Not a grill in sight for this "cook".


 
David

David

TVWBB Pro
Ok, didn't do a thing on the grill, but thought some of you cooks out that enjoy how my Friday afternoon was spent. Making pasta with my homemade drying rack.....really professional,:cool: two boxes or should I say four, three stacked, and a wooden dowel. One of these days, I'll spend a few minutes to actually build a real one, but until then.

I made two kinds, the picture is just half of my fresh pasta, this is the fettuccine. The next batch was angle hair for a bowl of Bolognese that I had for dinner. I had taped the Thur. night NFL game as I was out, so watched it on Friday night..... nice to fast forward thru commercials and halftime.;)

Anyway, I apologize for those looking for grilling:wsm: pictures, but not today.:p

Drying rack composed of two boxes of equal stacked on top of an Amazon packing box, dowel and just an old box in the garage.

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Close up of the pasta.

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Not to worry, a lot of that flour was also on me and the floor.;)

[IMG]http://i139.photobucket.com/albums/q306/clayking1/pasta004_zps26bd06f2.jpg[/IMG]

And of course, the dish. Somehow, the game on the TV did not photo well.....anyway, I put way too much in that bowl and was stuffed as I ate it all anyway.

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And then two hours later helped myself to some good ole homemade ice cream, no pic..................................d
 
Paul Kastner said:
Ok here is my take. You where thinking about the Weber so therefore the picture is just fine.
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Partly correct, I did think:) about grilling the meat on the grill to add some "flavor" before making the sauce, but too lazy:( to go fire one up. Next, time I will........anyway, if you look though the window to the right of the french doors, you can partly see the gas grill:cool:...........................d
 
Very ncie looking pasta!!! Do you plan on cooking all of the pasta or freeze some of it? Does pasta even freeze well?
 
John Solak said:
Very ncie looking pasta!!! Do you plan on cooking all of the pasta or freeze some of it? Does pasta even freeze well?
Click to expand...

Yep, I froze about half of it. I dry it just before it gets dry brittle, so I can form little nests of it. If dried, one does not need to keep in the freezer as long as it is cooked before consumption. If I'm eating it within a few days, I dry about the same and stick it in the fridge. For a heavy sauce like Bolognese, or a meat sauce, store bought is fine, as the sauce will overpower the pasta. For a lite dish, with just a little butter and cheese, the fresh really stands out more.................d
 
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