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i made pasta and shrimp and crabmeat alfredo this weekend.....

As always - over the top job!

i've never thought about doing that. i'm not sure how the fresh pasta would be with the smoke. it would surely be interesting.
Click to expand...

You may want to look into cold smoking the cheese though.
 
I am impressed. Your foods looks fantastic.

However, what really caught my attention was that Bloody Mary. I haven't had one in years and that one looks really good.

Ed
 
57borntorun said:
I tried a recipe many moons ago that included EVOO only to learn that oil disrupts gluten production.I now develop as much gluten as possible for a more stable pasta.
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Eggs, A.P. Flour, and Semolina is my go to pasta. Might throw some spinach in too if I want to feel fancy, but I've only done it once, and preferred spinach added in, rather than being part of the pasta itself.
 
jazzybadger said:
Eggs, A.P. Flour, and Semolina is my go to pasta. Might throw some spinach in too if I want to feel fancy, but I've only done it once, and preferred spinach added in, rather than being part of the pasta itself.
Click to expand...


i use.....

7 oz all purpose flour
3.5 oz semolina flour
3 whole eggs
1 tbls olive oil
1 pinch of salt
 
Way to represent Deepsouth! Looks like something I would happily make myself sick eating!

I haven't made seafood pasta in a while and have never made homemade pasta. Is it that much better?
 
Q-Dat said:
Way to represent Deepsouth! Looks like something I would happily make myself sick eating!

I haven't made seafood pasta in a while and have never made homemade pasta. Is it that much better?
Click to expand...

thank you. geaux saints! :heh:

to us, it's so much better. fresh pasta is a beautiful thing.
 
You have inspired me to do a batch of fresh pasta. I have semolina, what % of semolina do you use? I have Italian 00 flour handy also; does that have any place in pasta making?

thanks
 
Very awesome post. Hungry looking at it! So, one question, Is that a Sierra Nevada beer glass at the front end of your post?
 
Beef said:
You have inspired me to do a batch of fresh pasta. I have semolina, what % of semolina do you use? I have Italian 00 flour handy also; does that have any place in pasta making?

thanks
Click to expand...

I use....

7 oz all purpose flour
3.5 oz semolina flour
3 whole eggs
1 tbls olive oil
1 pinch of salt
 
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