http://www.foodfunk.ca/holy-sheet-getting-fresh-with-pasta/ Just eyeball it. Measuring kills kittens. Fri, 21 Sep 2012 06:43:19 +0000 hourly 1 https://wordpress.org/?v=3.9.39 http://www.foodfunk.ca/holy-sheet-getting-fresh-with-pasta/comment-page-1/#comment-115 Wed, 01 Apr 2009 09:38:51 +0000 http://www.foodfunk.ca/?p=117#comment-115 That makes sense. Thanks!

]]> http://www.foodfunk.ca/holy-sheet-getting-fresh-with-pasta/comment-page-1/#comment-112 Tue, 31 Mar 2009 22:10:50 +0000 http://www.foodfunk.ca/?p=117#comment-112 The Food Network recipe makes a wetter and much larger dough, which would certainly be easier to work with for pastas such as lasagna sheets and cannelloni. Being wetter though means it’ll be a bit more difficult to cut into strands like spaghetti or linguine without it all sticking together in a glump. As you get used to working with pasta dough, you’ll find you’ll be using less liquid in the mix for a firmer dough. Especially for Italian pastas which should have some firm bite to them when they’re cooked (as opposed to noodles you may find in Asian countries). The semolina flour will help with that al dente bite too.

]]> http://www.foodfunk.ca/holy-sheet-getting-fresh-with-pasta/comment-page-1/#comment-111 Tue, 31 Mar 2009 16:31:10 +0000 http://www.foodfunk.ca/?p=117#comment-111 Tried this recipe. It didn’t work out very well. So far, the best pasta recipe I’ve used is here:
http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=8780
I’ll try to incorporate some durum semolina into it the next time I use it.
Food is a constant experiment, and quest for the perfect plate.
DG

]]> http://www.foodfunk.ca/holy-sheet-getting-fresh-with-pasta/comment-page-1/#comment-81 Mon, 08 Dec 2008 15:27:50 +0000 http://www.foodfunk.ca/?p=117#comment-81 Moncton does indeed have a Bulk Barn. We’ll check that out. Thanks for the tip!

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