Hey good lookin, what you got cookin?

**BohsPartisan** · 13/10/2006, 11:34 AM

yeah thats the kind

**Dricky** · 13/10/2006, 11:35 AM

Originally Posted by Drumcondra Red

I'm never wrong when it comes to pizza!!!

Home mad are so easy to do and very tasty, bit of goats cheese Spinach mushrooms and sweet peppers and tomatoes garlic mmmmmm frikken hungry now. once you get the dough right (not hard) you'll never by a frozen or take away pizza again. can always freeze the dough as well dead handy

**BohsPartisan** · 13/10/2006, 11:43 AM

Hmmm... Sounds good. Think I know whats for dinner tomorrow night.

**Dodge** · 13/10/2006, 11:43 AM

Originally Posted by Dricky

Home mad are so easy to do and very tasty, bit of goats cheese Spinach mushrooms and sweet peppers and tomatoes garlic mmmmmm frikken hungry now. once you get the dough right (not hard) you'll never by a frozen or take away pizza again. can always freeze the dough as well dead handy

Not as handy as dialling the phone though...

**Magicme** · 13/10/2006, 11:45 AM

But tastier unless ur local pizza place is Pizza D'or in Monaghan!

**BohsPartisan** · 13/10/2006, 11:47 AM

Originally Posted by Dodge

Not as handy as dialling the phone though...

Take away Pizzas are way overpriced though (Dough?).

**Dricky** · 13/10/2006, 11:49 AM

Originally Posted by BohsPartisan

They usually come with a cutter for Spaghetti and Tagliatelli or Linguine.

Your all spot on with the pasta, you can't beat fresh pasta. mix it with anything.

if anyone likes their pesto with a little red wine I've a simple dish that impresses the recipients looks a lot classier than the work thats needed to be put in.

Cook up red onions. mushroom and 2 breast of chicken, throw in about 3 tablespoons of red pesto, and 1/4 glass of red wine and 1/4 glass of water, let it simmer and reduce for about 25 mins. add halved red seedless grapes. Serve on fresh cooked tagatelli

**noby** · 13/10/2006, 11:51 AM

Peadar,
I can't remember the brand name, but it's exactly like the link, alright.
You could get the ravioli tray, or just put dollops of filling on one sheet of pasta, egg around each dollop, another sheet on top, press around each one to seal, then cut it with a knife, or with one of those fancy pastry cutters to get the zigzag look.

You would manage without the pasta maker if you make up the dough and roll it out pretty thinly.
300g Strong Flour
3 large eggs
pinch of salt
Knead. Rest Knead & roll.

**Magicme** · 13/10/2006, 11:51 AM

Just stolen ur recipe for my son....he's looking for a nice italian chicken receipe for the grandparents!

**Dricky** · 13/10/2006, 11:53 AM

Originally Posted by Dodge

Not as handy as dialling the phone though...

True but at least it only going to be your own hair in it if home made.. could of gone down a awful road but won't....

Take 20mins start to finish, great to have before a game of sports get a good bit of energy. and you can throw anything on a pizza.

we have a pizza day in work once a month and they get dominos oh christ they are awful.

**BohsPartisan** · 13/10/2006, 11:55 AM

Anyone know where to get the Tipo 00 flour that is reccomended for making pasta? I usually just sive it over and over until its really fine.

Also anyone have the book Silverspoon? I got it a few months ago, its great. Its the most bought cookbook by Italian housevives for the last 50 years so you know its gotta be good. It was only translated into English last year for the first time.

**Magicme** · 13/10/2006, 11:59 AM

Funny Dylan & I were trying to figure out where to get that flour yesterday and he said he was just gonna have to sieve it extra!

Must look out for that book Partisan. Since he was bout 7 Dylan has wanted to move to Italy and become a chef. Strange since he was sensitive to wheat up until the last yr or so and could only eat coellaic pasta and pizzas and if you have ever had them u know they aint great.

**noby** · 13/10/2006, 12:04 PM

I just use Strong flour. Readily available.

Magicme, that's the basic recipe. Use good fresh eggs, free range if possible. If it's a little dry sprinkle with a couple of drops of water. Like pizza bases etc., after kneading leave to rest for an hour or so (in clingfilm in the fridge will do nicely).

You can also freeze it. Cut portion sizes of tagliatelli, toss in a little flour, lay on a tea towel and freeze. I also batch and freeze pizza bases. Handy things to have in the freezer. Rolling/cutting pasta is great fun for kids (of all ages).

**Dricky** · 13/10/2006, 12:09 PM

Originally Posted by noby

I just use Strong flour. Readily available.

. I also batch and freeze pizza bases. Handy things to have in the freezer. Rolling/cutting pasta is great fun for kids (of all ages).

As is the pizza base, you just can't help giving it a toss into the air like you'd see on tv and in real pizzerias

**Peadar** · 13/10/2006, 12:54 PM

This is turning out to be a cracking thread!

Right, so I don't need any fancy pasta machine, just roll it very thinly.
I'm sure I could improvise on the Ravioli thing.
Absolutely love Spinach & Ricotta Ravioli!

**Dricky** · 13/10/2006, 1:12 PM

Originally Posted by Magicme

Just stolen ur recipe for my son....he's looking for a nice italian chicken receipe for the grandparents!

No bother obviously seasoning is to ones taste and the chicken is in cubes.

**Peadar** · 13/10/2006, 2:22 PM

Can anyone tell me why ice cream is measured in litres but yogurt is measured in grams?

**BohsPartisan** · 13/10/2006, 2:25 PM

Because Yoghurt is classified as being similar to cheese in composition and Ice Cream is frozen cream which is in the milk category.

**Dricky** · 13/10/2006, 2:38 PM

Meant to say that if you are in the English Market down home in Cork there is a stall there that sell very good fresh pasta, his sauces are very good as well. Think he's still there anyway.