;

Playing with Pasta Attachments

Oct
27

A few years ago, my cousin gave me a manual pasta-making machine he picked up from a thrift store for $25, along with ravioli plates and a pasta drying rack. I had never made homemade pasta before, so it inspired me to learn. I was surprised at how easy it was. Basically, it’s no more difficult than making bread dough (which is easy, and I do it all the time), and homemade is always fresher and better. There were a few things I didn’t like, though, about the machine. One, it was manual, but worse, it had to be clamped on to something, which could be inconvenient. The pasta rack was made of wooden spindles you put together, so it was kind of a hassle, too. It was, however, a great start in making pasta at home.

In a recent intersection of events, I was shopping for a new Kitchen Aid stand mixer. I had an old classic Kitchen Aid that had finally worn out. I procrastinated about the purchase for some time (which I always do when making a big purchase). Meanwhile, I was shaking a lot of butter in quart jars. Shaking butter got old (lazy-R-us!), which ultimately pushed me to get my stand mixer situation resolved. (Making butter in a stand mixer is my favorite thing!) Then I thought–pasta attachments!
IMG_3467
No more clamping a manual machine to something! (See my pretty new red Kitchen Aid? Ah! I love it!) I got the set that includes the basic roller, to roll out the pasta dough, and the fettucine and spaghetti cutters. I still have the ravioli-making plates my cousin got me, which work just fine if I’m making ravioli. Here is the new pasta drying rack I got.
IMG_3465
What I like about this rack is that it comes all together. No poking the wooden spindles into the stand every time, and it also folds down for compact storage.

You can see the pasta recipe I use here–it’s just a basic pasta dough. Make the dough, let it rest for a few minutes, then divide it in four pieces.
IMG_3468
Put each piece through the roller several times, increasing the settings slowly, to flatten it out.
IMG_3470
IMG_3471
IMG_3472
After rolling out each piece, cut it in half or your pasta pieces will be really long and difficult to handle.
IMG_3473
Then the cutter goes in–I was using the fettucine cutter.
IMG_3474
Hang the pieces on the rack!
IMG_3478
Wow, that came out pretty, didn’t it? I absolutely love the pasta attachments, my new Kitchen Aid, the rack, everything. (And I’m back to loving making butter again, too.)
IMG_3484
I had fettucine in a light alfredo sauce with scallops and peppers for dinner that night.
IMG_3481
If you want to check out any of these products… Here are the links. (I always hesitate to put in product links, but I’ve actually had people write me to complain that I don’t put in links because they want them.)

Kitchen Aid Artisan Stand Mixer
Pasta Attachments
Pasta Drying Rack

You can also get a ravioli maker like I have here.

Comments 4 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:


Sign up for the Chickens in the Road Newsletter



Pumpkin-Orange Tipsy Cake

Oct
14

IMG_3373
I served this cake to attendees at this weekend’s retreat, and they suggested I should call it Orange-Pumpkin Tipsy Cake, but I’m going with pumpkin first anyway. Though the orange flavor in this cake is pretty strong. And delicious. There’s actually more pumpkin in it than orange, though. And I started out wanting to create a pumpkin cake because I was in a pumpkin mood. It’s fall, after all! The idea to add orange came later in the process. I love how the cake came out and I hope you’ll give it a try. Here’s how I made it.

If you don’t want to use bourbon, you can replace the bourbon by using more orange juice. In that case, maybe you really should call it Orange-Pumpkin Cake. (No tipsy!)

(Though I like the tipsy!)

(But up to you!)

Printer-Friendly Printer-Friendly
How to make Pumpkin-Orange Tipsy Cake:

2 cups brown sugar
1/2 cup butter, softened
3 eggs
2 1/4 cups flour
1/4 teaspoon baking powder
1 cup pumpkin puree
1/8 cup bourbon
1/8 cup orange juice
1 tablespoon orange zest
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/4 teaspoon allspice
1/4 teaspoon cloves

For the glaze:
1/2 cup butter
3/4 cup brown sugar
1/2 cup bourbon
1/4 cup orange juice
1/2 cup pecans, chopped and roasted
1 tablespoon orange zest

Preheat oven to 350-degrees. Cream brown sugar and butter; mix in eggs with an electric mixer. Add the flour, baking powder, bourbon, orange juice, orange zest, and spices. Mix well.
IMG_3358
Bake in a greased 9-inch tube pan for about 45 minutes–do the toothpick test and keep an eye on it.
IMG_3362
Remove from tube pan and cool. Poke holes all over the cake.
IMG_3363
To prepare the glaze: Heat the butter and brown sugar in a small pot. Boil two to three minutes. Remove from heat and stir in the other ingredients.
IMG_3365
Before pouring the glaze over the cake, place the cake in some kind of pan with sides so that the glaze that runs off won’t run away from you. Spoon the glaze over the cake, letting it soak into the holes.
IMG_3366
Refrigerate for at least a day before serving to let the glazy goodness seep into the cake. Before serving, warm the cake in a low oven then spoon the melted glaze off the bottom of the pan back over the cake. You can also spoon over more warmed orange juice and bourbon just before serving if you like.
IMG_3375
Serve with vanilla ice cream. This cake is scrumptious, very autumn-ish, and holiday-ish, too!

See this recipe at Farm Bell Recipes and save it to your recipe box.
See All My Recipes
Printer-Friendly Printer-Friendly

Comments 3 Comments
Share: |    Subscribe to my feed Subscribe
Posted by Suzanne McMinn | Permalink  

More posts you might enjoy:


Sign up for the Chickens in the Road Newsletter



  1. IMG_3313

    October 3, 2014 - Possum Pie

    You arrive at the church potluck, set down your lovely casseroles in the main dish area, and wander down the tables, casting your eyes over the wondrous dishes. You come to the dessert table and behold an awesome pie. You want that pie. Why can’t dessert be first? Why did you volunteer to help in the kitchen? The sacrifices you make! … Continued…

  1. IMG_3200

    September 26, 2014 - Molasses Stack Cake

    Fall is probably my favorite time of the year for baking because it just calls out for all those spiced recipes that make your house smell like you’re inside a pie. Okay, in this case, a cake. Someone asked me recently if I had a recipe for apple stack cake. Apple stack cake is an Appalachian standby. In the old days, it was … Continued…

  1. IMG_3093

    September 17, 2014 - High on Corn Cobs

    Corn season is winding down, but corn is still out there at the farmers markets and it’s the good stuff. Sweet and fresh and real. At this past weekend’s retreat, we made the most of it.

    Let me show you how many ways we used an ear of corn.

    Photo: Brenda Goodall.

    First, of course, the corn was shucked, then parboiled, then the kernels cut off the cobs. … Continued…

  1. IMG_3004

    September 9, 2014 - Cooking for Retreats

    Cooking three meals a day for five days–while teaching workshops during that time also–is a big job. I love to do it, though. I love cooking for people. It takes a lot of organization to manage it. I cook everything from scratch, and I do it all by myself. I’ve been wanting to make a report of the August retreat, and I’m going to write it centered around the food … Continued…

  1. IMG_2932

    August 21, 2014 - Dairyland

    It’s a week before the next retreat, and that means it’s serious milking time. I need 15-20 gallons of milk for a retreat, depending on what all we’re making, and I try to store the milk up fresh in one week. That means milking Glory Bee twice a day. She’s giving me about three gallons of milk a day…. Continued…

  1. IMG_2878

    August 19, 2014 - Covered Up in Bread

    I’ve been covered up in baking bread the past week–among other things, one of which I’ll post about tomorrow. (Major overhaul of the house and studio gardens.) I’ve lost count of how many loaves of bread I’ve made, but bread is served at every meal at retreats. Breakfast, lunch, dinner. The next upcoming retreat starts August 28 and it’s a five-day series of workshops. That means 15 meals altogether.

    It’s a … Continued…

Daily Farm

IMG_3509











If you would like to help support the overhead costs of this website, you may donate. Thank you!

Sign up for the
Chickens in the Road Newsletter




The Slanted Little House

"It was a cold wintry day when I brought my children to live in rural West Virginia. The farmhouse was one hundred years old, there was already snow on the ground, and the heat was sparse-—as was the insulation. The floors weren’t even, either. My then-twelve-year-old son walked in the door and said, “You’ve brought us to this slanted little house to die." Keep reading our story....



Today on Chickens in the Road


Join the Community in the Forum

Search This Blog



Out My Window

41°F Light Rain

Walton, WV

Calendar

November 2014
S M T W T F S
« Oct    
 1
2345678
9101112131415
16171819202122
23242526272829
30  


I Love Your Comments

I Have a Cow


And she's ornery. Read my barnyard stories!



Entire Contents © Copyright 2004-2014 Chickens in the Road, Inc.
Text and photographs may not be published, broadcast, redistributed or aggregated without express permission. Thank you.

Privacy Policy, Disclosure, Disclaimer, and Terms of Use

Contact