Pasta maker
 

My kids got me a pasta maker for Christmas and it was probably my best gift ever.The first couple months I used it all the time but with the warmer weather we switched gears to the grill. With this cold spell I figured I would break it out for Sunday dinner.I rolled out some sheets of pasta and had the kids hand cut some wide noodles to go along with chicken and broccoli and homemade alfredo sauce.The addition of some red bell peppers made this dish even better. A nice chianti made for a perfect afternoon.Homemade pasta doesn't resemble store bought and is easy once you get the hang of it. Bon apetit.

I've had one for about 5 years. Mine is an extruder , not a roller. Love the pasta. Also like the very short boiling time with fresh pasta.

I hate the mess it makes to make it. Spend more time with the cleanup than with the actual pasta making.

I have one,but it's the old school type. Been using since my grandmother taught me when I was a kid. I'll agree. There's nothing like the taste and texture of fresh pasta. Especially when you use semolina flour for the dough..

Not much has changed,looks like my machine. Marcato 180.

No,not at all. Mine's over 30 years old and works great...

Beer?
 

I was excited to hear how you put beer in your pasta:smash:

Jumbo lobster and scallop ravioli.

I've got the Atlas 180 as well.

-spence

Nice!! What are you going to use for a sauce?
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That pic is a few years old, but I believe it was from an Alice Waters recipe. Used the lobster bodies to make a fumet with tomato and basil...then into a light creme sauce.

Nothing like a whole pile of lobster bodies getting turned into goodness rather than thrown in the trash.

-spence

Same goes with fish racks to make stock or even using the shell peeled from shrimp.I have never attempted lobster ravs,simply because I have never had them that make me want to give an effort. Last batch I made were filled with caramelized leeks,goat cheese and a little pancetta. Lydia knows ravs.

Sure, fumet is just a fancy name for a flavorful fish stock.

If you're making this from a fully cooked lobster it will have a bit less flavor as you've already extracted some from the initial cooking. If I'm going to use the lobster meat for something else I'll sometimes kill them live or just boil for 5 min to make the meat easier to remove...

Just put the shells in a pot (break them up a bit if you can) with a thinly sliced carrot, onion and celery stalk per lobster. Just barely cover with water if that. Add a chopped tomato per lobster as well...with some thyme, parsley and a few bay leafs.

Simmer very gently for 45 min or so (if any foam or scum forms at the surface remove it) then strain all the solids...then reduce the liquid by about 1/2 the volume.

If you want to make a creme sauce just simmer the liquid with a little heavy cream for a min gently. If you're making pasta be sure to finish the pasta in the sauce for about a minute as well.

-spence

Thanks Spence.....