{"id":500,"date":"2011-12-05T05:02:10","date_gmt":"2011-12-05T09:02:10","guid":{"rendered":"http:\/\/www.eatcooklive.com\/?p=500"},"modified":"2011-12-05T22:51:25","modified_gmt":"2011-12-06T02:51:25","slug":"an-attempt-at-pasta-making","status":"publish","type":"post","link":"https:\/\/www.eatcooklive.com\/?p=500","title":{"rendered":"An Attempt at Pasta Making"},"content":{"rendered":"

\"\"<\/a>I seem to only write about cooking successes here, filing the failures away as improvement projects to be blogged about when I figure out how to do things right. \u00c2\u00a0In my defense I don’t have many out right failures. \u00c2\u00a0That is to say it’s rare that I’ll cook something my roomies are unwilling to eat or that I’m unwilling to eat for lunch in the following days. \u00c2\u00a0My Sunday pasta making\u00c2\u00a0endeavor falls into this minor failure category.<\/p>\n

Now, when I say pasta making, I don’t mean making a pasta sauce and boiling some boxed pasta. \u00c2\u00a0I mean making the pasta myself from flour, eggs, and salt. \u00c2\u00a0All without the benefit of a pasta maker.<\/p>\n

All around this project was a bit of a disaster. \u00c2\u00a0 The first step involves making a mound of flour, with a hole in the middle that you fill with eggs into which you slowly incorporate the flour. \u00c2\u00a0In theory. \u00c2\u00a0My eggs overflowed their flour bowl; making the mixing process messy and\u00c2\u00a0awkward. \u00c2\u00a0Next, I learned the value of a pasta maker. \u00c2\u00a0Or, more accurately, I learned the pain of not having a pasta maker. \u00c2\u00a0The pasta dough was\u00c2\u00a0elastic and fought against my efforts with the rolling pin. \u00c2\u00a0I rolled the dough to what seemed like an adequate thinness and then cut the dough (using a pizza cutter) to what seemed like an adequate width.\u00c2\u00a0After dropping the raw pasta in its pot of boiling water and watching it expand, I realized I had made the pasta broth overly thick and wide.<\/p>\n

Served with a Bolognese\u00c2\u00a0sauce, the flavor of the pasta seemed right. \u00c2\u00a0But there was just too much of it. This stuff is dense. \u00c2\u00a0Eating it required cutting a small piece and dredging it through the sauce. \u00c2\u00a0Not a complete failure, but the stuff from the box would have been better.<\/p>\n

Rather than sweeping this minor\u00c2\u00a0disappointment under the rug, I’m throwing it out as my first step in pasta making. \u00c2\u00a0 A pasta machine isn’t in my budget at the moment, so it will be more adventures in rolling pins for the\u00c2\u00a0foreseeable future.<\/p>\n

Update:<\/strong>\u00c2\u00a0 I re-heated this pasta for dinner 24 hours after storing it in the fridge covered in the\u00c2\u00a0Bolognese sauce. \u00c2\u00a0The pasta seemed less dense and more\u00c2\u00a0approachable. \u00c2\u00a0Actually pretty awesome. \u00c2\u00a0I think I’m track here. \u00c2\u00a0 Once I figure out how to make a thinner noodle, I see some good eating in my future.<\/p>\n","protected":false},"excerpt":{"rendered":"

I seem to only write about cooking successes here, filing the failures away as improvement projects to be blogged about when I figure out how to do things right. \u00c2\u00a0In my defense I don’t have many out right failures. \u00c2\u00a0That is to say it’s rare that I’ll cook something my roomies are unwilling to eat […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[14],"class_list":["post-500","post","type-post","status-publish","format-standard","hentry","category-cooking","tag-pasta"],"_links":{"self":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/500","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=500"}],"version-history":[{"count":0,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=\/wp\/v2\/posts\/500\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=500"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=500"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.eatcooklive.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=500"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}