Comments on: seven-yolk pasta dough

By: Chantel

Chantel — Fri, 10 Jul 2009 03:27:23 +0000

This was a great recipe, one I will make again once I acquire myself a pasta press.

Just hand rolled it the first time I tried it, but It was good anyway :) The no-press way is perfect for those who like making thicker pastas, I made little disc shapes with mine and they turned out fabulously. Thank you!

By: Joy

Joy — Sun, 31 May 2009 21:28:29 +0000

i was so excited about getting a recipe for pasta that i didn’t actually read through the instructions – just the ingredient list. D:< if i could send a pox upon myself i would. here’s to hoping this time i’ll get it right~

By: Gabi

Gabi — Fri, 01 May 2009 16:04:09 +0000

Deb,

This one is close to the Di Medici version in her cookbook, with the exception that she has 2 cups of flour and 4 whole eggs. Yours looks yellower and richer. I think I’ll vote for you.

And yes – as Julia and Diana commented to have a yellow pasta you need free range eggs. There is no chance to get that color with regular eggs! Not even in my wildest dreams.

Gabi @ mamaliga.

By: Carrie

Carrie — Wed, 07 Jan 2009 08:23:16 +0000

Dancer who eats February 11, 2008 66

When you buy scallops – ask for dry pack scallops ONLY. Lightly brush a heavy sate pan with canola oil and heat until not quite smoking – season your scallops and drop in pan – DON’T MOVE THEM for 90 seconds – then turn for ans 30 -60 seconds depending on size. remove and enjoy – the secret is the DRY PACK – they won’t leach liquid when frying- hope this helps

By: Michael

Michael — Tue, 16 Sep 2008 00:46:50 +0000

I am terrified of – PASTA!!!! It’s not that I’m really scared, it’s just that I can’t get it to turn out for anything in the world. I’ll cook anything and usually have good results. If I screw up, I learn from it and do better next time. And I can make great gnocchi (bake the potatoes, DON’T boil them) so pasta should be easy, right? Yet, every time I make it I get a rubbery mess. Fresh pasta should cook in a minute or two, compared to dried, which takes 8-12 minutes, depending on the type. My fresh, homemade pasta could cook for 30 minutes and STILL be rubber. I’ve tried a ton of recipes and varied my ingredients with no success but now I’m going to try yours, after seeing Lidia Bastianich doing a Piedmontese pasta using only egg yolks. It looked wonderful, as does yours. Wish me luck and I’ll take any pointers that anybody cares to offer.

By: Claudia (cook eat FRET)

Claudia (cook eat FRET) — Mon, 14 Apr 2008 23:41:27 +0000

i did it i did it i did it

first time ever
i bought the kitchen aid rollers on ebay

unbelievable…

By: Renee

Renee — Mon, 31 Mar 2008 03:55:39 +0000

Your website is my new favorite! In a (somewhat bizarre) fit of bravado, I tried two of my biggest cooking fears in one day–yeasty things, and pasta dough.

I used your pretzel recipe, and gave them to my Dad for his birthday–he was thrilled, and yeast was not scary…. Then I made the pasta dough by hand with this recipe. I almost had an overflow disaster, but could block it with my scraper (another good reason to have one on hand). Thanks and….yum!

By: adele

adele — Sun, 09 Mar 2008 09:41:14 +0000

I tried my hand at this recipe earlier this evening, and the results were marvellous. Now I can’t wait to make more fresh pasta.

By: Kitty

Kitty — Fri, 22 Feb 2008 23:53:50 +0000

Deb, I’m in love with you…you’re witty, talented, and “real-deal” woman! I happened upon your blog about two weeks ago, and I have to check it everyday now and I also spend time in the archives looking up jewels that I missed before I had the pleasure of knowing you!
Thank you for the incredible pictures, art no less. The photographs combined with your winning wit, are a knock-out combo. The recipes that I’ve tried so far, are winners. I made the Irish soda bread two days ago and it was the talk of my co-workers. I didn’t have raisins or currants at the time, so I used tiny dried blueberries and I used caraway seeds as called for…the result was sheer mouth-pleasure! As people gobbled up their slice, they would say “What is that really different good taste? I need another slice to figure it out.” It was the caraway seeds, I think. I’m a fearless bread maker. I learned to make bread with James Beard’s “Beard on Bread”, the first edition…I was about 16 years old. I think I was too young to fear things like yeast, etc. Bread is actually very forgiving I’ve found. I’ve often stuck rising dough back in the fridge because I didn’t have the time to bake it then. Later, I’d warm it up to room temp and proceed with the rising procedure and I’d end up with a divine loaf! Don’t sweat the yeast…it’s your friend!

Once again, thank you for the pleasure of reading what you write and photograph. It’s a gift to all!

By: Pasta

Pasta — Wed, 20 Feb 2008 06:37:27 +0000

Nice to read to your article,
Pasta has existed since the days of the Roman Empire and remains one of the most versatile cooking ingredients, as no storage room or cupboard should be without it. It can be combined with meat, fish, vegetables, fruit, or even a simple herb sauce to create a mouthwatering and nutritious meal within minutes.