Fresh Pasta

After reading my brother's post on making fresh whipped cream in the food processor I

decided it was time to make my fresh pasta post I have been meaning to do for a while. I started

making fresh pasta couple months ago when my neighbor lent me her pasta maker for some

lasagna and chicken noodle soup I wanted to try. It only took one time and I was hooked. Almost everything about fresh pasta is better except maybe convenience but sometimes not even then. My first time I looked at Mark Bittman's Fresh Egg Pasta from my iPod app How to Cook Everything. He has a full text but I am too cheap but will mostly likely eventually invest. I followed his recipe, which called for all-purpose flour, egg, salt and water (just a little). It was amazing. However I wanted to try it with Semolina, which is what is supposedly the best for pasta. My second go around I tried Grandma Rosa's recipe from a You Tube site. She used Semolina and did more of a ratio mix which I liked as well. When it all came down to it though I really couldn't tell a difference and all-purpose is cheaper. The basic ingredients for both recipes called for a couple cups of flour, couple eggs, dash of salt, and a smidgen of water if needed. The only difference I saw was that the semolina dough was easier to mold and shape, that was until I followed Mark Bittman's advice to mix it in the food processor. Call me, a purist, snob or weirdo but I like to mix it by hand on the table, it's how Grandma Rosa taught me. The food processor changed my opinion. I tried it tonight dumping all the ingredients into the processor. Turned it on and watched it blend. I used all-purpose this time and it made the dough a easy to mold and shape as the semolina dough. I did however knead it a bit by hand to make sure it was the right consistency.

The most best thing about making fresh pasta is how easy it is . It isn't always quicker, like when you are rushed and want slop spaghetti but if you wanna do lasagna or anything else right? Whip up a batch of dough, only takes five minutes, roll it out and you won't be sorry.

Fresh Whipped Cream...in a food processor

A handy little tip from The Kitchn via the La Times on fresh whipped cream. I prefer freshly whipped cream on my desserts and have traditionally done it in my KitchenAid stand mixer. It whips up nicely, but it does take a few minutes. I tried whipping the cream in my KitchenAid food processor today, and I don't think I will be going back to the stand mixer. The cream whipped up ridiculously fast (a minute or so) and didn't request a cold bowl and whisk. When I whip cream in my stand mixer I start it and walk away for a few minutes. Don't be tempted to do that in your food processor...turn it on and pay attention. If you are going to add sugar I would add it at the beginning or through the feed tube maybe 30 seconds after you start to ensure it gets well incorporated. The cream whipped in the stand mixer does have more air in it and as a result is a bit lighter. If you really like an airy whip cream you can stick with the stand mixer or do it by hand. For impatient guys like me the food processor is the only way to go...