The Princess makes pasta
annie1992
8 years ago
OK, so we broke my last pasta machine. It was a cheap one from Bed, Bath and Beyond which just fell apart and so I broke down and bought a good one, an Atlas. Not top of the line, but a lot better than BB&B!
I also bought a ravioli "press".....
The Princess went to work making the pasta dough. I finally told her she's gonna have to get in there with her hands to mix it well enough, so she did.
We ran the dough through the pasta machine on "0" a couple of times, then started making it thinner. We got to "6" before she decided it was thin enough and put it onto the press. Half was filled with ricotta and the other half with a mix of ricotta and roasted cherry tomatoes with onion, garlic and basil. Yummy by itself and yummy in ravioli!
Making pasta is messy business, but the pasta dough is well floured and didn't stick in the rollers, LOL. And close my cupboard doors. Sheesh.
Roll over the form and it cuts and seals the ravioli, then just cut them apart and you're good to go, or at least good enough to let them dry a little before cooking.
Somehow, I didn't get a picture of the ravioli after it was cooked, but it all got eaten promptly. I even made sauce, and I'm not Italian at all, but I had fresh tomatoes and fresh basil and fresh garlic and it turned out OK. At least everyone ate it except the Princess and I, who had our pasta with a sprinkle of parmesan and a little butter because she doesn't like sauce either. We had fresh green beans from the garden, pasta, garlic bread, meatballs. Nope, no pictures of that either, but you can see a purple bowl on the counter in one of those pictures, that is the meat mixture for Mama's Meatballs, which I made while the Princess was making ravioli.
I wonder what she'll want to make next, she thinks I have the best kitchen "toys" and she wants to use 'em all!
Annie
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grandmamary_ga
8 years agoRelated Discussions
Making and canning pasta sauce question
Comments (6)The nchfp recommendation is 2 Tablespoons of lemon juice per quart. So right there you haven't acidified enough. Also, something with this many low acid ingredients would typically be a pressure canning recipe, Did you use a specific recipe? I hate to say it, but I would dump the jars....See MoreHow far ahead can I make a seafood pasta salad?
Comments (16)No need to apologize, sands. I totally knew that you were referring to your own facetious comment, not mine. My reading skills are much more advanced than my cooking skills, I promise. :) But thank you for being concerned that you not hurt feelings unintentionally. The nature of the internet is such that it can really cause some awful misunderstandings... Linda, what you're saying certainly makes sense *in theory*. I guess what I'm saying, though, is that I haven't found it to make a significant difference *in practice*. For instance, is there ever liquid in the bottom of the bowl of leftover tuna/chicken salad? Yep. If there's a good bit, I drain it off; if just a little, I mix it in. Either way, I've never thought it tasted waterlogged or that the texture was compromised. Another example is our very favorite pasta salad. No seafood in that one. Just pasta, raw veggies (including most of the ones you listed above, like cucumbers and tomatoes and onions), seasonings and an Italian dressing-style marinade. The original recipe calls for it to be refrigerated for 24 hours before serving. I actually like to hold it for 48 hours, because that's when the flavor is at its' peak. In theory, it should be so mushy and watery by then that nobody would want it. In practice, it actually holds up well for another day or two before the texture of the vegetables finally starts to deteriorate. Maybe y'all are more sensitive to the watery thing than we are. Maybe every pasta salad is different in this respect. Whatever the case, I'm gonna stick to my method this time, guys. lol But I do want to add that it's a pleasure to have a (civil) debate with people who are so knowledgeable and experienced. In the short time I've been hanging around this forum, I've learned an incredible amount. Thanks for sharing! sm...See MoreKAW - my 13 year old makes homemade pasta
Comments (14)True, Debrak! Even within the cult of drawers there are doctrinal differences. I will encourage my children to be flexible and open-minded since we are in the "bullet-proof" counters denomination but accepting of "patina"-ists. And maybe, with time, and beautiful, well nurtured grandchildren involved, I could be respectful of an alternative flooring lifestyle....See MoreThe Monkey Princess makes pasta and pies
Comments (13)Here is the recipe I used, Ellen. It came from Taste of Home and I used King Arthur Flour Baking Mix, not the flour, but the biscuit/baking kind of mix. Gluten Free Apple Pie Donuts Taste of Home 2 cups gluten-free biscuit/baking mix 3/4 cup sugar 1 package (1/4 ounce) quick-rise yeast 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon apple pie spice 1/4 teaspoon ground cinnamon 1/8 teaspoon baking soda 1/2 cup warm water (110° to 115°) 6 tablespoons butter, melted 1/4 cup unsweetened applesauce, room temperature 1 tablespoon vanilla extract GLAZE: 1 cup apple cider or juice 1 tablespoon butter, softened 2/3 to 3/4 cup confectioners' sugar Directions 1. In a large bowl, mix the first eight ingredients. In another bowl, whisk the water, butter, applesauce and vanilla until blended. Add to the dry ingredients; stir until blended. Cover and let rest for 10 minutes. 2. Cut a small hole in the corner of a food-safe plastic bag; fill with batter. Pipe into a 6-cavity doughnut pan coated with cooking spray, filling cavities three-fourths full. 3. Bake at 325° for 11-14 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. Repeat with remaining batter. 4. For glaze, in a small saucepan, bring apple cider to a boil; cook until liquid is reduced to 3 tablespoons. Transfer to a small bowl; stir in butter until melted. Stir in enough confectioners' sugar to reach glaze consistency. Dip each doughnut halfway, allowing excess to drip off. Place on wire rack; let stand until set. Yield: 10 doughnuts. Annie...See Moreannie1992
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