Right now if a recipe lists eggs I'm making it. That's eggs for breakfast, eggs for baking, eggs for supper, omelette, quiche and custards etc. etc. and weary etc. Please don't get me wrong - I'm not complaining. I'm delighted the hens are laying so well.(If you look very carefully in the first picture you will see a tray of today's eggs which, as the eyechild observed, look very much like large Cadbury's mini-eggs; pale blue, pinkish beige and deep chocolate brown. Gorgeous yellow yolks too. So pretty.)
I bought a pasta machine yesterday - fresh pasta uses eggs - and have just run up my first ever batch of tagliatelle. I must thank my chums at purplecoo who've chipped in with their usual wit and wisdom for advice on flour and recipes. I have a big bag of 'Manitoba Flour', brilliant for breadmaking - I wasn't sure if it would be good for pasta too. I think it will be OK.
Next time milla, I shall use the quantities you recommend; I don't know what sort of eggs they use in Italy but to me 2 large eggs means 2 large hen's eggs not 2 of ostrich size. My 2 eggs were insufficient so I hoped wasn't a precise science and bunged in a couple more and all was well. It's a simple recipe of flour and eggs - just get the proportions right. Somewhere at the back of my mind I can hear the texture of pasta described as 'silken', so aiming for that I rolled, re-rolled and sliced my lumpen ball of 'dough' and behold - we had tagliatelli!
While it wasn't exactly the most fun you can have with your clothes on, it came a close second (well, probably more like 102nd actually - just after throwing pots but before making mud pies.) It looked pretty good and the texture was right. We will see.
Later: I've cooked it. Good bite - yes, good texture. We've eaten it with a prawn/chorizo/tomato sauce.
There's nothing left - it must have been OK.
11 comments:
Double tick goldstar you! I would love to make pasta. You make it sound easy. Having arrived here, though via Milla's surreal offerings I can't get out of my head the thoughts of spaghetti harvests and all those Bertorelli people going on from olive gathering to haul in the spaghetti - or in this case tagliatelli, which I probably grows on a species of bush. Still I suspect you make an excellent pasta sauce as well.
If there's nothing left it must have been a sensation. Good for you - you make it sound easy. I enlarged your photos and now want a pasta maker. I wonder though, if it would go the way of the sausage maker (not my idea - it was my mother-in-law) the bread maker and the electric egg poacher.
Good for you! I love eggs. Like Shirley Valentine, I could make chips and egg for dinner most nights if I could get away with it. I bet my DH would like a pasta maker too as he loves to fiddle about in the kitchen (with food, not me)
I think you should run pasta classes in the locality - I would love to have a go! I wonder if my other half would like a pasta machine for his birthday next week!!!
It must have been good if there's nothing left! :)
Mmm, a pasta maker. I had a rueful chuckle, and thought "make a note of how many times you use it. In a year, say...."
Mine saw enthusiastic active service for several weeks, and now lives, lonely and unloved, at the back of a cupboard, filed under the Life's Too Short tag. But how about making cakes with your eggs? They freeze well that way, although in my experience that's usually not necessary, and your friends and neighbours will love visiting you, more than they would for a bowl of home made pasta!
You just be careful you dont get egg bound!
Pasta lessons - village hall?
I love eggs in practically any dish at all. Your pasta sounds superb. Perhaps I should get my machine down off the pantry shelf!
hello, me again. I assigned you "K" because it will take some imagination and I think you've got plenty. Good luck!
There was none left a very good resulT HOWEVER there is only one problem you will never want to eat shop pasta again as the taste is so very different and you will be unable to cheat! Aren't pasta machines good?
I'm impressed. Last home-made pasta I ate (or rather didn't eat) was disgusting! Love the egg pics too.
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