Food

Jamie Oliver has a pretty rock solid walk through of how to make simple pasta

Loads! Is there such a thing as a CP thread for stuff other than bikes?

Thanks, I'll take a look. I used the one that came with the machine first time and it seemed quite anaemic compared to shop bought/restaurant fresh pasta

the diy thread would love it 👍

Mandoline reccomendations? Half inclined to pull the trigger on a Bron Coucke, because I like the idea of replaceable parts and no box of different blades, but I should probably just get something half the price in reality.

Second attempt using the fat tongued wazzock’s recipe was loads better. Cheers

Outdoor cooking thread!

I never knew such a beautiful thing existed. Thanks

Regular pasta maker myself.

I dumped a lot of my recipes here, including a fair bit of pasta.

General golden rule is 1 egg per 100g of flour. Adjust with more flour/water if required. Then start experimenting from there, with flavors and colors which you can get from pureed vegetables, like the tricolor ravioli I did a while back.

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Amazing, thanks!

I've got two tagines I haven't used since we got to Oz, an authentic terracotta one and a modern one I got at TKMaxx... OH doesn't eat meat, she's looking after her parent's house and the dog this week so I think I'm gonna go nuts in a North African stylee... Quick and easy recipes please, I'm gonna try get some goat/mutton on the way home from work tomorrow... Cous cous I've got covered... Dried fruit, peppers, chillis, garlic, what's good? It's been too long...

harissa.

nour cash and carry does it in a tin.

o wait...

Cheers for this, I'm sort of intrigued - also just got a food processor for christmas so why not...

I had to stop following their Instagram because the pain was too real...

Everything about that store is amazing... I miss it so much, there is fuck all like that over here... In Sydney, yeah, but...

The purple shades you can get out or red cabbage are some of my favorites!

Did a pasta making course a while back and need to wean myself off the white flour (doctors orders) so going to start making some fresh pasta at home, question does the ratio of flour change if you’re using wholewheat/spelt or a mixture of white and wholewheat?
And is there a wholewheat/more fibre heavy version of 00?

Tried Khorasan?

That is a good question that I don't know how to answer in a rational/scientific way, despite having read this book (a long time ago tbh).

You can definitely replace white flour with anything you like, I did chestnut flour a few times. As for ratios I would start with the same 100g/1egg and then adjust with water, if you see you need to add much water, the next time try with bigger eggs or one more egg every 3 or such.

And is there a wholewheat/more fibre heavy version of 00?

Again, hard to answer as I guess it varies also on a brand by brand basis. The wholewheat flour is called "integrale" in Italian and is the exact opposite of the 00 (since the 00 is the most refined). If you want something more fiber heavy than the wholewheat you can try with spelt flour perhaps? - This is 100% personal opinion, let me know what you try!

I eyeballed it, lamb shanks, potatoes, dates, figs, etc... I forgot the cous cous so it's just a stew...

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That was amazing...

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@mespilus, @giofox thanks for the suggestions, I'm going to make some pasta using both of those flour suggestions, probably a 50/50 mix with 00, see how that goes/tastes, and then probably have a play with 50/50 combinations of them both.
Actually quite excited about making pasta, course seems like ages ago..

Try this one.

https://www.youtube.com/watch?v=OAsQSymGI5c

Homemade gluten free / dairy free jalapeño corn bread, mix with cassava flour... f@rk yeah..

@recipeedit

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I finally got around to writing a post up for the oven build:

https://www.lfgss.com/comments/14586128/