Can this contraption be used to blend pasta sauce?
Staying in a rental in Italy for the month and looking for blender in the cupboards, does anyone recognise this contraption? Or now how to use it? Is it a blender?
by AnduBB
14 Comments
poetic_infertile
It’s a food mill. You can crush up some canned tomatoes in it for a sauce, yes.
Ok-Grapefruit4258
Yes, that’s a simple tomato mill and can crush tomatoes (par boiled) and should discard the skins. I’ve not seen one in a while and my own is stashed away somewhere in the shed where I can’t find it. But yes, you can used canned tomatoes (I like only Cento) or parboil your own fresh plum tomatoes.
This is the perfect tool for the job (as indeed recommended to me by my Italian grocer – she called it a passa pomodoro). I use it for (among other things) crushing roasted vegetables into a lovely thick and rustic sauce. It will even remove and reserve small tomato skins, as a huge bonus.
Pomodorino/cherry/other small tomatoes (whole), red/white onion and or shallot wedges, garlic cloves (peeled), red/yellow/green pepper chunks, de-seeded red chilli, EV olive oil, balsamic, splash of wine (red or white – whatever is open), thyme, etc and salt (quite generously with Maldon Sea Salt flakes after the oil etc as this will help salt stick to tomatoes), any or all of the above – roast at 140ºC in uncrowded tray for an hour (first half covered with foil, then remove), cool, then pass through mill with 3mm (medium) plate. Refrigerate and use as required – great as sauce for pasta, pizza, or as bougie substitute for passata.
es330td
If you already own it then yes. I use a stick blender because I already have it.
thisothernameth
Make sure the sieve is curved upwards not downwards. Like an inverted bowl. Put in whatever you want to “blend” and mill. It will strain the sauce and leave behind any pulps. It won’t be quite as fine as with a blender.
I love mine to make apple sauce. I roughly chop the apples with skin and core and all, cook them with some cinnamon or vanilla, then push them through this passe-vite. Makes fantastic apple sauce and doesn’t require any peeling and pitting.
Mediocre_Royal6719
This precisely what it is for. Old school
RKaji
You should try penne in crema di patate. The food mill is used to process the potato, to give it a special texture. It’s a delicious Neapolitan recipe.
SomeoneWhoVibes
We crush up tomatoes with a food mill for the pasata
Rare_Ad_5572
i use this instead of a blender because i can’t for the life of me stand the loud noises of the blender
craigerino75
I use it to make mashed potatoes too
homelaberator
Mouli, mouli, mouli
You can make good mash potatoes.
punchbag
This is the OG blender. Yes, it will work great, unless you need a full emulsion; in which case, you whip manually.
Ok_Duck_4228
It’s a food mill. Every Italian kitchen has one for Sugo Di Pomodoro, salsa verde etc. So yes
14 Comments
It’s a food mill. You can crush up some canned tomatoes in it for a sauce, yes.
Yes, that’s a simple tomato mill and can crush tomatoes (par boiled) and should discard the skins. I’ve not seen one in a while and my own is stashed away somewhere in the shed where I can’t find it. But yes, you can used canned tomatoes (I like only Cento) or parboil your own fresh plum tomatoes.
Have a look at[these instructions for passata](https://memoriediangelina.com/2014/08/27/passata-di-pomodoro-step-by-step/). I use passata as an ingredient in Bolognese sauce.
This is the perfect tool for the job (as indeed recommended to me by my Italian grocer – she called it a passa pomodoro). I use it for (among other things) crushing roasted vegetables into a lovely thick and rustic sauce. It will even remove and reserve small tomato skins, as a huge bonus.
Pomodorino/cherry/other small tomatoes (whole), red/white onion and or shallot wedges, garlic cloves (peeled), red/yellow/green pepper chunks, de-seeded red chilli, EV olive oil, balsamic, splash of wine (red or white – whatever is open), thyme, etc and salt (quite generously with Maldon Sea Salt flakes after the oil etc as this will help salt stick to tomatoes), any or all of the above – roast at 140ºC in uncrowded tray for an hour (first half covered with foil, then remove), cool, then pass through mill with 3mm (medium) plate. Refrigerate and use as required – great as sauce for pasta, pizza, or as bougie substitute for passata.
If you already own it then yes. I use a stick blender because I already have it.
Make sure the sieve is curved upwards not downwards. Like an inverted bowl. Put in whatever you want to “blend” and mill. It will strain the sauce and leave behind any pulps. It won’t be quite as fine as with a blender.
I love mine to make apple sauce. I roughly chop the apples with skin and core and all, cook them with some cinnamon or vanilla, then push them through this passe-vite. Makes fantastic apple sauce and doesn’t require any peeling and pitting.
This precisely what it is for. Old school
You should try penne in crema di patate. The food mill is used to process the potato, to give it a special texture. It’s a delicious Neapolitan recipe.
We crush up tomatoes with a food mill for the pasata
i use this instead of a blender because i can’t for the life of me stand the loud noises of the blender
I use it to make mashed potatoes too
Mouli, mouli, mouli
You can make good mash potatoes.
This is the OG blender. Yes, it will work great, unless you need a full emulsion; in which case, you whip manually.
It’s a food mill. Every Italian kitchen has one for Sugo Di Pomodoro, salsa verde etc. So yes