Ive never tasted fresh pasta. Never made it before.
I got the recipe off the master chef webpage.
Anyone have any tips and ideas for making pasta?
I usually just make a cheesy bacon dish , macaroni cheese type thing. Using spirals. Would Fettucciniebe a good one to use? I assume thats the wider strands of pasta. Novice eh.
geldof,
Mar 18, 6:46am
try making your pasta first.take your time, so the dough is silky and smooth. cut it into whatever shapes/ lengths you want and set aside under a tea towel. you can also freeze fresh pasta, and cook it straight from frozen. only takes minutes.
a very easy sauce to start with is simply to melt some butter in a pan til its frothy then add some chopped fresh sage (dried would probably be fine).cook for a minute. the sage goes crispy. pour this over your cooked drained pasta. lovely with steak, chops etc, or on it's own for lunch or entree.
I find a cheese sauce is quite heavy with pasta, and tend to use more herbs, veges, tomatos etc.
another easy one is to fry a little bacon and onion, add chopped zuchini or frozen peas or asparagus. cook til still crispy add splash of wine if you like. s & p and some evap. milk or cream. cook pasta, drain and add to sauce.sprinkle with parsley or basil can add cherry tomatos.
pasta is great for making a meal out of leftovers.
popeye333,
Mar 19, 5:00am
Ive never tasted fresh pasta. Never made it before.
I got the recipe off the master chef webpage.
Anyone have any tips and ideas for making pasta!
I usually just make a cheesy bacon dish , macaroni cheese type thing. Using spirals. Would Fettucciniebe a good one to use! I assume thats the wider strands of pasta. Novice eh.
geldof,
Mar 19, 6:46am
try making your pasta first.take your time, so the dough is silky and smooth. cut it into whatever shapes/ lengths you want and set aside under a tea towel. you can also freeze fresh pasta, and cook it straight from frozen. only takes minutes.
a very easy sauce to start with is simply to melt some butter in a pan til its frothy then add some chopped fresh sage (dried would probably be fine).cook for a minute. the sage goes crispy. pour this over your cooked drained pasta. lovely with steak, chops etc, or on it's own for lunch or entree.
I find a cheese sauce is quite heavy with pasta, and tend to use more herbs, veges, tomatos etc.
another easy one is to fry a little bacon and onion, add chopped zuchini or frozen peas or asparagus. cook til still crispy add splash of wine if you like. s & p and some evap. milk or cream. cook pasta, drain and add to sauce.sprinkle with parsley or basil can add cherry tomatos.
pasta is great for making a meal out of leftovers.
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