There had been more and more pasta adventures lately that I had failed to take photos of. While I still do the standard plain pasta, I did not feel any compelling reason to post as it would just be a repeat of previous posts.
What I love about my new found skill (pasta making) is that I have another venue to utilise food that are close to being wasted. For example, I found wilting Arugula in our crisper--guess what I did?
I
had worked quite a bit with various pasta doughs to realise that adding
semolina gives me some grit. It isn't bad, just different. You can see
the semolina bits. This was a mix of Semolina, Whole Wheat and All
Purpose Flour.
I also learnt (the obvious) that fresh leaves sometimes do not cut perfectly when passed through my pasta cutter--so some pasta strips have some small leaf bits dangling.
Other things in my pasta bucket list are beets infused pasta and herbs between pasta sheets (so they look like wrapping paper).
Oh, I need to use my spaghetti cutter too!
What I love about my new found skill (pasta making) is that I have another venue to utilise food that are close to being wasted. For example, I found wilting Arugula in our crisper--guess what I did?
 |
| Arugula Pasta |
I also learnt (the obvious) that fresh leaves sometimes do not cut perfectly when passed through my pasta cutter--so some pasta strips have some small leaf bits dangling.
Other things in my pasta bucket list are beets infused pasta and herbs between pasta sheets (so they look like wrapping paper).
Oh, I need to use my spaghetti cutter too!
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