Homemade Pasta

Hi everyone -
As promised I will be more diligent in my postings going forward so here is my next one.

I love pasta - (yeah for those of you that know me maybe a little to much)  and while the standard dried pasta is very good and so many options available to us why would anyone go to the trouble of making their own.  Good question, right?  Well really the answer is it isn't that "hard" to do, and really not that messy either (that is a relative term :) ). 
First of all the basic ingredients:
Flour, Salt, Egg, Olive Oil and Water - That's it.  Now you can add semolina flour, whole wheat flour, spinach, basil or any other herb to flavor and color the pasta but those 5 ingredients are the basics. 
To make 1 pound of fresh pasta here are the proportions of the above ingredients:
Flour    9 oz (I have a scale and always go by weight not volume)
Salt      1/2 teaspoon
Large Egg (1)
Olive Oil  1 oz
Water       2 oz

I use plain old AP (all purpose) flour but have in the past used the "00" fine flour as it makes a smoother pasta but it works fine for me.  Now my hint to reduce the mess.. Instead of mixing this on the counter or table find a BIG Tupperware bowl - you know the kind the one you put the Halloween candy in or Popcorn for the "Godfather" trilogy showing on your TV.  Make a mound of flour in the bowl and make a little well in it.  Mix together the salt eggs and oil and water and then pour them into the well you made in the mound of flour.  Using a fork slowly stir the flour incorporating it into the liquid.  After most of the flour is incorporated bring the dough together into a ball.  Knead it together (adding flour or a few drops of water depending on it's consistency) until it becomes smooth and elastic but no longer wet.  Now cover with plastic wrap and let rest for at least 30 minutes. 

Use this time to prep your noodle making.  If you have a pasta machine the hard work will be lifting that darn mixer out of the cupboard, but if not you will need to flour an area get your rolling pin out and roll prepare to roll out your pasta sheets.  This is the way my mom and grandma used to make their egg noodles.  Now that was a little more work than what I am going to describe  (I have a Kitchen Aid pasta kit)

After your pasta has rested, take the ball and split it into 4 pieces.  Take one piece and set the other 3 back in your bowl and cover again with the plastic - you don't want them drying out.

Rune the pasta through the roller tool starting at the widest setting and folding the pasta back on itself and rotating the sheet 90* each time you do that.  To explain after you roll your pasta it will look like a long sheet. Lay the sheet so the length is perpendicular to you.  Fold each end (about 1/3 of the length) back on itself and press it down.  Then back your pasta roller off one number and drop it through again with the folded ends on each side.  That way you are stretching the gluten all directions and makes for a smoother and more supple piece of pasta.

Repeat until you get to the preferred thickness.  That depends on your use.  Lasagna noodles thicker - Angel Hair thinner -  Linguine somewhere in between - hey remember it's your pasta make it as think as you like....
After you get all your sheets completed change to your cutter and run them through the cutter  or if you want really wide noodles, Flout the sheets Roll them up and cut by hand with a sharp knife.  (That is the way Grandma used to do it - I swear she used a freakin' sword it was so big -or at least it did to me when I was 6-7 years old).  Lay out the noodles to dry or if you have one use a drying rack. 
When cooking don't over cook - it doesn't take NEARLY as much time to cook fresh past as dried so  when it floats up it usually is done (4-5 minutes). 

Anyway these are the basics - experiment on your own but don't be afraid to make your own pasta..

Maybe I'll make some pheasant ravioli next.... "Oh Ikey, Hunting season is getting close...  Hey Ike, Wake up...... let's go find that bird"

It's been a long time.

Hi Everyone;
I was reminded today of the lack of posts on my part lately and for that I apologize.  Just lots of things going on but no excuses.
I have couple of very good recipes to share today - Another Short Rib recipe.... From a restrauant near Hartford CT  (CW's Chop and Catch) and another one that Sandy got from the Web. Another one for cooked carrots that is a real keeper.

First the Short Ribs - (and this ain't fast food -but think Crock Pot...hmmmmm)

Short ribs

Ingredients:
4 10 oz Boneless Short Ribs
Salt and Pepper to taste
5 Stalks of Celery, sliced
1/2 White Onion diced
2 carrots peeled and sliced
1 Quart Dr. Pepper (the Secret Ingredient)
1 Quart Chicken Stock
1 Sprig Thyme
1 Tbsp Liquid Smoke
1 Tbsp Cumin
1Tbsp Paprika
2 Cups Red Wine

Season ribs with salt and pepper - heat oil in large skillet and sear ribs on all sides (perhaps a splatter shield would be a good investment -  I know I used mine!).  Remove to roasting pan and lower heat.

Brown Celery, onion and carrots on low heat.  Deglaze pan with Red wine.

Combine remaining ingredients in the skillet bring to a boil and then pour over the short ribs in the roasting pan.  Cover tightly with foil and cook at 350* for 2 -3 hours - or until ribs are fork tender.  Strain the sauce through a fine mesh strainer and reduce to a syrup type consistency.  This step takes a while - There is a lot of liquid but it is realy worth it trust me...

These can be served over cheesy polenta, mashed potatoes, risotto, or even the potatoes below....

Now the easy one - Crash Hot Potatoes
Ingrediemts:
12 whole new red potaotes
3 tablespoons Olive oil
Kosher Salt to Taste
Black Pepper to taste
Rosemary or other favorite herb
(we also grated some Parmesean cheese over them as well)

Bring a pot of heavily salted water to a boil and add as many potatoes as you wish to make and cook them until they are fork tender.

Crash Hot Potatoes

On a sheet pan (we used a Pampered Chef Bar Stone) generously drizzle olive oil  and place potatoes on the sheet pan with plenty of room between. With a potato masher, gently press down on the potato until is slightly mashes then turn the masher 90* and mash again.  Brush the tops of the potatoes with more olive oil and sprinkle with salt pepper and your favorite herb.
Bake at 450* for 20 - 25 minutes until golden brown (when the come out that is when we grated parmesean cheese on them too... 

Recipe #3 Apple and Honey Glazed Carrots
Another real simple recipe with very few ingredients.
Small bag of baby carrots
2 Tbsp of butter
3/4 cup of Apple juice (or cider if season is right)
1/4 cup Orange juice
2 Tbsp Honey

Apple Honey Glazed Carrots

Melt butter in sauce pan.  Place carrots in pan add salt and pepper and saute until brown and softened. (it will take a while- but resisit the temtation to crank the heat - keep it at medium/medium high heat and stir it often).  This will take about 15 minutes min - one suggestion was to cook the carrots the day before and then add finish them the day of the party. Not a bad idea
Once carrots are brown, add remaining ingredients and cook until sauces starts to thicken and take on more carmel hue.  Remove from pan and that's it... Really simple....... really good.

The whole meal

So I tried to make up for lost time on this post.. I promise I will be more attentive in the future  -  oh by the way, only a few more day until hunting season...  Ike can smell it - he looks great and while he has a little ear infection - we have that under control and chomping at the bit to get out there and, "Find that bird!"