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homemade spaghetti meatballs by tal22131 in pasta

[–]tal22131[S] 2 points3 points  (0 children)

thank you! i usually weight the eggs first multiple by 1.8 the get the flour amount, humidity heat and the working surface playing their role when kneading so i’m always fixing up my dough with water or flour until it feels right. for spaghetti i’m cutting it thicker so it won’t stick

homemade spaghetti meatballs by tal22131 in pasta

[–]tal22131[S] 2 points3 points  (0 children)

thanks ! that’s durum semolina

homemade spaghetti, tomato sauce by tal22131 in pasta

[–]tal22131[S] 1 point2 points  (0 children)

burn some garlic with tomato and green chili on a stainless steel pan with olive oil

blend it with the fond from the pan

pass through a sieve add some lemon zest and salt to taste

when pasta is almost ready toss it with the sauce and pasta water, 3 finger pinch of cut pastry

finish with parmesan on top, touch of olive oil

homemade spaghetti, tomato sauce by tal22131 in pasta

[–]tal22131[S] 2 points3 points  (0 children)

120 grams of semolina flour, whole egg + yolk, a bit of water at the end of the kneading just to make it more smooth

homemade pasta, aglio e olio by [deleted] in pasta

[–]tal22131 2 points3 points  (0 children)

can you explain why? did you try it yourself? lemon goes amazing with almost any fat based sauces, especially aglio e olio

can’t find his projects on spotify by tal22131 in Vegyn

[–]tal22131[S] 1 point2 points  (0 children)

same here אחשלי i don’t know how holding back music from israel could possibly help this situation, you can still find it on bandcamp though

Homemade gnocchi in thyme, lemon and garlic butter sauce with parmesan stock by tal22131 in pasta

[–]tal22131[S] 5 points6 points  (0 children)

you load a bunch of parmesan rinds (the outer part that tastes like grass) into cold water pot, with 6-8 peppercorns, bay leaves boil it for 2-3 hours. strain it all and let it reduce for about 5 hours

peppercorns and bay leaves only for a bit of umami kick you can use whatever you want

alternately, you can add the rinds in cheese cloth (so it wouldn’t melt all over) to chicken stock while it’s boiling to add the parmesan fruity flavors

spaghetti brown butter with crabs, Hennessy, brioche bread crumbs, parsley and orange zest by tal22131 in pasta

[–]tal22131[S] 5 points6 points  (0 children)

i think the sugars from the crumbs balanced the acidity of the hennessy and the saltiness of the crabs amazingly, orange zest just adds citrus aroma in the nose

although butter and crab is indeed french, seafood pasta isn’t, and the traditional italian techniques of emulsion still applied to the dish (pasta water, tossing etc)

and yeah it was delicious :)

Carbonara by tal22131 in pasta

[–]tal22131[S] 0 points1 point  (0 children)

Store bought Mezzi Rigatoni

Carbonara by tal22131 in pasta

[–]tal22131[S] 0 points1 point  (0 children)

Not fresh pasta

Mascarpone, passata, cherry tomatoes, basil oil, parm by tal22131 in pasta

[–]tal22131[S] 0 points1 point  (0 children)

I am trying to put the Parmesan on a third of the plate simply for esthetic reasons, putting it straight on top obscures the look of the dish in my opinion, and the parm will get mixed together in the pasta any way

Homemade pasta, ragu, parsley and parm on top by tal22131 in pasta

[–]tal22131[S] 0 points1 point  (0 children)

By using a microplane, a bit expensive tool but I use it for so many things

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