Thanks, where can this flour be purchased!Also what is the purpose of the saffron threads!
lx4000,
Jan 31, 3:00pm
you have to dry it out before you cook it aye! Separate the strands to dry! And for howlong or should I say till they fell like! Ta
(barloo)
shop-a-holic,
Jan 31, 3:02pm
As you're in AKL, Sabato sells it, Farro Fresh may have it too. Taste Matakana is currently out of stock, so you'll have to let your fingers do the walking and source it before driving there.
I use saffron in the pasta dough, when making ricotta, toasted pinenuts, lemon zest, nutmeg and spinach stuffed ravioli.
I'm in WLG and I buy it from Bella Italia in Petone. 1kg = $2.99 2kg = $7.00.
okewagirl,
Jan 31, 3:12pm
And I see as you suggested Sabato here in auckland has it for the same price.Would 400mls of flour make enough pasta to feed approx 4 adults and 1 child!
shop-a-holic,
Jan 31, 3:19pm
Absolutely perfect. There is never any leftover when Mr and I have it, but we are both gannets. Once you've had homemade fresh pasta, you'll never buy store bought again :-)
okewagirl,
Jan 31, 3:24pm
Thanks I'm really looking forward to receiving it!Do you make the dough all by hand or use the food processor to whizz it together before kneading!
okewagirl,
Jan 31, 3:25pm
Also i notice a lot of recipes mention salt.Is this something you add to your mix!Sorry to pick ya brains so much lol ;)
shop-a-holic,
Jan 31, 3:35pm
To add protein to any pasta dish, try Salt and Pepper Seared fresh prawns (green prawns = uncooked prawns) Don't bother buying pre-cooked prawns. Seared fresh chicken thighs. Thighs contain more fat = more flavour and it's very hard to overcook them. They are happy sitting on the stovetop whilst you make a sauce. Baby Peas and Pancetta.
okewagirl,
Jan 31, 3:45pm
Sorry, so does that mean you don't need to hand knead it if you use the food processor!Jamie Oliver showed you mixing the dough to a crumbly texture in a food processor then he turned it out on the bench and hand kneaded it.Yours sounds way easier ;)I just ordered 2kgs of tipo 00 flour from mybreadmix.co.nz Yay lol.
shop-a-holic,
Jan 31, 3:59pm
{Jamie Oliver showed you mixing the dough to a crumbly texture in a food processor then he turned it out on the bench and hand kneaded it. Yours sounds way easier ;)} I knead my dough through the rollers of the pasta maker. Over and over. http://www.youtube.com/watch!v=_RGXdFdcUYE&feature=related
nauru,
Jan 31, 4:54pm
I leave to dry a while if time permits and often cook straight away but only for 2 minutes or it overcooks.
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