Thread: Spaghetti from scratch

On 2011-12-18, Ophelia <[email protected]> wrote:

> Good for you Will you go back to using jars?

I'll probably use them up for pot luck spaghetti. Mom must have at
least a half dozen jars of various brands. For myself, I find I
prefer the scratch sauce.

nb

--
eschew obfuscation

On 2011-12-18, LONGJON <[email protected]> wrote:

> "a real accomplishment" _ a 10 year old can make spaghetti sauce. Only
> a bone headed adult would think of it as an accomplishment.

nb = nasal bone


--
eschew obfuscation

Giusi wrote:
>
> "Gary" <[email protected]> ha scritto nel messaggio
>
> > You and the rest of Italy might eat both. I eat the dried store brand too
> > to save time. Bet you'll never be served that at a good Italian
> > restaurant
> > though.
>
> No, you are wrong. Egg pasta just doesn't go with everything. Chefs know
> that, too. Spaghetti is hard wheat and water, and there are different
> qualities, but spaghetti agli'olio would not be right made with egg pasta,
> nor does my sig lemon pasta taste right with egg pasta. There's little made
> in Puglia or Calabria that goes with egg pasta although many dishes use soft
> wheat and hot water pastas that can be made at home with some practice.

I won't argue with you about this. You obviously know more about than I
do.

All I know about is homemade egg pasta and store-bought stuff. I welcome
you to educate me though about the differences.

Gary

When I was in 7th grade the italian lady next door helped me with my
school project-we had to pick a country. So I dressed my old Barbie doll
in an "italian" outfit for example. We made something I don't know the
name of but was really good and we used her pasta maker which I had
never seen before. Essentially we fed and refed a pastry dough thru it,
then cut strips which were tied in bows. I can't remember past that but
I think we baked it and dusted powder sugar. I brought a large box of
them for the class to eat.

When I go to the grocery store and look at either the fresh or frozen
"filled" pasta I become annoyed that I can only find large pieces. They
manage to stuff tiny little cheese filled ones-I want to buy the tiny
ones stuffed with mushroom, or sausage, etc. The large ones are too
gloppy mesy after heating whereas the small ones retain their neat
tidiness.

"Gary" <[email protected]> ha scritto nel messaggio
> Giusi wrote:

>> > You and the rest of Italy might eat both. I eat the dried store brand
>> > too>> > to save time. Bet you'll never be served that at a good
>> > Italian>> > restaurant
>> > though.
>>
>> No, you are wrong. Egg pasta just doesn't go with everything. Chefs
>> know
>> that, too.

There are loads nof sites where you can learn bits and bobs about Italian
cookery. It's unfortunate that so many of the Italian regional sites are
not in English, but you coulkd take a chance with Google translate.

Search using "ricetta" and the region that interests you "Puglia" for
example, and pasta. You're bound to find out other words as you look
around.

"notbob" <[email protected]> wrote in message
news:[email protected]..
> On 2011-12-18, Ophelia <[email protected]> wrote:
>
>> Good for you Will you go back to using jars?
>
> I'll probably use them up for pot luck spaghetti. Mom must have at
> least a half dozen jars of various brands. For myself, I find I
> prefer the scratch sauce.

Can't beat it; much better and cheaper too .. AND you know what it is in it!
Pah to paying money for people to make a rubbish sauce for you .. <g>


--
http://www.shop.helpforheroes.org.uk/

"Gary" <[email protected]> wrote in message news:[email protected]..
> Giusi wrote:
>>
>> "Gary" <[email protected]> ha scritto nel messaggio
>>
>> > You and the rest of Italy might eat both. I eat the dried store brand
>> > too
>> > to save time. Bet you'll never be served that at a good Italian
>> > restaurant
>> > though.
>>
>> No, you are wrong. Egg pasta just doesn't go with everything. Chefs
>> know
>> that, too. Spaghetti is hard wheat and water, and there are different
>> qualities, but spaghetti agli'olio would not be right made with egg
>> pasta,
>> nor does my sig lemon pasta taste right with egg pasta. There's little
>> made
>> in Puglia or Calabria that goes with egg pasta although many dishes use
>> soft
>> wheat and hot water pastas that can be made at home with some practice.
>
> I won't argue with you about this. You obviously know more about than I
> do.
>
> All I know about is homemade egg pasta and store-bought stuff. I welcome
> you to educate me though about the differences.

Gary, you couldn't learn from a better teacher. Guisi is a professional
chef too

--
http://www.shop.helpforheroes.org.uk/

On Sun, 18 Dec 2011 15:38:25 +0100, "Giusi" <[email protected]>
wrote:

> There are loads nof sites where you can learn bits and bobs about Italian
> cookery. It's unfortunate that so many of the Italian regional sites are
> not in English, but you coulkd take a chance with Google translate.

The Google Translate add on for Chrome is surprisingly good. I've had
to ask you for clarification a couple of times, but it translates into
easily understood English that flows well.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On 2011-12-18, Ophelia <[email protected]> wrote:

> Gary, you couldn't learn from a better teacher. Guisi is a professional
> chef too

I knew Guisi lives in Italy, but did not know that. Nice to know.
Thnx.

nb

--
eschew obfuscation

On Sat, 17 Dec 2011 22:53:23 -0600, zxcvbob <[email protected]>
wrote:

>Helpful person wrote:
>> On Dec 17, 5:37 pm, notbob <not...@nothome.com> wrote:
>>> I finally did it. I made spaghetti using scratch red sauce I made
>>> from fresh whole plum tomatoes, as revealed in Anthony Bourdain's
>>> Techniques episode:
>>>
>>> Pt 1: http://www.youtube.com/watch?v=SaVbpQQrDL0 (13:50 mins in)
>>> Pt 2: http://www.youtube.com/watch?v=SaVbpQQrDL0
>>>
>>> I made it exactly as instructed, minus the butter and fresh basil at
>>> the end. I used dried spaghetti pasta and added fresh grated pecarino
>>> romano cheese. Damn!! It was VERY good and, as you can see by the
>>> video, brain dead simple. Only took about 1-1/2 hrs total, including
>>> prep. I may try good canned roma tomatoes, next time, as prepping the
>>> fresh tomatoes is a PIA. Also be careful of adding too much dried red
>>> peppers. I did. Fortunately, I like spicy, but beware.
>>>
>>> Overall, a fun dish and a real accomplishment. Look! ...no canned
>>> spaghetti sauce.
>>>
>>> nb
>>>
>>> --
>>> eschew obfuscation
>>
>> With bought canned tomatoes you lose that fresh taste. Try canning
>> your own tomato sauce. Each year I buy a bushel of tomatoes, seed,
>> skin, puree and reduce them and then can in a water bath. When the
>> cans are opened they still have that wonderful fresh flavor. Opening
>> your own jars saves about 30 minutes prep time and retains that fresh
>> taste.
>
>
>With most spaghetti sauces, don't you cook them long long past where the
>"fresh" taste goes away? I used to can (and freeze) tomatoes, but the
>ones I can buy for $1 per 28 ounce can are usually better. The main
>differences are, the home-canned ones smell better when I open the jar,
>and they also fall apart in cooking. The store-bought canned tomatoes
>have calcium chloride added, and that makes them hold together (not
>necessarily a good thing)
>
>I still can my own salsa. The store-bought stuff is expensive and
>doesn't compare at all.

Home grown tomatoes, even romas, contain too much water that has to be
cooked off... I don't believe the helpful wretch makes sauce from
scratch that tastes like fresh. I don't use canned whole tomatoes for
pasta sauce, they're best used for pizza sauce or used otherwise. I
prefer to use canned crushed tomatoes, I wait for the 28 oz cans go on
sale for a buck each and stock up.

Ophelia wrote:
>
> "Gary" <[email protected]> wrote in message news:[email protected]..
> > Giusi wrote:
> >>
> >> "Gary" <[email protected]> ha scritto nel messaggio
> >>
> >> > You and the rest of Italy might eat both. I eat the dried store brand
> >> > too
> >> > to save time. Bet you'll never be served that at a good Italian
> >> > restaurant
> >> > though.
> >>
> >> No, you are wrong. Egg pasta just doesn't go with everything. Chefs
> >> know
> >> that, too. Spaghetti is hard wheat and water, and there are different
> >> qualities, but spaghetti agli'olio would not be right made with egg
> >> pasta,
> >> nor does my sig lemon pasta taste right with egg pasta. There's little
> >> made
> >> in Puglia or Calabria that goes with egg pasta although many dishes use
> >> soft
> >> wheat and hot water pastas that can be made at home with some practice.
> >
> > I won't argue with you about this. You obviously know more about than I
> > do.
> >
> > All I know about is homemade egg pasta and store-bought stuff. I welcome
> > you to educate me though about the differences.
>
> Gary, you couldn't learn from a better teacher. Guisi is a professional
> chef too

Yikes! I'm sure glad that I yielded to his supposed expertise. Me arguing
pasta with a professional Italian chef sure would have been a joke. :-O

As I've stated though...I'll say something that I think I know about but I'm
always willing to learn from others.

I often only open my mouth to switch feet. ;-o

"notbob" <[email protected]> wrote in message
news:[email protected]..
> On 2011-12-18, Ophelia <[email protected]> wrote:
>
>> Gary, you couldn't learn from a better teacher. Guisi is a professional
>> chef too
>
> I knew Guisi lives in Italy, but did not know that. Nice to know.
> Thnx.

welcome

--
http://www.shop.helpforheroes.org.uk/

"Gary" <[email protected]> wrote in message news:[email protected]..
> Ophelia wrote:
>>
>> "Gary" <[email protected]> wrote in message
>> news:4E[email protected]..
>> > Giusi wrote:
>> >>
>> >> "Gary" <[email protected]> ha scritto nel messaggio
>> >>
>> >> > You and the rest of Italy might eat both. I eat the dried store
>> >> > brand
>> >> > too
>> >> > to save time. Bet you'll never be served that at a good Italian
>> >> > restaurant
>> >> > though.
>> >>
>> >> No, you are wrong. Egg pasta just doesn't go with everything. Chefs
>> >> know
>> >> that, too. Spaghetti is hard wheat and water, and there are different
>> >> qualities, but spaghetti agli'olio would not be right made with egg
>> >> pasta,
>> >> nor does my sig lemon pasta taste right with egg pasta. There's
>> >> little
>> >> made
>> >> in Puglia or Calabria that goes with egg pasta although many dishes
>> >> use
>> >> soft
>> >> wheat and hot water pastas that can be made at home with some
>> >> practice.
>> >
>> > I won't argue with you about this. You obviously know more about than
>> > I
>> > do.
>> >
>> > All I know about is homemade egg pasta and store-bought stuff. I
>> > welcome
>> > you to educate me though about the differences.
>>
>> Gary, you couldn't learn from a better teacher. Guisi is a professional
>> chef too
>
> Yikes! I'm sure glad that I yielded to his supposed expertise. Me
> arguing
> pasta with a professional Italian chef sure would have been a joke. :-O
>
> As I've stated though...I'll say something that I think I know about but
> I'm
> always willing to learn from others.
>
> I often only open my mouth to switch feet. ;-o




--
http://www.shop.helpforheroes.org.uk/

On 18 Dec 2011 01:37:00 GMT, notbob wrote:

> I finally did it. I made spaghetti using scratch red sauce I made
> from fresh whole plum tomatoes, as revealed in Anthony Bourdain's
> Techniques episode:
>
> Pt 1: http://www.youtube.com/watch?v=SaVbpQQrDL0 (13:50 mins in)
> Pt 2: http://www.youtube.com/watch?v=SaVbpQQrDL0

I found part 2 at
<http://www.youtube.com/watch?v=K6yLuNRgiLg>
and for those interested, part 3 at
<http://www.youtube.com/watch?v=jAwCKmSmVGU>

I'm thinking that crushed tomatoes might be the best commercially canned
alternative to fresh plum tomatoes. Just have to look at the ingredient
list to be sure they don't contain calcium chloride. Salt free is nice,
too.


--
"I jotted down three names: Julia Child, Mr. Wizard and Monty Python"
A. Brown

On Dec 17, 8:37*pm, notbob <not...@nothome.com> wrote:
> I finally did it. *I made spaghetti using scratch red sauce I made
> from fresh whole plum tomatoes, as revealed in Anthony Bourdain's
> Techniques episode:
>
> Pt 1: *http://www.youtube.com/watch?v=SaVbpQQrDL0* (13:50 mins in)
> Pt 2: *http://www.youtube.com/watch?v=SaVbpQQrDL0
>
> I made it exactly as instructed, minus the butter and fresh basil at
> the end. *I used dried spaghetti pasta and added fresh grated pecarino
> romano cheese. *Damn!! *It was VERY good and, as you can see by the
> video, brain dead simple. *Only took about 1-1/2 hrs total, including
> prep. *I may try good canned roma tomatoes, next time, as prepping the
> fresh tomatoes is a PIA. *Also be careful of adding too much dried red
> peppers. *I did. *Fortunately, I like spicy, but beware.
>
> Overall, a fun dish and a real accomplishment. *Look! ...no canned
> spaghetti sauce. *
>
> nb


At first I thought you'd made your own pasta. Ha.
Making sauce is a breeze compared to pasta - at least.I haven't
graduated to that level. I should try a basic pasta and see how much
of a pain it is, but I'm also afraid I'll get hooked on it. A
private cook for a rich dude once said once you get in the swing, it's
not that big a pain. Course, he had an enormous kitchen, tools, and
all day to do his master's bidding. He also had to drive the old
buzzard places too - not a bad deal.

"notbob" <[email protected]> wrote in message
news:[email protected]..
>I finally did it. I made spaghetti using scratch red sauce I made
> from fresh whole plum tomatoes, as revealed in Anthony Bourdain's
> Techniques episode:
>
> Pt 1: http://www.youtube.com/watch?v=SaVbpQQrDL0 (13:50 mins in)
> Pt 2: http://www.youtube.com/watch?v=SaVbpQQrDL0
>
> I made it exactly as instructed, minus the butter and fresh basil at
> the end. I used dried spaghetti pasta and added fresh grated pecarino
> romano cheese. Damn!! It was VERY good and, as you can see by the
> video, brain dead simple. Only took about 1-1/2 hrs total, including
> prep. I may try good canned roma tomatoes, next time, as prepping the
> fresh tomatoes is a PIA. Also be careful of adding too much dried red
> peppers. I did. Fortunately, I like spicy, but beware.
>
> Overall, a fun dish and a real accomplishment. Look! ...no canned
> spaghetti sauce.


You can make a fine marinara in 20 minutes.

Paul

On 12/18/2011 4:02 PM, Paul M. Cook wrote:
> "notbob"<[email protected]> wrote in message
> news:[email protected]..
>> I finally did it. I made spaghetti using scratch red sauce I made
>> from fresh whole plum tomatoes, as revealed in Anthony Bourdain's
>> Techniques episode:
>>
>> Pt 1: http://www.youtube.com/watch?v=SaVbpQQrDL0 (13:50 mins in)
>> Pt 2: http://www.youtube.com/watch?v=SaVbpQQrDL0
>>
>> I made it exactly as instructed, minus the butter and fresh basil at
>> the end. I used dried spaghetti pasta and added fresh grated pecarino
>> romano cheese. Damn!! It was VERY good and, as you can see by the
>> video, brain dead simple. Only took about 1-1/2 hrs total, including
>> prep. I may try good canned roma tomatoes, next time, as prepping the
>> fresh tomatoes is a PIA. Also be careful of adding too much dried red
>> peppers. I did. Fortunately, I like spicy, but beware.
>>
>> Overall, a fun dish and a real accomplishment. Look! ...no canned
>> spaghetti sauce.
>
>
> You can make a fine marinara in 20 minutes.
>

I'm disappointed in you people who I thought were making the pasta from
scratch! By the way, yes, Marinara is a great quick sauce.


--


James Silverton, Potomac

I'm *not* [email protected]

On 2011-12-18, Paul M. Cook <[email protected]> wrote:

> You can make a fine marinara in 20 minutes.

You gonna let us know how, or jes be a dick.

nb

--
eschew obfuscation

In article <[email protected]>,
notbob <[email protected]> wrote:
> What astonished me is, how good it is, yet has none of yer usual
> Italian spices. No thyme, parsely, etc. No onions! The fresh basil
> and garlic is enough.
>
> nb

The spaghetti sauce recipe given to me at my bridal shower 45 years ago
doesn't have onions, either. <shrug> I was surprised, too. I don't
think of thyme as being "Italian" but I am surprised about the lack of
oregano. Different strokes, I guess.
--
Barb,
http://web.me.com/barbschaller September 5, 2011