How I Taught My Brother To Cook
Improvisational Tuscan-Provençal Cookery (and other good stuff to eat)
Fresh pasta lesson
Even kids (in this case my grandchildren Lily and Dylan) can make fresh pasta. See the recipe for basic fresh pasta in the Forum.
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16 Comments
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Comment by Debbie on July 20, 2007 at 3:01pm
- Love the video with "Rocky and Bullwinkle"! Chefs of the future!!! Great job Lily and Dylan : ) Delete Comment
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- This is where it all starts! With the kids..........teach them, they will learn, they will appreciate and they in turn will teach their kids..................the cycle should not be broken!
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Comment by Laura on January 8, 2009 at 12:31pm -
What a joyce to see you with your grandchildren ! You are so calm and educationalist, I wish I could be as patient as you are. Dylan is a very clever boy and very expressive. Your grandchildren are very cute !
Well, I'll be abble to make pasta but I don't have the machine ... oups ! Should I use a rolling pin ?
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Comment by John Barrows on January 8, 2009 at 12:38pm - Yes, a rolling pin is fine. That's how they did it in the old country, and how our mother's relatives did it here in the States when we were kids. But I would knead it plenty with your hands first, as you want to break down the gluten and make it really stretchy and smooth before you roll it out. That's what the machine does. You put it through the machine several times before you stretch it.
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Comment by Patrick on January 8, 2009 at 1:33pm -
If you use a rolling pin there are important factors to keep in mind:
1- You must have a LARGE work surface.
2- Keep the pasta and surface dusted with flour
3- Flip the dough over every so often.
4- Roll from the center out.
5- If you think it is thin enough, you are probably wrong. You should be able to see the outline of your hand behind it when held up. Thickness should be about .10cm to .12cm.
NOTE: Making pasta for the first time, especially using a rolling pin can be difficult. Like anything else, it requires PRACTICE. Also, refer to our book which you no doubt have close at hand.
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- You are learning from the best! John and Patrick both make the best homemade pasta and once you have taken the lessons from them, you will perfect it also! I haven't yet perfected since I have Patrick to make it all the time.
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Comment by John Barrows on January 8, 2009 at 5:02pm
- she has the book!
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- So she has no excuses! .........I have Patrick and you to make the fresh pasta! Until then, I will be spoiled knowing that I will have it by the brothers!
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Comment by Laura on January 8, 2009 at 11:18pm
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Oh my Godness ! You put pressure on me ...
That right : I've the book, I've HTBC, I just need time and should buy the machine before going through that new pasta experience. LoL
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Comment by Patrick on January 9, 2009 at 3:35am
- It may be difficult at first but you should be able to master it. Not everybody can be Italian, after all!
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The best pizza in Paris!!!!!
Great advice! And the shows with the best cleavage are especially noteworthy.
There are a multitude of cooking shows out there and they are, in general, all alike. Sure, some are better than others in certain respects but they all follow the same format and that is, "here is what I am going to make and here is how you do it...
There is probably a similar French type. It is basically pounded thin meat stuffed with "whatever", rolled up, tied with string and slowly cooked.
Are these like "brownies"?
Very good! Better than a pizzeria.
Here, after coocked :
yes, Italian.
now we're TALKIN'!
The French have a million great ways to prepare potatoes. Like the Italians with pasta.
I don't know this italian ? dish ...
Old as the hills, damn it and proud of it.
Whataya mean, "whats the white"? Its mozzarella and ricotta. What the hell is wrong with you, you stupid bastard!
Good looking stuff. I have not made bracciole in a while. Jeanette always asks for it. Maybe during the winter I will. I usually put prosciutto, hard boiled egg, provolone, blah, blah, blah inside.
Obviously Nancy was not home when you made this. You forgot the Worcestershire sauce you dope!
OLD father .... yup
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