SC - Homemade period noodles/pasta
Audrey Bergeron-Morin
audreybmorin at yahoo.com
Wed Jan 17 14:53:28 PST 2001
Would be nice to have that thanks :-)
- --- Elanore Amrstrong <ellie_armstrong at yahoo.com>
wrote:
> I'd have to check which reference it came from, but
> I
> also have a great recipe for period gnocci. Instead
> of potatos, they are based on flour and cheese. In
> camp, we sit around the pot of boiling water with
> our
> spoons and drop the dough in to the pot. As they
> rise, we fish them out, sprikle a little hard cheese
> and have at! I'll check for the reference if anyone
> wants.
>
> M. Elenore Armstrong
>
> --- "Hupman, Laurie" <LHupman at kenyon.com> wrote:
> > I played with fresh pasta a lot when I was out of
> > work for a couple of
> > years. Fresh pasta takes a lot less time to cook
> > than the store-bought
> > dried stuff. Plunk it into your boiling water,
> and
> > once it floats it's
> > done.
> >
> > I've dried fresh pasta with good results. The
> dough
> > can also be frozen, as
> > a lump or as noodles. I haven't kept fresh dried
> > noodles for more than two
> > weeks, but frozen dough has lived in my freezer
> for
> > up to six months at a
> > time.
> >
> > I've never tried the KitchenAid pasta attachment,
> > but I've been told that it
> > gets quite hot and cooks the pasta while extruding
> > it.
> >
> > Rose :)
> >
>
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