worth1 wrote: ↑Thu May 18, 2023 6:59 pm @Sue_CT
I think it's impossible to make homemade ones last like the factory ones do.
Just like we can't seem to make hard dried pasta like comes from the store.

In what way can't dried pasta be made like the store ones, excepting some of the shapes?

Made a healthy-ish supper unhealthy, LOL, by using a bit too much bacon grease and bacon, but bacon salad is just too good. A couple home made biscuits to go with it and I am stuffed for now. PIC is outa town at a convention thing, so I am running loose ! Strawberry shortcake is possible for breakfast...

Danny wrote: ↑Thu May 18, 2023 10:58 pm

worth1 wrote: ↑Thu May 18, 2023 6:59 pm @Sue_CT
I think it's impossible to make homemade ones last like the factory ones do.
Just like we can't seem to make hard dried pasta like comes from the store.

In what way can't dried pasta be made like the store ones, excepting some of the shapes?

Made a healthy-ish supper unhealthy, LOL, by using a bit too much bacon grease and bacon, but bacon salad is just too good. A couple home made biscuits to go with it and I am stuffed for now. PIC is outa town at a convention thing, so I am running loose ! Strawberry shortcake is possible for breakfast...

@Danny
Try going by any homemade pasta recipe either fresh egg or water and try to make and dry pasta until it's as hard as a rock.
I've been told and read it can't be done.
No idea why.
I've done everything but try to make it with semolina and plain water.
I might try that today.
One thing I do know it has to be worked a lot.

3 pints of cucumber pickles, 3 pints of green bean pickles. Maybe four okra made it into the beans. Cucumbers were Endeavor, Monika and Beit Alpha. Beans were a mix of flat types and filets.

One in each jar of red ripe Korean hot or smallish red thai vesuvius peppers, plus 3 cloves or so of smashed lorz italian garlic per jar, dill seeds and fronds, mustard seed, a few cayenne red pepper flakes and black peppercorns. 50/50mix of apple cider and white vinegar mixed 50/50 with water, plus canning salt.

Looking for spicy and garlicky, hope these deliver.

Thanks worth, it confused me a bit as we have made both egg and water pasta and dried it fine, but I also often re-dry it in the dehydrstor if we already have it out. Re-dry to mean dry it for a day at room temp, then do it at the lowest setting for a couple hours if we are keeping it longer than a couple months. We usually eat it up long before then.

Danny wrote: ↑Fri May 19, 2023 10:58 am Thanks worth, it confused me a bit as we have made both egg and water pasta and dried it fine, but I also often re-dry it in the dehydrstor if we already have it out. Re-dry to mean dry it for a day at room temp, then do it at the lowest setting for a couple hours if we are keeping it longer than a couple months. We usually eat it up long before then.

Well I know I've got an opened bag of semolina in one of my freezers.
Was looking for it and decided to clean the thing out.
I did find my lost homemade pancetta in vacuum bags that looks fine.
My hands are freezing.
If I don't find it I'll open another bag of semolina.

Couldn't find it maybe I made bread with it.
Here's one cup of semolina and the right amount of water.
I kept adding water and kneading until it wouldn't take up anymore.
Then kept kneading until the wetness went away.
It's resting and will probably take up more water in the dough.
I'll roll it out and hand cut it.
No way am I dragging out my pasta machine.
Then I'll see how it turns out dried.

Ladies and gentlemen I present to you Pappardelle.
I found some homemade meat sauce in the freezer that will go great with this.
I know I'm breaking some sort of rule but who gives a hoot.

Now it's drying hanging from my rolling pin and meat grinder.

Those wooden fold up indoor clothes drying thingamajigs also make good pasta drying racks, even can add some extra dowels to it. Easy to store and use without over lapping and of the pasta. Gotta watch out for the cat though...

@Danny
I actually have a ((Machine)) that can make the ones that go in a helix.
It's a rotary table set up on an XY table set up on a drill press.
It would be more fun making the rack than making the pasta.

Crushed saltines crackers fried shrimp and hand cut fried Kennebec potatoes. So excited! Making tartar sauce to go with the shrimp.

karstopography wrote: ↑Sat May 20, 2023 9:46 am Crushed saltines crackers fried shrimp and hand cut fried Kennebec potatoes. So excited! Making tartar sauce to go with the shrimp.

How do you make your tartar sauce?

worth1 wrote: ↑Sat May 20, 2023 10:24 am

karstopography wrote: ↑Sat May 20, 2023 9:46 am Crushed saltines crackers fried shrimp and hand cut fried Kennebec potatoes. So excited! Making tartar sauce to go with the shrimp.

How do you make your tartar sauce?

Mayo, dried minced onion, chopped capers, dill relish, everything eyeballing the measurements.

I have added red pepper powder, lemon or lime juice, a touch of Worcestershire sauce, minced garlic, and/or sweet relish, but tend to just go with the four simple listed ingredients in the first sentence 95% of the time.

@karstopography
Dill weed goes well in a tartar sauce.

worth1 wrote: ↑Sat May 20, 2023 11:34 am @karstopography
Dill weed goes well in a tartar sauce.

Good, I might try that, I’ve got ample fresh dill.

I had no idea I was raised on a type of Bolognese Sauce.
And it's what I almost always make.
This one came from the freezer and I had to add the meat yesterday.
It had everything including onion carrots mushrooms and celery.
The sauce was removed from the kettle and put in the hot bowl on the stove top to simmer.
Olive oil added.
Cooked pasta added to finish cooking.
Pasta water added to make it creamy.
Darn this is good.
Everything homemade.

karstopography wrote: ↑Sat May 20, 2023 12:26 pm

worth1 wrote: ↑Sat May 20, 2023 11:34 am @karstopography
Dill weed goes well in a tartar sauce.

Good, I might try that, I’ve got ample fresh dill.

It's one of the things I want dill for.
Not pickling.
It also goes well in a sour cream dill sauce for schnitzel.

My pasta was completely dried out this morning.
It had shattered in half and some was on the counter.
Took forever to cook probably over 10 minutes.
Unlike how it was fresh.
I don't recommend drying it for later.
It would shatter in any bag you put it in.
One cup of flour is more than enough for one reasonable serving.
Good for two servings if you were to eat it like a meal with several courses served separately.
This is one thing that drove my wife nuts.
How I would serve meals in courses or how I wouldn't eat bread with pasta.
You don't eat garlic bread with pasta or at least I don't.

I had some sauce left so I made some pasta with all purpose flour and water.
With more practice I'll be able to control the dough even more.
Done with long skinny rolling pin and tilting.

Am I the only one that opens a canned food after I'm exhausted from gardening - although I did make a great stew this morning with a London Broil . A few shakes of Spice Island's Organic Garlic and Herb Seasoning is an ingredient we add to almost everything, it's an excellent blend.
Tomorrow it's going into spaghetti sauce.

For me it is frozen food and a microwave instead of canned. There have certainly been times I am grateful for the leftovers I froze, the frozen homemade sauces and soups or the frozen pre-packaged meals i bought. No judgement here, lol. I have been known occassionally to sprinkle an herb blend on pasta with a little olive or butter and some parmesean cheese and eat it like that, without even heating up any sauce, and it was delicious.