Author Topic: Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto  (Read 510 times)

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Offline Bill/SFNM

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http://www.amazon.com/Mastering-Pasta-Practice-Handmade-Gnocchi/dp/1607746077/?tag=pmak-20

I keep promising myself I won't buy any more cookbooks, but I am weak, especially when it comes to this kind of food. I've always liked pasta, but lately it has grown to a passion. So far I've made about of half dozen of the recipes from this book - all have been winners, especially the one I made today: Risotto alla Milanese. I used half of the called-for saffron. Cooking risotto at 7000 feet above sea level can be a real challenge - takes a lot more time and stock - but it came out creamy, tender, and just the smallest amount of chew. It was worth making the beef stock from scratch.

Vetri's egg-yolk pasta dough is now my go-to for fresh pasta. Great book.


Offline Jackie Tran

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Great Job Bill.  I've been wanting to try my hand at pasta. 

Offline Bill/SFNM

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Great Job Bill.  I've been wanting to try my hand at pasta.

Thanks, Chau. Let me know if you're up this way; we can make some together.

Offline Jackie Tran

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That sounds like a lot of fun Bill.  I will definitly plan something with you.

Offline Mmmph

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...especially the one I made today: Risotto alla Milanese.

Looks great. Did you use beef marrow?

Had this in my bookmarks for a while
http://www.thepauperedchef.com/article/engineering-perfect-risotto
Sono venuto, ho visto, ho mangiato

Offline Bill/SFNM

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Looks great. Did you use beef marrow?

Thank you. Yes - the soup bones I used for making the stock had plenty.

Offline Bill/SFNM

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This book continues to impress. Today we made Corzetti with Red Bell Pepper Crema. I've never made this unusual disk-shaped pasta. The recipe calls for tipo 00 or A/P flour. I used Caputo Pizzeria 00 and the dough could not have come out more soft and velvety. Traditional corzetti has a pattern stamped on the disks. I used a pie-decorator to add a little pattern that was very hard to notice once the disks were coated with the delicious sauce. Next time, no pattern and I will roll the pasta sheets a bit thicker.

Topped with grated sheep cheese and served with some fresh-baked Tartine bread. Profoundly satisfying.

Offline TXCraig1

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They would be cute cut and marked to look like sand dollars.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Bill/SFNM

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That would work, but I'm thinking more along the lines of creating a stamp on a 3D printer that would emboss the family coat of arms on the corzetti: crossed pizza peels (one for loading, another for turning) surrounded in flames on a field of smoked briskets with a border of alternating bagels, baguettes, and croissants. The motto alia non sit nimium (no such thing too much garlic).

 


Offline JConk007

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I have been doing Pasta now for about a month LOVING it !
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Online jeff v

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That would work, but I'm thinking more along the lines of creating a stamp on a 3D printer that would emboss the family coat of arms on the corzetti: crossed pizza peels (one for loading, another for turning) surrounded in flames on a field of smoked briskets with a border of alternating bagels, baguettes, and croissants. The motto alia non sit nimiumin (no such thing too much garlic).

 

What are you going to put on the back? You know, since you have the printer fired up.
Back to being a civilian pizza maker only.

Offline TXCraig1

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The motto alia non sit nimiumin (no such thing too much garlic).

alia non sit nimium

 ;)
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline Bill/SFNM

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This is a mashup of recipes from Vetri (Mastering Pasta), Michael Ruhlman (Schmaltz) and Nigella (How to Eat). Contains chicken in 5 forms:

Eggs yolks (in pasta)
Rendered chicken fat
Chicken skin cracklins
Grilled chicken
Chicken stock

It also contains raisins, toasted pine nuts, and plenty of fresh rosemary. A great main course!

Offline Jon in Albany

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That looks delicious.