Fresh Pasta

What? Why would anyone make fresh pasta when dried is cheap and inexpensive?  One small reason, the taste!  Fresh pasta is so easy to make and is world’s away from the dried version.  One taste of this recipe and you may never go back.

I recently purchased a pasta machine for $20 and became inspired to make my own.  Researching, I found many recipes, many types of flour, many prep methods and many gadgets!  I have combed through all and have found an easy and basic recipe.  With easy additions, this recipe can result in numerous flavors and textures. 

I hope this will inspire you to make more and create more than just your average white angel hair pasta.  Fresh pasta cooks in mere minutes or can be dried for later use.  I highly recommend you cook it fresh to enjoy the fresh taste!  Dried pasta can be stored in the freezer for several months.  Why not start a tradition and make some fresh pasta for the upcoming holidays?  This is something the whole family can get involved with.  Personally, I think of it as Playdough for grown ups!

Basic Pasta Dough Recipe

2 cups All Purpose Flour

2 eggs at room temperature

1 tablespoon Olive Oil

4 tablespoons water

½ teaspoon salt

 Place all ingredients in bowl of heavy-duty mixer. Using a flat beater, mix on speed 2 (low speed) for 30 seconds.  Change to a dough hook. Turn to speed 2 and knead for 2 minutes. Remove dough from bowl and knead with hands for another 2 minutes.

Divide dough into 8 pieces, wrap in plastic wrap and let rest for about 20 minutes.  At this stage you can chill the dough overnight.

Roll pasta through your pasta machine, start on the highest setting (the thickest) and run the dough through twice. 

Fold like an envelope, top 1/3 down then bottom 1/3 up.  Repeat this step 5-8 times as this increases the threads of gluten and your pasta will not fall apart.  Next, turn the dial down to the next setting on the pasta machine to decrease thickness and run the pasta through 2 times.  Continue to decrease the setting and run the pasta through until the desired thickness is attained.  I prefer a 3 on my pasta machine. 

Let the pasta dry for 10 minutes before you run it through the cutting wheels.  It will give it a chance to firm up and not stick.  

I set mine for a Fettuccine noodle.  You may also cut the sheets into bow-tie shapes also known as Farfalle.  I used my grandmother’s pasta tool to create the unique edges.  Just cut into rectangles and pinch in the center.

You can either hang the pasta to dry or bunch into nests.  Fresh pasta cooks in mere minutes.  Dried may take a few minutes longer, always check to make sure your pasta is al dente (tender to the tooth), it should have a little bite to it.

Here are some great additions to kick up your pasta:

¾ cup cooked spinach, squeeze out as much water as possible

3 tsp Parsley, Basil or Rosemary

3 Sun-dried tomato

Note:  when adding herbs mix them with the eggs first to distribute evenly through the pasta.

 I hope you enjoy making pasta as much as I do.  It makes a nice gift paired with some garlic infused olive oil!  Enjoy!

Strawberry Basil Iced Tea

I have found another use for all that basil that has been thriving in summer heat, Strawberry Iced tea.  This drink is very refreshing and easy to make.  The earthy taste of the basil compliments the sharp sweetness of the berries with the smoothness of the black tea.  I promise you will be making this for the rest of the summer!  I am thinking of adding some vodka to this to make a great cocktail for the adults.  I will keep you informed.

I am convinced this can be considered a healthy cocktail since strawberries have high levels of vitamin c, fiber, folate and potassium.  The basil is just more icing on the cake.

Drink up to the last days of summer with this delicious beverage!

Strawberry Basil Iced Tea   
yields 2 quarts

8 black-tea bags 

1 pound strawberries, hulled and halved (quartered if large)

1 cup water, plus more for steeping

3/4 cup sugar

1 cup fresh basil, plus more for serving

Ice, for serving

Directions

1.     Bring 4 cups water to a boil in a medium saucepan. Add tea bags, and let steep for 5 minutes.

2.     Place strawberries in a bowl. Bring water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add basil, and let steep for 10 minutes. Strain over strawberries; discard basil. Toss to coat. Let stand until cool, about 25 minutes. Combine strawberries (with syrup) and tea in a pitcher. Refrigerate until chilled. Serve over ice, and garnish with basil.

I have been having a small issue reading all the comments my readers have posted!  Please direct them to the-gourmandrcs@gmail.com.


Basil

This herb is a family favorite that always completes a perfect spaghetti sauce.  Just the scent of it sends me back to holidays past and the memory of my grandma harvesting large bowls of this fragrant herb!

Basil, or Sweet Basil is a common name for the culinary herb Ocimum basilicum of the family Lamiaceae (mints), sometimes known as Saint Joseph's Wort in some English-speaking countries.

I prefer the Genovese to other varietals and purchase my plants in late spring to avoid any lingering frost.  These plants love the heat and thrive most in humid conditions but need to be watered every day.   Pinch off the leaves as needed and start with the larger leaves as this reserves energy to grow the smaller ones.  Keep your plant low to the ground, height wise, and pinch off any developing buds.  You want to remove the buds as energy again is lost to produce the bud rather than increase leaf size.

This herb can be used to season sauces, soups and stews.  When cooking, add the basil in the last stage of cooking otherwise the essential oils breakdown and become flavorless.

Uses:

·         Basil is a wonderful addition to salad, sprinkle in a handful just before adding the dressing. 

·         Try basil on a burger with fresh lettuce, delicious!

·         Great on fresh sliced tomatoes and buffalo mozzarella with a drizzle of balsamic vinegar!

I also like to toss chopped basil, butter, olive oil, garlic, salt and pepper into freshly cooked pasta.  I top it all off with some Parmigiano Reggiano cheese.

This is my favorite Pesto recipe and can be used on pasta, chicken, beef and pork.

Pesto

1 cup extra-virgin olive oil

1 large bunch of basil, leaves only, washed and dried
3 medium cloves of garlic
¼ cup  raw pine nuts
3/4 cup Parmigiano Reggiano   

Place basil, garlic, cheese and pine nuts into food processor and pulse for a few minutes.  Slowly stream in the olive oil.  This can be stored in the fridge and lasts for months. 

If freezing for a later date, leave out the cheese and add after thawing.

Another school of thought is to chop all the ingredients by hand into small rough sized pieces and then add the olive oil.  Let time be your deciding factor.

Brussels Sprouts

Did I just hear a collective "Eww?"  Not to worry, this blog is all about trying something new!  How can you step into the culinary world if you stay inside your box?  Trust me this is a great method to prepare brussels sprouts as well as many others.  Squash, broccoli and asparagus are just a few!

The brussels sprout is a cultivare of the wild cabbage grown for its edible buds.  The sprout is Brassica oleracea, in the "gemmiferea" group of the family Bressicacae.

The sprout is rich in Folate, Vitamin C, Fiber and Phosphorus.  With 389 mgs of Potasium, it contains more than the banana.  Brusseles Sprouts contain sulforaphane, a chemical believed to have anti-cancer properties.  Boiling reduces the compounds but steaming, microwaving, baking and stir frying helps maintain those levels.

This is my favorite way of preparing this vegetable.  The outside is brown crunchy and full of flavor while the inside is soft and buttery.

Roasted Brussels Sprouts:

1 1/2 to 2 lbs fresh Brussels Sprouts
3 tbl. good Olive Oil
1 tsp Kosher salt
3/4 tsp. black pepper

Preheat oven to 400 degrees.
Remove any yellow from the sprout or cut off any brown ends.  Gently rinse the sprouts under fresh cold water and dry thoroughly.  Cut each sprout in half and place into a large mixing bowl.  Drizzle the olive oil and add kosher salt and pepper. Toss to coat.  Place the sprouts on a foil lined 9 x 13 pan ( I like to use the foil for easy clean up).  Place into the oven for 35 to 40 minutes.  Shake the pan oftent to distribute evenly.  You want them to be gently brown on the outside, that caramelization is flavor.  You may give them another dusting of kosher salt when you remove them from the oven.  Serve immediately.


Have any questions?  E-mail me at  thegourmandrcs@gmail.com

Today is the first day!

Hello and welcome to the first installment of my new blog!  This is a work-in-progress, so please come with patience.

This is a forum to discuss food, cooking techiques and recipes.  I will try to update often so feel free to check back often.

Thanks!

Richard