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Home » Uncategorized » In the Kitchen: Homemade Pastas

In the Kitchen: Homemade Pastas

October 11, 2009 · WCC Administr@tr · 1 Comment

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Have you ever asked yourself why dried pasta was so inexpensive and fresh, refrigerated pasta was expensive? Does fresh pasta have to cost that much when it really is just eggs, flour, salt, oil and perhaps some cheese combined together to form a dough? Well my friends came over today and we had ourselves a fresh pasta making party. We made quite a few kinds and the best thing is, you don’t need a pasta maker to make fresh pasta!

For some snacks to munch on I prepared the following to hold us all over while we made and prepared our pasta:

Mushroom Pate Spread
with assorted crackersdsc_0701-2148878

Cinnamon Chipotle Popcorndsc_0698-4709227

Hot Mulled Apple Cider
(unpictured)

Stone Fruit Cheesecake

(unpictured)

To start off our pasta party, we made a traditional gnocchi made with potatoes and a variation made with sweet potatoes…

dsc_0702-8455443dsc_0705-6540253dsc_0704-1694063

After being gnocchi’d out, we switched gears and made cut pastas – tagliatelle and pappardelle. The main difference between the two is the width, with tagliatelle being the more narrow one. We made a few different flavors: plain (using just all purpose flour), whole wheat and also a spinach pesto flavored one…

Tagliatelle & Pappardelle
made with all purpose flour

dsc_0707-8338345

Tagliatelle & Pappardelle
made with whole wheat flourdsc_0708-8291513

Pappardelle
made with spinach pesto

dsc_0716-1655574

The last pasta we made was a ricotta gnocchi which we used whole wheat flour…

Whole Wheat Ricotta Gnocchi

dsc_0719-5982212

Stay tuned for the recipes for the above homemade pastas all this week!

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  1. Spryte says

    October 12, 2009 at 7:19 pm

    What a fun day!

    Is your mushroom pate recipe posted somewhere?

    Reply

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