A bit healthier tonight...... (Pasta/Shrooms/Chicken)


 
Rich G

Rich G

TVWBB Honor Circle
Last night was beef ribs, so needed to lighten it up a bit tonight.

Started by making some Taglioni (used some tomato paste for the color)......

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Roasted some cauliflower.....

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Grilled some chicken (after sous vide @ 140 for 2 hours)......

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Combined the pasta with some sauteed mushrooms (made a "sauce" with some pasta water and parmesan)......

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Then got it all on a plate and ate it!!!!

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I absolutely love making (and eating) fresh pasta, and this one was a winner! Relatively light, super fresh, and delicious.

Grill on!

R
 
Joe Anshien said:
You are quite the cook. Looks really good. I made chicken soup tonight, but will eat it tomorrow, and long time after as I made a lot.
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Well, dang, Joe, you made my night! :) Thanks for the compliment......owe it all to my mom's love of cooking and helping her in the kitchen as a kid!

.....soup is always better tomorrow....and the next day, etc! :)

R
 
GrantT said:
Beautiful pasta dude!! Totally put together final plate.
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Thanks, Grant, was hoping this might catch your attention! 200g 00 flour, 1 egg, 1 yolk, and enough tomato paste to get the liquid up to 115g. Dough was perfect (was actually disappointed I didn't have some ravioli filling....would have been ideal.) Love the color.....did a basil one last week which turned out well, too.

R
 
Looks amazing with the mushrooms and everything in it, the pasta water probably was the next level of making everything come together.
5 stars!
 
GrantT said:
Shamelessly stealing this for my next pasta run!
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Freely offered, my friend! :) You may need to adjust with some extra flour, or oil/water depending on how much your version of 00 absorbs they hydration......based on what you've posted, you've made enough pasta so you know what the dough should feel like. I enjoyed the color on this one turning from a pale pink when fresh, to almost orange when cooked.

R
 
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