Adventures in Homemade Pasta

So I have done a little of my new year resolution; so far from 78% full data on my blog, I have organized it down to 57%. I deleted a whole lot of photos, but I still have to go back into each blog post all 180 plus of them and delete the captions, of the photos that got deleted. Its a pain in the butt, but I want to be able to use this blog for a while, so a yearly photo deleting is so due and needed and I am glad I have started the process.

But I have guilt over not blogging, I have been creating amazing great foods and feel bad, for not posting up my foodie experiments. So today, I am creating a pasta blog, I have made a whole lot of pasta since christmas day, and I would love to share some tips with you.

The best thing about pasta, is no recipe is more ‘right’ then others. Pretty much, pasta was made in the past if you had flour and water, and if you were more wealthy, you added eggs to it. Eggs made it more rich, and some people were not actually rich enough to afford them. So with that said, pasta doesn’t always need eggs.

The only reason I have learned so much lately about pasta, is because I got a pasta roller and a beautiful pasta tree for drying for christmas, I even got a ravioli press, which I have not used yet, but believe me the roller and the tree have been way way used.

The first pasta recipe I tried came with the roller, it was 4 cups flour to 5 eggs. I made it and everyone loved it, I made it into angel hair and thats been the boy’s favorite recipe ever since. When the boys want pasta thats the recipe I will turn to.

Here are some pictures of the plain angel hair production and plates lately.

angel hair plain hanging
angel hair plain hanging
hanging pasta
hanging pasta
turkey alfredo sauce
turkey alfredo sauce
san marzano pasta sauce
san marzano pasta sauce

But that is not all the pasta I have made, no, I have gotten extremely more creative then that. I made green pasta and pink pasta. Lol, both fettacini style. Both with a blend of egg yolks and olive oil and flour; for the green pasta, I used spinach and a pesto mix. For the pink pasta I used beet powder mixed into the egg yolks, both ‘yolk’ pastas seem to taste better to me then the whole egg pasta. But I am still experimenting with flavors and styles.

I got an amazing pasta bible at christmas as well, and I have been studying the flavored pasta’s it shows. Here is a picture of the cookbook I got.

new cookbook
new cookbook

Here are some pictures of the flavored pasta I have made lately.

spinach pasta rolling
spinach pasta rolling

20151229_173256 (1)

spinach pasta on tree
spinach pasta on tree
making beet pasta
making beet pasta
hanging beet pasta
hanging beet pasta
cooked beet pasta
cooked beet pasta
cooked spinach pasta
cooked spinach pasta

My Ragu has significantly gotten better, aka my bolognese sauce. We bought an expensive can of San Marzano tomatoes one day and I looked up the most amazing bolognese recipe on their website, it blew my mind; I love it and our pasta is incredible now, homemade and with bomb sauce.

http://www.cento.com/recipes/pasta/bolognese_sauce.html

20151228_131858

20151228_131903

I know it may not be a very informative post, mostly showing off my pasta, but hey, at least I know one reader aka my mom will like it.

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