I have now made some penne with my extruder and it came out nice. mine had those ridges so it is specifically penne rigate that I made. I then cooked it after it was dry and it was al dente in the same amount of time as mostaccioli noodles. I made some baked mostaccioli with it and it was good. images.media-allrecipes.com/userphotos/250x250/01/07/05/…
I thought "The whole wheat pizza was good, The whole wheat pasta is good, why not combine them?" and so I also made a pasta salad with pizza toppings. With some of the fruits and veggies I harvest I carefully take the seeds out and use the rest of it as compost. I then plant these seeds the next time spring comes
@jolenealaska I understand that's the way it's meant to be done but I have a hard time thinking about eating fat like that. I'm a pretty open minded eater but I'd have to be eased into that one.
"How many licks does it take to get to the Tootsie Roll center of a Tootsie Pop?" uproxx.com/webculture/2013/07/… - A bit of silliness Meh, the video is gone. It was cute.
The puff pastry demonstrated in the video attached to the recipe for Tourte Milanese does make real puff pastry look like it's at least doable by mere mortals.
I still swear by Pepperidge Farm, I think Sara Lee does it too.
I'm cool with cheating when it comes to stuff that takes all day and is probably better frozen anyway.
@Jolenealaska Honestly, It took me 3 hours to make the dough. When it was finished, I wasn't really in the mood for torte, so I cheated and the layers are Gouda cheese and Gouda cheese and some Gouda cheese
@Gigili So you've made Gouda en Croute! I bet it will be yummy. I dunno about mistakes, is it out of the oven yet?
For future reference, if you ever want to make puff pastry again, it freezes beautifully. You can freeze it when you're done making it, then just leave it in the fridge for a day and night before you go to use it.
As a matter of fact, that's what I would recommend you do with the leftover butterless dough you have. Go ahead and incorporate the butter (you can wait a day or two with the dough tightly wrapped in the fridge). Having puff pastry in the freezer is a lovely thing.
It might be worth a Q&A on main, especially since you have the leftover dough without butter. Something along the lines of "Can I make puff pastry with half the butter?" The responses you get could be informative, and then if you post an answer based on your experience, you would teach us all something.
I have now made some penne with my extruder and it came out nice. mine had those ridges so it is specifically penne rigate that I made. I then cooked it after it was dry and it was al dente in the same amount of time as mostaccioli noodles. I made some baked mostaccioli with it and it was good.
I thought "The whole wheat pizza was good, The whole wheat pasta is good, why not combine them?" and so I also made a pasta salad with pizza toppings. With some of the fruits and veggies I harvest I carefully take the seeds out and use the rest of it as compost. I then plant these seeds the next time spring comes
@caters Having a garden is nice, but it requires lots of knowledge. For example, you need to know which plants should be started from a seed and which shouldn't.
Guys, help me out with something. I know that wheat protein isn't all gliadin and glutenin (the proteins that give dough it's stickiness and elasticity and together create gluten), but high protein wheat flours are also generally considered "high gluten".
Except when they're not, apparently. I am in possession of a flour that is very, very high protein (16%) but also claims to be low gluten.
How can I go about testing the gluten strength of a particular flour relative to known quantities? (I have bread flour, AP flour and cake flour to play with)
I bet there's some "old bakers trick" you could employ @jolenealaska. We just need to find an old baker and trick them.
@caters I've never been a fan of the texture of whole wheat pasta. Often it seems there's a certain graininess that I don't find to be pleasant. Was your penne grainy?
