Friday 14th Sept.
Finally broke away from my tagliatelle rut, last night, and made a lasagne with my homemade pasta.
I made it with all wholemeal and added half a teaspoon of bouillon powder, a heaped teaspoon of nooch, and the end of a spoon of curry powder. I forgot the EVOO, but it didn't seem to make any difference - probably won't bother with it from now on.
The lasagne was the best I've ever had, simply scrummy - and I've still got half of it left.
I have to say it was very satisfying, cutting the sheets to the required size for the pot - so that only one sheet was needed for each layer!
Saturday 8th Sept.
Boy! Am I getting good at this!
Came home this evening to find my wife had made me a vegetable pasta sauce - so I set to and made some pasta - 100% wholemeal this time.
I put a pan of water on, found the scales, then the flour, the bouillon powder, the nutritional yeast and the cayenne pepper.
I measured 50g flour and added 3/4 of a teaspoon of stock powder, a heaped teaspoon of nooch and 1/4 tsp cayenne pepper. I mixed this together and added 30g of water and a glug of EVOO. This came together as a dough very quickly - which I kneaded a couple of times.
4 minutes after I began, I formed the dough into a bun-shape, dredged it with flour (s/raising this time, it's a quarter the price of the w/meal) and rolled it out thinly.
To try and encourage a square shape, I pick the dough up - left hand to the bottom left hand corner, right hand to the top left hand corner; then, turning the dough over, I bring my right hand over to the right hand bottom corner. Then I spread with flour again, roll out a couple of times and repeat the turning over procedure - only this time on the right hand side. Once I've got it to the correct thickness - which I check by folding the dough three times (giving me 8 layers) and measuring it - it should be about 1cm thick. Which makes the dough roughly 0.125cm thick.
|It's a bit ragged - possibly because it's all wholemeal?|
|It's more than I need for one meal (although I still cleared the plate. Next time I'll use 40g of flour and 25g water.|
I'd just about given up on pasta I was so bored with it - but now I embrace it willingly. Must try lasagne and ravioli very soon!
Tuesday 28th August.
Two of our grandchildren are staying with us for a few days - and as soon as Olivia (9) heard about my pasta-making and saw the pics, she wanted to make some herself. Not tomorrow, not later today - but now! So we're having pasta for lunch!
Once the pasta was cooked, it was mixed with chopped tomatoes and served with grated cheese.
I've done it again!
I came home from the cricket to find my wife had made me a vegetable pasta sauce - which smelt wonderful!
So I set to to make some more pasta. This time I thought I'd make it with 50% wholemeal - using half Dove's organic wholemeal and half a basic strong white flour.
I made too much for one meal last time, so I divided the ingredients in half:
50g wholemeal and white flour
3g bouillon powder
Mix together, knead for a few seconds then roll out into a large circle. With the confidence gathered from the last time I made pasta, I rolled the circle out as big as last time - but, obviously, a lot thinner. I folded it into 8 to check the thickness - it was roughly 1 cm thick. So the dough was about 1.25mm thick.
|This amount of dough, 90g approx, made a rough oval 11" by 12"|
|This bit's the most fun - cutting it into strips|
Once again, using a pizza cutter, I divided into long strips - about 1cm wide, or less.
|Lifting it up with a dough cutter is easy|
|A bit more than I would normally have in one portion; still, I ate it all!|
It probably took me about 15-18 minutes. I reckon I can get it under ten - which is quicker than cooking dried pasta. Just have to remember to put the water on to boil before I start making the pasta!
One last comment. I dropped a strand of pasta in the pasta sauce - and it cooked perfectly well - again in three minutes! Now, I'm thinking, could I cook it all in there? Hmm!
Wow! I've finally made my own pasta - who knew it was so easy?
I did a bit of googling, of course, and came up with this video, which gives a recipe and also demonstrates a small variety of shapes.
These were the ingredients I used:
100g Doves white strong bread flour
10g extra virgin olive oil (not strictly necessary, but I just love adding olive oil!)
Mixed into a fairly stiff dough - adding more flour until it was the right consistency (not as soft and squishy as my bread dough) and left for 10 minutes whilst I tickled up my wife's vegetable pasta sauce. She makes a fairly basic sauce to which I add a good dessertspoon of vegan pesto (Meridian is my preference), some dried basil and a fair dollop of WI pepper sauce.
I rolled out the dough using plenty of flour, turning and refreshing the flour and rolling out again:
|The dough was about 2.5mm thick. I measured it by folding a corner into four, then measuring the combined thickness - 1cm.|
|I draped the strips for a few minutes over a cooling rack - which you can just see in the following pic.|
I then started playing about with the remaining dough - cutting it into small shapes as per the link above:
|I rolled some of these into small cylinders (cavatelli) - made some into bows and tried and failed to make the ridged cavatelli using a fork|
|I was pleased with the farfalle, top left. My attempts at the ridged cavatelli are top right.|
|The tagliatelli cooking - about 6 minutes rather than the 3 specified in the link|
|And the finished dish!|