Go to the Recipe: Beautiful Braided Pasta: Lorighittas, With Jason Stoneburner
Love all of the pasta recipes you guys put up from Jason. Would love to see some sauces to go along with them! Maybe even just some of ChefSteps personal takes. Anything from pesto, to white wine based, to tomato based would be fantastic and really add to the value of these!
Cheers
Going to try and make this with a Carbonara this weekend. Fingers crossed!
I really like the saute pan he was using. What kind is that? I have a restaurant and have been looking for something like that for finishing risotto.
Likely a commercial pan from a local restaurant supply like the Vollrath saucier. If you visit the Italian Amazon though and search for "padella mantecare" there are loads of perfect pasta pans. Not so in USA version.
https://www.amazon.com/dp/B002P5O0TK/ref=cm_sw_r_sms_awdb_6nyMybYGFD885
I usually use ground red roasted bell peppers to get a bright orange color and it is also very tasty!
The video is an absolute delight to watch.
Dang ChefSteps, why ya gotta be so aw3some?
Made these yesterday. Convinced myself I did something wrong, did a couple test noodles and found them to be a little on the gummy side. Tried again today with even more care, and same result. Maybe that is the texture they are supposed to have? Also did not have the same color as in the pictures here. Mine were more of a brownish hue. I used the exact flour they recommend you buy on Amazon, so that shouldn't have been a problem. Wish I had something to compare it to, so I would know if I made them right or not.
I was really surprised to see that Golden Temple Atta (aka Indian chapati flour) is the same as durum flour for pasta. Is that really true? I thought that it was a whole wheat flour and therefore not the same.
Is durum flour the same as fine semolina? The info I found online implies that it is so I used fine semolina to make my lorighittas. However, mine turned out quite white (perhaps the semolina was bleached) and like Paul, they were a little on the gummy side. I had to add extra semolina to the dough after it rested as it was rather sticky and tacky. Perhaps I over-worked the dough. Would love to hear your feedback team ChefSteps and from the ChefSteps community.
Best I can tell just by the features in the quick shot in the video it is the World Cuisine Stainless Steel Saucier. It has the right style handle and the same shoulder-type attachment to the pot
I am struggling to find the 100% durum flour - with the exception of the Golden Temple Atta, which is crazily overpriced on Amazon, everything else has semolina or semola added. The Sperry brand name isn't showing up on Amazon and online it is available in 50lb bags. Anyone know what other brand names would be for other options? I love making homemade pasta and would like to experiment with this flour, but do not need 50lb bags.
Hi. I know this is supposed to be “fresh” pasta, but any downside to forming them at night leaving to dry a bit the airtight in fridge til next day at noon?
Looks great! If we want to turn down the difficulty could we instead get two ropes, twist them together, then cut them up, like gemelli?
Color will become slightly beige.
add saffron to the water
