fresh pasta Tag

HOW TO USE KITCHEN TOOLS TO MAKE FRESH PASTA

  

OMG YOU GUYS HAVE TO TRY THIS OUT!

Inspired by @miyukiadachi, a Japanese pasta chef in Toronto who creates beautiful pasta with self-made pasta boards or even vegetable grater!  It made me wonder what kind of pasta shapes I could potentially create in my own home without spending an extra dime, and after testing with what I have in my kitchen drawer, I’m amazed at how many different and beautiful fresh pasta shapes that came out from simple kitchen tools like tongs!  Like rice spatula!  Or even from making my own pasta board simply with wooden skewers!

Here, three types of fresh pasta doughs that could be used interchangeably with each different method.  Really!?  Do you really want to hear me say another word at this point?!  Go!  Run!  Make it now!

  

homemade-pasta02
homemade-pasta08

MUSHROOM WATER PASTA DOUGH:

Yields 2 servings

  • 1 1/2 cup (195 grams) tipo 00 flour, or all-purpose flour
  • 2 large egg yolk
  • 1/8 tsp salt
  • 5 tbsp mushroom water (the water you use to soak dry mushrooms)

Mix flour, egg yolk, salt and mushroom water in a large bowl with a fork until it come into a shaggy dough.  Transfer onto a working surface and knead vigorously for at least 5~6 min, until the dough is very smooth and silky.  The dough should feel soft but not sticky.  If it feels sticky, knead in a bit more flour.  If it feels crackly and dry, wet your hands with water and knead it into the dough.  Wrap the dough with plastic wrap and let rest for at least 1 hour.  Shape into fresh pasta according to video instruction.

*NOTE:  DO NOT add egg whites into this type of chubby pasta, or else it would become really tough!


homemade-pasta05
homemade-pasta06

FRESH BASIL PASTA DOUGH:

Yields 2 servings

  • 2 large handfuls of fresh basil leaves
  • 1/4 tsp salt
  • 1 1/2 cup (195 grams) tipo 00 flour, or all-purpose flour
  • 2 large egg yolk
  • 4 1/2 tbsp water

In a mortar, grind fresh basil leaves and salt together until it become a fine paste.  Mix the basil paste, flour, egg yolk and water in a large bowl with a fork until it come into a shaggy dough.  Transfer onto a working surface and knead vigorously for at least 5~6 min, until the dough is very smooth and silky.  The dough should feel soft but not sticky.  If it feels sticky, knead in a bit more flour.  If it feels crackly and dry, wet your hands with water and knead it into the dough.  Wrap the dough with plastic wrap and let rest for at least 1 hour.  Shape into fresh pasta according to video instruction.

*NOTE:  DO NOT add egg whites into this type of chubby pasta, or else it would become really tough!


homemade-pasta01
homemade-pasta04

 

WOODEN SKEWER PASTA BOARD:

Find a small rectangle of a sturdy material as your foundation (I used a cork pad, but you can use wood board or anything you have on hand).  Cut the wooden skewers into the same length as your board, then line them on top of the board using all-purpose glue (don’t use too much!  just enough to stick!).  Leave wider gap between each skewer if you want a deeper ridge.  After you’re done, press the board down with something heavy (like cast-iron skillet) until it’s completely dried.  Clean the ridges on the board with a toothpick if they are stuck with excess flour after using.

PAPRIKA PASTA DOUGH:

Yields 2 servings

  • 1 1/2 cup (195 grams) tipo 00 flour, or all-purpose flour
  • 1 1/2 tbsp paprika powder
  • 1/8 tsp salt
  • 2 large egg yolk
  • 5 tbsp water

Mix the flour, paprika powder, salt, egg yolk and water in a large bowl with a fork until it come into a shaggy dough.  Transfer onto a working surface and knead vigorously for at least 5~6 min, until the dough is very smooth and silky.  The dough should feel soft but not sticky.  If it feels sticky, knead in a bit more flour.  If it feels crackly and dry, wet your hands with water and knead it into the dough.  Wrap the dough with plastic wrap and let rest for at least 1 hour.  Shape into fresh pasta according to video instruction.

*NOTE:  DO NOT add egg whites into this type of chubby pasta, or else it would become really tough!


homemade-pasta07

Continue Reading

MATCHA SPAGHETTI W/ CHILI AND CHEESE

It’s probably a bad time to say this but…

Listen, if you were making fresh pastas/noodles for the first time, or the first few times for that matter, chances are, they will probably fall short.

Yeah, this may sound counter-inspirational or perhaps even discouraging from someone who is at this very moment, and repeatedly for a number of times in the past, trying to get you to make one.  But I hope I did, as a diligent practice for myself as well, stressed the key-point, perhaps the only key-point crucial to the success of making fresh pastas/noodles and that is – the only way to be good at making fresh pastas/noodles at home is to acknowledge that it isn’t, and shouldn’t be, a straightforward thing.  And whoever’s told you that it is, either sucks at it or…

Yeah, they suck.

WHOEVER TELLS YOU THAT MAKING FRESH PASTAS/NOODLES IS A STRAIGHT-FORWARD THING, EITHER SUCKS AT IT OR…

YEAH, THEY SUCK.

Hey that goes for me as well, as in if I had in the past in any way, made it sound like a failsafe dinner or advertised for any kind of one-dough-fits-all type of pasta-fantasy, like so many other recipe promoters out there, then let me tell you once and for all that – we were fucking lying.

No pastas/noodles are made equal.

Simple, yes maaaybe, if we were talking about the basic makeup of ingredients that doesn’t stray far from some kind of flour mixed with some kind of liquid, but the dummy section pretty much ends there.  What type of flour?  Typical wheat flours, yours or mine?  What type of liquid?  Eggs are largely made with water, too but yolks come with fat and flavor where whites come with proteins that strengthen the dough, and what is it that we want?  What shape is the pasta/noodle?  Thick fat boys may require a softer dough whereas thin, delicate ones may need a bit more build and in between them two, there are fifty shades of chew.

green-tea-spaghetti03
green-tea-spaghetti06
READ MORE

Continue Reading

Needle point pasta in light blue cheese sauce

  

IF YOU LIKE STUBBY AND CHEWY PASTAS, LIKE ORECCHIETTE, YOU’RE GONNA LOVE THIS

Are you still waiting for your simple, elegant, next go-to dinner party recipe that you can strut out in front of an impressed crowd and say “oh this?  I just pulled it out of the fridge“?

Well, this one is mine.

In case you aren’t aware yet, but for the past two weeks, I’ve been and will be stuck with tiny and barely equipped kitchens in rented apartments all the way till early January.  You know when they say, you don’t know what you have until you’ve lost it?  Well, I feel exactly the same about my kitchen.  Because what I have now in my temporary possession is a bended cutting board, a non-stick skillet, and a knife that’s about as sharp as a letter-opener.  But, strangely, it is always when I don’t have something, that I find myself wanting it the most.

Two days ago, like a crippled soldier standing amidst the desert, not the most convenient timing of all you see, I found myself really, really craving some homemade pastas.

  
needle point pasta01
needle point pasta02
needle point pasta03
needle point pasta04
READ MORE

Continue Reading

STREAMLINING PASTA

fresh-pasta-featured-header

I wholeheartedly thank everyone for their warm regards for Bado.  She’d be ecstatic if she knew how much attention she could single handedly bring in.  I’ve always knew that she beats buttered biscuits.

…I’m thinking, grief in its pure form is quite harmless, to be handled as a cold that wants nothing more than to run its natural course.  Crying in the shower… sniffing her toys, whatever, sooner or later it always does.  But unfortunately it’s now mixed with a toxic dose of regrets, guilt and self-blame and becomes a gust of acid rain, dampening every opening of a smile and making the lightest garment feel heavy… and sploosh!, melts me to the ground with it without warning.  The cold fact that we’ve failed our baby girl, and the meaninglessness of how all our hearts and efforts meant the opposite, really…, really.  Hurts.

I’m sure it all makes no sense what I’m saying…  To shut my brain up and spare us both, I started making some pasta that night.

fresh-pasta fresh-pasta2READ MORE

Continue Reading

the ultimate buttered noodle

scallion-butter-pasta-featured-header

It’s May.  The wild tree-sex month.  There are “organic matters” in the air carrying a vicious assault on my eyes, nose and throat, bashing my brain into a piece of stiff, over-chewed gum.  Who knew that these stationary stick-figures could get so violent and nasty in bed…?  Every year, trying to peddle through this merrymaking orgy-time with whatever strain of functionality left at the rear-end of it, is going to be the excuse I am using to explain the current inspiration-draught pillaging through my kitchen.

scallion-butter-pastaREAD MORE

Continue Reading

Bok Choy and Pork Ravioli

ravioli featured header

(简体)(繁體)

Is it getting cold over there?  Wherever you are.

I woke up this morning today, and even in my post-dormancy haze I could sense the greyish tone seeping in from behind the curtains.  I stumbled into my bathroom to finish morning my wake-up routine, went on to open my bedroom door and was embraced by a slight breeze of cold air.  I let out a few sneezes, put on a pair of cozy pajama pants (and a sweater on my 12-year-old Maltese whose name is… no kidding, Dumpling) and thought, “I really want a Starbucks toffee nut latte now…”.  And just like that, summer is officially over.

READ MORE

Continue Reading

Magic Shrooms

mushroom pasta featured header

(??)????

OK, I sort of bashed it in my previous post (as if it matters), and stripped its right for photos (as if they care). But maybe I didn’t make myself as clear as I should have. What I meant was, the tourist-trappy pre fixe we ordered SUCKED, yes ( “Ma’am, this is Robuchon’s signature this… Robuchon’s signature that…” Pfffffff!!). BUT everything else the local French were eating beside us looked SUBLIIIME!! If only we had another €300 dangling in our pocket, we could have theoretically rewrite our Robuchon memory. Or if only I grew a layer of cowhide thick enough to ask for a picture, “excuse… eh.. moi?… flash, flash oui?”, I could have at least showcase that beautiful morel pasta here.

READ MORE

Continue Reading