They turned out great, it works just as Nexis says on her great web page!
Just flour and eggs. They are tender and wonderful. I made them long and
skinny, simmered in homemade chicken stock with carrots and celery diced
finely.

http://eating-sandiego.blogspot.com/.../label/noodles

Thanks, Kimberly!

"cybercat" ha scritto nel messaggio > They turned out great, it works just
as Nexis says on her great web page!
> Just flour and eggs. They are tender and wonderful. I made them long and
> skinny, simmered in homemade chicken stock with carrots and celery diced
> finely.

Now you can make agnolotti, ravioli, tortellini, capelletti, lasagne, and
the entire range of egg pasta miracles.

"Giusi" > wrote in message
...
> "cybercat" ha scritto nel messaggio > They turned out great, it works just
> as Nexis says on her great web page!
>> Just flour and eggs. They are tender and wonderful. I made them long and
>> skinny, simmered in homemade chicken stock with carrots and celery diced
>> finely.
>
> Now you can make agnolotti, ravioli, tortellini, capelletti, lasagne, and
> the entire range of egg pasta miracles.

Yay! I had not realized that egg noodles have a lower glycemic index than
other "white" foods like bread and potatoes. (Nobody in the house has
diabetes, but my husband is at risk because of hereditary factors, so I'm
trying to head it off if I can.) I'll google your recipes.

On Fri, 5 Dec 2008 00:56:34 -0500, cybercat wrote:

> They turned out great, it works just as Nexis says on her great web page!
> Just flour and eggs. They are tender and wonderful. I made them long and
> skinny, simmered in homemade chicken stock with carrots and celery diced
> finely.
>
> http://eating-sandiego.blogspot.com/.../label/noodles
>
> Thanks, Kimberly!

i don't think i'd have the confidence or patience for that. my hat's off
to you.

your pal,
blake

"blake murphy" > wrote in message
.. .
> On Fri, 5 Dec 2008 00:56:34 -0500, cybercat wrote:
>
>> They turned out great, it works just as Nexis says on her great web page!
>> Just flour and eggs. They are tender and wonderful. I made them long and
>> skinny, simmered in homemade chicken stock with carrots and celery diced
>> finely.
>>
>> http://eating-sandiego.blogspot.com/.../label/noodles
>>
>> Thanks, Kimberly!
>
> i don't think i'd have the confidence or patience for that. my hat's off
> to you.
>

You have to be really twisted to enjoy it.

"blake murphy" ha scritto nel messaggio
cybercat wrote:
>
>> They turned out great, it works just as Nexis says on her great web page!
>> Just flour and eggs.

>I don't think i'd have the confidence or patience for that. my hat's off
>to you.
>
> your pal,
> blake

It's ten times easier than you think. Try and see and then hat's off to
you. It now takes me 12 minutes for 100 g of flour's worth from thought to
plate.

"Giusi" > wrote
>
> It's ten times easier than you think. Try and see and then hat's off to
> you. It now takes me 12 minutes for 100 g of flour's worth from thought
> to plate.

I am sure you have said this before, and it didn't really get through to me.
For some reason, Kimberly's photo essay did. I'd kind of like to work on
different shapes now, I imagine there are presses or such?

"cybercat" <
> "Giusi" wrote
>>
>> It's ten times easier than you think. Try and see and then hat's off to
>> you. It now takes me 12 minutes for 100 g of flour's worth from thought
>> to plate.
>
> I am sure you have said this before, and it didn't really get through to
> me. For some reason, Kimberly's photo essay did. I'd kind of like to work
> on different shapes now, I imagine there are presses or such?

There are, but they are harder than doing it by hand. I have a photo essay
on making ravioli on my site called "Weeds Again." Bonus is a really cute
French/Swiss chef cooking with me. To be in Austin soon.

"Giusi" > wrote in message
...
> "cybercat" <
>> "Giusi" wrote
>>>
>>> It's ten times easier than you think. Try and see and then hat's off to
>>> you. It now takes me 12 minutes for 100 g of flour's worth from thought
>>> to plate.
>>
>> I am sure you have said this before, and it didn't really get through to
>> me. For some reason, Kimberly's photo essay did. I'd kind of like to work
>> on different shapes now, I imagine there are presses or such?
>
> There are, but they are harder than doing it by hand. I have a photo
> essay on making ravioli on my site called "Weeds Again." Bonus is a
> really cute French/Swiss chef cooking with me. To be in Austin soon.

I want to see!


** Posted from http://www.teranews.com **

On Fri, 5 Dec 2008 12:52:26 -0500, "cybercat" >
wrote:

>
>"Giusi" > wrote
>>
>> It's ten times easier than you think. Try and see and then hat's off to
>> you. It now takes me 12 minutes for 100 g of flour's worth from thought
>> to plate.
>
>I am sure you have said this before, and it didn't really get through to me.
>For some reason, Kimberly's photo essay did. I'd kind of like to work on
>different shapes now, I imagine there are presses or such?
>
I think they're called "fingers", cyber. LOL


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

Giusi wrote:

> It now takes me 12 minutes for 100 g of flour's worth from thought to
> plate.

How long do you knead the dough? I've been watching "Molto Mario" recently,
and he mentions that he uses his [Kitchenaid] mixer to knead pasta dough for
fifteen minutes before rolling it out.

I've made pasta dough in the food processor before, but with mixed results,
and I'm not sure why one batch will turn out beautifully while another is
too crumbly. I'm guessing I'd have more control using the mixer instead.

Bob

On Fri, 5 Dec 2008 14:19:27 -0800, "Bob Terwilliger"
> wrote:


>I've made pasta dough in the food processor before, but with mixed results,
>and I'm not sure why one batch will turn out beautifully while another is
>too crumbly. I'm guessing I'd have more control using the mixer instead.
>
>Bob
>
>

I am wondering if it is because of hydration issues?

I know when I make pizza dough in the food processor per Peter
Reinhardt's method, he suggests just pulsing in short bursts til the
mixture barely comes together, then letting it rest for at least 20
minutes. He says it is because the mixture needs to hydrate. After
that resting period, the food processor is run for about 1-2 minutes
to further knead the dough.

Wonder if this would work for pasta dough?

Christine

On Fri, 5 Dec 2008 14:19:27 -0800, "Bob Terwilliger"
> wrote:

>I've made pasta dough in the food processor before, but with mixed results,
>and I'm not sure why one batch will turn out beautifully while another is
>too crumbly. I'm guessing I'd have more control using the mixer instead.

I'm guessing it's the water content (from my bread and pizza dough
experience). I've never thought of making pasta dough in a FP because
it's way too cool to make a crater in a mound of flour on the counter,
place the eggs in it and mix it up with your fingers.

sf
Not a good pasta maker myself, but I've seen on TV.



--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

sf wrote:

> I've never thought of making pasta dough in a FP because it's way too cool
> to make a crater in a mound of flour on the counter, place the eggs in it
> and mix it up with your fingers.

My kitchen has tile counters; I can't do anything like that. :-(

Bob

"sf" ha scritto nel messaggio
"Bob Terwilliger"wrote:
>
>>I've made pasta dough in the food processor before, but with mixed
>>results, >>and I'm not sure why one batch will turn out beautifully while
>>another is
>>too crumbly. I'm guessing I'd have more control using the mixer instead.
>
> I'm guessing it's the water content (from my bread and pizza dough
> experience). I've never thought of making pasta dough in a FP because>
> it's way too cool to make a crater in a mound of flour on the counter,>
> place the eggs in it and mix it up with your fingers.
>
> sf

While you're right in the main, if making a lot of pasta it can require more
strength than my left arm can provide, so I will mix in the food processor
and then knead by hand.

The problem stated above is because he's trying to use vulumentric measure
with something that absorbs humidity. If you weigh the flour you overcome
that. Although there are variants in pasta recipes, the basic is 100 g soft
flour to one egg and a pinch of salt. The kneading allows you to judge the
dough and adjust.

On Fri, 5 Dec 2008 18:46:05 +0100, Giusi wrote:

> "blake murphy" ha scritto nel messaggio
> cybercat wrote:
>>
>>> They turned out great, it works just as Nexis says on her great web page!
>>> Just flour and eggs.
>
>>I don't think i'd have the confidence or patience for that. my hat's off
>>to you.
>>
>> your pal,
>> blake
>
> It's ten times easier than you think. Try and see and then hat's off to
> you. It now takes me 12 minutes for 100 g of flour's worth from thought to
> plate.

maybe i'll give it a try.

your pal,
blake

cybercat wrote:
> They turned out great, it works just as Nexis says on her great web page!
> Just flour and eggs. They are tender and wonderful. I made them long and
> skinny, simmered in homemade chicken stock with carrots and celery diced
> finely.
>
> http://eating-sandiego.blogspot.com/.../label/noodles
>
> Thanks, Kimberly!


Good for you. Just looking at those pictures makes me hungry. lol


Becca

"Becca" > wrote in message
...
> cybercat wrote:
>> They turned out great, it works just as Nexis says on her great web page!
>> Just flour and eggs. They are tender and wonderful. I made them long and
>> skinny, simmered in homemade chicken stock with carrots and celery diced
>> finely.
>>
>> http://eating-sandiego.blogspot.com/.../label/noodles
>>
>> Thanks, Kimberly!
>
>
> Good for you. Just looking at those pictures makes me hungry. lol
>
>

They are so tender! I am anxious to see how they hold up to refrigerating
and reheating.


** Posted from http://www.teranews.com **

"cybercat" > wrote in message
...
> They turned out great, it works just as Nexis says on her great web page!
> Just flour and eggs. They are tender and wonderful. I made them long and
> skinny, simmered in homemade chicken stock with carrots and celery diced
> finely.
>
> http://eating-sandiego.blogspot.com/.../label/noodles
>
> Thanks, Kimberly!


Well, now ya done it! I want some too!! hehe
I'm glad the page helped. It's pretty easy when you get the hang of it,
right?
I like them long and skinny too, actually. My mom likes them a little fatter
than I do, and a little more soft than I do, so when I'm having soup with
her, I always take some noodles out and let the rest simmer a little longer.

kimberly
--
http://eating-sandiego.blogspot.com