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- Thread starter ORD_Buckeye
- Start date
Made spaghetti and meatballs from scratch this past weekend
Needed a noodle maker:
And, of course, have to test it before the guests arrived:
Also had spices in oil, of course:
Needed a noodle maker:
And, of course, have to test it before the guests arrived:
Also had spices in oil, of course:
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Then, sauce made from San Marzano Tomatoes
And, of course, veal, pork and ground beef meatballs:
Result:
And, of course, veal, pork and ground beef meatballs:
Result:
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ExpatAkronite
Cascadia Subduction Zone
Damn, that looks good. Haven't used the pasta maker in 20 years. Just might have to dust it off.
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We really enjoyed it. I might not ever use dried pasta again, lol. That's an overstatement, with quick and easy spaghetti being a staple food after kids' sporting events on school nights, but... when I have time, I'm definitely going fresh now. I also bought a meat grinder, but did not grind my own cuts for this one, but am looking forward to doing so soon. Gonna help with burgers this summer too, I'm sure.
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Nice job, BKB. We started making our own pasta after our bicycle trip across Italy a few years ago. So much better than boxed stuff!
I should contribute to this thread more. Our smoked pork green chili would win awards if I were motivated enough to compete.
I should contribute to this thread more. Our smoked pork green chili would win awards if I were motivated enough to compete.
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ExpatAkronite
Cascadia Subduction Zone
I'm not sure how I feel about this yet but i got 2 Atlas machines and some attachments gathering dust. I can see the scowl on my wife's face when she pictures the flour covered kitchen. Gonna have to do it
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Fungo Squiggly
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I haven't used box pasta in probably 10 years. Admittedly, I only eat pasta maybe 3 times a year, but it's always the homemade noodles. I can't stomach the boxed stuff anymore.
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ExpatAkronite
Cascadia Subduction Zone
Well, Chef Boyardee (Boiardi) did get his start in Cleveland. Glad to see his culinary heritage is alive and well.Snob.
Prep:
The finished product:
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ExpatAkronite
Cascadia Subduction Zone
Inspired by @Buckeyeskickbuttocks I had to break out the pasta maker (as far as the fresh vs. dried debate both serve different purposes and it depends more on the sauce). Decided to try cacio e pepe (cheese and pepper). One of Anthony Bourdain's favorites this is a mo fo of a dish to get right. Going to take a few more tries. Made with fresh tagliolini.
https://www.businessinsider.com/how-to-make-anthony-bourdains-favorite-cacio-e-pepe-2015-7
https://www.businessinsider.com/how-to-make-anthony-bourdains-favorite-cacio-e-pepe-2015-7
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