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I don't think that the kind of flour woud really matter...
but if you think that the flour you are making, such as the oatmeal flour, would be denser then you might have to go trial and error and use a little less of it or cut it 50%/50% with regular flour. I will have to look into that. No one has ever asked me that question
Mike's Goddess
posted by
mikes_goddess
on May 25, 2005 at 5:20 PM
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Looks cool.
Does the flour matter for the eggless pasta? Also, I'm wondering about creating "better" carbs. I sometimes grind oatmeal into flour in the blender. Could that be used for pasta? I remember doing it for pancakes, and I think they were a little heavier and denser than white flour.
posted by
Witchflower
on May 25, 2005 at 3:05 PM
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Making pasta is so easy May...
once you have done it a few times it is as easy as opening a bag of pasta
Mike's Goddess
posted by
mikes_goddess
on May 24, 2005 at 7:18 PM
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Oh Miss Diva that does sound divine!
But I would definitely add the parmesean...I love the stuff
Mike's Goddess
posted by
mikes_goddess
on May 24, 2005 at 7:15 PM
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a sauce in less than 10 minutes
I adore pasta too, and could eat it each and every day. This sauce can be made while the noodles are cooking, I like fettucine or linguine but any long pasta will be fine. It's a fresh, simple sauce, ready in minutes.
2 cloves of garlic crushed
2 T olive oil and 2T butter
3/4 cup half half cream
zest of one lemon
salt and lots of fresh ground pepper
Saute the garlic in oil and 1 T butter until soft, add cream and reduce for 5 minutes on med/high heat. Add zest, 1T butter, salt and pepper. Fold in al dente pasta and cook for 1 minute. Serve with fresh grated parmesan (if you like, I like it without).
posted by
DivineDiva
on May 24, 2005 at 6:19 PM
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This sounds delicious. I hope to have time to do it one day
posted by
Azur
on May 24, 2005 at 6:02 PM
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