recipe help

[5pintshefound]

ok, so this isnt a 'mature' type question... but, from christmas, i remember there are quite a few 'chefs' out there in lit-world... i need some help... my MIL bought me a pasta machine when she came to visit. its one of the metal kinds. its got a small recipe book in it, with 1 recipe for spaghetti noodles. what im looking for is a recipe for dough to make a garlic or herbed variety. im not good at guessing amounts in baking/cooking, so, i need some help, ive done some searches {google, and recipe.com} and cant find hardly anything at all. anyway.. help would be great

~5PHF

 

[Guest]

 

[5pintshefound]

thanks! everythings going ok.. am LOVING cuba! its beautiful here! ill pass on any good info if you want!

~5PHF

 

[Guest]

 

[5pintshefound]

absolutely beautiful ! we got here them iddle of dec, and ive worn shorts almost every single day. its been running mid 80s to low 90s.. humiditys been a little rough but nothing to bad... the only really bad thing? the bugs! we have mosquitoes and noseeums that come out at night, and seriously them damn noseeums leave the nastiest bites! other than that its wonderful. this was the first i had ever been out of the states, and coming to the carribean, ... well.. its a photographers dream! ive shot over 5000 shots since we got here. {beleive me.. it takes up a TON of memory! LOL} the wild life is amazing... and its a great place for my kids... {i have a 6 yo and a 2 yo} and there is so much for the kids too! {ok, so i guess i shouldnt rant about it lol}

if ya ever wanna chat, im on both aim and yahoo messangers.....

~5PHF

 

[darling05]

epicurious.com - it's amazing!

 

[M's girl]

Do I understand it correctly you want to insert garlic / herbs into the dough to make the pasta?

 

[5pintshefound]

yup thats about it... when the big pasta maker came out, what, 5 years ago? i was watching the info mercial about it {at that point it was like $200 for it} and they shows an herbed garlic noodle... also, ive had some egg noodles that had the same sort of flavors, and i would like to know how to make it...



incidentally, www.epicurious.com didnt come up with any recipes for pasta dough.

 

[M's girl]

Okay, I would have to look further too then. I have a pasta machine and lots (I mean lots!) of cookbooks, many of them Italian, but I could not find anything in them on adding herbs into the dough. Colouring (thus enhancing the flavor a bit that way) pasta with spinach or ink from squid is common but also with the spinach the leaves do not go in the dough....

If I come up with anything else I will let you know...

 

[5pintshefound]

thanks so much! -- i dont have many recipe books, and we have a very limited library here... the internet for once, isnt being very helpful {or i cant come up with the right search phrase} anyway.. thanks again!

~5PHF

 

[Straight-8]

Basic pasta is 3/4 C flour to 1 large egg - pinch of salt (multiply by amount of pasta you want to end up with). I sometimes find that a little dry. If you are planning to use it only as fresh pasta you can get away with closer to 2/3 C flour. To make garlic or herb simply add about 1/4 - 1/2 tsp garlic powder or whatever herbs you want to the 3/4 C of flour. The herbs have to be very finely ground. Adjust to your taste.

 

[5pintshefound]

excellent....

how long do i cook the pasta for !? do i have to dry it at all??


~5PHF

 

[RogueLurker]

excellent....

how long do i cook the pasta for !? do i have to dry it at all??


~5PHF

Allrecipes.com is another site that's useful for recipes ... I always read all the reviews for tips before I make anything from it and adjust somethings for my own personal tastes.

It also has a pretty good search feature that you can list key ingredients that you want or don't want for when you've got a fridge full of odds and ends and no idea of what you want to make for dinner.

According to the recipe below:

"Allow pasta to dry for one hour prior to cooking.
Cook in a large pot of boiling water until al dente. This should take only a 3 to 5 minutes, depending on the thickness of the pasta. "

basil fettuccine

 

[Straight-8]

excellent....

how long do i cook the pasta for !? do i have to dry it at all??


~5PHF

Rogue lurker is probably about right. I'm more of a 'how it looks, feels and tastes' kind of cook.
1) It doesn't really need to dry at all. If you've kneeded it properly it won't stick. But the wetter you make the pasta the more likely it is to stick so you might want to let it dry a bit if you are at all on the moist side. If you're worried about it sticking, a little olive oil in the water seems to help (before you put the pasta in). Stir the pasta into the water (a pasta spoon is perfect for this) and the odd time while it is boiling.
2) I don't really time it. It is a bit like gnocci - if it floats to the surface it's done. It should only take a few minutes (definitely less than 5). As soon as it floats pull out a noodle or two and try them. Then drain it, and get the sauce on it fast (otherwise definitely will stick). Pesto is great but this pasta is so good all it needs for a sauce is some excellent olive oil and a little parmesan - I like to chop up a couple of anchovies too - maybe a little fresh basil ...