Homemade Pasta & Pizza Clinic II

[rscontrino]

Thank you Sir [thumbsup]

[Mostrobelle]

So when do the custom MOB aprons come out? [laugh]

[datv]

Originally Posted by desmoquattro

It's easy:

• 2 1/2 Tbsp fresh yeast cake or 1 package dry yeast
• 1 cup lukewarm water (about 100-110 degrees F
• pinch of sugar
• 1 tsp salt
• 3-3.5 cups unbleached white flour (I use pizza flour from Rainbow Grocery)
• 1 tbsp Crisco vegetable shortening

Some might call me a heretic, but I use a KitchenAid mixer for the initial mix:

Heretic!


Not really for the kitchen aid, but for using shortening and warm water in pizza dough.

[joemorse]

Originally Posted by datv

Heretic!


Not really for the kitchen aid, but for using shortening and warm water in pizza dough.

I've been called worse ;D

And, um, I don't recall seeing your face at the pasta/pizza clinic. Of course, that'd be a bit like doing a computer clinic and asking me to attend ;D

[datv]

Actually I aspire to come to one of these clinics. Timing just hasn't worked out. Nothing better than cooking dining and drinking with friends. Much different than work - I can't promise I won't yell though. ;D

[mmoore]

Originally Posted by datv

Actually I aspire to come to one of these clinics. Timing just hasn't worked out. Nothing better than cooking dining and drinking with friends. Much different than work - I can't promise I won't yell though. ;D

Hey, I might even make you some string cheese! [laugh] [laugh] [laugh]

Rob, I think I should have used more flour in the gnocchi. Usually I try and weigh it out, and I think just doing it by feel left them a bit... unsubstantial. But thanks for all your help in rolling them out.

[rscontrino]

Rob, I think I should have used more flour in the gnocchi. Usually I try and weigh it out, and I think just doing it by feel left them a bit... unsubstantial. But thanks for all your help in rolling them out.

They tasted great in any case. It was fun helping out [thumbsup]

[datv]

Originally Posted by Michael Moore

Hey, I might even make you some string cheese! [laugh] [laugh] [laugh]

Rob, I think I should have used more flour in the gnocchi. Usually I try and weigh it out, and I think just doing it by feel left them a bit... unsubstantial. But thanks for all your help in rolling them out.

The rule with gnocchi is the less flour the lighter they are. Also, as few eggs as you're comfortable with.

[mmoore]

Yeah, it was definitely not enough flour then. The recipe I had didn't have any eggs, just a 4:1 ratio of potatoes to flour, plus salt.

[joemorse]

Originally Posted by Michael Moore

Yeah, it was definitely not enough flour then. The recipe I had didn't have any eggs, just a 4:1 ratio of potatoes to flour, plus salt.

And maybe getting your potatoes kicked out of the oven by the pizziolo before they dried completely didn't help ;D

In any event, the gnochi AND the fettuccine were amazing [thumbsup]