CrazyChef's Crazy Pasta Thread!

[CrazyChef v2.0]

Got a pasta machine a couple weeks ago, and finally got around to trying it out! This is the first time I've made pasta like this.


The dough. 50/50 semolina and unbleached all purpose flours.

Rolled out and squared off - ready for the machine.

The machine

It was getting a little long, so I cut it in thirds to keep it manageable.

Ready to cut.

Noodles! They look like ramen for some reason.

Letting them dry/set up for 15 minutes

In the pot

Had them relatively plain - just a little butter and Lawry's seasoning. Delish!

 

[Bigrick]

I hardly but pasta from a store anymore. When I make pasta I make a bunch. Different widths and I leave some sheets for lasagne. Freezes well. Hand cut noodles from sheets are rustic and hearty. I forget the Italian name but with a simple Bolognese it is amazing. I love pasta that is why I am Bigrick. Oh and fresh bread!

 

[CrazyChef v2.0]

I hardly but pasta from a store anymore. When I make pasta I make a bunch. Different widths and I leave some sheets for lasagne. Freezes well. Hand cut noodles from sheets are rustic and hearty. I forget the Italian name but with a simple Bolognese it is amazing. I love pasta that is why I am Bigrick. Oh and fresh bread!

Yup, I made enough for 4 batches. Used one, and the other 3 are rested in the fridge. Wrapped in plastic wrap and in freezer bags - gonna freeze 2 of them today for later.

Gonna start making my own breads, too. I picked up a baguette pan and a Pullman loaf pan, I've had "The Bread Bible" by Rose Levy Beranbaum for a few years now (but barely read any of it yet) and just got "The Bread Baker's Apprentice" by Peter Reinhart last week.

 

[CrazyChef v2.0]

Thinking I'll make some "gourmet ravioli" next. Stuffed with a mixture of portabella mushrooms, Mascarpone cheese, garlic, thyme, and a tad bit of salt.

Then maybe a lasagna or something. I ordered the Kitchenaid extruder for macaroni, rigatoni, fusilli, etc.

 

[Bigrick]

The mascarpone is super creamy and gets very soft when heated. Seal those ravioli really well. Egg wash and crimp edges thoroughly or you may get leakers. But I am sure you know this. Sounds delicious. I have been away from home a long time (Salem), If I had the accessibility I would make LOBSTER ravioli. Oh my a trip to the grocery might be in order. You got me growling.

 

[Bigrick]

We do have nice Gulf shrimp here in Florida though. Jumbo pink wild cought, fresh not frozen deliciousness. Not lobstah but a good second choice for ravioli.

 

[CrazyChef v2.0]

What part of Florida? I was in Madeira Beach and Treasure Island for most of my 21 years there. Also Ft. Lauderdale and Hollywood for a couple years.

 

[Bigrick]

Right down the street dude. Largo just east of Walsingham Rd, which as I am sure you know goes over the bridge to Mad beach. I am a 3 mile ride from the beach. I lived and worked there many years.

 

[f1r3b1rd]

I use mine to make ravioli. I used to use it to make all my pasta, but laziness and time got the better of me.

I’ll have to make some soon now, thank you.

 

[CrazyChef v2.0]

Right down the street dude. Largo just east of Walsingham Rd, which as I am sure you know goes over the bridge to Mad beach. I am a 3 mile ride from the beach. I lived and worked there many years.

No shit? I used to be the kitchen manager at Gator's and a few other places around the beach.

 

[Bigrick]

What part of Florida? I was in Madeira Beach and Treasure Island for most of my 21 years there. Also Ft. Lauderdale and Hollywood for a couple years.

I bet you know Ricky T's and Foxy's on T.I. I worked them both at one time or another. Love the beach but it will eat you up if you let it. Many extracurricular activities available. Some not so healthy.

 

[Bigrick]

No shit? I used to be the kitchen manager at Gator's and a few other places around the beach.

I was hired at Garor's to cook but I was afraid I would not pass the pee test so I declined the position. Maybe you hired me? 08-ish

 

[CrazyChef v2.0]

I bet you know Ricky T's and Foxy's on T.I. I worked them both at one time or another. Love the beach but it will eat you up if you let it. Many extracurricular activities available. Some not so healthy.

Yup, worked at Ricky's for a short while after he passed away.

I was hired at Garor's to cook but I was afraid I would not pass the pee test so I declined the position. Maybe you hired me? 08-ish

I was there from 1996-2002, then again from 2008-2010.

 

[CrazyChef v2.0]

@Bigrick
I was at O'Maddy's in Gulfport 'til 2013, when I lost my mind and moved back to Massachusetts.

 

[JuicyLucy]

 

[CrazyChef v2.0]

@JuicyLucy
Ooh! Maybe I'll make tortellini instead of ravioli with the mushroom mixture!

 

[Bigrick]

@Bigrick
I was at O'Maddy's in Gulfport 'til 2013, when I lost my mind and moved back to Massachusetts.

I love O' Maddys. Tues $2 Bud bar bottles. Although it has been a couple of years since I have been there. You know it is possible we are aquainted it is a small beach. You can not fart on T.I. without someone on Mad Beach hearing it.

 

[JuicyLucy]

@JuicyLucy
Ooh! Maybe I'll make tortellini instead of ravioli with the mushroom mixture!

Have at it!

Not allowed pasta due to serious health problems

But I used to make the shit out of homemade pasta

 

[CrazyChef v2.0]

I love O' Maddys. Tues $2 Bud bar bottles. Although it has been a couple of years since I have been there. You know it is possible we are aquainted it is a small beach. You can not fart on T.I. without someone on Mad Beach hearing it.

Most likely! I was at Screwie Louie's for a while, before Lou took it over. When It was just "South Beach Tiki Bar & Grill". I've drank at pretty much every bar from northern Mad Beach to southern St. Pete Beach. Especially Caddy's (worked there, too). I also had a small BBQ business at Mahuffer's for a while.

 

[Papachaz]

I’ve made my own pasta for years. So much better than packaged. Try using a little tomato juice instead of water to mix the dough with. I also use tomato juice and basil to make bread. Gooood stuff.


Carpe Nidor

 

[SteveS45]

I could but I have a New York Ravioli Company store within Half a Mile of me and if I want fresh pasta I just go pick it up while the water is boiling.

 

[Bigrick]

Most likely! I was at Screwie Louie's for a while, before Lou took it over. When It was just "South Beach Tiki Bar & Grill". I've drank at pretty much every bar from northern Mad Beach to southern St. Pete Beach. Especially Caddy's (worked there, too). I also had a small BBQ business at Mahuffer's for a while.

Yeah I worked at Caddy's for a bit. Also Sloppy Pelican, Woodie's Waterfront and The Wharf on Pass-a-Grille. My longest employer was The Palm Pavilion on N. Clearwater Beach. I was there 6 years. I am semi-retired due to medical issues. I work pt at a peivate christian school and do some catering. Miss the beach rat life though.

 

[CrazyChef v2.0]

I worked at Woodie's for about 6 months. Ran the TINY expo window.

 

[CrazyChef v2.0]

Changed the name of the thread, cuz I wanna make all kinds of fun stuff!

Made some tortellini's tonight. I'll have pics shortly once I get 'em cooked. Man, I hope they don't fall apart in the water! I've never made 'em before.

The filling is portabella mushrooms, mascarpone/ricotta/Parmesan cheeses, garlic, thyme, salt, pepper.

 

[f1r3b1rd]

Nice!!!!!
Next time add a pinch of nutmeg.
-sounds weird, but you’ll thank me.

 

[Papachaz]

Those sound really good.


Carpe Nidor

 

[Bigrick]

I worked at Woodie's for about 6 months. Ran the TINY expo window.

Tough people to work for. They opened another place across the street. A higher end Woody's, called it the Oyster Shucker. Man they were a couple of wing nuts.

 

[CrazyChef v2.0]

Tough people to work for. They opened another place across the street. A higher end Woody's, called it the Oyster Shucker. Man they were a couple of wing nuts.

Yup. That was after I left.

 

[CrazyChef v2.0]

So I made the Tortellinis - they came out pretty good!


Shrooms chopped up

The stuff for the filling: shrooms, garlic, ricotta, mascarpone, Parmasan, thyme, a little pink salt and cracked black pepper

Shrooms, garlic, thyme

Filling done

Pasta cut

Tiny amount of filling in each one

All assembled

Made a bechemel sauce to toss 'em in - added a bit of chix stock and Parmesan for character

Ready to toss

Yum! And not a single one fell apart in the water when cooking.

 

[Papachaz]

So I made the Tortellinis - they came out pretty good!


Shrooms chopped up

The stuff for the filling: shrooms, garlic, ricotta, mascarpone, Parmasan, thyme, a little pink salt and cracked black pepper

Shrooms, garlic, thyme

Filling done

Pasta cut

Tiny amount of filling in each one

All assembled

Made a bechemel sauce to toss 'em in - added a bit of chix stock and Parmesan for character

Ready to toss

Yum! And not a single one fell apart in the water when cooking. View attachment 123413

Man. Now I’m hungry again. That looks amazing.


Carpe Nidor

 

[CrazyChef v2.0]

Man. Now I’m hungry again. That looks amazing.


Carpe Nidor

It didn't suck!

 

[MrMeowgi]

Had a double quarter pounder for dinner.

Sent from my LM-Q610(FGN) using Tapatalk

 

[CrazyChef v2.0]

I'm so damn full right now.

 

[f1r3b1rd]

Nice dude!!!!!

 

[CrazyChef v2.0]

They kinda came out like dicks - all kinds of sizes and shapes!

Gotta try and make them more uniformly next time.

 

[f1r3b1rd]

They kinda came out like dicks - all kinds of sizes and shapes!

Gotta try and make them more uniformly next time.

Thats probably one of those things that work like gnocchi... you just get a rhythm going.

 

[Bigrick]

They kinda came out like dicks - all kinds of sizes and shapes!

Gotta try and make them more uniformly next time.

That is how it is suposed to be. Rustic and hand made. Different size little nooks and pockets to hold the sauce offering a slightly different flavor and texture with each bite. I think they are beautiful. You did an outstanding job.

 

[CrazyChef v2.0]

That is how it is suposed to be. Rustic and hand made. Different size little nooks and pockets to hold the sauce offering a slightly different flavor and texture with each bite. I think they are beautiful. You did an outstanding job.

Wow - thanks!

 

[CrazyChef v2.0]

I made some beet, egg, and spinach pasta dough. Not sure what I'm gonna make with it yet, but I'm sure it'll be festive!

 

[CrazyChef v2.0]

Ended up making fusilli. In retrospect, I should have use a couple of pans to let it dry out. They really should be in a single layer. Well, at least I learned something for next time.

 

[CrazyChef v2.0]

Made me some spinach fettuccine from scratch . They were a bit overcooked. Shoulda taken them out of the water as soon as they floated, but let them cook about a minute longer. They still retained their composure, but could have been a little more firm. Now I know.

 

[IronSky]

What part of Florida? I was in Madeira Beach and Treasure Island for most of my 21 years there. Also Ft. Lauderdale and Hollywood for a couple years.

Small world, I grew up in Indian Rocks Beach

 

[CrazyChef v2.0]

Small world, I grew up in Indian Rocks Beach

No shit? I ran my BBQ joint out of Mahuffer's about 10 years ago!

 

[CrazyChef v2.0]

Decided on tri-color fettuccine tonight.

 

[pulsevape]

I've been making pasta for about the last 15 years, my daughter started learning to make pasta when she was 5 years old.....people think it must be hard or time consuming, but once you get it down, you can pump out fresh pasta in a snap...I made myself some wooden molds to make Garganelli....I love pasta all types and I like making them...unfortunatelly it doesn't like me...pasta makes me fat so in the last 2 years I only eat it occasionally. We still make fresh lasange every Christmas though.

 

[pulsevape]

Nice!!!!!
Next time add a pinch of nutmeg.
-sounds weird, but you’ll thank me.

yeah I like putting nutmeg in my pasta dough...

 

[f1r3b1rd]

yeah I like putting nutmeg in my pasta dough...

Not many people I know do that. I think It’s kind of an old world thing, that got lost.

 

[pulsevape]

Not many people I know do that. I think It’s kind of an old world thing, that got lost.

it adds a sort of citrus element, it makes the pasta more aromatic, and gives it depth..I've also used paprika, lemon zest, minced sage,parmesan.....but I like nutmeg the most.

 

[f1r3b1rd]

it adds a sort of citrus element, it makes the pasta more aromatic, and gives it depth..I've also used paprika, lemon zest, minced sage,parmesan.....but I like nutmeg the most.

Haven’t used paprika but I’ve used the lemon zest and Parm.
I’m with you though; nutmeg adds so much more than the rest.
It almost gives it lore body, as well as the aromatic.

 

[pulsevape]

have to say my favorite pasta I can't make at home..buccatini.