nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

three courses

sebastian_palmigiani_21610

pepperoni pizza with 70% hydration using a ken forkish dough recipe.

next i took out my pasta extruder and within 20 minutes had one pound of fresh pasta made with egg and clam juice. it cooked in 20 seconds.

then put together a frutti di mare dish that included clams, mussels, squid, scallops, and shrimp.

for dessert, we had two flavors of CS waffles (chocolate, vanilla), with a mascarpone-marsala ice cream, amaretto whipped cream, chocolate wafer, and paired with a kahlua-cream cocktail.

Find more posts tagged with

What’s for Dinner

Comments

sebastian_palmigiani_21610

as long as you follow the ratio of dry to wet ingredients you can make any pasta you want. basically for 1/2 lb you use 250 grams of whatever flour you want to use and either 90 grams of liquid (water, carrot juice, etc) or a combo of 1 egg and the remainder as liquid so you end up with a total of 95 grams. i've had success also making gluten free pasta with this machine, with eggs and without eggs.

i don't know how to answer your question regarding smoothness. the holes where the pasta come out don't have any ridges around them so i would say that the discs are smooth. the pasta comes out smooth but sometimes there is texture to some of the pasta depending, i guess, on the pasta flour combination. i have noticed that the pasta that comes out from the first part of the extrusion process tends to have more texture to them than the pasta from the later part of the process which tends to be smoother. anyway, i've got some dried pasta and i took a photo so you can see close up.

this machine is popular for ramen.

in the above link, the author says: "It’s important to note that since the Philips extrudes (pushes out) the noodles the resulting texture will never be as smooth and uniform as the more traditional rolling and cutting method demonstrated in our post on How To Make Ramen Noodles. However, for the sheer ease with which we can have homemade ramen noodles in 10 minutes, the Philips does a pretty darn good job at working it’s way into a permanent spot on my kitchen counter."

Brendan_Lee_56950

I have a hand roller and combining that with the food processor I can usually knock out a batch of fresh pasta in like an hour with the wait time for the dough to hydrate. I'm most interested in this type of machine for ramen though, I think I have to keep my hydration a bit too high for my liking when using a hand crank which I assume would be less of a problem with this type of machine. Are the discs textured at all or does everything come out smooth

sebastian_palmigiani_21610

i purchased additional attachments for it, ending up with 8 discs. the machine does an excellent pasta for angel hair, spaghetti (thick, thin), tagliatelli, and fettucine. i have not tried the penne yet. i don't like the pappardelle or the lasagna sheets with this machine. the pasta is too thick for my taste. i thought i would no longer need my pasta roller machine but i've kept it. with a hand cranked pasta machine you can finesse the thickness much better. for example, you can't use the lasagna disc from this machine to do raviolis either, too thick. i've done ramen noodles using the angel hair or thin spaghetti disc with alkaline salts and it worked great.

i like the convenience and speed of making fresh pasta as part of one of the dinner courses. it also provides entertainment to the guests seeing the pasta extrude. i just love cooking pasta in under 30 seconds. it's easy to clean. this machine is one one of my favorite kitchen appliances.

Brendan_Lee_56950

How do you like that machine? I've been looking at that recently