Curt Nelson wrote:
> Hi everybody:
>
> So I spent this weekend doing homemade fresh pasta experiments and finally
> found a use for my Cuisinart Mini Prep processor. I've had the thing for
> about eight years and have only used it a handful of times for occasional
> salsa or chopping larger quantities of garlic.
>
> I started out making pasta with the "well method" with reasonable success,
> but found it to be messy and made way too much dough for a single guy. After
> some Internet research, I finally figured out that pasta can be made very
> well in a food processor... except that it still makes too much for a single
> guy.
>
> Enter my previously useless Mini Prep. It turned out to be the perfect size
> for making a single portion of the good stuff. Here's what I ended up doing:
>
> _________________
> 2/3 cup flour
> 1 extra large egg
>
> Pulse until you achieve a cornmeal-ish texture and then run the damn thing
> full blast until the dough comes together and forms a ball. If it refuses to
> come together, add 1/2 tsp H2O slowly until the dough cooperates.
>
> Knead for a minute or so and wrap in plastic and rest for 30 - 60 minutes.
>
> Proceed as usual with whatever pasta-making implements you like to use. I
> use my KitchenAid attachments.
> _________________
>
> I've read, and found to be true, that dough done in a food processor needs
> less kneading than making it by hand. For me, the dough was ready in less
> than a minute and made virtually no mess.
>
> Finally (!) I have a way to make small quantities of pasta whenever I want.
> To hell with the "well method" and tradition. These results have certainly
> worked best for me.
>
>
>
> And now, here's my favorite and extremely simple dish.
>
> _________________
>
> CPN's 30-second pasta
>
> Ingredients:
> Cast Iron Skillet (mandatory)
> Kitchen Tongs (also mandatory)
> Pasta
> 3 tbs. Good Butter
> Black Pepper (in a grinder)
> Parmigiano Reggiano cheese in a rotary grater
> Fresh Basil, chiffonade
>
> While your pasta is boiling, heat a cast iron skillet over medium heat. The
> pan should be damn hot, but not ridiculously hot. After you've drained the
> pasta, get ready, because this literally takes about 30 seconds.
>
> Plop the butter into the pan and use your tongs to move the butter around
> quickly to melt and brown it as fast as possible. At the exact moment your
> butter is browned properly, drop your cooked pasta into the skillet and
> start turning with the tongs. The residual water on the pasta will cool the
> pan and prevent the butter from burning. In about 10 or 15 seconds, the
> pasta will be evenly coated with the browned butter.
>
> Plate it and hit it with some fine black pepper and top it with the Reggiano
> and your basil chiffonade.
>
> Serve to your date with a good wine and go have some sex. Bask in the
> afterglow the next morning.
>
>
> Hasta,
> Curt Nelson
>
>


You say the well method makes too much pasta for you, a single guy. Can
I ask HOW you do your well method? I was taught to do this by eggs per
persons at dinner. You put a good quantity of flour on your board or
counter. Make a well in the center. Crack however many eggs per person
(one egg, one person...three eggs for three people). Beat the eggs
lightly with a fork in the well. Then with your hand add bits of flour
from the sides slowly, adding more and more, until you have enough flour
incorporated in your egg amount. Then you can remove the rest of the
flour and knead on your board till elastic, resting as needed. I've even
plopped it into the food processor after reaching a 'good dough' so I
never have to measure or do math and figure out how much of this or that
per person. This method usually makes a nice amount per person, not a
pig out by any means, just a good portion for pasta. If it's served
plain without meats or much of other things I might add one egg and risk
some leftovers.

If you make too much pasta for yourself, you can always let it dry and
save it for another time, too. Dried fresh pasta is almost as good as
fresh. Takes just a few minutes to cook.

Melondy