Comments on: seven-yolk pasta dough http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/ Fri, 19 Mar 2010 08:16:42 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Masha http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-346062 Masha Mon, 01 Feb 2010 10:56:56 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-346062 I need to learn how to make pasta, pasta maker or no. Actually, I'm kind of afraid of things that require machines to make. The only kitchen machinery I have (stove and cook top and fridge aside) is a blender and a coffee maker, and they barely get used. When I need almond meal, I grind it in a mortar. Pesto? Mortar. Crushing a ridiculously large box of graham crackers? Stick 'em in a plastic bag and pound for hours. Not because I have some anti-technology conviction, but because I'm afraid of them and I always end up either cutting myself on something, breaking something, or getting it moldy. I'm afraid of making bread, though I'm ok with yeast dough in general. Puff pastry and phyllo seem daunting, and since they aren't sold where I live, I never make anything with them. Cakes seem scary, even after making three of them (none of them were received with much excitement, either). Mousse, because of the raw eggs... so many things. I need to learn how to make pasta, pasta maker or no.
Actually, I’m kind of afraid of things that require machines to make. The only kitchen machinery I have (stove and cook top and fridge aside) is a blender and a coffee maker, and they barely get used. When I need almond meal, I grind it in a mortar. Pesto? Mortar. Crushing a ridiculously large box of graham crackers? Stick ‘em in a plastic bag and pound for hours. Not because I have some anti-technology conviction, but because I’m afraid of them and I always end up either cutting myself on something, breaking something, or getting it moldy.
I’m afraid of making bread, though I’m ok with yeast dough in general. Puff pastry and phyllo seem daunting, and since they aren’t sold where I live, I never make anything with them. Cakes seem scary, even after making three of them (none of them were received with much excitement, either). Mousse, because of the raw eggs… so many things.

]]> By: Vrushali http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-342070 Vrushali Tue, 12 Jan 2010 06:50:50 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-342070 Can I replace the all purpose flour by whole wheat flour?? Can I replace the all purpose flour by whole wheat flour??

]]> By: Chantel http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-302730 Chantel Fri, 10 Jul 2009 03:27:23 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-302730 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! 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 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-289942 Joy Sun, 31 May 2009 21:28:29 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-289942 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~ 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 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-277772 Gabi Fri, 01 May 2009 16:04:09 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-277772 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. 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 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-220830 Carrie Wed, 07 Jan 2009 08:23:16 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-220830 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 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 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-171662 Michael Tue, 16 Sep 2008 00:46:50 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-171662 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. 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) http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-108095 Claudia (cook eat FRET) Mon, 14 Apr 2008 23:41:27 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-108095 i did it i did it i did it first time ever i bought the kitchen aid rollers on ebay unbelievable... i did it i did it i did it

first time ever
i bought the kitchen aid rollers on ebay

unbelievable…

]]> By: Renee http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-107270 Renee Mon, 31 Mar 2008 03:55:39 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-107270 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! 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 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-105917 adele Sun, 09 Mar 2008 09:41:14 +0000 http://smittenkitchen.com/2008/02/seven-yolk-pasta-dough/#comment-105917 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. 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.

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