Text 5251, 82 rader
Skriven 2010-12-25 06:06:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Pasta
=============
-=> Nancy Backus wrote to Dave Drum <=-

 DD> Pasta is a simple thing. Flour, oil and water. Or flour and eggs.
 DD> Sometimes with a pinch of salt and maybe with herbs or something else
 DD> added. I've made Mario's pasta ... and it's often messy to make, but,
 DD> it's good stuff and has a *very* short ingredients list (even if I add
 DD> some salt and maybe oregano or basil (or both)). I have not made the

 NB> That may be... for a cook... ;)   We were talking about a freshman
 NB> college student, who'd had no experience in making pasta from
 NB> scratch... and little enough in cooking for himself...  :)
 
Odd thing - the only copy of this message I have seen is the one here at
Sean's. I didn't get it in my packet from Holodeck, although you posted it
there. And I didn't see it in the packets from Doc's or FidoTel. Go figger.
Anyway .... 

The point I was making is that it is hard to screw up pasta making - even for a
manufacturer who is sometimes looking to cut corners and lessen costs of
manufacture. I mean, flour, oil, water and a bit of salt is hard to flub, one
would think.

I've only made pasta a couple times. Just to prove I could do it and to see
what all the fuss was about. HUMPF! I buy my pasta at the store, like nearly
everyone else. Mostly because it is as good as I can make and just a whole lot
less fuss.

I do make (or used to) egg noodles for chicken and noodles or chicken and
dumplings (same basic recipe). But, the recipe is quite close to Mario's pasta
recipe ... go figger.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Egg Noodles
 Categories: Five, Eggs, Pasta
      Yield: 4 servings

      4 lg Eggs; beaten well
      3 c  Flour; or more, as needed
        pn Salt

  Beat the eggs well with a pinch of salt. Add flour, as
  much as is needed to make a stiff, smooth dough.

  Roll out the dough to about 1/8" thick for noodle or 1/4"
  (or more) for dumplings.

  If making noodles you may cut the dough into ribbons on
  the cutting board. Or, as I usually do, flour the dough
  well and roll it up before cutting the noodles. The rolls
  can then be shaken out and put into the pot or popped
  into a container and frozen for future reference.
  
  If making dumplings roll out the dough to 1/4" (or more)
  thickness and cut squares or rectangles of whatever size
  you would like. These may be added to the cooking pot
  straight away or put into a container and frozen for later
  use.

  This recipe, which I learned from my Grandmother, expands
  or contracts as needed. The general rule of thumb is one
  large or jumbo egg for each serving/person and as much
  flour as can be worked into the beaten egg. Salt is up to
  each individual maker - I use a generous pinch, others
  may use more. But, you need some salt.

  Uncle Dirty Dave's Kitchen

MMMMM
 
ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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