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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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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looks good to me! and farting is fine, right Pat?
no !
first boiled, them braised and I add herbs, parsley, pepper ...
nobody at home want to hear about this vegetable anymore except me !!!
It tastes like artichoke and hazelnut, inconvenient ... you fart very very very much, lol
do you make your own nougat?
braised with cream?
yes, lingonberries. we can get them at IKEA
I made chicken and dumplings last night. It's not in the book because Patrick wouldn't send me Ma's recipe. I had to improv it. Turned out good. Basically, brown chicken, add vegetables and herbs, add some liquid, put a top on and stew. When it's ...
What a beautitul little bread !
Oh please, no bread in the microwave ... yikes.
Thanksturking !
I saw the english name for "airelles" on a jar at the supermarket : lingonberries ! do you know what I mean now ?
funny brothers !!!
now what?!
Ohhhhhhhhhhh, you did it now, Johnny!
A zap of a few seconds in the microwave will bring them back to life.
Not sure you would want to let him off of his leash........we can barely control him here.
Hmphhh! I might as well be dead! : ) (Patrick will understand)
I myself, would prefer the puff pastry to the dough of a calzone.
This is why Filo Dough was created.
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