So Bonnie Jean and I purchased a pasta maker to help reduce the amount of money we spend on pasta. I tend to take pasta to work on a regular basis as my lunch, so even though it isn't all that expensive its still something we were buying all the time. The basic recipie we were working with turned out so well that I decided I wanted to get a pasta cookbook to help us learn all the other crazy fun ways we could use the machine. We've gotten one cookbook so far that focuses on how to make the pasta itself and we might get another focusing on how to use the pasta in recipies or how to make sauces to go with it. It's been a blast.
So far we've made a
half whole wheat half white flour pasta
Either of the above altered by adding in basil, marjoram, or Garam Masalla
Lemon pepper pasta
served with either a dijon chicken or with a pecan/garlic/olive oil/bread crumb sauce
Lime pepper pasta
Serviced with basil avacado sauce or with sun dried tomato pesto
Served with mole on top
Spinach raviolis with a filling made of feta, ricotta, breadcrumbs, onion, and spices
All of these attempts have been smashing successes. We also used the chocolate pasta to make a chocolate/strawberry lasagna, but that needs some more work still to get it right.
The lemon pepper and lime pepper doughs are surprisingly strong. As in strong enough that if you eat them straight the aftertaste will leave your mouth burning. But just combining it with another sauce mellows it out and still leaves a strong citrus flavor behind.
It does take some time to make these dishes. If I'm not helping Bonnie Jean will normally make up the noodles the night before for dishes. But they are also fairly cheap. For the every day pasta that I will still take to work, the 50% whole wheat dough tastes worlds better than any store bought whole wheat pasta I've ever had. I love getting to experiment with new cooking techniques and foods. Even if it weren't going to be so much cheaper, the 60$ or so we spent on the pasta maker was well spent.
2 weeks ago