[Sca-cooks] Pasta Carbonara and Eggs Benedict
rattkitten at bellsouth.net
Fri Dec 25 16:41:17 PST 2009
Ok having recently done this... Stefan if you are going to go "All Out"
and make this dish I would suggest doing it with real Pasta...
1 1/3 c All purpose flour
1 c Semolina flour)
2 lg Eggs
1 tb Olive oil
1/2 ts Salt
1/3 c Water
Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well
in the center Mix eggs, olive oil and water and pour into well. Stir flour
into egg mixture until dough forms into a ball. Turn out onto floured
surface and kneed for about 10 minutes, adding extra flour if too moist.
Kneed until dough is smooth and elastic. Cover with towel and rest for 30
minutes. Cut into 4 portions, keep pieces covered until used.
Using a rolling pin roll it out super thin. Cut it into shapes or strips
or whatever you want...
Drop it in small amounts into boiling salty water. When the pasta rises
to the top it is done...
Believe me my friend you have never had pasta until you have had fresh
pasta. The Texture is fabulous there is a beautiful taste and it is
like nothing you have ever had. Once you have done this then try adding
things... We have done Beet Pasta, Spinach Pasta, Basil Pasta, Garlic
Last Year we gave ourselves a Cuisinart Mixer and a Pasta Attachment....
So I cheated after that... But WE Have made pasta via the Roll it Out
Method... So it can be done just reserve the time...
Stefan li Rous wrote:
> I thought on restaurant menus in lower-end "Italian" restaurants. Also
> perhaps on frozen dinners.
> Thanks for the recipe/directions, Adamantius. That doesn't sound too
> difficult and I often have the ingredients around. Most likely the
> thing I'd have to go the store for would be the pasta. :-)
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at: http://www.florilegium.org ****
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