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OfflineCrystal G
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Registered: 06/05/07
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Organic Spinach & Tomato "Marguerite" Style Pasta
    #14625379 - 06/16/11 09:40 PM (12 years, 7 months ago)

This is for my application to join F.A.G.S.

You will need 2 eggs, 4 cups flour, 1 teaspoon salt, spinach, tomatoes, extra virgin olive oil, balsamic vinegar, ground peppercorns, and chopped basil (optional). You can use any kind of flour you like, but in my case I used whole wheat.

First you blend 2 eggs with about 3-4 cups of spinach and 1 teaspoon of salt.





Gradually keep adding flour and kneading until the dough is firm and no longer sticky. Then roll the dough flat with a lot of force, and slice thin.





Hang on a wire rack to dry.



The final product (after drying) will look like this.





You will need to boil approximately 10-15 minutes depending on how thin you slice the dough. The end product should make about 1lb of pasta.

It's a little bit time consuming (including drying time I'd say approximately 2 hours), but it's well worth the endeavor, because you can really taste the difference when it's hand-made.

I served mine with tomato and spinach leaves on top, and with an olive oil vinaigrette. The taste is so pure you don't really need any heavy sauces for it.

The olive oil vinaigrette used 1 part balsamic vinegar for every 3 parts of olive oil. Then I added chopped basil and ground peppercorns at the very end before serving.



Edited by Crystal G (06/16/11 10:12 PM)


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: Crystal G]
    #14626608 - 06/17/11 03:50 AM (12 years, 7 months ago)

Looks good :thumbup: I haven't made pasta for months, heck, probably for more than a year! I should pick it up again. But there's one thing that keeps bugging me with home-made pasta. When I cook store-bought pasta, I always get a nice and firm pasta that doesn't stick too much. But my home-made pasta tends to become soggy really quickly (even if I boil it for just 1-2 minutes without drying, and I get the same result with drying and a slightly longer cooking time), and sticky as hell. Any way to prevent this from happening? Also, it never has the 'bite' that I get in store-bought pasta cooked 'al dente'.


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InvisiblePrisoner#1
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Registered: 01/22/03
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: Crystal G]
    #14627248 - 06/17/11 09:27 AM (12 years, 7 months ago)

Quote:

Crystal G said:
it's well worth the endeavor, because you can really taste the difference when it's hand-made.




I make my own pasta pretty frequently, a couple of tips for rolling that
dough even thinner, it's not about the force, it's about the work, get a
rolling pin made from a dowel that's about 2", and about 2 feet in width

roll out your dough as flat as you can, turn it frequently so you can keep a
fairly even shape, once you've got it kinda thin flour both sides liberally
and roll the dough around the rolling pin and just keep rolling it, after
about every 10-12 passes unroll it and check the thickness and re flour if it
get's a little sticky

sometimes if you have a large lump of dough, it helps to start the rolling
near the edges first leaving a large lump in the center, work your way to
the center until it's all consistent


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InvisiblePrisoner#1
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14627269 - 06/17/11 09:32 AM (12 years, 7 months ago)

Quote:

koraks said:
But my home-made pasta tends to become soggy really quickly (even if I boil it for just 1-2 minutes without drying





I dont have that issue, I use only eggs, flour and salt then of course what
ever seasoning, all purpose flour is fine for the task and I never bother
drying it, just 2-3 minutes in boiling water, drain and rinse with sold water
to stop it from cooking, if the pasta is sticking before you put it in the
water, make sure you keep a drying agent like flour on the noodles especially
after you cut them

that cold water rinse is really a must, if you dont stop it from cooking
immediately it'll stick together


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: Prisoner#1]
    #14627305 - 06/17/11 09:42 AM (12 years, 7 months ago)

Quote:

Prisoner#1 said:
Quote:

koraks said:
But my home-made pasta tends to become soggy really quickly (even if I boil it for just 1-2 minutes without drying



I dont have that issue, I use only eggs, flour and salt then of course what
ever seasoning, all purpose flour is fine for the task and I never bother
drying it,



So far, we're not doing things too differently. I never use seasonings, and I use about 1 egg on 110grams of flour (what is that, 3.5oz or something?); in any case, I strive for quite a firm consistency that can just be kneaded, but is certainly not silk-like or soft to the touch.

Quote:

just 2-3 minutes in boiling water, drain and rinse with sold water
to stop it from cooking, if the pasta is sticking before you put it in the
water,



I don't think I've tried the rinse. Perhaps that's it; my pasta is usually pretty thin (ca. 1-2mm or 1/16-1/8"), and hence, when it's cooked al dente, the residual heat probably cooks it past its prime after draining.

Quote:

make sure you keep a drying agent like flour on the noodles especially
after you cut them



I do that too, and I'm still a bit afraid that it doesn't do too much good for the consistency and the sticking problem, as the excess flour probably gets sticky after/during cooking.

Quote:

that cold water rinse is really a must, if you dont stop it from cooking
immediately it'll stick together



Point taken.


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InvisiblePrisoner#1
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14627350 - 06/17/11 09:57 AM (12 years, 7 months ago)

definitely try the cold water then, it sounds like it may be the issue


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InvisibleTheEnd
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Registered: 09/04/06
Posts: 1,021
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: Prisoner#1]
    #14632650 - 06/18/11 08:12 AM (12 years, 7 months ago)

An easy tip to keep noodles from sticking together is to add a little bit of olive oil to the boiling water before you put the noodles in.


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InvisiblePrisoner#1
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: TheEnd]
    #14635312 - 06/18/11 08:45 PM (12 years, 7 months ago)



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Offlinedstark
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Registered: 02/27/08
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: Prisoner#1]
    #14636050 - 06/19/11 12:31 AM (12 years, 7 months ago)

Looks yummy!! could be a little bit thinner tho =]]


--------------------
What is a mind, if not something to be messed with? What is consciousness, if not a state to be altered?

~I Feel
:mushroom2:
at Home~


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: Prisoner#1]
    #14636336 - 06/19/11 04:17 AM (12 years, 7 months ago)

Quote:

Prisoner#1 said:
honestly, the oil does nothing




I've read this too. Also, I've tried it many times, and it didn't make a difference. What does make a difference, is adding oil after draining the pasta. But that's not always desirable.


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InvisibleTheEnd
Strange Daze

Registered: 09/04/06
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14636740 - 06/19/11 08:08 AM (12 years, 7 months ago)

Oh fine then, shoot down my input. :crymeariver:  lol


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: TheEnd]
    #14641224 - 06/20/11 03:16 AM (12 years, 7 months ago)

Haha, don't worry about it, your help is appreciated nonetheless :wink: But yeah, it seems to be a myth that's even more sticky than my pasta.


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InvisibleTheEnd
Strange Daze

Registered: 09/04/06
Posts: 1,021
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14641852 - 06/20/11 08:54 AM (12 years, 7 months ago)

I've used oil in the water a few times and it seemed to help a little bit, not much, but enough to warrant my belief that it CAN help. I think its most effective if you keep the water at a rolling boil or stir constantly, otherwise it will tend to sit on top of the water.

Thats just my experience though, if it hasn't worked for other people than I dunno. :shrug:


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: TheEnd]
    #14641862 - 06/20/11 08:58 AM (12 years, 7 months ago)

Well, apart from that I've read in a reputable source that it doesn't help (a book on molecular cooking), it seems unlikely to me that the oil will effectively form a film on the pasta if it's added to the boiling water. Keeping the water at a rolling boil will disperse the oil through the water somewhat, but any oil that will stick at that point to the pasta will just as easily be beaten off of it immediately due to the turbulence of the boiling water. For that reason, it seems to me that it can't be half as effective as adding some oil after draining the pasta. That definitely does help a bit.


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InvisibleTheEnd
Strange Daze

Registered: 09/04/06
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14641897 - 06/20/11 09:09 AM (12 years, 7 months ago)

I agree that adding oil afterwards is more effective, but it doesn't always work out that great if you're adding a sauce later on.

I say if you're skeptical and haven't done it, at least try it so you know exactly what it does. But if you have done it and think it's not worth it, no biggie.

I like doing things and trying them out for myself rather than reading what the experts say and disregarding an idea just because someone thinks its a waste of time. I mean...it's only like a teaspoon of oil, why not give it a whirl?


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: TheEnd]
    #14641900 - 06/20/11 09:11 AM (12 years, 7 months ago)

Yup, definitely :thumbup:


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Invisibledaussaulit
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Registered: 08/06/02
Posts: 2,894
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Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14644313 - 06/20/11 05:21 PM (12 years, 7 months ago)

Quote:

koraks said:But my home-made pasta tends to become soggy really quickly (even if I boil it for just 1-2 minutes without drying, and I get the same result with drying and a slightly longer cooking time), and sticky as hell. Any way to prevent this from happening? Also, it never has the 'bite' that I get in store-bought pasta cooked 'al dente'.



I think it is more down to the lack of gluten development. You really need to knead the dough thoroughly to really develop the gluten. I just make it in my stand mixer, but I'll let it knead for a good 10 minutes, then let it rest in the fridge for 30, then use the pasta roller attachment. I'll roll it through, fold it, and then roll it through again on the thickest setting at least 4 times before I switch to a thinner setting.

Also, when you say that it is sticking, do you just take it out of the water and then sauce it when the pasta is on the plate? I never do that, I always let the pasta cook a minute short, and then finish cooking it in the sauce with a touch of the pasta water.


Edited by daussaulit (06/20/11 05:37 PM)


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: daussaulit]
    #14646722 - 06/21/11 02:53 AM (12 years, 7 months ago)

Quote:

daussaulit said:
Quote:

koraks said:But my home-made pasta tends to become soggy really quickly (even if I boil it for just 1-2 minutes without drying, and I get the same result with drying and a slightly longer cooking time), and sticky as hell. Any way to prevent this from happening? Also, it never has the 'bite' that I get in store-bought pasta cooked 'al dente'.



I think it is more down to the lack of gluten development. You really need to knead the dough thoroughly to really develop the gluten. I just make it in my stand mixer, but I'll let it knead for a good 10 minutes, then let it rest in the fridge for 30, then use the pasta roller attachment. I'll roll it through, fold it, and then roll it through again on the thickest setting at least 4 times before I switch to a thinner setting.



That's good advice. Yeah, I knead well, but manually (I don't have a mixer), so I can imagine I might not have kneaded well enough. Also, I have never tried letting the dough rest before I start rolling it out. I do run it through the pasta machine several times, so if I go wrong anywhere, it's probably in the initial kneading and then letting it rest.

Quote:

Also, when you say that it is sticking, do you just take it out of the water and then sauce it when the pasta is on the plate? I never do that, I always let the pasta cook a minute short, and then finish cooking it in the sauce with a touch of the pasta water.



This is what I usually do: I cook the pasta 'al dente' (for freshly made, non-dried pasta, this is 1-2 minutes), then drain, then mix with the sauce in the pot I boiled the pasta in. Then it'll usually take at least one more minute before it ends up on the plate (getting plates, grating some Parmesan; you know, last minute preparations), so I'm pretty much on par with your cooking method. I usually don't add any of the pasta water; I make sure that the sauce has the right consistency and water content to mix it with the pasta. Although I do sometimes add some of the pasta water to the sauce in the final stages of cooking the sauce in order to reach the right consistency, so that's pretty much equivalent to adding the water to the pasta at the last minute.


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Invisiblekoraks
Registered: 06/02/03
Posts: 26,670
Re: Organic Spinach & Tomato "Marguerite" Style Pasta [Re: koraks]
    #14723805 - 07/06/11 01:23 AM (12 years, 6 months ago)

Daussaulit, just to let you know you were right: it was the gluten development. Yesterday I used a wetter dough, which I kneaded a lot longer than I did before; much like a regular bread dough. I then let it rest in the fridge for 30 mins before making the pasta. The result after cooking for a few minutes was a more or less perfect al dente pasta :thumbup:


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