The Bubbo wrote:
> Being curious and on a homemade pasta kick right now I decided to make
pumpkin
> pasta. No recipe, just me and my adventurous spirit.
>
> Into the stand mixer went 1 pound of flour (14 ounces bread flour, 2 ounces
> semolina) a can of pumpkin, a tsp of allspice, some ginger, cinnamon,
cardamom
> and a pinch of salt. I mixed it up and let it rest for about 30 minutes.
>
> Then I discovered that it was too wet (duuurrrrr). I added a lot more flour
> and mixed it in the mixer and let it rest again.
>
> It was still a bit wet when I went to roll it but not as bad. I just made
sure
> to dust well with flour before each rolling and that helped immensely.
>
> The sauce was apples and kale sauteed in butter with sage, garlic, fennel
seed
> and allspice.
>
> I'm a little irritated with myself for overcooking the pasta by just a
minute,
> but it makes all the difference in the world.
>
> It tasted delicious even if it was a bit mushy.
>
>

I still had half the dough left from the other night. Tonight I rolled itout
and cut it into wiiiide chow fun noodles. I made a stir fry with veggies,
garlic black bean sauce, ginger juice and sriracha. Boiled up the noodles and
dumped them into the stir fry and we had that for dinner. double delicious AND
I didn't overcook the noodles this time. Yum.

--
..:Heather:.
www.velvet-c.com
I thought I was driving by Gettysburg once but it ends up I was just driving
by your mom's house.