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Saturday, July 28, 2007

Pasta part two

Using a knife slice a small part of the dough away from the ball. If you do not have a pasta machine you will need to use a rolling pin to flatten the dough as thin as possible. I can not find the handle to mine, so this will take awhile.

Make sure your surface is floored, as well as your pin. Cut shapes out with a knife or cookie cutter.

5 comments:

Mark said...

You are inspiring me to dig out my pasta machine and make pasta -- haven't done that in months and months. Not today, however. My eight year old son is having five friends over for a sleep-over tonight (his reward for getting all 40 spelling words correct last week; motivation is key to education).

I won't be digging out the pasta machine tonight, but perhaps may be looking for a nip of the whiskey later!

Do you use semolina or regular flour?

Phelan said...

regular as I can not find semolina local. I really wish I could. Have a nip for me. :D

Mark said...

Nevermind. Just scrolled down and saw your pics and it looks like you use regular flour.

Sorry. I'm a little addled at the moment. I'd planned on lots of outdoor activities and it is starting to rain here in Houston so I'm about to have six boys running amok in my house.

Oy vey.

Mark said...

Can't find semolina that is locally produced or can't find semolina locally?

I try very hard to eat as much as I can that is locally grown, but there are some things -- olive oil being a major one -- that Texas doesn't produce and I don't want to give up.

We don't have any local flour of any sort, so I figure if I want semolina ... what's the difference? It's all imported.

Phelan said...

Mark, neither, can't find it at my local grocer, nor grown locally. I know someone has to have it, just a matter of hunting it down. Finding local flour isn't hard here, I am surounded by wheat fields.

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