![]() ![]() Each nest will be about one serving of pasta, and you can prep your nests by dropping them on a floured cookie tray and storing them in the fridge until they’re semi-hardened, about 2 to 3 hours.ģ. To store pasta fresh, you’ll want to create “nests” of floured pasta that you can easily drop into boiling water in the near future. Find more tips for cooking-and a few recipes to go along with your pasta-below.Ģ. Cooking fresh pasta is extremely simple and takes mere minutes. You can (1) cook it immediately, (2) store it fresh, or (3) dry it out for a longer shelf life.ġ. Once your pasta has been rolled out, you have three options for your next move. Dry and Store Your Dough Effectively Photo Credit: Self-Proclaimed Foodie When passing your pasta dough through the cutter to create the noodles, an extra set of hands can be helpful to ensure the dough runs through evenly and does not break as it hits the table! Find more helpful tips for pasta rolling from Gimme Some Oven at the link above. ![]() Just be sure to use a light hand and add only as much as you need. If your dough is oblong or has protrusions, you’ll end up with odd lengths of noodles, so try to form as even of an oval as possible.Īs your dough makes passes through the machine, don’t be afraid to stop and re-flour if it’s getting too sticky. ![]() Once your dough is ready to roll, shape it into a flat, oval disc. Cooks should also keep any portion of the dough that’s not being actively rolled in plastic wrap to avoid it drying out. You’ll need to ensure the dough rests for at least 30 minutes before rolling it out, or it may be too tough. Rolling out your pasta dough is arguably the most challenging part of the process. Roll Out Your Dough with Care Photo Credit: Gimme Some Oven ![]() Everything from the humidity to your elevation can make a difference in the final product, but this recipe from Love & Lemons is a good place for most cooks to start. We recommend trying several different base recipes until you find one that works consistently for you. The small variances in ratios, specific styles of ingredients, and techniques across recipes can make major differences in the end result. Homemade pasta doesn’t require a lot of ingredients-flour, water, eggs, and occasionally olive oil are all you need. Plus, scroll to the end for a few recipes that will make your efforts worth every second! TIPS & TRICKS Pick a Base Recipe Photo Credit: Love & Lemons If you’re new to the homemade pasta game and looking to improve your skills, read on for our team’s top tips, tricks, and hacks to make delicious pasta nearly every time. Homemade pasta can be an especially satisfying, if not tricky, endeavor. To the folks who came into the deli asking to take home the Cajun seasoning, TW would often proclaim,”When you use this seasoning, the food tastes so good, you’ll receive a loving slap on the back and a kiss on the cheek for creating such a great tasting Cajun dish.”Īnd that’s how the Walker & Son’s Cajun brand Slap Ya Mama was born in the proud Cajun town of Ville Platte, Louisiana.One of life’s greatest pleasures is making meals from scratch. So the Walkers put their boys to work rolling an antique glass pickle jar around the floor of the family deli for the express purpose of mixing their homegrown Cajun seasoning-the perfect combination of work and play, if ever there was one.Įverybody loved the Walkers’ Cajun seasoning so much, that pretty soon it needed a name. TW’s sons, Jack and Joe, were very young back then, and they loved rolling around and causing general bouts of mayhem, as kids of that age often do. When he couldn’t find one, he did what folks in this part of the country (and in particular, Ville Platte) do best-he went to work and dreamed one up. While running the Walker family deli, TW started his search for a seasoning that had a real Cajun pepper taste without the heavy salt content of the national brands. To tell you the truth, he never even thought about it. It was here, back in 1956, that Wilda Marie Fontenot Walker gave birth to Anthony Walker (affectionately known by friends and family as “TW”), the one-of-a-kind creator and sole originator of the award winning Slap Ya Mama brand seasoning-recommended for everything from popcorn to popcorn shrimp, breakfast to late night snacks, and gourmet foods to French fries. It’s a magical place, no doubt-even by Louisiana’s high standards. The self-proclaimed smoked meats capital of the world, Ville Platte is also world famous for its modern-day jousting tournament, the incomparable Floyd’s Record Shop, and the magnificent Chicot State Park. The Walker Family is proud to produce their line of top quality Cajun seasonings and recipes in their hometown of Ville Platte, Louisiana. ![]()
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