How long do you all cook lasagna for? I have seen a wide range, from...
- Thread starter dawnnys
- Start date
Grrrrr - I should have double-checked it. I'll cut and paste.
I am posting this "as is" - I have cut and pasted my cut and paste of the original posts, unedited. This is really long, but I think the author's original words and thoughts are important to understanding the process. (And a big thank you (not) to Epi for making the archives inaccessible) < /rant>
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Lisa/LA: Here is my favorite recipe for lasagne - REC: Ruth's Lasagne + Richard's Noodles
Posted: Nov 29, 2004 6:35 PM
There are several posts about this in the archives by Ruth and Richard. I have incorporated them all here, and will give the URL references of the original posts before each set of information. This is very detailed, so don't be put off by the amount of info. I have included everything intact so you can see the whole process. It is really great info. Also, if you click on my underlined name, it will take you to a link from the archives where I retrieved this information.
*****************************************
Ruth's Lasagne Method -
http://food4.epicurious.com/HyperNews/get/ar (food4.epicurious.com) chive_swap1601-1700/1638/5/2/1/1.html
Sorry Richard, I've never written this recipe down (and I'm always sure that if I do, it'll spoil the experience for me) but I KNOW you're a great cook so here's the madness of my method..... This an all day process or a 2 day process (I take 2 days and hope there's enough sauce left to make lasagna......)
In a huge stockpot, using a very good quality olive oil ---- saute one large chopped onion (or more if you like more), and 3-4 chopped cloves of garlic (at least 2!). Add 2 to 2-1/2 lbs mushrooms, quartered not sliced -- it Will make a difference for a shroom lover! (I use white button and cremini or whatever the farmers' market mushroom guy has that looks good). Saute this mixture until it wilts (no need to cook completely now, it'll finish cooking in the sauce).
Meanwhile, with 2 to 3 lbs of hot italian sausage, remove it from its casings, crumble and 'fry' it. You need to make sure the sausage is completely cooked in this process, and, because I use hot sausage, I make sure it's crumbled in relatively small pieces. Drain the sausage and pat dry, set aside. Note: the 'hot' flavor will dissipate in the sauce and amidst the cheese of the final lasagna -- but -- if you prefer, you can make this with half hot and half mild but it won't be the same .
Now, to the mushroom onion mixture, add 2-3 16 ounce cans of roma tomatoes, crushed them between your fingers (hey! it's an elegant dish!) - or - 2-3 lbs of fresh roma tomatoes, large-diced. Add 1 16 oz can of tomato sauce, a small handful of fresh basil or a few teaspoons dried, freshly ground black pepper, salt to taste, 1/2 teaspoon sugar, red wine vinegar (I use balsamico and skip the sugar), 1 to 1-1/2 teaspoons red pepper flakes, fresh parsley - - and sometimes I use a mix of other herbs from my garden (marjoram, rosemary, whatever I have on hand). Add the cooked sausage to the sauce. Cook this sauce until the majority of the 'water' is gone, and until the flavors have blended (about 1-1/2 hours on medium heat). Note: if you need more moisture in the sauce, throw in some good red wine or water (you already have enough tomatoey stuff in the sauce). Taste and adjust the flavors throughout. Take off the heat and let the sauce temp come to lukewarm (or refrigerate it overnight).
To assemble the lasagna.... I gather: 2-1/2 to 3 lbs of fresh bufala mozzarella 2 lbs of medium cheddar or fresh ricotta (which I alter slightly with some fresh herbs) -- some of my family members hate ricotta, that's why I sometimes use the cheddar 1/3 lb romano 3/4 lb parmegiano reggiano (no substitutes!) and 2 lbs of fresh pasta dough (in sheets, if it's semolina dough I preboil, if it's flour dough I don't). Sometimes I make homemade spinach dough but there's an excellent italian restaurant near me that makes fresh semolina pasta sheets daily (and if I ask nicely, he'll sell me some).
I layer the lasagna like you would any regular lasagna (a little sauce in the dish so it doesn't stick, a layer of noodles, a thick layer of sauce, the cheddar or ricotta, the bufala, the romano, the parmegiano, and repeat). I bake the lasagna at 425, foil on, for about 1/2 hour, foil off for about 45 minutes or until completely heated through. Let it rest for 15-20 minutes before cutting. It's a bit sloppy the first time. Often, I prebake and then reheat for a party (it cuts easier).
This qualifies as a special occasion dish due to the price (from $50 to 80 depending on the ingredients I use). The mushroom prices fluctuate, several pounds of sausage isn't cheap - especially if I use Bruce Aidell's fabulous italian sausage, the cheeses, especially the bufala and parmegiano send the price through the roof). But, everyone in my family requests it as their 'birthday' present --- and --- our neighbors smell it and come running... Hope you can make sense of it! If not, I'll fedex you some.... R.
****************************************
Additional notes on Lasagne from Richard
http://food4.epicurious.com/HyperNews/get/ar (food4.epicurious.com) chive_swap31101-31200/31191/3.html
Notes on Ruth's la$agne I discussed this with Ruth and we both decided it was an improvement to the recipe and have incorporated this into making it: When assembling everything, add a pint of very rich beef stock to the pot before simmering. It should be consomme strength (which means it should be the texture of aspic when it is cold).
Also, it is absolutely imperative to use freshly made lasagne noodles (semolina and eggs) for this recipe, and to boil them before assembling. This makes all the difference in the finished product. If this recipe is adulterated with "no boil" or the store bought hard noodles, it is definitely not the same recipe and you will not have the incredible results that have made those trying the original swoon in delight. I've served this to people who have never had hand cranked lasagne noodles and they look at me in disbelief after the first bite. That's how much of a difference it makes.
Also, no skimping on the cheese and sausage in either amounts or quality. There is only one parmegiano reggiano! It is the sum of all these wonderful and special ingredients that make this dish what it is. If you haven't spent at least $50-60 assembling the ingredients, you don't have it right ; )
Also, both Ruth and I have found that a 3- day process works best. Sauce production one day. Pasta making, assembly, and first baking on the second day, and finally a reheating on the third day. If you bake the day before, the lasange flavors are much more intense and comfortable with each other and the lasagne holds together very nicely! And if you really want to stretch it out, you can add a prelimiary prelude day: make your stock if you don't have rich comsomme in the freezer. Have fun, the results are worth it.
*****************************************
And finally, Richard's Pasta Recipe
http://food4.epicurious.com/HyperNews/get/ar (food4.epicurious.com) chive_swap31101-31200/31191/3/4.html
I really don't use a recipe. The ratio of flour to egg is about 3/4 cup to 1 large. I use a roughly half and half mixture of semolina and all-purpose flour with salt. The more semolina, the more dense and toothsome the pasta, the more flour, the softer and smoother. I like the heavier semolina feel and taste for lasagne. They really hold their own with all the sauce and cheese. No oil or water. It's like making bread, you just know when you've got the right texture in the dough.
Some important things: The reheating: I set the pan out to come to room temp, then put it in the oven at 325 until it is nice and hot. If it is too brown, cover with foil for the reheating, but make sure you uncover for the final 10 minutes or so for a nice crust. Let it sit for a little while before cutting.
Thickness is a matter of preference. I personally like thicker noodles in lasagne and only go about halfway down the dial on my Italian pasta machine. After the dough is mixed and kneaded, wrap it up in plastic wrap and let it sit for a couple hours. This makes all the difference in letting the dough mature so that it rolls smoothly through the rollers of the pasta machine. (without ripping, tearing, etc.)
Here is a recipe that is very similar to the way I do it:
http://www.parshift.com/ovens/Secrets/secret (www.parshift.com) s008.htm
Homemade Pasta
Total ingredients:
1 1/2 cups semolina flour
1 1/2 cups all Purpose flour
5 large eggs (room temperature)
1/4 tsp. salt
Step One: Blend Dry Ingredients In a large bowl place the semolina flour, the all purpose flour, and the salt. Blend well.
Step Two: Mixing and Kneading (R-I use the dough hooks of a Kitchen Aid mixer and avoid all this mess described below. But this is the classic way
Place contents of the bowl on work surface. Using your hands or a dough knife, form a circle with a well large enough to hold all the eggs comfortably in the middle. Add the five large eggs in the center of the well. Using a fork lightly beat the eggs and incorporate the flour mixture slowly, working around the circle. When the mixture thickens to the point the fork becomes useless, use a dough knife (dough scraper) to keep inverting the mixture until the eggs are absorbed. Use your hands to bring mixture together as a rough dough.
Knead vigorously till the dough becomes somewhat smooth. Cover with a bowl and let rest for 5 minutes. Continue kneading until dough is smooth. Form into a log about 3 inches round. The dough at this point should weigh about 1 lb. 8 ounces. The color of the dough should look like a golden field of wheat ready to be harvested, and the dough should be very dense. This is totally unlike bread dough and should feel only moist enough to stay together. It should be stiff and dense. (This is where I wrap in plastic wrap and let the dough sit for a couple hours.)
Step Three: Rolling and Cutting ...By Hand: For this size recipe you can cut the log in half and with the palm of your hand flatten one of the pieces as flat as you can and shape into a rectangle, while keeping the other half under a bowl to keep it moist. Use a heavy rolling pin to roll and shape the rectangle until you get the desired thickness of the pasta. Take the short side of the rectangle and fold it over about 2 inches. Repeat the folding process until the rectangle is completely folded over. Using the knuckles of one hand as a guide and a sharp dough knife or chef knife cut cross ways until the whole fold is cut. Repeat the process with the other piece of dough. This will result in extra long strands of pasta. If you want the pasta a little shorter you can fold the rectangle from the long side and the result will be a little shorter strand. Though my mom had a hand cranked roller and cutter, she used this method from time to time. The drawback of this method is that you can end up with uneven pasta. With practice you can get a uniform thickness and an even cut, and do it faster than if you use a pasta roller/cutter. ...
By Machine: A pasta roller/cutter machine will produce a pasta of even width and thickness and let you quickly cut it to whatever length you desire. To use this machine simply cut about 1/8th of the log, then use the palm of your hand to flatten it on a lightly floured board. Set the machine on the thickest setting and crank the dough through. Set this strip on the table and repeat with two additional cuts. Set the machine to the next thinner setting and crank all three strips through. Repeat the process, setting the machine to the next setting until you reach the thickness you want. Place the cutter on the frame and insert the handle, or motor if you have one, and cut the three processed strips to the width you want. This size recipe should be done in 8 strips.
Step four: Drying the Pasta (R-home made pasta never makes it to the dry state at my house, I've never done this, but it might be fun to experiment with.) As each strip of pasta is cut, lightly sprinkle some flour over it and spread some on your work surface where you will place the cut pasta; or hang the cut pasta over a clean broom stick straddled between two chairs. When drying pasta on a work surface use your fingers to swirl each handful of cut pasta into a random pattern - trying to lay them out as straight strands will generally cause them to stick together where they overlap. In an hour or two the dried weight of the pasta will be about 1 lb. 5 oz.
At this point you can proceed to cooking, or for later use, loosely place the pasta in a large brown bag and store in a cool, dry (not the refrigerator) spot.
Step five: Cooking the Pasta (R-Fresh cut pasta cooks in just a minute or two. Don't overcook it. When I'm making lasagne, I have a large pot of cold water ready to plunge the noodes in when they come out of the boiling water. Then they are drained and arranged out on to towels awaiting the assembly.) In a large pot, bring to a boil at least 1 gallon of salted water. Place the pasta in the boiling water and stir constantly until you achieve the al dente (to the teeth) degree that you desire. Drain cooked pasta in a large colander, sauce, and serve immediately. The cooked weight of the pasta should be 2 lb. 10 oz. Depending on serving size, you should serve four to five.
Pasta made the old way by our family only had one basic change. Semolina flour was not readily available years ago and the pasta was made entirely of regular all purpose flour. This made it necessary to rinse the pasta after draining it in the colander because of the higher starch content of the flour. Keep this in mind if for any reason you choose to make paste without semolina. Notice the absence of water in both the old and new pasta recipes. The enemy of a great pasta is water. If you are using an automatic pasta machine that extrudes the pasta by the addition of water, you are wasting your time and effort. You might as well go to the grocery store and buy boxed pasta because that is how they make it. My advice to you if you have one of these machines is to get rid of it, because cut pasta is far superior to extruded. The pasta roller/cutter machines are only a fraction of the cost of an automatic extruder type pasta machine. They are available at any good kitchen supply house and through a variety of mail order catalogs. My sister and I have several pasta roller/cutter machines equipped with catalog-bought, add-on motors. When we make a large batch of pasta we set one machine up to roll, the other to cut. In our particular circumstance the savings in time and effort warrant the investment. Making a big batch of homemade pasta can be a very rewarding family-day weekend project. I guarantee it will give you a whole new outlook on how good pasta can really be. As your proficiency increases you can begin to make a few stuffed shapes as well, such as tortellini and cappelletti.
Altitude Adjustment: The cooking time for pasta requires some adjustment. At 8,000 ft. water boils at 196 degrees, requiring a slightly longer cooking time. The boiling point of water at sea level is 212 degrees resulting in the shortest cooking time. Contrary to popular myth, a pressure cooker should never be used to cook pasta at any altitude.
Pasta recipe and descriptions from: La Lama Mountain Ovens Old Italian family recipes and archives, baking tips, and bakery gifts Family Secrets
http://food4.epicurious.com/HyperNews/get/archive_swap31101-31200/31191.html (food4.epicurious.com)
I am posting this "as is" - I have cut and pasted my cut and paste of the original posts, unedited. This is really long, but I think the author's original words and thoughts are important to understanding the process. (And a big thank you (not) to Epi for making the archives inaccessible) < /rant>
*********
Lisa/LA: Here is my favorite recipe for lasagne - REC: Ruth's Lasagne + Richard's Noodles
Posted: Nov 29, 2004 6:35 PM
There are several posts about this in the archives by Ruth and Richard. I have incorporated them all here, and will give the URL references of the original posts before each set of information. This is very detailed, so don't be put off by the amount of info. I have included everything intact so you can see the whole process. It is really great info.
*****************************************
Ruth's Lasagne Method -
http://food4.epicurious.com/HyperNews/get/ar (food4.epicurious.com) chive_swap1601-1700/1638/5/2/1/1.html
Sorry Richard, I've never written this recipe down (and I'm always sure that if I do, it'll spoil the experience for me) but I KNOW you're a great cook so here's the madness of my method..... This an all day process or a 2 day process (I take 2 days and hope there's enough sauce left to make lasagna......)
In a huge stockpot, using a very good quality olive oil ---- saute one large chopped onion (or more if you like more), and 3-4 chopped cloves of garlic (at least 2!). Add 2 to 2-1/2 lbs mushrooms, quartered not sliced -- it Will make a difference for a shroom lover! (I use white button and cremini or whatever the farmers' market mushroom guy has that looks good). Saute this mixture until it wilts (no need to cook completely now, it'll finish cooking in the sauce).
Meanwhile, with 2 to 3 lbs of hot italian sausage, remove it from its casings, crumble and 'fry' it. You need to make sure the sausage is completely cooked in this process, and, because I use hot sausage, I make sure it's crumbled in relatively small pieces. Drain the sausage and pat dry, set aside. Note: the 'hot' flavor will dissipate in the sauce and amidst the cheese of the final lasagna -- but -- if you prefer, you can make this with half hot and half mild but it won't be the same .
Now, to the mushroom onion mixture, add 2-3 16 ounce cans of roma tomatoes, crushed them between your fingers (hey! it's an elegant dish!) - or - 2-3 lbs of fresh roma tomatoes, large-diced. Add 1 16 oz can of tomato sauce, a small handful of fresh basil or a few teaspoons dried, freshly ground black pepper, salt to taste, 1/2 teaspoon sugar, red wine vinegar (I use balsamico and skip the sugar), 1 to 1-1/2 teaspoons red pepper flakes, fresh parsley - - and sometimes I use a mix of other herbs from my garden (marjoram, rosemary, whatever I have on hand). Add the cooked sausage to the sauce. Cook this sauce until the majority of the 'water' is gone, and until the flavors have blended (about 1-1/2 hours on medium heat). Note: if you need more moisture in the sauce, throw in some good red wine or water (you already have enough tomatoey stuff in the sauce). Taste and adjust the flavors throughout. Take off the heat and let the sauce temp come to lukewarm (or refrigerate it overnight).
To assemble the lasagna.... I gather: 2-1/2 to 3 lbs of fresh bufala mozzarella 2 lbs of medium cheddar or fresh ricotta (which I alter slightly with some fresh herbs) -- some of my family members hate ricotta, that's why I sometimes use the cheddar 1/3 lb romano 3/4 lb parmegiano reggiano (no substitutes!) and 2 lbs of fresh pasta dough (in sheets, if it's semolina dough I preboil, if it's flour dough I don't). Sometimes I make homemade spinach dough but there's an excellent italian restaurant near me that makes fresh semolina pasta sheets daily (and if I ask nicely, he'll sell me some).
I layer the lasagna like you would any regular lasagna (a little sauce in the dish so it doesn't stick, a layer of noodles, a thick layer of sauce, the cheddar or ricotta, the bufala, the romano, the parmegiano, and repeat). I bake the lasagna at 425, foil on, for about 1/2 hour, foil off for about 45 minutes or until completely heated through. Let it rest for 15-20 minutes before cutting. It's a bit sloppy the first time. Often, I prebake and then reheat for a party (it cuts easier).
This qualifies as a special occasion dish due to the price (from $50 to 80 depending on the ingredients I use). The mushroom prices fluctuate, several pounds of sausage isn't cheap - especially if I use Bruce Aidell's fabulous italian sausage, the cheeses, especially the bufala and parmegiano send the price through the roof). But, everyone in my family requests it as their 'birthday' present --- and --- our neighbors smell it and come running... Hope you can make sense of it! If not, I'll fedex you some.... R.
****************************************
Additional notes on Lasagne from Richard
http://food4.epicurious.com/HyperNews/get/ar (food4.epicurious.com) chive_swap31101-31200/31191/3.html
Notes on Ruth's la$agne I discussed this with Ruth and we both decided it was an improvement to the recipe and have incorporated this into making it: When assembling everything, add a pint of very rich beef stock to the pot before simmering. It should be consomme strength (which means it should be the texture of aspic when it is cold).
Also, it is absolutely imperative to use freshly made lasagne noodles (semolina and eggs) for this recipe, and to boil them before assembling. This makes all the difference in the finished product. If this recipe is adulterated with "no boil" or the store bought hard noodles, it is definitely not the same recipe and you will not have the incredible results that have made those trying the original swoon in delight. I've served this to people who have never had hand cranked lasagne noodles and they look at me in disbelief after the first bite. That's how much of a difference it makes.
Also, no skimping on the cheese and sausage in either amounts or quality. There is only one parmegiano reggiano! It is the sum of all these wonderful and special ingredients that make this dish what it is. If you haven't spent at least $50-60 assembling the ingredients, you don't have it right ; )
Also, both Ruth and I have found that a 3- day process works best. Sauce production one day. Pasta making, assembly, and first baking on the second day, and finally a reheating on the third day. If you bake the day before, the lasange flavors are much more intense and comfortable with each other and the lasagne holds together very nicely! And if you really want to stretch it out, you can add a prelimiary prelude day: make your stock if you don't have rich comsomme in the freezer. Have fun, the results are worth it.
*****************************************
And finally, Richard's Pasta Recipe
http://food4.epicurious.com/HyperNews/get/ar (food4.epicurious.com) chive_swap31101-31200/31191/3/4.html
I really don't use a recipe. The ratio of flour to egg is about 3/4 cup to 1 large. I use a roughly half and half mixture of semolina and all-purpose flour with salt. The more semolina, the more dense and toothsome the pasta, the more flour, the softer and smoother. I like the heavier semolina feel and taste for lasagne. They really hold their own with all the sauce and cheese. No oil or water. It's like making bread, you just know when you've got the right texture in the dough.
Some important things: The reheating: I set the pan out to come to room temp, then put it in the oven at 325 until it is nice and hot. If it is too brown, cover with foil for the reheating, but make sure you uncover for the final 10 minutes or so for a nice crust. Let it sit for a little while before cutting.
Thickness is a matter of preference. I personally like thicker noodles in lasagne and only go about halfway down the dial on my Italian pasta machine. After the dough is mixed and kneaded, wrap it up in plastic wrap and let it sit for a couple hours. This makes all the difference in letting the dough mature so that it rolls smoothly through the rollers of the pasta machine. (without ripping, tearing, etc.)
Here is a recipe that is very similar to the way I do it:
http://www.parshift.com/ovens/Secrets/secret (www.parshift.com) s008.htm
Homemade Pasta
Total ingredients:
1 1/2 cups semolina flour
1 1/2 cups all Purpose flour
5 large eggs (room temperature)
1/4 tsp. salt
Step One: Blend Dry Ingredients In a large bowl place the semolina flour, the all purpose flour, and the salt. Blend well.
Step Two: Mixing and Kneading (R-I use the dough hooks of a Kitchen Aid mixer and avoid all this mess described below. But this is the classic way
Place contents of the bowl on work surface. Using your hands or a dough knife, form a circle with a well large enough to hold all the eggs comfortably in the middle. Add the five large eggs in the center of the well. Using a fork lightly beat the eggs and incorporate the flour mixture slowly, working around the circle. When the mixture thickens to the point the fork becomes useless, use a dough knife (dough scraper) to keep inverting the mixture until the eggs are absorbed. Use your hands to bring mixture together as a rough dough.Knead vigorously till the dough becomes somewhat smooth. Cover with a bowl and let rest for 5 minutes. Continue kneading until dough is smooth. Form into a log about 3 inches round. The dough at this point should weigh about 1 lb. 8 ounces. The color of the dough should look like a golden field of wheat ready to be harvested, and the dough should be very dense. This is totally unlike bread dough and should feel only moist enough to stay together. It should be stiff and dense. (This is where I wrap in plastic wrap and let the dough sit for a couple hours.)
Step Three: Rolling and Cutting ...By Hand: For this size recipe you can cut the log in half and with the palm of your hand flatten one of the pieces as flat as you can and shape into a rectangle, while keeping the other half under a bowl to keep it moist. Use a heavy rolling pin to roll and shape the rectangle until you get the desired thickness of the pasta. Take the short side of the rectangle and fold it over about 2 inches. Repeat the folding process until the rectangle is completely folded over. Using the knuckles of one hand as a guide and a sharp dough knife or chef knife cut cross ways until the whole fold is cut. Repeat the process with the other piece of dough. This will result in extra long strands of pasta. If you want the pasta a little shorter you can fold the rectangle from the long side and the result will be a little shorter strand. Though my mom had a hand cranked roller and cutter, she used this method from time to time. The drawback of this method is that you can end up with uneven pasta. With practice you can get a uniform thickness and an even cut, and do it faster than if you use a pasta roller/cutter. ...
By Machine: A pasta roller/cutter machine will produce a pasta of even width and thickness and let you quickly cut it to whatever length you desire. To use this machine simply cut about 1/8th of the log, then use the palm of your hand to flatten it on a lightly floured board. Set the machine on the thickest setting and crank the dough through. Set this strip on the table and repeat with two additional cuts. Set the machine to the next thinner setting and crank all three strips through. Repeat the process, setting the machine to the next setting until you reach the thickness you want. Place the cutter on the frame and insert the handle, or motor if you have one, and cut the three processed strips to the width you want. This size recipe should be done in 8 strips.
Step four: Drying the Pasta (R-home made pasta never makes it to the dry state at my house, I've never done this, but it might be fun to experiment with.) As each strip of pasta is cut, lightly sprinkle some flour over it and spread some on your work surface where you will place the cut pasta; or hang the cut pasta over a clean broom stick straddled between two chairs. When drying pasta on a work surface use your fingers to swirl each handful of cut pasta into a random pattern - trying to lay them out as straight strands will generally cause them to stick together where they overlap. In an hour or two the dried weight of the pasta will be about 1 lb. 5 oz.
At this point you can proceed to cooking, or for later use, loosely place the pasta in a large brown bag and store in a cool, dry (not the refrigerator) spot.
Step five: Cooking the Pasta (R-Fresh cut pasta cooks in just a minute or two. Don't overcook it. When I'm making lasagne, I have a large pot of cold water ready to plunge the noodes in when they come out of the boiling water. Then they are drained and arranged out on to towels awaiting the assembly.) In a large pot, bring to a boil at least 1 gallon of salted water. Place the pasta in the boiling water and stir constantly until you achieve the al dente (to the teeth) degree that you desire. Drain cooked pasta in a large colander, sauce, and serve immediately. The cooked weight of the pasta should be 2 lb. 10 oz. Depending on serving size, you should serve four to five.
Pasta made the old way by our family only had one basic change. Semolina flour was not readily available years ago and the pasta was made entirely of regular all purpose flour. This made it necessary to rinse the pasta after draining it in the colander because of the higher starch content of the flour. Keep this in mind if for any reason you choose to make paste without semolina. Notice the absence of water in both the old and new pasta recipes. The enemy of a great pasta is water. If you are using an automatic pasta machine that extrudes the pasta by the addition of water, you are wasting your time and effort. You might as well go to the grocery store and buy boxed pasta because that is how they make it. My advice to you if you have one of these machines is to get rid of it, because cut pasta is far superior to extruded. The pasta roller/cutter machines are only a fraction of the cost of an automatic extruder type pasta machine. They are available at any good kitchen supply house and through a variety of mail order catalogs. My sister and I have several pasta roller/cutter machines equipped with catalog-bought, add-on motors. When we make a large batch of pasta we set one machine up to roll, the other to cut. In our particular circumstance the savings in time and effort warrant the investment. Making a big batch of homemade pasta can be a very rewarding family-day weekend project. I guarantee it will give you a whole new outlook on how good pasta can really be. As your proficiency increases you can begin to make a few stuffed shapes as well, such as tortellini and cappelletti.
Altitude Adjustment: The cooking time for pasta requires some adjustment. At 8,000 ft. water boils at 196 degrees, requiring a slightly longer cooking time. The boiling point of water at sea level is 212 degrees resulting in the shortest cooking time. Contrary to popular myth, a pressure cooker should never be used to cook pasta at any altitude.
Pasta recipe and descriptions from: La Lama Mountain Ovens Old Italian family recipes and archives, baking tips, and bakery gifts Family Secrets
http://food4.epicurious.com/HyperNews/get/archive_swap31101-31200/31191.html (food4.epicurious.com)
michael-in-phoenix
Well-known member
WOW Lisa! Thanks SOOO much!! I had the original, but not the updates.
richard-in-cincy
Well-known member
OK! Let's see what happens!
richard-in-cincy
Well-known member
Except that, when things go too far to the right, they get into deep trouble. ; )
michael-in-phoenix
Well-known member
Hey, hey, hey! Right, left, or ambidexterous, we
michael-in-phoenix
Well-known member
hit the 'enter' button too early sometimes.