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Naomi


A couple of days ago we made fresh pasta for…

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A couple of days ago we made fresh pasta for the first time. We borrowed the pasta maker (used for pressing the dough out flat) and it was surprisingly easy. First we made ravioli filled with gorgonzola, ricotta, parmesan, thyme, and basil. We drizzled them with some of the fruity-peppery Milanese olive oil and wow, they were beautiful (washed down with a bottle of Sangiovese). Whenever we buy ravioli I always wish they were bigger so I could taste the filling, but now we can make them as big as we wish! The only thing we would do differently next time is press the dough out even thinner. The next night we used the leftover dough to make parpadelle. I cooked a quick fresh tomato sauce to accompany it. It's hard to consider going back to store-bought pasta now that we know how easy it is to make it fresh (and how much better it tastes). We're going to start drying and storing it for future use.

In other news we think the sale of our flat has fallen through. They've removed the sold signs and we've had no calls from the estate agents telling us we have to be out, so we may be here for longer than we thought.

Two of my favorite images today:



Dies Ira in Geneve, Switzerland

Kurt Wenner creates incredible 3D paintings right on the streets. He uses special pictorial geometry that corrects the distortion caused by viewing his monumental images on the pavement form an oblique angle. Wenner's unique and innovative use of anamorphic perspective creates unforgettable images that combine the painted surface with its surroundings into a single composition. - via blogus


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On November 19th, 2003 05:45 am (UTC), andyroyal commented:
I haven't been able to make fresh pasta in ages, there's not enough room in our kitchen :( So much nicer

Some of those shots look like they've come straight out of a cook book. V. professional!
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On November 19th, 2003 06:03 pm (UTC), nomi replied:
That sucks.. it does require a lot of counter space. I was really surprised at how easy it was in general, my comment being, "what? that's it??" I always had it in my head that it would be a long drawn out process.

wow, thanks. and here I wasn't very happy with how the photos came out. :)
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On November 19th, 2003 06:05 am (UTC), m00t commented:
YUMMY!
share :)
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On November 19th, 2003 06:04 pm (UTC), nomi replied:
I wish I could! hmm, dried pasta would probably ship well..
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On November 19th, 2003 06:43 am (UTC), keith_london commented:
Wow the pasta looks very plausible and very good! Quite by chance I thought I'd puchase some "Alimonti Organic '00' Pasta Flour" {from Ocado] (it looks like the packet of flour in your picture!) - I'm glad you showed the way on your entry here! I've never ever attampted this before, and the next hurdle would be to find a pasta machine. I wondered - how long did you have to cook (boil?) the pasta you made?
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On November 19th, 2003 06:09 pm (UTC), nomi replied:
That's the exact same flour we used. It was the only one available in our local grocery and it seemed to work very well. I was amazed at how elastic and strong the dough was for such a simple mixture (just eggs and flour).

The pasta only takes 2 minutes in boiling water, just enough to heat it through.
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On November 19th, 2003 06:10 pm (UTC), nomi replied:
well we certainly had enough to share! ;)
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On November 19th, 2003 10:11 am (UTC), hiroucla commented:
That Kurt Wenner piece is incredible...

Oh, and any chance you can FedEx that pasta to LA? It's 10am, and I'm hungry from the pictures... :)
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On November 19th, 2003 06:27 pm (UTC), nomi replied:
Sure, I'll box it up for you, but it might be less than appetizing by the time it reaches you. ;)
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On November 19th, 2003 06:36 pm (UTC), nomi replied:
It would be my pleasure!

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On November 19th, 2003 05:44 pm (UTC), vizzygoth commented:
that last photo is priceless.

and everytime i've tried to make homemade tomatoe sauce it takes WAY too long. what recipe do you use?
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On November 19th, 2003 06:47 pm (UTC), nomi replied:
I like slow-cooked tomato sauce if I want a richer taste, but this recipe is still very flavorful and you'll like it as it only takes 5 minutes cooking time.. :)

For 2 people:


2 tablespoons extra virgin olive oil
5 perfectly ripe medium/large tomatoes
3 cloves of garlic, finely chopped
salt and freshly ground black pepper
2 handfuls of fresh basil, picked and torn
extra virgin olive oil to serve
grated parmesan cheese (preferably fresh)

Put the olive oil into a hot, thick-bottomed pan. While the oil is heating up, wash the tomatoes, remove the cores and roughly chop. Add the garlic to the pan, let it soften, and before it starts to colour add your tomatoes. They will sizzle and spit and begin to cook down. Bring to the boil and cook quickly for around 5 minutes. You can leave the sauce chunky or you can puree it. While the sauce is still hot, check for seasoning and add most of the basil.

Serve sprinkled with the remaining basil, a little extra virgin olive oil, freshly ground black pepper, and a little grated parmesan.
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On November 19th, 2003 06:10 pm (UTC), gael commented:
What else can I say except: Yum, yum, yum!!!

Great photos as always. :)
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On November 19th, 2003 06:28 pm (UTC), nomi replied:
We'll have to make some for you when you come to visit! :)
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On November 30th, 2003 02:31 pm (UTC), yhancik commented:
Kurt Wenner makes interesting things

thanks for sharing
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On January 7th, 2004 06:05 pm (UTC), nomi replied:
He does.. beautiful things, I think.

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On December 22nd, 2003 05:43 am (UTC), mrbad commented:
wow, some beautiful posts here :)
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On January 7th, 2004 06:06 pm (UTC), nomi replied:
thanks for dropping by. :)
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