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missykg's Profile

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Pasta made ahead?

Ya, the time issue is a concern of mine... and on top of that, my kitchen is not an open concept, so I'm pretty secluded from my guests if I spend any time in there.

What I was envisioning was having a variety of sauces complete and kept warm, then make the pasta and let the guests serve themselves. Grab some pasta, top with your choice of sauce, mix yourself on your plate if desired. Sounds simple enough, even if not made to order... but the logistics of that much fresh pasta is becoming daunting....

I may chicken out and revise my plan to a lasagna... I haven't completely decided yet, but should probably get on that. :)

Jan 18, 2011
missykg in Home Cooking

Pasta made ahead?

I have tried both all semolina and all AP flour - we prefer a dough made with half AP and half semolina flours. It has more of a texture and more of a depth of flavor as well, while not too chewy. The bonus with using some semolina as well is that it doesn't stick quite as easily! I let any dough rest for 20 mins after rolling and prior to cutting, sprinkle with just a dust of flour and fluff it. That seems to do the trick. :)

Jan 18, 2011
missykg in Home Cooking

Pasta made ahead?

We are kindred spirits... I too have the KitchenAid roller with a Fettuccine and Spaghetti cutter.
I bought them just this month, so I've only tried the noodles, but ravioli is next on my list! I am on the hunt for a wonderful filling. My husband is really gunning for the ravioli....

Your idea of the fresh herbs between sheets? SWOON! I will have to try that immediately!

Jan 18, 2011
missykg in Home Cooking

Favourite vegetarian main dish?

My absolute favorite is lentil tacos. I eat them burrito style, rolled up in a wheat tortilla with all the fixins. I was really skeptical before trying it - but as huge meat lovers in this house, we didn't miss the hamburger one bit. It's now a weeknight staple. http://allrecipes.com/Recipe/Tasty-Le...

Jan 18, 2011
missykg in Home Cooking

Pasta made ahead?

Thank you everyone! I am thinking that since I'll be essentially testing on innocent guests, I might go ahead and freeze it just to make sure I don't have a goopy mess and tons of sauce without pasta. :) I would like to experiment a bit with letting it sit and figure this out, but maybe not in a party setting.

For sauces, I am thinking traditional bolognese, alfredo and maybe a pesto....

(btw chefathome - making pasta is fast becoming an obsession of mine. I've never done it and since getting the roller, I can't stop!)

Jan 18, 2011
missykg in Home Cooking

Pasta made ahead?

Hi! First - I'm a newbie. My name is Missy. I have often come here to peruse the boards and am often amazed at the skill level of culinary knowledge here! I have been wanting to join and jump in in the foodie conversations and now I actually have a question to ask - so why not start now?

Per the topic... I am having a birthday party this weekend and expect around 15 - 20 people. I am considering doing a pasta bar with various sauces available and make some fresh pasta (I just got a roller and am in love).

So - first, I know I can make the pasta dough ahead of time and just go for an extended rest period. My question is, how far in advance can I cut it and let it hang out before cooking it? Can I just fluff it with flour and let it sit for nearly an hour? I envision a goopy stuck together mess doing that - but I've never done it...

Any suggestions?

PS - thank you for letting me crash the party - I am looking forward to participating here!

Jan 18, 2011
missykg in Home Cooking