Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Lardman on November 14, 2013, 14:46
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Look what the nice delivery man just brought. Couldn't help myself... It was 20% off ::)
No more chewy ravioli for me, I did try with a rolling pin but it's very difficult to get the dough thin enough.
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Lovely :) - where from Lardman? :unsure:
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Amaz*n.
I know, I know it's another gadget but I really thought last night either the rolling pin, the worktop or one of my wrists was going to break. :nowink:
I might do a round lasagna tonight - just because I can :lol:
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no no noooo :ohmy:
haven't I explained how small my kitchen is??
Oh for goodness sake...........
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I got one of those last year at the local auction for £3. It was nearly new, I think the previous owner didn't know what to do with it.
Unfortunately, I keep forgetting to get it out of the cupboard!
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I bought one too recently, after continually using someone else's! I love it. Makes the best lasagne! :)
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Huh
Now I would like one too .....
... but will resist as I have t decide where it would live first
Nice though
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I've got one of those - they are brilliant. It's great to make fresh pasta that's different too.
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I've got one of those - they are brilliant. It's great to make fresh pasta that's different too.
Any recipes surbie?
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I add a couple of handfuls of minced fresh herbs to the dough mix for herby speckled tagliatelle, or pureed chilli (though that means very thorough washing of hands!!), or spinach that's been pureed after being wilted and squeezed. The spinach one can crack a bit if it dries out so I usually use it fresh - I might not have got the ratios quite right...
What I haven't got the hang of is feeding the pasta into the machine one side and being able to avoid a tangled mess on the other if I'm on my own. I always need a helper!
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What I haven't got the hang of is feeding the pasta into the machine one side and being able to avoid a tangled mess on the other if I'm on my own. I always need a helper!
Me neither. I tend to work with very small pieces of dough, otherwise it sticks to itself as I roll it out. I love the flavouring ideas, I hadn't thought of doing it. I bet all sorts of things would work. I must give it a go. :)
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What I haven't got the hang of is feeding the pasta into the machine one side and being able to avoid a tangled mess on the other if I'm on my own. I always need a helper!
I just rolled 100g of dough into ribbon about 3ft long by allowing it to fall over the edge of the worktop and just taking up the slack from the end so it forms a U shape. I'm very impressed - I wan't to play with the cutter attachment now ::)
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it looks :)fab
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Now this may sound surprising being as I make everything else from scratch but I really can't be bothered to make my own pasta.
It is probably has something to do with the fact that I am not overly keen on pasta.
I did have one of those gadgets but after the first couple of goes sent it to the charity shop.
I am most impressed with you Mr Lardman, for making your own pasta. Double gold stars for you. :D :D
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I just rolled 100g of dough into ribbon about 3ft long by allowing it to fall over the edge of the worktop and just taking up the slack from the end so it forms a U shape. I'm very impressed - I wan't to play with the cutter attachment now ::)
I'm impressed! You should try the cutter attachment - it's lots of fun - even if you then need a third hand!
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3ft long! You are just showing off now! The best I can manage is about a foot. Although I was just watching them rolling the pasta on Masterchef and they do use far more flour than me, so perhaps that is my problem! :)
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I'm impressed! You should try the cutter attachment - it's lots of fun - even if you then need a third hand!
That's definitely a 3 hand job. Hold the pasta sheet, turn the handle and catch the result, whilst keeping the dogs nose out of it. ::) but I have a container full of tagliatelle for tomorrow.
Now this may sound surprising being as I make everything else from scratch but I really can't be bothered to make my own pasta.
I feel the same way about trying to stuff cannelloni tubes, or trying to get square lasagna sheets to fit in a round dish and I hate to think what they put in the meat ravioli :nowink:
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the secret with these rollers is to start at the largest setting and progressively work down to the thinnest setting, and then slice. Otherwise you'll sprain your wrists from the effort. 8)
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I'm impressed! You should try the cutter attachment - it's lots of fun - even if you then need a third hand!
That's definitely a 3 hand job. Hold the pasta sheet, turn the handle and catch the result, whilst keeping the dogs nose out of it. ::) but I have a container full of tagliatelle for tomorrow.
Now this may sound surprising being as I make everything else from scratch but I really can't be bothered to make my own pasta.
I feel the same way about trying to stuff cannelloni tubes, or trying to get square lasagna sheets to fit in a round dish and I hate to think what they put in the meat ravioli :nowink:
From the one time I was persuaded to buy some 'Artisan' stuffed ravioli I think they put sawdust in them!!! :ohmy:
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or, you could invite Gino Di Campo round :tongue2: :D :nowink:
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The best ever were made by a little Italian lady :) Squash and sage, served in a simple tomato sauce ;)
I asked what the other seasonings were in the stuffing but she said just squash and sage, so I've never managed to get them to taste quite the same :(
Good luck with your fillings, anything is better than sawdust !
Gino Di Camp is only eye candy, other Italian chefs have better recipes - honest ;)
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mum, I wasn't thinking about his cooking... :nowink: :lol:
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He is (http://elektronikforumet.com/forum/images/smilies/smiley_drool.gif)........................
but I don't want ravioli filled with sawdust ::)
perhaps he could just bring the wine :nowink:
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it looks reay neat , ive never had freash pasta , what are the differences ,
chrissie b
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He is (http://elektronikforumet.com/forum/images/smilies/smiley_drool.gif)........................
but I don't want ravioli filled with sawdust ::)
perhaps he could just bring the wine :nowink:
If he's that good looking, then just showing up would work too ;)
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:lol: :lol:
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it looks reay neat , ive never had freash pasta , what are the differences ,
chrissie b
I find the texture nicer, you get softness in a different way to dried. If dried goes over al dente, it has a weird mushiness to it. And, it cooks almost instantly. Much quicker than dried.
The unrolled dough also freezes pretty well, so you can make extra and freeze some for your next meal. :)
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it looks reay neat , ive never had freash pasta , what are the differences ,
There's so little in it in terms of ingredients it would be difficult to notice any taste difference - although I do appreciate real fresh eggs from the garden rather than whatever is in the dry stuff. It cooks better, and doesn't have the stickyness of cheap dried and has more of a crisp than chewy texture.
It was more for the versatility of sheets of flexible pasta I bought the machine though, at over £6/kgs in the supermarket it should pay for itself pretty quickly.
Has anyone tired rolling pasty out with them ?
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No, no, no, no, no.
:ohmy:
Not pastry. That is just wrong. The pastry will stick and squidge and you will need lots of extra flour which will unbalance your pastry and make it heavy. :ohmy:
There is a special tool for the job with pastry...... it is called a rolling pin. ::)
Don't do it. :ohmy:
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Either that or you'll have to live with 6" wide x X ft long pies :lol:
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Either that or you'll have to live with 6" wide x X ft long pies :lol:
I'm looking for the down side to that but it's difficult to find one :lol: :D
MrsBee would have been right about the flaky pastry I was making yesterday far too much fat in it to put in the machine, no so sure about the shortcrust, but then that's easy enough to roll anyway.
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Lardman, ever since I was a child I have rolled pastry between sheets of cling film or a split carrier bag. You don' t have to add any flour, you can roll it really thin, it doesn't stick, you can transfer it easily to the tin by just removing one half of the cling film and peel the other half off when transferred. And, you don't cover your work surface in a mountain of flour that is horrible to remove. :)
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I've bought a large silicone pastry mat - it's the best thing since sliced bread, but I have been putting cling film on top when rolling flaky pastry as the lard gets on the wooden rolling pin.
If you saw what lives on my kitchen worktop you'd know why I don't roll on it ;)
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:lol: :lol:
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Either that or you'll have to live with 6" wide x X ft long pies :lol:
Rhubarb pie anyone :lol: :lol:
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Have you tried it with semolina flour yet,that makes a difference, plus use it in the pasta machine.