Pasta

I had not pulled out the pasta roller for a while so I played with Flour + Water for a few hours.

70+ Agnolotti in the freezer and a few in beurre noir (I turned my back for 2 seconds and the butter when a bit far) garnished with toasted squash seeds.

Cranked out a few cavatelli then served it with stuff around the house (onion, red onion, carrot, leek, red bell pepper, garlic, smoked venison sausage, PC chicken stock). A nice light meal on a cold Sunday - I only gained a pound per spoonful.

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Tim_Sutherland_52834

Ok there is an issue as the images and the rest of the text did not come through. I tried to edit the post twice.

Tim_Sutherland_52834

Agnolotti filled with butternut squash. About 70 in the freezer.

Cavatelli with onions, red onions, leeks, carrots, red bell pepper, smoked venison sausage and PC chicken stock. A nice light meal on a cold Sunday - I only gain a pound per spoonful.

sebastian_palmigiani_21610

hi tim, that looks delish! i've been thinking about pasta lately too. have not made it in a while.

are you using a pasta extruder? which one?

Tim_Sutherland_52834

The cavatelli was made with a hand roller like this.

The pasta was rolled with the KitchenAid roller.

If you are after a pasta extruder, go for one with metal dies. Just be sitting down when you see the price. The cheapest hand cranked extruder with metal dies I have seen is this one.

Brendan_Lee_56950

do you have dies? if you do, can you measure them pretty precisely for me. I want to find the pretty exacting dimensions to see if I can use up some excess materials to make a press that would fit it. Not many moving parts to it.

mike.minasian

Fellow pasta friends: @Brendan_Lee_56950 @Tim_Sutherland_52834

I ordered the cavarola board and gargonelli board from http://www.artisanalpastatools.com/

McNaughton recommended their site in the book and it seems to be great handcrafted stuff up in Napa. I'm thinking about making cavatelli with the cavarola board, apparently its a regional way of making them called orecchiette di prete, see here, left middle - http://diaryofatomato.com/2014/05/09/fatto-a-mano-pasta-by-hand/

If you watch the fatto a mano video I posted in the other thread, you can see him making them for about 5 seconds in the middle of the video. It's kind of a cool spin on traditional cavatelli.

Tim_Sutherland_52834

Not yet. The hand cranked extruder is on the list, but my wife needs more convincing it is an essential piece of kitchen equipment we can not survive without.

Brendan_Lee_56950

That's how I make my cavatelli since I don't have a machine like Tim. I've seen that site though, considered getting a corzetti stamp but I want to design my own like a family crest

Tim_Sutherland_52834

Your own design would be great, even if it could be two letters.