Comments on: A Marriage of Pasta and More Pasta http://www.foodgal.com/2008/05/a-marriage-of-pasta-and-more-pasta/ Musings on food, wine, laughter, and life Thu, 04 Dec 2008 03:06:43 +0000 http://wordpress.org/?v=2.5.1 By: foodgal http://www.foodgal.com/2008/05/a-marriage-of-pasta-and-more-pasta/#comment-446 foodgal Mon, 14 Jul 2008 16:05:25 +0000 http://www.foodgal.com/?p=121#comment-446 That IS a great tip about using the roller for making Chinese pancakes. What a fab idea! That IS a great tip about using the roller for making Chinese pancakes. What a fab idea!

]]> By: Jim W http://www.foodgal.com/2008/05/a-marriage-of-pasta-and-more-pasta/#comment-431 Jim W Thu, 10 Jul 2008 05:40:59 +0000 http://www.foodgal.com/?p=121#comment-431 I have had one, and used it for many years. It is also good for cholesterol problems and you can make 'egg' noodles with egg substitute. They taste much better than the yolkless noodles in the store. I have also used it with semolina flour with great success. One of the more unusual 'tricks' I do with it is to do most of the pre-rolling of the dough when making Chinese Pancakes or Peking dollies, which are used for Peking Duck or MuSho dishes (pork, chicken, shrimp, or veggie). Normally the pancakes are made by pressing 2 small balls of dough into rounds, coating them with sesame seed oil, and rolling them together till thin. The cooking process produces steam that partially separates them into 2 pancakes that can then be peeled apart when done. For the rolling process I roll the pieces of dough separately in the pasta rollers till they are close to the sized and thinness I want, then coat them with the oil and finish the final rolling with the rolling pin. This saves a lot of time and effort while insuring more consistent results. You do not want to do the final rolling with the attachment as it will limit the size of the pancake, and the oil can ooze out creating a mess. I have had one, and used it for many years. It is also good for cholesterol problems and you can make ‘egg’ noodles with egg substitute. They taste much better than the yolkless noodles in the store. I have also used it with semolina flour with great success.

One of the more unusual ‘tricks’ I do with it is to do most of the pre-rolling of the dough when making Chinese Pancakes or Peking dollies, which are used for Peking Duck or MuSho dishes (pork, chicken, shrimp, or veggie). Normally the pancakes are made by pressing 2 small balls of dough into rounds, coating them with sesame seed oil, and rolling them together till thin. The cooking process produces steam that partially separates them into 2 pancakes that can then be peeled apart when done.

For the rolling process I roll the pieces of dough separately in the pasta rollers till they are close to the sized and thinness I want, then coat them with the oil and finish the final rolling with the rolling pin. This saves a lot of time and effort while insuring more consistent results. You do not want to do the final rolling with the attachment as it will limit the size of the pancake, and the oil can ooze out creating a mess.

]]> By: Moe Rubenzahl http://www.foodgal.com/2008/05/a-marriage-of-pasta-and-more-pasta/#comment-217 Moe Rubenzahl Tue, 27 May 2008 01:23:27 +0000 http://www.foodgal.com/?p=121#comment-217 I made a simplified version of Perbacco's 5-Hour Sugo this weekend and it was wonderful. Very meaty and rich despite the fact that I used less meat, more vegetables, and no cream! I cooked it for about the full five hours but it probably did not require that long. I used quite a lot more ttomato so it's closer to a more traditional pasta sauce. Details: http://feedme.typepad.com/my_weblog/2008/05/sugo-its-pasta-sauce-goooood-pasta-sauce.html I made a simplified version of Perbacco’s 5-Hour Sugo this weekend and it was wonderful. Very meaty and rich despite the fact that I used less meat, more vegetables, and no cream! I cooked it for about the full five hours but it probably did not require that long. I used quite a lot more ttomato so it’s closer to a more traditional pasta sauce.

Details:

http://feedme.typepad.com/my_weblog/2008/05/sugo-its-pasta-sauce-goooood-pasta-sauce.html

]]> By: foodgal http://www.foodgal.com/2008/05/a-marriage-of-pasta-and-more-pasta/#comment-200 foodgal Tue, 20 May 2008 20:47:49 +0000 http://www.foodgal.com/?p=121#comment-200 My gosh, Sam! With those top-notch ingredients, one can't possibly go wrong. The ragu sounds simply divine. My gosh, Sam! With those top-notch ingredients, one can’t possibly go wrong. The ragu sounds simply divine.

]]> By: sam http://www.foodgal.com/2008/05/a-marriage-of-pasta-and-more-pasta/#comment-199 sam Tue, 20 May 2008 20:29:42 +0000 http://www.foodgal.com/?p=121#comment-199 popped back to tell you that the saveur recipe I tried was the one that they say was the 'official' ragu. I don't have the mag in front of me now to check page number or title. I do know it has a lot of milk in it and barely any tomato paste. I made mine with Fatted Calf's guanciale instead of pancetta and using June Taylors handmade local tomato paste, straus organic milk and hand cut marin sun farms skirt steak. here is the link: http://www.saveur.com/food/classic-recipes/classic-rag-alla-bolognese-1000053616.html popped back to tell you that the saveur recipe I tried was the one that they say was the ‘official’ ragu. I don’t have the mag in front of me now to check page number or title. I do know it has a lot of milk in it and barely any tomato paste. I made mine with Fatted Calf’s guanciale instead of pancetta and using June Taylors handmade local tomato paste, straus organic milk and hand cut marin sun farms skirt steak.

here is the link:
http://www.saveur.com/food/classic-recipes/classic-rag-alla-bolognese-1000053616.html

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