"Get to the chase"...a favorite saying of mine! OK we're there! I have these photos of some of the process in my fresh pasta making from a few months ago, and decided to do a post on it. Instead of showing the video at the end, it showed up on the actual beginning, by googling ...'how to make fresh pasta' to show you, instead of me explaining step-by-step!
So, this is my pasta sheets without seeing the video, but now I see my mistake where I should've cut the pasta strips straight across to make even to feed into the machine...but, no worries, it still worked feeding it into the machine to stretch the dough out to the right consistency.
When you finish the pasta strips, you are ready to stack them into little nests and let them dry like that...no need to hang them on a rack, unless you make a lot and plan to freeze them, which is way too much work. Just make enough for one serving, enough for 4-6, which is plenty. I actually made a double batch recently when we had family visiting from Italy!
Pasta Fresca...versus Pastasciutta...that is the question?
Fresh, or dry pasta...should not even be the 'question', because there is no such question here in the U.S. asking, which one you prefer to eat. Hahh?...why would you even want to ask...only in Italy they ask; as far as I remember it wasn't like that 30 or so, years ago! Either way, you have to boil both type of pastas and serve them topped with sauce of your choice! When I first heard that term a few years ago...'Pastasciutta'...literally, 'dry pasta'...now why are you asking me if I want to eat 'dry pasta'!?...so insane, so not correct...we all know you're not gonna run into the kitchen at that point and start making a batch of 'fresh pasta' if that is what I would prefer to have...so why are you asking me if I would like to eat Pastasciutta! OK, I made my point, I think...go figure, only in 'Italy'! Mangia, mangia ! Basta parole! (enough words)
Just when there's so much important information about Trans Fat...Sat. Fat...and of course we have been involved with the Low-Fat...Low Carb food education; I think the best way is to be informed, involved, but don't let it make you crazy to follow and go overboard on either one. Be sensible and know your food products which are good, or bad for you.
Trans fat can impact your heart more than any type of fat
No matter how many calories you eat per day, the amount of trans fat you should eat remains constant: as little as possible. Since avoiding trans fats altogether is difficult, the American Heart Association recommends that no more than 1 percent of your daily calories come from trans fats. On an 1,800-calorie diet, you should consume no more than 18 calories per day in the form of trans fats. Since fat contains 9 calories per gram, this equals 2 grams of trans fat per day. THE BAD FATS Trans fats can often be found in processed foods made with partially hydrogenated vegetable oils such as vegetable shortenings, some margarines (especially margarines that are harder), crackers, candies, cookies, snack foods, fried foods, and baked goods.
Trans fats are invented as scientists began to "hydrogenate" liquid oils so that they can withstand better in food production process and provide a better shelf life. As a result of hydrogenation, trans fatty acids are formed.
Trans fatty acids are found in many commercially packaged foods, commercially fried food such as French Fries from some fast food chains, other packaged snacks such as microwaved popcorn as well as in vegetable shortening and hard stick margarine.
Saturated fats raise total blood cholesterol as well as LDL cholesterol (the bad cholesterol). Saturated fats are mainly found in animal products such as meat, dairy, eggs and seafood. Some plant foods are also high in saturated fats such as coconut oil, palm oil and palm kernel oil. Avoid using cooking oils that are high in saturated fats and/or trans fats such as coconut oil, palm oil or vegetable shortening. Instead, use oils that are low in saturated fats and high in monounsaturated and polyunsaturated fats such as canola oil, olive oil and flax seed oil. Minimize using commercially packaged foods which are high in trans fats. Always read labels to look for trans-fat free alternatives.
As saturated fats are found in animals products, use lower-fat version dairy such as 1% or skim milk instead of whole milk. Trim visible fats and skins from meat products.Source:LOW FAT BASICS...LOW FAT COOKING (and various health related sources from the Internet)THAI-STYLE BEEF AND PASTALow-Fat, Low-Carb...lightened up, Asian Stir-Fry
1/8 teaspoonground ginger (I omitted the carrots and scallions, used sliced onions, and sliced fresh chilli peppers)
Preparation:
Cook pasta. combine all ingredients for Satay sauce. Toss beef with teriyaki sauce in medium bowl. heat oil in wok or large skillet over high heat until hot. Add beef and stir-fry until browned, about 5 minutes. Add scallions and carrots stir-fry for 2 minutes. Add beef and: sprinkle with cucumber.
I have making Aglio Olio-Garlic and Oil Pasta for years...never, but ever, had I used anchovy fillets; it could be for the reason, that this is one of those 'hand-me-down' recipes that is by 'word of mouth' and only needs basic every day ingredients.
I own several Rachel Ray cookbooks...six, to be exact, and they are all 30 minutes or less meals. All of these cookbooks, except for 1...I paid 79 cents @Goodwill. They are all paperback, and all new books. One book which I got recently, was $3.00...also, from Goodwill. Yesterday, when I was checking out the cookbooks; even the paperback cookbook of Rachel Ray, was $5.00...still, a lot less than the retail price of $14.95. Prices have gone up on books at Goodwill...and now, they are selling their cookbooks @Amazon.com for probably less, and you would have to pay another $3.99 for shipping charge, as well. Although, if you buy $25.00 or more at Amazon; shipping is 'free'!
I'm so glad that I browsed through Rachel's 30-Minute Meals book, which every now-and-then, I consult for a quick meal. The addition of the anchovies really made a huge difference in the texture, and flavor of this simple pasta dish. You can use spaghetti or, linguine...I used a whole wheat spaghetti that stayed so firm to the bite=alt dente...and oh, so satisfying with a simple green salad, and nice crusty bread!
AGLIO OLIO-GARLIC AND OIL PASTA Rachel Ray 30-Minute Meals
Ingredients
Salt
1 pound spaghetti
1/4 cup extra virgin olive oil (EVOO)
1 container imported Italian anchovy fillets with red pepper flakes (2 ounces) – if you can't find these, use regular anchovies and add 1/2 teaspoon crushed red pepper flakes
6-8 large cloves garlic
1/2 cup finely chopped flat leaf parsley
Freshly ground black pepper
1 loaf crusty bread
Serves 4
Preparation
Place a large pot of water over high heat and bring up to a boil. Once boiling, add some salt and then the pasta. Cook to al dente according to package directions. Right before draining, remove and reserve one cup of the pasta cooking water.
Place a large skillet over medium-high heat and add EVOO, about one turn of the pan. Add anchovies, garlic and pepper flakes, if you’re using them. Break up anchovies with a wooden spoon until they melt into the oil and garlic mixture.
Add reserved pasta water to the skillet, and then add the spaghetti, parsley, lots of pepper and a little salt to taste. Toss together and cook for one more minute so that the pasta has a chance to soak up some of the sauce. Serve with chunks of crusty bread for mopping up the excess goodness.
This is our fall season in Palm Beach, Florida...as of today, temperatures have fallen to a comfortable and slightly cooler feeling of what seems to be fall. This evening, just before dark...checked out the skies. Gloomy and gray; still did not rain all day long. No falling leaves, just a more comfortable cooler temperature. that tourists love to get away from the cold and snowy climate.
We are not nearly...or will be near anywhere the cold temperatures that some of you are experiencing...some sudden snow, in my hometown, in Ohio and temp. @ 39 degrees F. That is way too cold for me! Have a wonderful weekend to all you dear friends...and readers! Hugs,
So, this is my pasta sheets without seeing the video, but now I see my mistake where I should've cut the pasta strips straight across to make even to feed into the machine...but, no worries, it still worked feeding it into the machine to stretch the dough out to the right consistency.
