i can figure it out :)
Damn. I forgot the shitload of garlic. Good catch.
I wouldn't do tomato paste, but I'd add a few halved cherry tomatoes at the end.
Basically, melt the anchovies in the pan (low heat) with oil and red pepper flakes, add olives, garlic & spinach, raise heat, add wine, reduce, add tomatoes & pasta, turn off heat, combine, add parmesean.
My favorite type of pasta is capellini.
I also really like soba noodles, but that isn't really pasta. :oops:
I wonder if there would be anyway to use pasta as a sweet dish?
I've heard of chocolate flavored pasta, but I'd imagine the flavor of the cocoa powder wouldn't be able to stand up to stronger sauces.
Also, squid ink pasta is cool. It would be nice to serve it minimalistically, maybe on a white plate with only some olive oil, garlic, and fresh basil flowers...
Does anyone here have experience making their own noodles? I did it a few times when I was younger and it sucked.
a littlebit. just look for recipes online, it's in fact very easy.
and if you use egg with the flour, you don't need the special "farina de semola di grano duro" flour. it also tastes better, IMO.
it's all a factor of the combination of the starch (which will absorb the water when cooked) and gluten (which provide the elastic strength), the two main ingredients in pasta. egg also provides additional elasticity when it's cooked.
basically you just mix flour, egg, water and salt. if it looks right, you got the proportions right, otherwise add more of something or other.
it's also important to kneed the dough for some time before you continue. the kneeding will "activate" the gluten (the long stringy molecules will form an elastic network). you know it's right when you can take a little ball and pull it between your thumb and fingers into a little translucent sheet. but don't overdo it, that's enough.
after that you kinda need a pasta machine, cause you need to roll/press the dough into large thin sheets, sprinkle some flour on it, let it rest/dry for 20-30 minutes (again for the gluten, but not too long because of the egg), and use the machine again to cut the sheets into small thin tagliatelle/spaghetti-like strips.
i suppose you could also do it with a dough-roller, a long knife and a ruler, but i never tried it.
or if you wanna make lasagna, you dont need to cut it. but i don't really like lasagna (oh it's good but i rather have spaghetti) so i dunno how that turns out.
You can di it without a machine... just use a heavily floured surface and roll the dough very thin, then cut into strips with a knife and hang them over a dowel to dry slightly before you cook them.
Quote from: Dr. Felix Mackay on February 16, 2008, 04:30:47 AM
Does anyone here have experience making their own noodles? I did it a few times when I was younger and it sucked.
somewhere on here is a thread w/ a recipe that ECH (i think) gave me a recipe for pasta.
i'll look for it.
it worked good for me.