Pasta

[jfc]

Know any good ones for this ? I normally chuck in a bit of tuna and mayo or have it with spag bol . Cant think of anything else to do with it

[dom]

You could try Carbonara:
Quick fry chopped bacon in butter
cook pasta
beat up two eggs
drain pasta return too saucepan
throw in bacon and beaten eggs, stir( heat will cook eggs)
add salt pepper and Parmesan to taste.

Eat, from a plate Jason

Many people overcook the pasta this detracts from the flavour.
Unfortunately so many pastas are different grades so the best way is 'al dente' (to the bite) in other words cook it until there is a little pressure when you bite into it.

Or Spaghetti a la Vongole
Spaghetti with clams
Tinned clams work well

Drain juice from tin and rinse
fry two cloves till just soft 5 mins. in olive oil
Add can of tomatoes finely chopped
salt pepper
add clams
and three tablespoons of chopped parsley
keep warm( simmer at lowest heat)
cook pasta
drain pasta
put pasta in sauce toss together( don't even think about it)
NO parmesan

When cooking pasta, add a splash of olive oil to the water and bring to the boil then chuck the pasta in, the oilhelps stop the pasta sticking.

[jfc]

The first one is going to be lunch tomorrow ..... erm all the plates have been used to mix filler ....... i mean glue

[engineerone]

fort you didn't need to fill your things jason

you sound like the pot noodle guys

how about making your own sphagetti sauce.
i make a reasonably decent veggie one, carrots, leeks, courgettes, fried together then drop in a tin of tomatoes,
chopped ones ain't too expensive. mix in a little sugar,
then add things like maybe mustard, balsamic vinegar or
worcestershire sauce to taste.

then bring the pasta to the sauce and then you can eat out of that bowl ;D ;D ;D

just make sure you don't have a white t shirt on

paul

[Keith]

Dom what do you think about making your own pasta and using a pasta maker?

is it worth it?

[dom]

woodsmith said:

Dom what do you think about making your own pasta and using a pasta maker?

is it worth it?

If made properly yes definitely worth it.
The difference is MDF and solid Oak.
You don't need a pasta machine, it just makes life easier and the pasta strands more even
Pasta recipe:
1lb plain white flour
4 eggs
salt
1/2 tablespoon oil

Make a mountain of flour and turn into a volcano,
Break the eggs into the centre
Add a pinch of salt and the oil
Using only your fingrtips,initially, slowly knead the mixture together bringing flour from the outer slope.
when it's all a messy lump rub and roll until the dough is smooth and elastic.
Now with a rolling pin roll out as far as possible.
Fold over and roll again, continue doing this until you hear a popping sound. Your pasta dough is ready.
Roll out again until you have what looks like the right thickness and cut out your pasta strips.
The rolling and kneading and cutting can of course be replaced by a machine. But don't try and roll it through a machine in one go you still need to fold it and make it thinner gradually.
Fresh pasta takes far less time to cook so keep an eye on it
Initially it's time consuming, but worth the work.
Enjoy

[Keith]

Thanks Dom I'll Mrs Smith will give it a go next week

[jfc]

Had the Carbonara for lunch today , oooo it was scrummy ;D If i keep eating pasta will i be big and strong like you when i grow up Dom ?

[dom]

jfc said:

Had the Carbonara for lunch today , oooo it was scrummy ;D If i keep eating pasta will i be big and strong like you when i grow up Dom ?

Yuh, that's not gonna happen Jason.

Really wanted to edit your post to say 'handsome' but Paul c has shattered that possibility

[paulchapman]

dom said:

Really wanted to edit your post to say 'handsome' but Paul c has shattered that possibility

;D ;D ;D ;D

[argus]

.


On the subject of spaghetti, here’s the quickest, simplest spaghetti dish you can get.

Years ago, my mate’s Italian Mum who came from Arezzo, used to dish up ‘Alio e Olio’ when we got back from the pub. Basically it's just Olive oil, garlic and chilli. It doesn't sound much, but try it...... several million Italians over generations can't be wrong.

I’ve had it in Italy in restaurants since, but not a patch on hers (or mine for that matter which I can faithfully reproduce - they don’t put enough chilli in).

Basically, you chop a couple of cloves of garlic very finely; then crush it all with the flat of the knife. Vary the amount as much as you want but don’t embrace anyone you care for who has not eaten with you.

Then you mix it with chopped red chillies – again, as much as you can stand. I like mine molto piccante. Add a couple of big spoons of olive oil to a pan with the garlic and chilli then heat through gently. All you need to do is to infuse the oil – don’t cook it.

Meanwhile, prepare spaghetti in the normal way in plenty of salted water until it’s al dente.
When it’s almost cooked, take a couple of spoons of the cooking water and add to the oil and raise the heat - mix it all well. Quickly drain the spaghetti and add to the mixture and mix it all well -more Olive oil on top if you prefer.

I sometimes do it with spaghettini instead of conventional spaghetti, which is thin, smaller spaghetti, usually sold as ‘5 minute’ spaghetti.

A great quick meal for those occasions when you have a big appetite - on the table in ten minutes flat.


.