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Thread: My NOODLES!

  1. #1
    cybercat Guest

    Default My NOODLES!

    They turned out great, it works just as Nexis says on her great web page!
    Just flour and eggs. They are tender and wonderful. I made them long and
    skinny, simmered in homemade chicken stock with carrots and celery diced
    finely.

    http://eating-sandiego.blogspot.com/.../label/noodles

    Thanks, Kimberly!



  2. #2
    Giusi Guest

    Default Re: My NOODLES!

    "cybercat" ha scritto nel messaggio > They turned out great, it works just
    as Nexis says on her great web page!
    > Just flour and eggs. They are tender and wonderful. I made them long and
    > skinny, simmered in homemade chicken stock with carrots and celery diced
    > finely.


    Now you can make agnolotti, ravioli, tortellini, capelletti, lasagne, and
    the entire range of egg pasta miracles.



  3. #3
    blake murphy Guest

    Default Re: My NOODLES!

    On Fri, 5 Dec 2008 00:56:34 -0500, cybercat wrote:

    > They turned out great, it works just as Nexis says on her great web page!
    > Just flour and eggs. They are tender and wonderful. I made them long and
    > skinny, simmered in homemade chicken stock with carrots and celery diced
    > finely.
    >
    > http://eating-sandiego.blogspot.com/.../label/noodles
    >
    > Thanks, Kimberly!


    i don't think i'd have the confidence or patience for that. my hat's off
    to you.

    your pal,
    blake

  4. #4
    cybercat Guest

    Default Re: My NOODLES!


    "Giusi" <[email protected]> wrote in message
    news:[email protected]..
    > "cybercat" ha scritto nel messaggio > They turned out great, it works just
    > as Nexis says on her great web page!
    >> Just flour and eggs. They are tender and wonderful. I made them long and
    >> skinny, simmered in homemade chicken stock with carrots and celery diced
    >> finely.

    >
    > Now you can make agnolotti, ravioli, tortellini, capelletti, lasagne, and
    > the entire range of egg pasta miracles.


    Yay! I had not realized that egg noodles have a lower glycemic index than
    other "white" foods like bread and potatoes. (Nobody in the house has
    diabetes, but my husband is at risk because of hereditary factors, so I'm
    trying to head it off if I can.) I'll google your recipes.



  5. #5
    cybercat Guest

    Default Re: My NOODLES!


    "blake murphy" <[email protected]> wrote in message
    news:1pl3izz4vy3ot$.27slbsvxq01i$.[email protected]. .
    > On Fri, 5 Dec 2008 00:56:34 -0500, cybercat wrote:
    >
    >> They turned out great, it works just as Nexis says on her great web page!
    >> Just flour and eggs. They are tender and wonderful. I made them long and
    >> skinny, simmered in homemade chicken stock with carrots and celery diced
    >> finely.
    >>
    >> http://eating-sandiego.blogspot.com/.../label/noodles
    >>
    >> Thanks, Kimberly!

    >
    > i don't think i'd have the confidence or patience for that. my hat's off
    > to you.
    >


    You have to be really twisted to enjoy it.



  6. #6
    Giusi Guest

    Default Re: My NOODLES!

    "blake murphy" ha scritto nel messaggio
    cybercat wrote:
    >
    >> They turned out great, it works just as Nexis says on her great web page!
    >> Just flour and eggs.


    >I don't think i'd have the confidence or patience for that. my hat's off
    >to you.
    >
    > your pal,
    > blake


    It's ten times easier than you think. Try and see and then hat's off to
    you. It now takes me 12 minutes for 100 g of flour's worth from thought to
    plate.



  7. #7
    cybercat Guest

    Default Re: My NOODLES!


    "Giusi" <[email protected]> wrote
    >
    > It's ten times easier than you think. Try and see and then hat's off to
    > you. It now takes me 12 minutes for 100 g of flour's worth from thought
    > to plate.


    I am sure you have said this before, and it didn't really get through to me.
    For some reason, Kimberly's photo essay did. I'd kind of like to work on
    different shapes now, I imagine there are presses or such?



  8. #8
    Becca Guest

    Default Re: My NOODLES!

    cybercat wrote:
    > They turned out great, it works just as Nexis says on her great web page!
    > Just flour and eggs. They are tender and wonderful. I made them long and
    > skinny, simmered in homemade chicken stock with carrots and celery diced
    > finely.
    >
    > http://eating-sandiego.blogspot.com/.../label/noodles
    >
    > Thanks, Kimberly!



    Good for you. Just looking at those pictures makes me hungry. lol


    Becca

  9. #9
    Giusi Guest

    Default Re: My NOODLES!

    "cybercat" <
    > "Giusi" wrote
    >>
    >> It's ten times easier than you think. Try and see and then hat's off to
    >> you. It now takes me 12 minutes for 100 g of flour's worth from thought
    >> to plate.

    >
    > I am sure you have said this before, and it didn't really get through to
    > me. For some reason, Kimberly's photo essay did. I'd kind of like to work
    > on different shapes now, I imagine there are presses or such?


    There are, but they are harder than doing it by hand. I have a photo essay
    on making ravioli on my site called "Weeds Again." Bonus is a really cute
    French/Swiss chef cooking with me. To be in Austin soon.



  10. #10
    cybercat Guest

    Default Re: My NOODLES!


    "Giusi" <[email protected]> wrote in message
    news:[email protected]..
    > "cybercat" <
    >> "Giusi" wrote
    >>>
    >>> It's ten times easier than you think. Try and see and then hat's off to
    >>> you. It now takes me 12 minutes for 100 g of flour's worth from thought
    >>> to plate.

    >>
    >> I am sure you have said this before, and it didn't really get through to
    >> me. For some reason, Kimberly's photo essay did. I'd kind of like to work
    >> on different shapes now, I imagine there are presses or such?

    >
    > There are, but they are harder than doing it by hand. I have a photo
    > essay on making ravioli on my site called "Weeds Again." Bonus is a
    > really cute French/Swiss chef cooking with me. To be in Austin soon.


    I want to see!


    ** Posted from http://www.teranews.com **

  11. #11
    cybercat Guest

    Default Re: My NOODLES!


    "Becca" <[email protected]> wrote in message
    news:[email protected]..
    > cybercat wrote:
    >> They turned out great, it works just as Nexis says on her great web page!
    >> Just flour and eggs. They are tender and wonderful. I made them long and
    >> skinny, simmered in homemade chicken stock with carrots and celery diced
    >> finely.
    >>
    >> http://eating-sandiego.blogspot.com/.../label/noodles
    >>
    >> Thanks, Kimberly!

    >
    >
    > Good for you. Just looking at those pictures makes me hungry. lol
    >
    >


    They are so tender! I am anxious to see how they hold up to refrigerating
    and reheating.


    ** Posted from http://www.teranews.com **

  12. #12
    Nexis Guest

    Default Re: My NOODLES!


    "cybercat" <[email protected]> wrote in message
    news:ghafqh$mgr$[email protected]..
    > They turned out great, it works just as Nexis says on her great web page!
    > Just flour and eggs. They are tender and wonderful. I made them long and
    > skinny, simmered in homemade chicken stock with carrots and celery diced
    > finely.
    >
    > http://eating-sandiego.blogspot.com/.../label/noodles
    >
    > Thanks, Kimberly!



    Well, now ya done it! I want some too!! hehe
    I'm glad the page helped. It's pretty easy when you get the hang of it,
    right?
    I like them long and skinny too, actually. My mom likes them a little fatter
    than I do, and a little more soft than I do, so when I'm having soup with
    her, I always take some noodles out and let the rest simmer a little longer.

    kimberly
    --
    http://eating-sandiego.blogspot.com



  13. #13
    Bob Terwilliger Guest

    Default Re: My NOODLES!

    Giusi wrote:

    > It now takes me 12 minutes for 100 g of flour's worth from thought to
    > plate.


    How long do you knead the dough? I've been watching "Molto Mario" recently,
    and he mentions that he uses his [Kitchenaid] mixer to knead pasta dough for
    fifteen minutes before rolling it out.

    I've made pasta dough in the food processor before, but with mixed results,
    and I'm not sure why one batch will turn out beautifully while another is
    too crumbly. I'm guessing I'd have more control using the mixer instead.

    Bob




  14. #14
    Christine Dabney Guest

    Default Re: My NOODLES!

    On Fri, 5 Dec 2008 14:19:27 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:


    >I've made pasta dough in the food processor before, but with mixed results,
    >and I'm not sure why one batch will turn out beautifully while another is
    >too crumbly. I'm guessing I'd have more control using the mixer instead.
    >
    >Bob
    >
    >


    I am wondering if it is because of hydration issues?

    I know when I make pizza dough in the food processor per Peter
    Reinhardt's method, he suggests just pulsing in short bursts til the
    mixture barely comes together, then letting it rest for at least 20
    minutes. He says it is because the mixture needs to hydrate. After
    that resting period, the food processor is run for about 1-2 minutes
    to further knead the dough.

    Wonder if this would work for pasta dough?

    Christine

  15. #15
    sf Guest

    Default Re: My NOODLES!

    On Fri, 5 Dec 2008 12:52:26 -0500, "cybercat" <[email protected]>
    wrote:

    >
    >"Giusi" <[email protected]> wrote
    >>
    >> It's ten times easier than you think. Try and see and then hat's off to
    >> you. It now takes me 12 minutes for 100 g of flour's worth from thought
    >> to plate.

    >
    >I am sure you have said this before, and it didn't really get through to me.
    >For some reason, Kimberly's photo essay did. I'd kind of like to work on
    >different shapes now, I imagine there are presses or such?
    >

    I think they're called "fingers", cyber. LOL


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  16. #16
    sf Guest

    Default Re: My NOODLES!

    On Fri, 5 Dec 2008 14:19:27 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >I've made pasta dough in the food processor before, but with mixed results,
    >and I'm not sure why one batch will turn out beautifully while another is
    >too crumbly. I'm guessing I'd have more control using the mixer instead.


    I'm guessing it's the water content (from my bread and pizza dough
    experience). I've never thought of making pasta dough in a FP because
    it's way too cool to make a crater in a mound of flour on the counter,
    place the eggs in it and mix it up with your fingers.

    sf
    Not a good pasta maker myself, but I've seen on TV.



    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  17. #17
    Bob Terwilliger Guest

    Default Re: My NOODLES!

    sf wrote:

    > I've never thought of making pasta dough in a FP because it's way too cool
    > to make a crater in a mound of flour on the counter, place the eggs in it
    > and mix it up with your fingers.


    My kitchen has tile counters; I can't do anything like that. :-(

    Bob


  18. #18
    sf Guest

    Default Re: My NOODLES!

    On Fri, 5 Dec 2008 20:52:06 -0800, "Bob Terwilliger"
    <virtualgoth@die_spammer.biz> wrote:

    >sf wrote:
    >
    >> I've never thought of making pasta dough in a FP because it's way too cool
    >> to make a crater in a mound of flour on the counter, place the eggs in it
    >> and mix it up with your fingers.

    >
    >My kitchen has tile counters; I can't do anything like that. :-(
    >

    I have tiles too (hate them). But I have a large bread board/cutting
    board on top of my tiles. I do everything on it. If it's too small
    for a job (practically never), I use my kitchen table which is
    basically a maple butcher block.


    --
    I never worry about diets. The only carrots that
    interest me are the number of carats in a diamond.

    Mae West

  19. #19
    Giusi Guest

    Default Re: My NOODLES!

    "sf" ha scritto nel messaggio
    "Bob Terwilliger"wrote:
    >
    >>I've made pasta dough in the food processor before, but with mixed
    >>results, >>and I'm not sure why one batch will turn out beautifully while
    >>another is
    >>too crumbly. I'm guessing I'd have more control using the mixer instead.

    >
    > I'm guessing it's the water content (from my bread and pizza dough
    > experience). I've never thought of making pasta dough in a FP because>
    > it's way too cool to make a crater in a mound of flour on the counter,>
    > place the eggs in it and mix it up with your fingers.
    >
    > sf


    While you're right in the main, if making a lot of pasta it can require more
    strength than my left arm can provide, so I will mix in the food processor
    and then knead by hand.

    The problem stated above is because he's trying to use vulumentric measure
    with something that absorbs humidity. If you weigh the flour you overcome
    that. Although there are variants in pasta recipes, the basic is 100 g soft
    flour to one egg and a pinch of salt. The kneading allows you to judge the
    dough and adjust.



  20. #20
    Giusi Guest

    Default Re: My NOODLES!

    "sf" ha scritto nel messaggio
    But I have a large bread board/cutting> board on top of my tiles. I do
    everything on it.

    Just like millions of Italian cooks! The spanatoia is often so big they can
    hardly pick it up, but it allows them to handroll a thin piece of pasta
    almost 4 feet in diameter.



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