Pasta
Jun 28th 2010, 7:30 pm
#31
Sleepless In Chicago
Thread Starter
Joined: Sep 2008
Location: Chicago.
Posts: 3,601
Re: Pasta
Pasta was good but could be improved....Think next batch will be the cholesterol killer (12 egg yolks) or rather 6 as will only make half the quantity.... was alot of pasta and eyes bigger than tummy...never a good thing.... Enjoyed making it and as you say nice to know whats in it (no additives). Unsure about drying.....or what number to set machine on for different pasta'a, will research more on google.
Hows the farfalle production line going....
Hows the farfalle production line going....
Tomorrow evening will be the time for Farfalle, as the night will be less humid as well.
Jul 2nd 2010, 1:44 am
#32
Sleepless In Chicago
Thread Starter
Joined: Sep 2008
Location: Chicago.
Posts: 3,601
Re: Pasta
Sorry it's so big
I was about getting the hang of it after around 300 pieces.
Jul 2nd 2010, 7:41 am
#33
BE Enthusiast
Joined: Jan 2010
Location: Le Marche
Posts: 946
Re: Pasta
http://sphotos.ak.fbcdn.net/hphotos-..._4670330_n.jpg
Sorry it's so big
I was about getting the hang of it after around 300 pieces.
Sorry it's so big
I was about getting the hang of it after around 300 pieces.
Am still eating the lasagne....learnt next time to roll pasta thinner as it soaked up all the juices and the end result was a very tall lasagne with far too many layers of the pasta...about 6
