First successfully extruded pasta! Used KitchenAid gourmet pasta press.
Dough: 250g semolina, 95g water. Kneed into stiff crumbly dough, wrap in plastic wrap and rest in fridge 30 minutes. Section dough into walnut sized bits and pass through press (mostly at speed 2 til touching counter). Boil in salted water 3 minutes. Drain, reserving some starchy pasta water.
Dish: Sauté mushrooms til browned, add minced garlic 1 minute. Opted to add cheesy garlic jarred sauce. Add some of that reserved water and pasta on low heat, stir to combine. Remove from heat and toss in knob of butter. Plate, topping with black pepper and freshly grated cheese.
Probably went a little overboard with the sauce. But after a wet bucatini fiasco the first round, really proud of this first successful attempt.
2 Comments
First successfully extruded pasta! Used KitchenAid gourmet pasta press.
Dough: 250g semolina, 95g water. Kneed into stiff crumbly dough, wrap in plastic wrap and rest in fridge 30 minutes. Section dough into walnut sized bits and pass through press (mostly at speed 2 til touching counter). Boil in salted water 3 minutes. Drain, reserving some starchy pasta water.
Dish: Sauté mushrooms til browned, add minced garlic 1 minute. Opted to add cheesy garlic jarred sauce. Add some of that reserved water and pasta on low heat, stir to combine. Remove from heat and toss in knob of butter. Plate, topping with black pepper and freshly grated cheese.
Probably went a little overboard with the sauce. But after a wet bucatini fiasco the first round, really proud of this first successful attempt.
Please share what to improve upon and good eats.
Fuckin sick bowl mate!