Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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Postby nyj0r on Mon Jan 09, 2006 4:07 pm

Self made pasta dough

:worship: its the best pasta!!

serves 5 hungrrry pirrrates

-500g(~1lb) soft wheat flour (this isn't the standard flour)
-5 eggs (hardcore vegeterians can use a glass of mineral water, I don't know if it works with beer, but I don't think so....)
-add salt only after cooking!!

-Pour the flour and the eggs into a big bowl. Do not use eggs straight from th fridge! Yarr!
-Knead the mixtures with your hands, untill its completely homogenous
and consistent.
-If the mixture is too dry add some water, if it's too soft add some flour.

A good dough should never stick to your fingers

-Put the dough on a lightly floured table.
-Cut the dough in slices. (1cm each!)

Attention:The dough dries fast. if the dough dry, you have to cook the
pasta longer.

-Now take one of the slices and a rolling pin and roll on the dough untill it's 2mm (0,06inch.....) thin

Real Pirrrates use pasta machines, this is much easier!
With a pasta machine you can make lasagne, fettucini and spaghetti.

Farfalle: ("butterfly pasta")

-Cut the dough in rectangles (~one by two inches)
-Squeeze it together in the middle of the long side to give it the shape of a butterfly. glue it with water when nececarry!
-Cook the pasta for 3-5 minutes. The water has to boil!!

How long it has to cook depends on the thickness of the dough.

-cut the pasta into bigger rectangles and fill them with some filling (I have a good recipe somewhere)
-Cook them ~5 minutes.

Please let me know if you liked these pasta!
:worship: :fsm_touching:
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Postby Dr. Otis Lansa on Mon Jan 09, 2006 5:09 pm

WooHoo! Glad to see some actual pasta recipes getting posted! I'm a sauce expert, but my pastamaking pretty much stops and starts at perogies.

One question... is it possible to use a meat grinder to extrude pasta? I have a new one I'm itching to try. I think the resulting noodles would be pretty thick, but I'm sure I can find different screens.

Thanks nyj0r!
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Postby Alpaca on Mon Jan 09, 2006 6:52 pm

My concern with the meat grinder is that due to the multiple strands that would be produced at once, as they come out, they'd seem to get tangled up (and stuck together) pretty quickly.
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Postby Dr. Otis Lansa on Mon Jan 30, 2006 12:42 pm

BTW, will this fresh pasta recipe work for lasagna? Gonna crank out a batch (literally) soon.
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Postby Robbie the Pirate on Mon Mar 27, 2006 10:01 pm

I guess Im not the greatest cook. I spent hours trying to figure it out but to no avail. :cry:

Worship! Worship! Worship! Worship! Worship!
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Postby His Worshipper on Thu Apr 20, 2006 1:55 pm

Yum Yum!
I bet FLUFFY BUNNNYS OF DOOM! could make better tho....
:worship: the FSM!
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Postby Richard A Montague. on Fri May 12, 2006 8:20 pm

Mmm, sounds delicious.
Ive gotta try it some time. Thanks!
:worship: :fsm_float:

:worship: :fsm_float:

:shellfish: CRAB!
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Postby mepper on Fri May 12, 2006 11:52 pm

do pasta machines hame a setting for vermicelli/angel hair? i like THIN spaghetti..not that thick stuff
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Postby midgit_in_pirate_regalia on Fri Aug 04, 2006 9:37 pm

<do pasta machines hame a setting for vermicelli/angel hair? i like THIN spaghetti..not that thick stuff>

Depends upon the machine. I have your basic Imperia roller-type machine, and while the base model only rolls wide, flat pasta (lasagna), it comes with a fettucini/trenette attachment, I have a spaghetti attachment (yep: makes round noodles), and I know there's an angel hair attachment. Don't know about vermicelli.

As far as the thinness of the sheets is concerned, my rollers get it thin enough that I can read print through it.

One thing to remember, kiddles: ALWAYS LET THE EGGS COME TO ROOM TEMP BEFORE STARTING! Can't stress this enough. Working the dough is a bitch, otherwise.

'Afore ye be criticizin' a man, walk a mile in his shoes: that way, when ye DO criticize him, ye'll be a mile away, and ye'll have his shoes...
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