...with the sweet aroma of Sautéed Garlic!!! Fettuccine Aglio, Olio e Peperoncino!! Have been on a kick, making fresh pasta in the middle of the nights this week, and making myself fat.
Discovered Pecorino Ramano. It's a real toss up as to if I like it more with this than Pamigiano-Reggiano, but I'm leaning towards the Pecorino when I make it with Garlic, and the Parm when I do just the pepper flakes, oil, and pasta.
John "JR"
Minnesota/ United States of America
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Spinaker, recipes from a book I bought a while back. My favorite, so far, is 00 and semolina (supposed to be durum, but I can't find it locally so tried this and it is great) a bunch of egg yolks, and a little olive oil and water.
Have an Atlas sheeter that I use for rolling out and cutting. I need practice cutting shapes with my hand held cutters. In other words, I have half a batch of scraps in the freezer, but I'm sure they will taste wonderful.
Sounds like a delicious pastime!
Some of th' best food I've EVER eaten in my life was when I was stationed in Sicily in '86.
30+ years ago, and jus' recallin' it is makin' my mouth water uncontrollably!
Last edited by Mr. Bones; March 24, 2017, 04:18 PM.
I am learning this "art", and it is delicious!! I imagine I would have a very hard time leaving Italy, if I ever go. The recipes in this book look heavenly!!!
Mr. Bones on my honeymoon we went to Amalfi. One of the best meals I've EVER eaten was a simple pasta w in season fava beans and olive oil. UN-freaking-Believable
Yes, I agree, although that recommendation came from a different book. I can't eat the Peccorino straight, like I do the Parm though. It seems saltier to me. The parm is lemony, and adds a lemon pepper flavor with just the red flakes.
I'm also going to recommend this one. Each is complete in their own right, however each also has something the other doesn't. For example, the first one delved way more in depth on flour, and included recommended thickness for each pasta, considering it's final use. The second one is the one that recommended the Ramano, and offers tips and tricks (like to help insure your eggs don't curdle in a cobanarra). It is more of a start at the beginning and the recipes take progressively more skill type thing, each building on the last. There are more recipes for store bought died pasta in the second one. Easily adapted to fresh I believe.
Anyway, I may have gone over board on the books to learn this, but am a firm believer that no one teaches you everything they know, and it's best to reach out to different sources of learning. These were both excellent purchases.
​​​​​@Mr. Bones
Last edited by TheCountofQ; March 23, 2017, 05:49 PM.
Reason: Correcting swypos, add tag.
I never tire of the smell of smoked beef and pork. Welcome and we'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa
Discovered Pecorino Ramano. It's a real toss up as to if I like it more with this than Pamigiano-Reggiano, but I'm leaning towards the Pecorino when I make it with Garlic, and the Parm when I do just the pepper flakes, oil, and pasta.
Fresh pasta is just the best thing ever. I know you are "supposed" to use lower protein flour for pasta but I get great results from AP. I did a taste test between AP and 00 semolina and my guests couldn't tell a difference. If you over kneed the AP dough, it gets a bit chewier but I also like pasta with a bit of bite to it.
I have felt guilty for years for preferring Pecorino to Parmgiano. I imagine Mario Batali standing over me and shaking his finger. It's cheaper, just as flavorful and saltier. Salt is pretty much my favorite food so Pecorino it is!
I've done both myself. That 00 is easier to knead & roll, with my limited experience. With the semolina, it still had some chew. Enough I could roll it a bit thinner to get the best finished result. Without semolina, it was almost TOO silky. I had to roll it thicker. Am learning though. No expert.
I thought I would chime in once more about one of my favourite recipes...Pasta Carbonara! It is pretty mainstream now, so I am sure most of you have tried it, but it's the bomb! Eggs, bacon, parmesan. What's not to like! My dad always told me it was invented by charcoal makers who would go out into the woods for a month at a time. The ingredients in the dish were easy to keep, thus a dish was born! But don't quote me on that, as with alot of regional dishes, everyone has their own theory of origin! I've always felt this recipe was true to the original. No cream!
"Snek, I think this is the beginning of a beautiful friendship."
I have not tried the egg sauces yet, though they are on my short list. The recipes are a bit past the middle of the book that builds on each recipe progressively. Not that I think I couldn't pull it off now, but am really more focused on how changes in the pasta recipes themselves change the final texture. There is a specific texture I am after (or at least to be able to achieve for some dishes), that I think is going to end up being no egg at all.
Whole Foods often have very nice whole slabs of bacon that I occasionally splurge on, but recently they have only had the pork bellies in the case, and lack of space and slight mis-trust of my older fridge's consistency keeps me from attempting to cure my own. When they appear again,...
An interesting revelation in one of these books (many here probably already know), is that protein in egg whites begin to coagulate at 150*, while egg yolks at 158*, while a whole egg sets at 165*. I imagine I'll have my infrared thermometer out when I get around to attempting the Carbonara.
Fettuccine Aglio, Olio e Peperoncino!! Have been on a kick, making fresh pasta in the middle of the nights this week, and making myself fat.
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