rubberdinghy Posted March 9, 2009 Report Share Posted March 9, 2009 I just got a pasta roller and made my first ever whole-wheat fettucine last night. Turned out pretty well.What have you made? Link to comment Share on other sites More sharing options...
bouche Posted March 9, 2009 Report Share Posted March 9, 2009 spaghetti, gnocchi, ravioli. Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 10, 2009 Author Report Share Posted March 10, 2009 no experiments with spinach or cheese or anything>? Link to comment Share on other sites More sharing options...
StaggerLee Posted March 11, 2009 Report Share Posted March 11, 2009 I've got a pasta maker too, but I've never done flavoured pasta, just various shapes and fillings. Most recently I made tortellini with a ricotta filling: Link to comment Share on other sites More sharing options...
bouche Posted March 11, 2009 Report Share Posted March 11, 2009 no experiments with spinach or cheese or anything>?The gnocchi was spinach gnocchi. Did some ricotta/pumpkin ravioli. Spaghetti was just a classic flour/semolina pasta.We had a pasta maker that someone unloaded on me once. I think it was Ronco. Anyways, it was a pain to clean up and had all these parts. I would like a classic italian roller eventually. Still need to make the dough. (hahah...get it? need!) Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 12, 2009 Author Report Share Posted March 12, 2009 Funny man....I'm thinking my next adventure might be ricotta spinach ravioli.has anyone put parm in the dough? Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted March 12, 2009 Report Share Posted March 12, 2009 I haven't tried it, but I don't see why you would. I think the flavor would get lost. It's better served in the filling or sauce in my opinion but experimenting is what it's all about. Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 13, 2009 Author Report Share Posted March 13, 2009 Yeah...was wondering about that...I saw a recipe and didn't really want to waste a bunch of parm putting it in the dough Link to comment Share on other sites More sharing options...
M.O.B.E Posted March 13, 2009 Report Share Posted March 13, 2009 The oil/milk fat content of Parmesean is to high to hold in the pasta dough. When you boil it the pasta will break apart. Ive tried it already. Link to comment Share on other sites More sharing options...
bouche Posted March 13, 2009 Report Share Posted March 13, 2009 put the parm in your cream sauce. lots of it. mmmmmmmm Link to comment Share on other sites More sharing options...
rubberdinghy Posted March 13, 2009 Author Report Share Posted March 13, 2009 The oil/milk fat content of Parmesean is to high to hold in the pasta dough. When you boil it the pasta will break apart. Ive tried it already.Won't do!Tanks. Link to comment Share on other sites More sharing options...
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