Musings on Making Pasta, No. 5

I was back at making pasta this week, trying a slightly different recipe, and working on honing my skills with the pasta machine. As well, I  was hoping to get my recently-acquired mafaldine cutter attachment operating correctly (you might recall reading about the problems I had with it clogging in the previous post on pasta making). My usual mix for pasta dough is a ratio of … (more–>)

Musings on Making Pasta, No. 4

I made another batch of pasta this weekend to test my new mafaldine cutter, but it proved problematic . The dough jammed in it against the blades, so I had to switch to my lasagne ricce cutter, which worked perfectly. Because it got so deeply stuck, I had to remove the blade piece on the new cutter and spend some time fishing tiny bits of dough … (more–>)

Musings on Making Pasta, No.3

Musings on Making Pasta No. 1

[ngg src=”galleries” ids=”16″ exclusions=”302,303,304,305,306,298,297,296,294,290,289,288,287″ display=”basic_thumbnail” thumbnail_crop=”0″ number_of_columns=”5″ order_by=”imagedate”]  Long-time readers here may recall that I used to post about making my own pasta and bread quite frequently some years back. Last spring when I was diagnosed with cancer and then went through surgery and then radiation, I stopped doing both. This week, I finally got back to my pasta-making— not quite as adroitly as I had … (more–>)

Musings on Making Pizza

I have to admit that I like pizza a lot. Well, I guess most of us do. I like cheese, and I liked cooked cheese even more, and I like vegetables, so pizza is up there as a mealtime favourite. We don’t eat it frequently, perhaps once month or less often. These days I make it myself: we don’t order it from a restaurant or pizzeria, … (more–>)

Musings on Making Bread and Chili, No. 1

Longtime readers here know that before my surgery last summer, along with my pasta making I was an avid, if not always entirely competent, baker. I mostly made bread from “scratch” but sometimes for convenience used an electric bread maker. I made all sorts of bread in previous years, including soda (“quick”) breads, as well as the occasional scone, tea biscuit, and muffin. I’ve always looked … (more–>)

Review: The Ultimate Pasta Machine Cookbook

The Ultimate Pasta Machine Cookbook: 100 Recipes for Every Kind of Amazing Pasta Your Pasta Maker Can Make, by Lucy Vaserfirer, Paperback, 208 pages, Published in 2020 by Harvard Common Press, Beverly, MA, USA. I am disappointed. At almost $40, I don’t believe the book delivers what the title promises. I expected a book with “ultimate” in its title to have a LOT more information on actually … (more–>)

Musing on Making Pasta No. 2

In its most basic form, pasta can be made from only two ingredients: flour and water. But while true, it’s deceptively simple, and far from the tastiest or most expressive pasta you can make.  (see part 1 of this essay if you missed it) Flour is delightfully complicated; there is some interesting chemistry at work within flour and it’s fun to experiment. Wheat is classified into … (more–>)

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