Comments on: I like my pasta with sweat http://abock.org/2006/09/13/i-like-my-pasta-with-sweat Wed, 23 Mar 2011 17:57:05 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Rhea http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-19982 Rhea Mon, 11 Dec 2006 20:22:38 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-19982 Oh my...reading this makes me feel that I just fell into the rabbit's hole. Curious... Oh my…reading this makes me feel that I just fell into the rabbit’s hole.

Curious…

]]> By: Aaron Bockover http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6765 Aaron Bockover Wed, 13 Sep 2006 18:00:14 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6765 I really do enjoy putting the work into the pasta, and yes Ian, I found that while I was working the dough, thoughts were flowing freely and I found going back to work after dinner for a bit was very productive. Also, Ian, my main problem is a lack of counter space, so rolling the dough is overly cumbersome and frustrating. Using a table leg to do this doesn't help because it's way too wide :-). I think I'm going to buy the Imperia hand machine just for the sake of getting nicer looking and more uniform pasta, and it eliminates the counter space issue. I don't want a fancy electric one that does the mixing, kneading, and rolling for me though - that's no fun! Jakub, I'm going to buy a real dough roller too, so I can put my furniture back together! While I'm at it, might as well pick up a drying rack too so I can make a good amount in one pass. Making pasta for just for one meal doesn't seem like a good use of time. I really do enjoy putting the work into the pasta, and yes Ian, I found that while I was working the dough, thoughts were flowing freely and I found going back to work after dinner for a bit was very productive.

Also, Ian, my main problem is a lack of counter space, so rolling the dough is overly cumbersome and frustrating. Using a table leg to do this doesn’t help because it’s way too wide :-). I think I’m going to buy the Imperia hand machine just for the sake of getting nicer looking and more uniform pasta, and it eliminates the counter space issue.

I don’t want a fancy electric one that does the mixing, kneading, and rolling for me though – that’s no fun! Jakub, I’m going to buy a real dough roller too, so I can put my furniture back together!

While I’m at it, might as well pick up a drying rack too so I can make a good amount in one pass. Making pasta for just for one meal doesn’t seem like a good use of time.

]]> By: Brian http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6764 Brian Wed, 13 Sep 2006 17:25:29 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6764 The Imperia is the oldest, and still the best. My grandmother is a first-generation immigrant from Italy; she bought one before she came over in the 1940s and still uses it every Christmas Eve. The dough is a snap with a KitchenAid, too. http://www.amazon.com/V150-Imperia-Noodle/dp/B00004SPDH The Imperia is the oldest, and still the best. My grandmother is a first-generation immigrant from Italy; she bought one before she came over in the 1940s and still uses it every Christmas Eve. The dough is a snap with a KitchenAid, too.

http://www.amazon.com/V150-Imperia-Noodle/dp/B00004SPDH

]]> By: Nicholas O'leary http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6751 Nicholas O'leary Wed, 13 Sep 2006 12:22:40 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6751 Nermal: Strong '00' grade flour is best I find. Nermal: Strong ’00′ grade flour is best I find.

]]> By: Tim http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6750 Tim Wed, 13 Sep 2006 12:19:53 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6750 We use the standard Imperia (plus electric motor--cheating, but we got a good deal, and it's so convenient!) with a few different cutting attachments. We use a Kitchenaid mixer to do the dough. Works pretty well but it's sometimes hard to get the initial dry dough to start to stick together. Don't add too much liquid, though, otherwise it will be impossible to roll and cut properly. We use the standard Imperia (plus electric motor–cheating, but we got a good deal, and it’s so convenient!) with a few different cutting attachments. We use a Kitchenaid mixer to do the dough. Works pretty well but it’s sometimes hard to get the initial dry dough to start to stick together. Don’t add too much liquid, though, otherwise it will be impossible to roll and cut properly.

]]> By: Nermal http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6746 Nermal Wed, 13 Sep 2006 11:09:48 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6746 Mmmm.. thanks for this :) Any particular flour that needs to be used or is plain flour ok ? Mmmm.. thanks for this :)

Any particular flour that needs to be used or is plain flour ok ?

]]> By: jensen http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6742 jensen Wed, 13 Sep 2006 09:15:07 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6742 Jamie Oliver uses this one to make the dough very thin: http://www.cookware-online.co.uk/ishop/930/shopscr1304.html It's in almost all his tv shows so it must be ok. 19.99GBP is about 37USD or 29EUR. Jamie Oliver uses this one to make the dough very thin: http://www.cookware-online.co.uk/ishop/930/shopscr1304.html

It’s in almost all his tv shows so it must be ok.
19.99GBP is about 37USD or 29EUR.

]]> By: Jan Schmidt http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6740 Jan Schmidt Wed, 13 Sep 2006 08:51:16 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6740 Dude! I'm drooling just reading it. Now I've gotta try making my own pasta sometime too :-) Dude! I’m drooling just reading it.

Now I’ve gotta try making my own pasta sometime too :-)

]]> By: Nicholas O'leary http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6736 Nicholas O'leary Wed, 13 Sep 2006 08:13:04 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6736 I find using a food processor for the initial mix of flour and eggs saves a lot of time. You still knead the dough once its been combined, but it takes less than 10 minutes to have good dough. As for the rolling, I have a generic hand-cranked machine from John Lewis (generic department store in the UK). Not much to say about it - one end rolls the dough, the other end lets you cut it for fettuccine or linguini depending which sized cutter you run it through. Its worth experiementing with flavoured pastas as well. Finely chopped spinach in the dough gives you a nice green pasta. Chillies are interesting as well. I have even read of chocolate pasta - but haven't tried that yet. I find using a food processor for the initial mix of flour and eggs saves a lot of time. You still knead the dough once its been combined, but it takes less than 10 minutes to have good dough.

As for the rolling, I have a generic hand-cranked machine from John Lewis (generic department store in the UK). Not much to say about it – one end rolls the dough, the other end lets you cut it for fettuccine or linguini depending which sized cutter you run it through.

Its worth experiementing with flavoured pastas as well. Finely chopped spinach in the dough gives you a nice green pasta. Chillies are interesting as well. I have even read of chocolate pasta – but haven’t tried that yet.

]]> By: Ian Williams http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/comment-page-1#comment-6735 Ian Williams Wed, 13 Sep 2006 08:10:19 +0000 http://abock.org/2006/09/13/i-like-my-pasta-with-sweat/#comment-6735 Stick with the manual dough-making and rolling! Slow cooking makes for better programming - it induces that state of mind in which problems are solved, and great ideas percolate. Stick with the manual dough-making and rolling! Slow cooking makes for better programming – it induces that state of mind in which problems are solved, and great ideas percolate.

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