tag:blogger.com,1999:blog-7971046987114869505.post8305875826316526604..comments2022-12-10T03:39:20.554-05:00Comments on My Travel Journal: A Post-Pasta Post...Mary Lynnehttp://www.blogger.com/profile/05469508742745411315noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-7971046987114869505.post-21987185826312489272010-01-25T10:59:09.173-05:002010-01-25T10:59:09.173-05:00Bravely said, about the dish looking appetizing, H...Bravely said, about the dish looking appetizing, Heather. I didn't think it did. None of my finished dishes have looked to great so far...wonder how the food photos I see all over the internet turn out so well. Oh, and one thing I read in my E-R book about making pasta is whatever you do, don't use the extruder-type of pasta making machine (like we broke that one time). Don't know why except she said it affects the texture. Don't know that my texture detector is fine-tuned enough to notice a difference if I were to compare.<br /><br />Love,<br />MamaMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-91006125084477990042010-01-25T10:35:56.364-05:002010-01-25T10:35:56.364-05:00YUMMY!!!! So sure look like perfect noodles to me...YUMMY!!!! So sure look like perfect noodles to me. The dish looks really appetizing too. You might be inspiring me to work up the nerve to try.<br /><br />HeatherAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-33309798739379460682010-01-23T15:07:39.078-05:002010-01-23T15:07:39.078-05:00The flour measurement could very well be a factor,...The flour measurement could very well be a factor, I'm thinking. I try very hard when I measure flour not to tamp or shake it down, but who knows? She does also give a measurement which is 3/4 cups + 2 T but that seemed like more trouble than just weighing it. If I ever make it for more than me, I may need to invest in a bigger scale - I think mine only measures to 16 oz.<br /><br />xoMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-32298252665817725502010-01-23T10:49:09.440-05:002010-01-23T10:49:09.440-05:00WOOHOO HUZZAH HOORAY!!
Way to defeat the beast, Ma...WOOHOO HUZZAH HOORAY!!<br />Way to defeat the beast, Mama!<br />I'm so glad the noodles were a success, despite the strange sauce situation. I wonder if maybe the fact that the recipe from the cookbook gave flour by weight rather than volume also contributed to the success - according to Cook's Illustrated you should always measure flour by weight because the volume can vary so much. <br />At any rate, congratulations!Anonymoushttps://www.blogger.com/profile/06395809729866189910noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-18471293437369733632010-01-23T10:01:57.138-05:002010-01-23T10:01:57.138-05:00My thoughts exactly on the wood surface. But that...My thoughts exactly on the wood surface. But that and the egg size are the only difference. Well, and I think, traditional or not, it helped starting out in a bowl instead of having to chase it all over the counter (or board).Mary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-43044087371090743762010-01-23T07:14:15.454-05:002010-01-23T07:14:15.454-05:00wine in noodles... now that is interesting...
I w...wine in noodles... now that is interesting... <br />I was wondering if the wood might have contributed to the problems; but then I was thinking "centuries of pasta making have probably taken place on wood, rather than stone" so I dunno. Glad it seems the trying part might be behind you--now you can just keep trying---new recipes for pasta.christophernoreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-78858993318451680742010-01-22T21:48:17.223-05:002010-01-22T21:48:17.223-05:00Yeah, I'm feeling better... sort of "I am...Yeah, I'm feeling better... sort of "I am strong, I am invincible, I am WOMAN!!!" tee hee. And I don't know - I think partly it was using the large egg instead of a jumbo and also maybe doing it on a wood surface which of course would absorb some of the moisture. Other than that, I haven't a clue. My E-R book has 3 pasta dough recipes - one is made with white wine as part of the liquid and I'm going to try that one too. Already have my little bottle of white wine in the fridge.<br /><br />Thanks for your support, Chris, during this trying period of my life. :)<br /><br />Love,<br />MomMary Lynnehttps://www.blogger.com/profile/05469508742745411315noreply@blogger.comtag:blogger.com,1999:blog-7971046987114869505.post-60376957913202745822010-01-22T21:10:44.193-05:002010-01-22T21:10:44.193-05:00A moment of silence, as we give thanks for the suc...A moment of silence, as we give thanks for the successfully-completed noodles...<br />(congratulations! And in this successful venture, did you determine what may have caused the last time to turn out so poorly?)Christophernoreply@blogger.com