Results 1 to 17 of 17

Thread: hand-pulled pasta

  1. #1
    Mustapha Crapp Guest

    Default Re: hand-pulled pasta


    "Aussie" <[email protected]> wrote in message
    news:[email protected] 5...
    > "Tom Del Rosso" <[email protected]> wrote in
    > news:c5adneRMF8nUrkLRnZ2dnUVZ_tKd[email protected] :
    >
    >>
    >> [I posted this a month ago, but didn't see any response.]
    >>
    >>
    >> In the 80's a UHF station in New York carried some RAI shows, including
    >> Bugialli's cooking show in Italian. Once he did hand-pulled pasta
    >> starting
    >> with eggs beaten in a flour well. The only references I find for this
    >> technique are Chinese style, but they use water instead of eggs.
    >>
    >> What is there to know about this method when using eggs?
    >>

    >
    >
    >
    > Give it a try, and let us know the result.


    You're - sorry - "YOUR" the resident expert in pulling small things with
    your hand, why don't YOU give it a try?



  2. #2
    Tom Del Rosso Guest

    Default hand-pulled pasta


    [I posted this a month ago, but didn't see any response.]


    In the 80's a UHF station in New York carried some RAI shows, including
    Bugialli's cooking show in Italian. Once he did hand-pulled pasta starting
    with eggs beaten in a flour well. The only references I find for this
    technique are Chinese style, but they use water instead of eggs.

    What is there to know about this method when using eggs?

    Thanks.


    --

    Reply in group, but if emailing add one more
    zero, and remove the last word.



  3. #3
    Julie Bove Guest

    Default Re: hand-pulled pasta


    "Tom Del Rosso" <[email protected]> wrote in message
    news:[email protected] ...
    >
    > [I posted this a month ago, but didn't see any response.]
    >
    >
    > In the 80's a UHF station in New York carried some RAI shows, including
    > Bugialli's cooking show in Italian. Once he did hand-pulled pasta
    > starting
    > with eggs beaten in a flour well. The only references I find for this
    > technique are Chinese style, but they use water instead of eggs.
    >
    > What is there to know about this method when using eggs?
    >
    > Thanks.


    I saw your post but don't have the answer. I have made pasta by hand using
    eggs, but rolled it out. Didn't pull it.



  4. #4
    Aussie Guest

    Default Re: hand-pulled pasta

    "Tom Del Rosso" <[email protected]> wrote in
    news:[email protected] :

    >
    > [I posted this a month ago, but didn't see any response.]
    >
    >
    > In the 80's a UHF station in New York carried some RAI shows, including
    > Bugialli's cooking show in Italian. Once he did hand-pulled pasta starting
    > with eggs beaten in a flour well. The only references I find for this
    > technique are Chinese style, but they use water instead of eggs.
    >
    > What is there to know about this method when using eggs?
    >




    Give it a try, and let us know the result.




    --
    Peter Lucas
    Hobart
    Tasmania


    On the seventh day God rested.
    But on the 8th day the Gates of Hell were opened
    and God brought forth the Airborne Infantry.
    And the Devil stood at attention.

  5. #5
    Giusi Guest

    Default Re: hand-pulled pasta


    "Tom Del Rosso" <[email protected]> ha scritto nel messaggio

    > In the 80's a UHF station in New York carried some RAI shows, including>
    > Bugialli's cooking show in Italian. Once he did hand-pulled pasta
    > starting> with eggs beaten in a flour well. The only references I find
    > for this> technique are Chinese style, but they use water instead of eggs.
    >
    > What is there to know about this method when using eggs?


    While it is something I have no knowledge of, I do know the difference
    between egg and hot water pastas, and if anything, the egg is more elastic
    than the water. If you can do the one, you can probably do the other, but I
    know no one who can.



  6. #6
    ViLco Guest

    Default Re: hand-pulled pasta

    Il 14/11/2010 01:47, Tom Del Rosso ha scritto:

    > [I posted this a month ago, but didn't see any response.]
    >
    >
    > In the 80's a UHF station in New York carried some RAI shows, including
    > Bugialli's cooking show in Italian. Once he did hand-pulled pasta starting
    > with eggs beaten in a flour well. The only references I find for this
    > technique are Chinese style, but they use water instead of eggs.
    >
    > What is there to know about this method when using eggs?


    What do you mean with "pulled" exactly? Kind of pinch away pieces of
    dough, as in "pizzicotti"? They can be both sweet or savory, tey
    googling them out.
    BTW, starting the dough by beating eggs in a flour well is the
    traditional way to make sfoglia here in Emilia, but that gets rolled.
    --
    Vilco
    And the Family Stone
    So che faccio il tuo gioco rispondendo a questo post

  7. #7
    ViLco Guest

    Default Re: hand-pulled pasta

    Il 14/11/2010 08:05, Giusi ha scritto:

    >> What is there to know about this method when using eggs?


    > While it is something I have no knowledge of, I do know the difference
    > between egg and hot water pastas, and if anything, the egg is more elastic
    > than the water. If you can do the one, you can probably do the other, but I
    > know no one who can.


    I never tried with water pasta, I always use eggs and tender wheat
    flour. In my mind, water pasta should be the one made with semola di
    grano duro, a bronze trafila and slow driyng.
    --
    Vilco
    And the Family Stone
    Ovviamente so benissimo...

  8. #8
    sf Guest

    Default Re: hand-pulled pasta

    On Sun, 14 Nov 2010 11:56:59 +0100, ViLco <[email protected]> wrote:

    > What do you mean with "pulled" exactly? Kind of pinch away pieces of
    > dough, as in "pizzicotti"? They can be both sweet or savory, tey
    > googling them out.


    YouTube has lots of videos that demonstrate hand pulled noodles,
    here's an example http://www.youtube.com/watch?v=iUIv3-p28uQ

    --

    Never trust a dog to watch your food.

  9. #9
    Tom Del Rosso Guest

    Default Re: hand-pulled pasta


    ViLco wrote:
    >
    > What do you mean with "pulled" exactly? Kind of pinch away pieces of
    > dough, as in "pizzicotti"? They can be both sweet or savory, tey
    > googling them out.
    > BTW, starting the dough by beating eggs in a flour well is the
    > traditional way to make sfoglia here in Emilia, but that gets rolled.


    I mean long pasta. Bugialli used the same method as the chinese video but I
    don't remember if he twisted it, or what kind of flour, or what consistency
    to look for before pulling. I think he dusted it with more four after each
    pull.


    --

    Reply in group, but if emailing add one more
    zero, and remove the last word.



  10. #10
    ViLco Guest

    Default Re: hand-pulled pasta

    Il 14/11/2010 17:40, sf ha scritto:

    >> What do you mean with "pulled" exactly? Kind of pinch away pieces of
    >> dough, as in "pizzicotti"? They can be both sweet or savory, tey
    >> googling them out.


    > YouTube has lots of videos that demonstrate hand pulled noodles,
    > here's an example http://www.youtube.com/watch?v=iUIv3-p28uQ


    Wow! Another world!
    I've never seen such a thing, really interesting, thanks!
    --
    Vilco
    And the Family Stone
    So che faccio il tuo gioco rispondendo a questo post

  11. #11
    ViLco Guest

    Default Re: hand-pulled pasta

    Il 14/11/2010 17:58, Tom Del Rosso ha scritto:

    > I mean long pasta. Bugialli used the same method as the chinese video but I
    > don't remember if he twisted it, or what kind of flour, or what consistency
    > to look for before pulling. I think he dusted it with more four after each
    > pull.


    The man in sf's link do that, too: some dusting and let's go. Nice
    technique, I guess where I can find it in Italy...
    --
    Vilco
    And the Family Stone
    So che faccio il tuo gioco rispondendo a questo post

  12. #12
    James Silverton Guest

    Default Re: hand-pulled pasta

    ViLco wrote on Sun, 14 Nov 2010 21:37:07 +0100:

    >>> What do you mean with "pulled" exactly? Kind of pinch away
    >>> pieces of dough, as in "pizzicotti"? They can be both sweet or
    >>> savory, tey googling them out.


    >> YouTube has lots of videos that demonstrate hand pulled
    >> noodles, here's an example
    >> http://www.youtube.com/watch?v=iUIv3-p28uQ


    > Wow! Another world!
    > I've never seen such a thing, really interesting, thanks!


    I've only seen hand-pulled noodles being made and that was in a Pho
    restaurant. The chef came out frequently and demonstrated his skill in
    the middle of the restaurant.
    --

    James Silverton
    Potomac, Maryland

    Email, with obvious alterations: not.jim.silverton.at.verizon.not


  13. #13
    Tom Del Rosso Guest

    Default Re: hand-pulled pasta


    ViLco wrote:
    > Il 14/11/2010 17:40, sf ha scritto:
    >
    > > > What do you mean with "pulled" exactly? Kind of pinch away pieces
    > > > of dough, as in "pizzicotti"? They can be both sweet or savory,
    > > > tey googling them out.

    >
    > > YouTube has lots of videos that demonstrate hand pulled noodles,
    > > here's an example http://www.youtube.com/watch?v=iUIv3-p28uQ

    >
    > Wow! Another world!
    > I've never seen such a thing, really interesting, thanks!


    Bugialli must be pretty extraordinary to do something like that and someone
    in Italy has never seen it. If you know anyone who specializes in making
    pasta and you can find out anything about the Italian version of this
    technique then please share it.


    --

    Reply in group, but if emailing add one more
    zero, and remove the last word.



  14. #14
    Giusi Guest

    Default Re: hand-pulled pasta


    "ViLco" <[email protected]> ha scritto nel messaggio
    > Il 14/11/2010 08:05, Giusi ha scritto:
    >
    >>> What is there to know about this method when using eggs?

    >
    >> While it is something I have no knowledge of, I do know the difference
    >> between egg and hot water pastas, and if anything, the egg is more
    >> elastic
    >> than the water. If you can do the one, you can probably do the other,
    >> but I
    >> know no one who can.

    >
    > I never tried with water pasta, I always use eggs and tender wheat flour.
    > In my mind, water pasta should be the one made with semola di grano duro,
    > a bronze trafila and slow driyng.


    But lots of southern pastas are homemade without eggs, like orecchiette,
    cavatelli, etc. Pici in all its forms are made with hot water and no eggs.



  15. #15
    Giusi Guest

    Default Re: hand-pulled pasta


    "Tom Del Rosso" <[email protected]> ha scritto nel messaggio
    > ViLco wrote:
    >> Wow! Another world!
    >> I've never seen such a thing, really interesting, thanks!

    >
    > Bugialli must be pretty extraordinary to do something like that and
    > someone in Italy has never seen it. If you know anyone who specializes in
    > making > pasta and you can find out anything about the Italian version of
    > this technique then please share it.


    I knew the technique from Asian demos, but I have never heard of it
    happening in Italy. It certainly never came up in culinary school, and
    there's nothing in Artusi about it. Is it possible that the presenter was
    doing a fusion thing using Asian technique on an Italian dish?



  16. #16
    sf Guest

    Default Re: hand-pulled pasta

    On Tue, 16 Nov 2010 09:25:03 +0100, "Giusi" <[email protected]>
    wrote:

    >
    > "ViLco" <[email protected]> ha scritto nel messaggio
    > > Il 14/11/2010 08:05, Giusi ha scritto:
    > >
    > >>> What is there to know about this method when using eggs?

    > >
    > >> While it is something I have no knowledge of, I do know the difference
    > >> between egg and hot water pastas, and if anything, the egg is more
    > >> elastic
    > >> than the water. If you can do the one, you can probably do the other,
    > >> but I know no one who can.

    > >
    > > I never tried with water pasta, I always use eggs and tender wheat flour.
    > > In my mind, water pasta should be the one made with semola di grano duro,
    > > a bronze trafila and slow driyng.

    >
    > But lots of southern pastas are homemade without eggs, like orecchiette,
    > cavatelli, etc. Pici in all its forms are made with hot water and no eggs.
    >


    One type of pasta is supposed to be harder to work with than the
    other, I don't remember which is which. Does it depend on who you're
    talking to - somebody who works with egg + flour or someone who works
    with water + flour pasta?

    Was pici the original spaghetti?

    --

    Never trust a dog to watch your food.

  17. #17
    Giusi Guest

    Default Re: hand-pulled pasta


    "sf" <[email protected]> ha scritto nel messaggio

    > One type of pasta is supposed to be harder to work with than the> other, I
    > don't remember which is which.


    Hard wheat with water is hard to mix without a machine.

    > Was pici the original spaghetti?


    No, but it is something mom can do at home with 18th c tools. There is an
    annual pici contest to see who can roll the longest continuous one.



Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32