Pasta Fatto a Mano

I've been on a pasta kick lately with my Flour + Water book. Been very pleased with the results. The dough is dry enough that no flour is added during rolling or shaping so the process stays very clean. This is the first time I've been really happy with pasta results:

Pici with vin santo braised duck ragu

The Pici is hand rolled...I took a video of the process:

https://www.facebook.com/video.php?v=10101769780018515&l=4464257604274215189

Practicing making some orecchiette

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Comments

anthony_34093

Semolina dough?

Brendan_Lee_56950

Love that book. Probably one of my most favorite

Brendan_Lee_56950

Oh and for the orecchiette I've found that actually starting slow until it stretches then speeding up to finish give you a really consistent shape. At first I tried to do it really quickly and I would get irregular lobes and tears because my pressure was all out of whack.

mike.minasian

@anthony - Yes semolina dough (50/50 with 00). I made carbonara chitarra with the egg dough which turned out great as well. I was surprised at home much I like the semolina dough though. @Brendan - Great tip on the orecchiette, I was worried about the tearing. Btw I adapted the squab recipe for this with duck legs, leaving out giblets and the braised cabbage. Turned out great! Any other favorite recipes I should try?

mike.minasian

@Brendan - If you haven't seen it, highly recommend this video:

http://lifeandthyme.com/film/bucato-pasta-fatta-mano/

Ate lunch there this weekend and the orecchiette blew my mind.

mike.minasian

Last night's leftover version was even better!

Doug_Frawley_119941

Amazing video!

Jared_Kent_JWU_58505

what is this flour+water book?

mike.minasian

http://www.amazon.com/Flour-Water-Pasta-Thomas-McNaughton/dp/1607744708/ref=sr_1_1?ie=UTF8&qid=1425323972&sr=8-1&keywords=flour+%2B+water+pasta

It's from a restaurant in SF, one of my favorites in the city.

Jared_Kent_JWU_58505

This is awesome! Thanks

mike.minasian

Can't recommend it highly enough!