The merits to explore Mars may not be a subject that lands on a food blog very often. Yet.
Since the 1990’s, the world has spend billions of dollars over the span of numerous unmanned missions to probe at this relentlessly desolate planet far beyond human’s physical reach. And it has incurred questions, perhaps not so unreasonably, about what benefits, if any, that all of these hardcore sciencing could realistically bring to mankind. What’s the point of studying an unreachable plane that most likely cannot sustain any lifeforms but Matt Damon, at least in the foreseeable future? Wouldn’t it make more moral sense to redirect all those money, instead, on the many more immediate issues left unsolved on good old planet earth? And at the end of the day, does anyone really want to live on fucking Mars anyways?
While there are many scientific counter-arguments to those questions out there made by much smarter people who do math, here as a mere moron who survived one week in her high school physics class, I am simply going to put it like this:
The wisdom in exploring Mars lies in a single dumpling.
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!
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!
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!
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!
