A while ago (hell - it's a year) I posted a question
about pasta making.

I'm still failing.

Has anyone been to Northern Italy (e.g. Florence,
but I imagine Tuscany in general) enjoyed the local
soft-textured pasta, then returned to dear old
Blighty, and

*successfully reproduced the pasta at home* ?

I have one of these:
http://www.sharpknives.com/gourmets_...ta_machine.htm
Which should help with part of the processs.

Yours in hungry anticipation...

BugBear

"bugbear" > ha scritto nel messaggio
...
>A while ago (hell - it's a year) I posted a question
> about pasta making.
>
> I'm still failing.
>
> Has anyone been to Northern Italy (e.g. Florence,
> but I imagine Tuscany in general) enjoyed the local
> soft-textured pasta, then returned to dear old
> Blighty, and
>
> *successfully reproduced the pasta at home* ?
>
> I have one of these:
> http://www.sharpknives.com/gourmets_...ta_machine.htm
> Which should help with part of the processs.
>
> Yours in hungry anticipation...
>
> BugBear

I have reproduced successfully. But I Am italian

Pandora wrote:
>
> I have reproduced successfully. But I Am italian
>

Yes. But what about making pasta ;-)

BugBear

In article >,
bugbear > wrote:

> Pandora wrote:
> >
> > I have reproduced successfully. But I Am italian
> >
>
> Yes. But what about making pasta ;-)
>
> BugBear

<lol> I thought the same thing, but restrained myself.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"bugbear" > wrote in message
...
> Pandora wrote:
>>
>> I have reproduced successfully. But I Am italian
>
> Yes. But what about making pasta ;-)

Bugbear, if you have had success making it in Italy but not in UK may I
suggest the flour is the difference. You can buy 00 flour in UK in
supermarkets

Greetings> That s my vote also, it`s about the flour. I have to add
gluten to the flour available here. From there is learning to adjust
the ratio of flour to egg to get a firm silky dough with water or flour
after kneading. Regards, Don in Mexico

Ophelia wrote:
> "bugbear" > wrote in message
> ...
>
>>Pandora wrote:
>>
>>>I have reproduced successfully. But I Am italian
>>
>>Yes. But what about making pasta ;-)
>
>
> Bugbear, if you have had success making it in Italy

I have had success only in EATING the pasta
in Italy (and a great deal of pleasure, I might add)

> but not in UK may I
> suggest the flour is the difference. You can buy 00 flour in UK in
> supermarkets

I have used both '0' and '00' flour
with no improvement; indeed, with no detectable
change.

Whatever I'm doing wrong, it's a strong enough
factor to outweigh other factors :-(

BugBear

"bugbear" > wrote in message
...
> Ophelia wrote:
> > "bugbear" > wrote in message
> > ...
> >
> >>Pandora wrote:
> >>
> >>>I have reproduced successfully. But I Am italian
> >>
> >>Yes. But what about making pasta ;-)
> >
> >
> > Bugbear, if you have had success making it in Italy
>
> I have had success only in EATING the pasta
> in Italy (and a great deal of pleasure, I might add)
>
> > but not in UK may I
> > suggest the flour is the difference. You can buy 00 flour in UK in
> > supermarkets
>
> I have used both '0' and '00' flour
> with no improvement; indeed, with no detectable
> change.
>
> Whatever I'm doing wrong, it's a strong enough
> factor to outweigh other factors :-(
>
> BugBear

Try buying semolina pasta flour and following the recipes on the packet.
From there you can experiment to get where you wish to be.
I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

"bugbear" > ha scritto nel messaggio
...
> Ophelia wrote:
>> "bugbear" > wrote in message
>> ...
>>
>>>Pandora wrote:
>>>
>>>>I have reproduced successfully. But I Am italian
>>>
>>>Yes. But what about making pasta ;-)
>>
>>
>> Bugbear, if you have had success making it in Italy
>
> I have had success only in EATING the pasta
> in Italy (and a great deal of pleasure, I might add)
>
> > but not in UK may I
>> suggest the flour is the difference. You can buy 00 flour in UK in
>> supermarkets
>
> I have used both '0' and '00' flour
> with no improvement; indeed, with no detectable
> change.
>
> Whatever I'm doing wrong, it's a strong enough
> factor to outweigh other factors :-(

How many eggs do you put? You must put 1 big egg every hg. of flour. If you
want you can add 1 tbs of olive oil. 00 flour is OK!
Pandora
> BugBear

"bugbear" > ha scritto nel messaggio
...
> Pandora wrote:
>>
>> I have reproduced successfully. But I Am italian
>
> Yes. But what about making pasta ;-)
>
> BugBear

I have posted many recipes with fresh eggs pasta! For example Fettuccine
with porcini mushrooms and "little guitar with zucchini's flowers". Haven't
you seen them?
tell me!
cheers
pandora

Dumbdora wrote:
>
> I have reproduced successfully. But I Am italian

That means you reproduced with a donkey.

Sheldon

"Sheldon" > wrote in message
ups.com...
>
> Dumbdora wrote:
> >
> > I have reproduced successfully. But I Am italian
>
> That means you reproduced with a donkey.
>
> Sheldon
>
Go away, Sheldon. I left rec.food.cooking to avoid jackasses like you and I
don't miss you.

"Judith Umbria" > ha scritto nel messaggio
...
>
>
> "Sheldon" > wrote in message
> ups.com...
>>
>> Dumbdora wrote:
>> >
>> > I have reproduced successfully. But I Am italian
>>
>> That means you reproduced with a donkey.
>>
>> Sheldon
>>
> Go away, Sheldon. I left rec.food.cooking to avoid jackasses like you and
> I
> don't miss you.

WELL SAID!

Pandora wrote:
> "Judith Umbria" ha scritto...
>>"Sheldon" wrote...
>>>Dumbdora wrote:
>>>>I have reproduced successfully. But I Am italian
>>>That means you reproduced with a donkey.
>>
>>Go away, Sheldon. I left rec.food.cooking to avoid jackasses like you and
>>I don't miss you.
>
> WELL SAID!

Well, *don't cross-post back there, then!* Simple.

Sheldon wrote:

> Dumbdora wrote:
> >
> > I have reproduced successfully. But I Am italian
>
> That means you reproduced with a donkey.



http://www.contactmusic.com/new/xmlf.../parton%20leav...



PARTON: 'LEAVE MY BOOBS ALONE'


"Country music star DOLLY PARTON is keen to refute tabloid claims that
her bounteous bosom is ruining her health.

The JOLENE singer is stunned that after so many years in the public
eye, her breasts still attract tabloid attention.

She says, "(The tabloids) are always talking about my boobs... They
are not that big, it's just that I'm little and they're big in
comparison...

"They tell all these freak stories; that they are so big that I refuse
to have 'em reduced, and they're so big that they're ruining my life
and my health and they're breaking my back.

"They'll have things in the tabloids where it says I'm flat on my
back, I can't move and I can't get up and down because of the boobs.
And then in that same story, they'll have me having an affair with
some ******* or some young boy. I keep thinking, 'Well, if I'm that
sexually active, I'm doing pretty good for a cripple flat on my
back!'"

But Parton does admit that her chest can be weighty at time, adding,
"They are heavy, but to be honest, if they get too heavy, I got some
bongo stands I just go rest them on."

</>

Pandora wrote:

> "bugbear" > ha scritto nel messaggio
>
> ...
> >A while ago (hell - it's a year) I posted a question
> > about pasta making.
> >
> > I'm still failing.
> >
> > Has anyone been to Northern Italy (e.g. Florence,
> > but I imagine Tuscany in general) enjoyed the local
> > soft-textured pasta, then returned to dear old
> > Blighty, and
> >
> > *successfully reproduced the pasta at home* ?
> >
> > I have one of these:
> >
> http://www.sharpknives.com/gourmets_...ta_machine.htm
>
> > Which should help with part of the processs.
> >
> > Yours in hungry anticipation...
> >
> > BugBear
>
> I have reproduced successfully. But I Am italian

I used to work at an Italian resturant whose focus was Northern Italian
cuisine, i have never been abel to reproduce the owner/chefs pasta
Romana made with his own fennel flavoured sausage.

However iirc he just used semolina and eggs mixed/kneaded it to the
right consistancy (there was a large industrail mixer for this) let it
rest a bit then rolled it out on a big pasta board, folded it over
several times and sliced it into 1/2 in wide noodles. He would let it
'dry' in several large piles for not more than 15 minutes or so then
cook it up and re heat it as necessary.

He would precook a big bunch at a time, then re heat them as needed in
boiling water just before plateing..

I dont have exact quatities for the eggs and semolina i just mix till it
feels right. but roughly 1 egg for about every 1 & 1/2 cup of semolina.
Though any kind of flour can be used, potato, rice, whole wheat, rye
etc.
---
JL

bugbear wrote:
> A while ago (hell - it's a year) I posted a question
> about pasta making.

OOps. Forgot the link.

http://groups.google.com/group/rec.f...6ebb9a358d44a0

BugBear

Unfortunately, I've never tasted pasta in Italy so I cannot make a
comparison with my home made pasta. However, I've used both semolina and
regular flour (US flour - I use Canadian flour for bread making) and have
had success with both. I don't have the slimy leather texture, which I
would think was a good thing (perhaps I need to visit New Haven, CT ;o).
When I make pasta I use only one type of flour. I've always understood
pasta to be made with semolina until I recently read the Cook's Illustrated
book on pasta and tried the flour type (his semolina pasta has a combination
of both flours). I prefer the semolina but it's a close call. Perhaps if
you elaborate, the recipe you use, how long do you knead, do you let it sit
etc..? As for the appliance, I use the KitchenAid pasta attachments. It's
great having both hands free to manipulate the sheets.

Carole



"bugbear" > wrote in message
...
> A while ago (hell - it's a year) I posted a question
> about pasta making.
>
> I'm still failing.
>
> Has anyone been to Northern Italy (e.g. Florence,
> but I imagine Tuscany in general) enjoyed the local
> soft-textured pasta, then returned to dear old
> Blighty, and
>
> *successfully reproduced the pasta at home* ?
>
> I have one of these:
>
http://www.sharpknives.com/gourmets_...ta_machine.htm
> Which should help with part of the processs.
>
> Yours in hungry anticipation...
>
> BugBear

On Mon, 17 Oct 2005 09:06:57 +0100, bugbear
> wrote:

>A while ago (hell - it's a year) I posted a question
>about pasta making.
>
>I'm still failing.
>
>Has anyone been to Northern Italy (e.g. Florence,
>but I imagine Tuscany in general) enjoyed the local
>soft-textured pasta, then returned to dear old
>Blighty, and
>
>*successfully reproduced the pasta at home* ?
>
>I have one of these:
>http://www.sharpknives.com/gourmets_...ta_machine.htm
>Which should help with part of the processs.
>
>Yours in hungry anticipation...
>
> BugBear

There is a good cooking program there in the UK. Called Ready Steady
Cook on BBC2, they make pasta all the time using the same machine.
The recipes are on their web site. They make it in less than 5 minutes
We watch it here in Germany on SKY

golf4