SapperDawg
01-12-2015, 08:07 PM
For Christmas, I received a pretty awesome accessory to my KitchenAid stand mixer - the pasta extruder. I had no idea how ridiculously easy it is to make fresh pasta at home. Start to finish, excluding clean up, takes no more than 30 mins?as a matter of fact, it is so easy this is totally doable for weeknight cooking.
http://i375.photobucket.com/albums/oo192/scumglove/Mobile%20Uploads/889B1AB6-FF1F-4B02-B53F-A6FAB897C074_zpsxj5awhfj.jpg (http://s375.photobucket.com/user/scumglove/media/Mobile%20Uploads/889B1AB6-FF1F-4B02-B53F-A6FAB897C074_zpsxj5awhfj.jpg.html)
I had a grand plan tonight of whipping up a batch of large macaroni, thawing out a pint of homemade pasta sauce, browning some freshly ground elk and having semi-traditional pasta and meat sauce. Turns out, I thawed out a pint of frozen pumpkin soup from Thanksgiving. Time to improvise.
I grab from the fridge: stick of butter, block of sharp white cheddar cheese, fresh parsley, garlic puree. I season the elk with some Italian sausage seasoning, add about 1/4 cup of chopped parsley, one tablespoon of garlic and lets these saut? for a bit until the garlic is really fragrant (note the ground elk had already been browned at this point). Next I added two big ladles of the pasta water and 3/4 the stick of butter and let those combine into a creamy mixture.
About this time the macaroni is nice and al dente, so it gets drained and tossed into the pan with the meat mix. At this point, I added about one cup of the grated cheddar and tossed until everything was completed melted and combined. Served family style.
http://i375.photobucket.com/albums/oo192/scumglove/Mobile%20Uploads/196CE9B1-759E-46F7-B5CA-C7226BCB6C0B_zpsvim46iwb.jpg (http://s375.photobucket.com/user/scumglove/media/Mobile%20Uploads/196CE9B1-759E-46F7-B5CA-C7226BCB6C0B_zpsvim46iwb.jpg.html)
This one was a winner, and is going to make it into our regular rotation.
http://i375.photobucket.com/albums/oo192/scumglove/Mobile%20Uploads/889B1AB6-FF1F-4B02-B53F-A6FAB897C074_zpsxj5awhfj.jpg (http://s375.photobucket.com/user/scumglove/media/Mobile%20Uploads/889B1AB6-FF1F-4B02-B53F-A6FAB897C074_zpsxj5awhfj.jpg.html)
I had a grand plan tonight of whipping up a batch of large macaroni, thawing out a pint of homemade pasta sauce, browning some freshly ground elk and having semi-traditional pasta and meat sauce. Turns out, I thawed out a pint of frozen pumpkin soup from Thanksgiving. Time to improvise.
I grab from the fridge: stick of butter, block of sharp white cheddar cheese, fresh parsley, garlic puree. I season the elk with some Italian sausage seasoning, add about 1/4 cup of chopped parsley, one tablespoon of garlic and lets these saut? for a bit until the garlic is really fragrant (note the ground elk had already been browned at this point). Next I added two big ladles of the pasta water and 3/4 the stick of butter and let those combine into a creamy mixture.
About this time the macaroni is nice and al dente, so it gets drained and tossed into the pan with the meat mix. At this point, I added about one cup of the grated cheddar and tossed until everything was completed melted and combined. Served family style.
http://i375.photobucket.com/albums/oo192/scumglove/Mobile%20Uploads/196CE9B1-759E-46F7-B5CA-C7226BCB6C0B_zpsvim46iwb.jpg (http://s375.photobucket.com/user/scumglove/media/Mobile%20Uploads/196CE9B1-759E-46F7-B5CA-C7226BCB6C0B_zpsvim46iwb.jpg.html)
This one was a winner, and is going to make it into our regular rotation.