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OT - Pesto and Pasta - OT
SciAggie
Posts: 6,481
OT because I didn’t make it on the egg. That said, I would have never been cooking this kind of meal without this forum and the inspiration and education I get here. Anyway - tonight’s cook...
I made some fresh pesto with basil grown 15 feet from my back door.
I made some fresh pesto with basil grown 15 feet from my back door.
Then I rolled some fresh pasta.
My recipe has been modified. Now I suggest 75 grams AP flour + 25 grams semolina flour + 1 egg. When mixing it might require a spritz or two of water to make if nice and soft. This is easily enough pasta for two people.
While the pasta water was coming to a boil I blistered a few cherry tomatoes and then crisped up a zucchini. I had some chicken I threw in and heated at the end. Pasta was tossed with pesto and veggies and a splash of pasta water. Some cheese was crumbled on at the end. It is supposed to be goat cheese, but I had queso fresco so that’s what I used. Goat cheese would have been better...
This was pretty good y’all. Thanks for looking.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon
Comments
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Outstanding as always
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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TEXASBGE2018 said:Outstanding as alwaysColeman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Nice!-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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The pasta recipe I use is:
flour = weight of eggs X 1.5
For the flour, I do half and half semolina and 00 flour.
ex: if your egg is 50 grams then you use 75 grams of flour (37.5 semolina / 37.5 00)
The rest time in the fridge depends on the type of 00 flour but an hour is usually enough.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli -
paqman said:The pasta recipe I use is:
Mo
flour = weight of eggs X 1.5
For the flour, I do half and half semolina and 00 flour.
ex: if your egg is 50 grams then you use 75 grams of flour (37.5 semolina / 37.5 00)
The rest time in the fridge depends on the type of 00 flour but an hour is usually enough.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Lovely dish.
Blistered tomatoes are a game changer in a pasta.
They make their own sauce for a super yummy and light pasta dish.
When we were in Italy a couple years ago, I noticed how often zucchini is used in pasta.
Philly - Kansas City - Houston - Cincinnati - Dallas - Houston - Memphis - Austin - Chicago - Austin
Large BGE. OONI 16, TOTO Washlet S550e (Now with enhanced Motherly Hugs!)
"If I wanted my balls washed, I'd go to the golf course!"
Dennis - Austin,TX -
I would crush a bowl of that. Great cook and write-up, as always.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Nice. I make a similar dish, but sprinkle some garlic salt on the chicken and grill on the egg before shredding and adding to the pasta/pesto combination...
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There are a few people here that make me jealous with EVERY post they make. Mad skills on all levels 👍~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
That's a wonderful looking dish.
Taking notes re: your pasta dough mods.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@ColtsFan Thanks for the kind words. I do my best just to drill down to the basics. I appreciate the encouragement.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
caliking said:That's a wonderful looking dish.
Taking notes re: your pasta dough mods.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Tried AP 50% + semolina 25% + tipo 00 25%+ eggs , per your recs (I think) , and really liked it.Caliprince really likes a burst tomato sauce, so here are the pics to prove it happenedThanks again. I’ve made pasta from scratch the last several times, entirely inspired by you!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Good grief!
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@caliking I’m happy to give back to this forum in some small way. Handmade pasta (on a small scale) isn’t hard. I like the simple recipe. I can remember it and just grab the ingredients and make pasta... No fussing around. My wife strongly prefers it to dried pasta now.Your tomato sauce looks particularly good.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
You’ve definitely helped me up my pasta game In a pinch, I can get a sauce and pasta on the table in just under 2 hrs. So worth it!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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Looks killer. My wife has been making a ton of pesto from the basil we grew this year. Amazing how much pesto you get from one plant (we have 5). Pasta looks good but we've been doing zuke noodles due to her dieting and me limiting carbs being diabetic and all.
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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SciAggie said:TEXASBGE2018 said:Outstanding as always
I'd hit that all night long.
Then move on to @caliking's contribution.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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