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Pasta night
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Ripnem
Posts: 5,511
I gotta say that i really enjoy these pasta nights. I took quite a few pics to show how easy it is to pull of yourself. I figure we put this meal together for the 4 of us for just under 10 bucks (including lump) :P Here we go.
the pasta raws (2 cups flour, 1/4 semolina flour, 3 eggs, salt and 2 tbls of water)
Just dump it in and pulse til everything is just incorporated.
Looks kinda crumbly :ohmy:
Just kneed it with your hands for a minute or so. folding and pressing and then into a tightly pressed twinkie shape, then wrap in plastic wrap tightly and let set for at least 20 minutes.
After a half an hour I third them and run them through the roller to the 2nd to the thinnest setting on the machine.
Then it needs to dry on some towels or the like. Another 20-30 minutes
then you can run it through the cutter head (fettucini) and set out fluffed up or hang to dry.
Now for the sauce and chicken. The chicken thighs became skinnless and got rubbed by some of Richards Death by garlic, some Australian pink sea salts, and evoo.
350 raised direct with a chunk of Pear wood for flava.
sauce was all the butta, all the heavy whipping cream, half the grated parm and more of the pink salts and Richards rub and cracked black pepper.
Added the bird
Then added it all to the noodles.
Plated and inhaled! :woohoo:
the pasta raws (2 cups flour, 1/4 semolina flour, 3 eggs, salt and 2 tbls of water)
Just dump it in and pulse til everything is just incorporated.
Looks kinda crumbly :ohmy:
Just kneed it with your hands for a minute or so. folding and pressing and then into a tightly pressed twinkie shape, then wrap in plastic wrap tightly and let set for at least 20 minutes.
After a half an hour I third them and run them through the roller to the 2nd to the thinnest setting on the machine.
Then it needs to dry on some towels or the like. Another 20-30 minutes
then you can run it through the cutter head (fettucini) and set out fluffed up or hang to dry.
Now for the sauce and chicken. The chicken thighs became skinnless and got rubbed by some of Richards Death by garlic, some Australian pink sea salts, and evoo.
350 raised direct with a chunk of Pear wood for flava.
sauce was all the butta, all the heavy whipping cream, half the grated parm and more of the pink salts and Richards rub and cracked black pepper.
Added the bird
Then added it all to the noodles.
Plated and inhaled! :woohoo:
Comments
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Thank God for the sauce, that was looking a bit too healthy :laugh: :laugh: Nice Adam
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Looks KILLER man! :woohoo: Wonder how pheasant Nueberg would be ladled over that fresh pasta??? With a Sunny side up egg on top! :woohoo:
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I finally figured out that "kinda crumbly" was the right consistency for pasta coming out of the food processor; once it rests/rehydrates its perfect for running thru the rollers (I finally got rollers that attached to my Kitchenaid mixer, a great improvement over trying to crank it yourself, especially without a helper (which I see you had))._____________
"Commander, say hello to Cricket!" - KN
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Sonuhva yowsa! That looks incredimazing.
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Looks wonderful Adam! I'm envious, pasta is one of those things I have had to give up. :(
Blair
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Thanks for the poctorial Adam. Great sauce too. Try some lemon zest in that, it makes flavors pop.
You guys got a ton of counter space now.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
Wow! That looks amazing. Thanks for the walk trhough instructions. I don't know if I could pull that off. Definitely need longer counters.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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Yum!
Since this will be a massive prep weekend, may as well add some fresh pastato the list :woohoo:
Please add that to the Icefest 2012 menu -
Can't beat homemade pasta
Plated pics are awsome
Shane -
Adam
I can see a kitchenaid in your future
SteveSteve
Caledon, ON
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Love, love, love pasta...great process...great pics! Gotta get my pasta maker out of god knows where in the basement!
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Great-looking meal, Adam.
Looks like you've got a good little helper, too! -
I really think that the fresh pasta isn't near as heavy as the box stuff. 2nd try in the last couple weeks on that sauce and wouldn't change a thing. thanks Pat
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That's tonight good buddy have a bit left from the weekend and didn't sauce all the noodles.
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Are you gonna reschedule that meetin or wth? :ermm:
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Blair,
That really sucks, man. :unsure: -
:P Something like 62 square feet vs. the 8 we had before.
I'll give the zest a go. -
Jason,
Don't let counter space spoil it for you. Just divide the twinkie shaped chunk into 5 pieces to run through the machine instead of 3. or if they are getting too long, just cut it for length. If you look at the picture of the first stage of drying, prior to cutting to fet-noodles, they are only 16-20 inches long. Give it a go. -
Roger that, DOW.
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Thanks Shane.
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Steve,
Well I've got one already and was about to get the pasta attachments, but was a bit shocked by the $160 price tag. I have also tried it for the mixing, but that same night had the ingredient quantities wrong and botched a couple batches and haven't tried it again since. Next time. We use it for grinding meat and mixing dough for bread and pizza so far. -
Julia,
It ain't gonna make itself. :P and I think it's a bunch of fun -
Clark,
150 bones for the attachment to the kitchenaid or grab jr. for free? :P -
I had all intention of getting the KA one the day I bought this one. I didn't think they would cost as much as they did, so I thought I should be sure I'm able and willing to do this regularly. I am, but put the attachment low on my list. :P
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Gonna meet up with her in Faribault on the 31st for dinner and drinks. :ermm:
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