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How'd you make the noodles? Seems like a PITA but my favorite Italian place makes their own pasta so it could be worthwhile.rockchops wrote:fuckin spaghett. homemade everything except for the parmesan. Delicious.
I’ve done it a bunch of times. It is a bit of a pain but it’s also rewarding. I like to cooktroyguitar wrote:How'd you make the noodles? Seems like a PITA but my favorite Italian place makes their own pasta so it could be worthwhile.rockchops wrote:fuckin spaghett. homemade everything except for the parmesan. Delicious.
egg, flour, gluten, water , but we actually put it through our meat grinder without the blade to make the noodles, since it's just a screw it pushed the dough through the die and made spaghett.troyguitar wrote:How'd you make the noodles? Seems like a PITA but my favorite Italian place makes their own pasta so it could be worthwhile.rockchops wrote:fuckin spaghett. homemade everything except for the parmesan. Delicious.
Ahhh you already own a tool to do it, that makes sense. I'd be doing one noodle at a time by hand if I did it.rockchops wrote:egg, flour, gluten, water , but we actually put it through our meat grinder without the blade to make the noodles, since it's just a screw it pushed the dough through the die and made spaghett.troyguitar wrote:How'd you make the noodles? Seems like a PITA but my favorite Italian place makes their own pasta so it could be worthwhile.
:ohhellno:troyguitar wrote:Ahhh you already own a tool to do it, that makes sense. I'd be doing one noodle at a time by hand if I did it.rockchops wrote:egg, flour, gluten, water , but we actually put it through our meat grinder without the blade to make the noodles, since it's just a screw it pushed the dough through the die and made spaghett.
we've done that too but never really been able to cut it thin enough for spaghetti. Old school rolling pin and a knife, but it's thick.troyguitar wrote:Ahhh you already own a tool to do it, that makes sense. I'd be doing one noodle at a time by hand if I did it.rockchops wrote:egg, flour, gluten, water , but we actually put it through our meat grinder without the blade to make the noodles, since it's just a screw it pushed the dough through the die and made spaghett.
Good idea to use therockchops wrote: ↑Sat Feb 17, 2018 9:20 pmegg, flour, gluten, water , but we actually put it through our meat grinder without the blade to make the noodles, since it's just a screw it pushed the dough through the die and made spaghett.troyguitar wrote:How'd you make the noodles? Seems like a PITA but my favorite Italian place makes their own pasta so it could be worthwhile.
grinder without the blade. So you're just extruding the dough then. 
Our kitchen aid has an attachment, makes it pretty easy.wap wrote:Good idea to use the
We have one of those, too. Will have to try that some day.Calvinball wrote: ↑Sat Feb 17, 2018 10:08 pmOur kitchen aid has an attachment, makes it pretty easy.wap wrote:
Good idea to use the
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It’s easy to do, but I takes some effort to get it right where you want. It typically made thicker pasta than we wanted when I first started using it.wap wrote:We have one of those, too. Will have to try that some day.Calvinball wrote: ↑Sat Feb 17, 2018 10:08 pm Our kitchen aid has an attachment, makes it pretty easy.
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next level on that? ADD A GUINNESS bottle to the mix. It makes a fantastic stew. No other liquid needed.
So how do you make it thinner than the holes?Calvinball wrote: ↑Sun Feb 18, 2018 1:16 amIt’s easy to do, but I takes some effort to get it right where you want. It typically made thicker pasta than we wanted when I first started using it.wap wrote:
We have one of those, too. Will have to try that some day.
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I haven’t made it in a while, but I just had to roll it thinner before running it through.wap wrote:So how do you make it thinner than the holes?Calvinball wrote: ↑Sun Feb 18, 2018 1:16 am It’s easy to do, but I takes some effort to get it right where you want. It typically made thicker pasta than we wanted when I first started using it.
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Don't the purple potatoes cost mire than normal potatoes and taste no differently?troyguitar wrote: ↑Sun Feb 18, 2018 11:51 amBefore or after cooking? I don't add water, but I do add ~12 oz of red wine at the beginning to end up with a decent amount ofby the end.
The little potatoes cost more (per weight) than regular size ones, but the purple little ones cost the same as the other little ones. The only reason I buy them for this dish is to not have to spend time cutting up regular size stuff.KYGTIGuy wrote: ↑Sun Feb 18, 2018 12:22 pmDon't the purple potatoes cost mire than normal potatoes and taste no differently?troyguitar wrote: ↑Sun Feb 18, 2018 11:51 am
Before or after cooking? I don't add water, but I do add ~12 oz of red wine at the beginning to end up with a decent amount of
at the beginning. google up the recipetroyguitar wrote: ↑Sun Feb 18, 2018 11:51 amBefore or after cooking? I don't add water, but I do add ~12 oz of red wine at the beginning to end up with a decent amount of
our holes are pretty tight, straight out of the dye.wap wrote:So how do you make it thinner than the holes?Calvinball wrote: ↑Sun Feb 18, 2018 1:16 am It’s easy to do, but I takes some effort to get it right where you want. It typically made thicker pasta than we wanted when I first started using it.
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move, I did not have salad dressing as the finishing touch to my lunch yesterday and today, so I used some left over Chick Fil A dipping sauce from a platter we had earlier in the week.
Do you even crockpotstripethree wrote: ↑Fri Feb 23, 2018 3:02 pm Stay safe out there fam while you're cooking dem ribs.
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