Friday, April 30, 2010
a basic recipe for fresh egg pasta
main courses | serves 4
Try to get hold of Tipo ‘00’ flour – this is a very finely sieved flour which is normally used for making egg pasta or cakes. In Italy it’s called farina di grano tenero, which means ‘tender’ or ‘soft’ flour.
Place the flour on a board or in a bowl. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together – with a bit of work and some love and attention they’ll all bind together to give you one big, smooth lump of dough!
You can also make your dough in a food processor if you’ve got one. Just bung everything in, whiz until the flour looks like breadcrumbs, then tip the mixture on to your work surface and bring the dough together into one lump, using your hands.
Once you’ve made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente.
There’s no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It’s quite hard work, and after a few minutes it’s easy to see why the average Italian grandmother has arms like Frank Bruno! You’ll know when to stop – it’s when your pasta starts to feel smooth and silky instead of rough and floury. Then all you need to do is wrap it in clingfilm and put it in the fridge to rest for at least half an hour before you use it. Make sure the clingfilm covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).
How to roll your pasta
First of all, if you haven't got a pasta machine it's not the end of the world! All the mammas I met while travelling round Italy rolled pasta with their trusty rolling pins and they wouldn't even consider having a pasta machine in the house! When it comes to rolling, the main problem you'll have is getting the pasta thin enough to work with. It's quite difficult to get a big lump of dough rolled out in one piece, and you need a very long rolling pin to do the job properly. The way around this is to roll lots of small pieces of pasta rather than a few big ones. You'll be rolling your pasta into a more circular shape than the long rectangular shapes you'll get from a machine, and they won't look like the step-by-step pics on the next few pages, but use your head and you'll be all right!
If using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have). If your surface is cluttered with bits of paper, the kettle, the bread bin, the kids' homework and stuff like that, shift all this out of the way for the time being. It won't take a minute, and starting with a clear space to work in will make things much easier, I promise.
Dust your work surface with some Tipo ‘00’ flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it. Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again. Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making wicked pasta!
Now it's time to roll the dough out properly, working it through all the settings on the machine, from the widest down to around the narrowest. Lightly dust both sides of the pasta with a little flour every time you run it through. When you've got down to the narrowest setting, to give yourself a tidy sheet of pasta, fold the pasta in half lengthways, then in half again, then in half again once more you've got a square-ish piece of dough. Turn it 90 degrees and feed it through the machine at the widest setting. As you roll it down through the settings for the last time, you should end up with a lovely rectangular silky sheet of dough with straight sides - just like a real pro! If your dough is a little cracked at the edges, fold it in half just once, click the machine back two settings and feed it through again. That should sort things out. Whether you're rolling by hand or by machine you'll need to know when to stop. If you're making pasta like tagliatelle, lasagne or stracchi you'll need to roll the pasta down to between the thickness of a beer mat and a playing card; if you're making a stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand or lines of newsprint through it.
Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe you're doing, don't leave it more than a minute or two before cutting or shaping it. You can lay over a damp clean tea towel which will stop it from drying.
Posted by seamus at 2:32 AM
Really sorry i can only link the article here, you should definitely check it out if you're keen about burgers/barbecues.
Posted by seamus at 2:08 AM
Thursday, April 29, 2010
Fac parte din generatia post-Cernobal.
Nimic n-o sa ma opreasca sa fiu eu insumi chiar si atunci cand acel "eu insumi" depaseste limitele normalului.
Se pare ca uneori ai nevoie de niste minti foarte proaspete si neobisnuite cu interactiunea cu mine (and my niggers) ca sa te poti vedea cu ajutorul altui sistem de referinta.
Poate intr-adevar am (avem?) o fascinatie pentru lugubru, pentru grotesc. Niciodata n-am inteles de ce noua baietilor ne place sa ne punem in situatii jenante, penibile si extrem de amuzante.
Cred ca o facem ca sa ne mentinem sanatosi, mental vorbind. Ai nevoie de un pic de insane zi de zi, o metoda sa refulezi, sa explorezi si sa uiti. La asta ma refer prin generatia post-Cernobal: am stat in pantec cu norul deasupra mea, am baut apa cu cesiu si nu are cum sa nu ma fi afectat :)
Posted by seamus at 2:51 AM
Wednesday, April 28, 2010
I guess we all have a creep inside.
Cu siguranta am si eu my dark side. De fapt, nu stiu de ce am zis cu siguranta, avand in vedere ca mi-o cunosc la perfectie :)
But then again nici nu poti fi altfel. There's two faces to every coin, two sides to every man, aripi si coarne. Nimeni nu e perfect, cu atat mai mult eu care apreciez my own kind of weird.
Posted by seamus at 11:08 PM
Sunday, April 25, 2010
Felt sick all evening. Ca sa-ti faci o idee, ma simt asa de la 23:00 si e 5:48 am. M-am grabit cu cafeaua si cu tigarile. Horrible timing though, tocmai cand ma pregateam s-o rapesc pe Andreea dintre prietenii ei si sa petrec niste timp cu ea, singur. Ceea ce oricum am facut, insa mi-ar fi placut sa ma simt mai bine, si sa-i pot da ceva mai mult decat niste imbratisari obosite. Si ei, cred.
Cert este ca sunt rupt de oboseala si canapeaua lui Victor se pregateste sa indure cateva ore bune de somn cu mine ca pasager.
Posted by seamus at 5:48 AM