Pasta Party - May 7 around 10:30 am

Let's make pasta on May 7.
Let me know if you want to join so I can send you my address by PM .
Everyone brings something which goes with pasta (sauces, cheeses, pestos…).

So far, I have

Frederique
Tomoko
Catherine
Regina

Anyone else ?

Bring your apron, if you want to knead. We are going to make

• Regular pasta
  
• Whole-wheat pasta
  
• Gluten free pasta

The recipe is almost the same. The taste is quite different, personally I prefer the whole-wheat pasta, more flavor, denser, grainier, healthier.
When you know how to make pasta, you can match your diet need with the right flour (gluten free, organic…)

There are more eggs in fresh pasta, about ¾ egg per serving. It is so rich that meat is not necessary, you can accompany pasta simply with cheese, pesto or a creamy mushroom sauce.
However, if you are a carnivore like my husband… you will prefer Bolognese sauce, Carbonara sauce or meatballs.
Hope it can give you some ideas of what to bring.

FYI, we are 7 including me: Frederique, Tomoko, Catherine, Regina, Hélène, Jane

Hi, Lina,
Do you still have a space for pasta making? I want to join. Thanks!
Yi-Rung

Yi-Rung Chen wrote:Hi, Lina,
Do you still have a space for pasta making? I want to join. Thanks!
Yi-Rung

Hi Yi Rung,

Sure you are welcome. Please check your private message.

Lina

HI Girls,

Here I'm in front of my computer. I told you, it is not a big deal to put everything into the dishwasher. In addition, the dinner is ready !

Thank you for coming and I hope that you enjoyed making pasta !


Lina

Here are the ingredients :

Regular pasta
4 servings
300g flour
4 eggs
2 tsp olive oil

Whole wheat Pasta
3-4 servings
50g flour
200g whole wheat flour
3 eggs
2 tsp olive oil

Gluten free pasta
The dough is breakable, can be improved…
2-3 servings
1 cup gluten free flour
2 eggs
1 Tsp vegetable oil

Hi Lina,
off course I enjoyed the really perfect pasta. You're a very good teacher.
Thanks again for this lovely day.
Now I have to look for a pasta maker.
See you tomorrow.
Greetz Regina.

thanks a lot lina...everything was really good....i will be able to say to everybody now that to make fresh pasta is not as difficult as they think!!!and that these pastas are much more delicious as the other ones...

i hope regina will quickly find an a pasta maker(?)...so we can practice

lina could you send us the proportions/ingredients for the diff kinds of pasta we made today

and melody pls send us yr recipe for the pesto/tomato sauce......


now i'm looking forward to the next cooking class.....who will organize it?????

catherine

sorry i didn't see that you already put everything on the forum....i saw the post of regina and didn't look higher...

my kids and my husband enjoyed the pasta this evening!!!!

looking forward to have the pasta maker.....to do mines once in a while...

see you tomorrow
catherine

Thank you so so so much Lina!!!
Great day! Great teacher! Great pasta!

Me too....I am looking forward to have my own pasta maker!!!!!!!

Bye
See you soon!!!!
Frederique

We made almost 20 servings ! We didn't hurry...

Efficient !

We could open a pasta factory ! In Strip district, it is 5$ a pound !

Curiously, there is no picture while the meal was ready. We were probably busy at that time

So, no picture of the sauces you brought

Thank you Lina for the beautiful pictures. I think we were to busy to eat the pasta.
And forgot to take a picture.
Have a nice weekend.
See you next week.
Greetz Regina

thanks a lot for the pictures!!!!! a pity that we don't have the taste and the smell with them....

here the recipe of the sauce brought by melody...it was delicious!!!

pesto trapanese
----------------
3/4 pound(abt 2 1/2 cups) cherry tomatoes very ripe and sweet
12 large fresh basil leaves
1 plump garlic clove ,crushed and peeled
1/3 cup whole almonds-lightly toasted
1/4 teaspoon peperoncino flakes , or to taste
1/2 teaspoon coarse sea salt or kosher salt,or to taste
1/2 cup extra virgin olive oil

serve with freshly grated grana padano or parmigiano-reggiano

rinse the cherry tomatoes,and pat them dry
rinse the basil leaves and pat dry

drop the tomatoes into the blender jar or food processor bowl,followed by the garlic clove , the almonds ,basil leaves, peperoncino , and 1/2 teaspoon salt
blend for 1 min or more to a fine puree
scrape down the bowl and blend again if any large bits or pieces have survived\

with the machine still running , pour in the olive oil in a steady stream , emulsifying the puree into a thick pesto
taste and adjust seasoning
if you are going to dress the pasta within a couple of hours , leave the pesto at room temperature
refrigerate for longer storage upto 2 days but let it return to room temperature before cooking the pasta


when serving on yr pasta garnish after with cheese

from lidia's italy by lidia bastianich and tanya bastianich manuali

Thank you all! I did have a good time.
Today, I boiled the pasta that I brought home and prepared the recipe that Melody gave. My husband loves it, too!
I don't want to buy factory-made pasta any more!
Looking foward to the pasta machine....
Yi-Rung

i don't say i will never cook bought pasta anymore...i'm not that courageous.....and i have three children who eat too muc sometimes...
but i really would like to do my own pasta....the taste is really much better

any news abt your search for a pasta maker regina???????

catherine