[Sca-cooks] Pasta Carbonara and Eggs Benedict

Susan Lin susanrlin at gmail.com
Sat Dec 26 09:07:35 PST 2009

I was watching Rachel Ray (for about 5 minutes) yesterday and her menu
included Pasta Carbanara - weird!  I didn't stick around to see it finished
but she started with pancetta and garlic.  She mentioned something about
saffron water.


On Fri, Dec 25, 2009 at 5:41 PM, Ratt <rattkitten at bellsouth.net> wrote:

> 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 Pasta....
> 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...
> Nichola
> 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. :-)
>> Stefan
>> --------
>> 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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